Here’s a Carrot Cake Zucchini Muffins recipe—super moist, lightly spiced, and packed with veggies 🥕🥒🧁
Carrot Cake Zucchini Muffins
Ingredients (Makes 12 muffins)
Muffins
- 1½ cups all-purpose flour
- ¾ cup granulated sugar (or half white, half brown sugar)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground ginger (optional)
- ½ cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup finely grated carrots
- 1 cup grated zucchini (squeeze out excess moisture)
- ½ cup crushed pineapple, drained (optional but great)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)
Optional Cream Cheese Swirl
- 4 oz cream cheese, softened
- 2 tbsp sugar
- ½ tsp vanilla
Instructions
- Prep
- Preheat oven to 350°F (175°C).
- Line a muffin tin with liners or grease well.
- Dry Ingredients
- Whisk flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Wet Ingredients
- In a separate bowl, whisk oil, eggs, and vanilla.
- Combine
- Add wet ingredients to dry and mix until just combined.
- Fold In
- Carrots, zucchini, pineapple, nuts, and raisins.
- Optional Cream Cheese Swirl
- Mix cream cheese, sugar, and vanilla.
- Fill muffin cups ⅔ full with batter.
- Add 1 tsp cream cheese mixture and swirl lightly.
- Bake
- Bake 20–24 minutes, until a toothpick comes out clean.
- Cool
- Let cool 5 minutes, then transfer to rack.
Tips
- Squeeze zucchini well to avoid soggy muffins.
- Finely grate carrots for best texture.
- For bakery-style tops, sprinkle with coarse sugar before baking.
Variations
- Healthier: Swap half flour for whole wheat, reduce sugar slightly.
- Glazed: Drizzle with cream cheese glaze instead of swirl.
- Mini muffins: Bake 12–15 minutes.
If you want, I can also give you a one-bowl version, low-sugar option, or loaf-pan version 😊
