Carrot Cake Zucchini Muffins are everything you love about classic carrot cake packed into a tender, wholesome muffin. They’re soft, moist, and filled with cozy cinnamon flavor, grated carrots, and zucchini that keep them perfectly fluffy without being too sweet. Each bite tastes like dessert but feels like breakfast.
I started making these muffins when I had too many garden zucchinis and a craving for carrot cake. The combination turned out to be perfect — the zucchini adds moisture while the carrots bring natural sweetness and texture. They’re great for breakfast, snacks, or even dessert with a bit of cream cheese frosting on top.
Why You’ll Love This Recipe
- Moist, tender, and full of flavor
- Packed with veggies but tastes like a treat
- Naturally sweetened and lightly spiced
- Freezes beautifully for meal prep
- Great for kids, breakfast, or on-the-go snacks
Ingredients You’ll Need
- 1 cup (130 g) all-purpose flour
- 3/4 cup (90 g) whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/3 cup (80 ml) vegetable oil or melted coconut oil
- 1/3 cup (80 ml) honey or maple syrup
- 1/2 cup (100 g) brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (100 g) grated carrot (about 2 medium carrots)
- 1 cup (100 g) grated zucchini, squeezed of excess water
- 1/2 cup (60 g) chopped walnuts or pecans (optional)
- 1/2 cup (60 g) raisins or shredded coconut (optional)
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with oil.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Step 3: Mix Wet Ingredients
In another bowl, whisk together the oil, honey, brown sugar, eggs, and vanilla extract until smooth and well combined.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Step 5: Add the Carrots and Zucchini
Fold in the grated carrot, grated zucchini, and any mix-ins like nuts or raisins. The batter should be thick but scoopable.
Step 6: Bake
Divide the batter evenly among the muffin cups, filling each about three-quarters full. Bake for 20 to 23 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Chef’s Tips for Perfect Muffins
- Squeeze excess water from the zucchini with a clean towel to prevent soggy muffins.
- Do not overmix the batter; it keeps the texture light.
- For bakery-style tops, bake at 400°F (200°C) for 5 minutes, then reduce to 350°F (175°C).
- Add a cream cheese drizzle for dessert-style muffins.
- Store cooled muffins in an airtight container to keep them moist.
Variations and Substitutions
- Make them dairy-free by using coconut oil and dairy-free chocolate chips.
- Add shredded coconut for extra texture.
- Swap honey for maple syrup for a different sweetness.
- Use oat flour for a gluten-free version.
- Add a pinch of ginger or cardamom for deeper spice flavor.
Serving Suggestions
These carrot cake zucchini muffins are perfect for:
- Breakfast with coffee or tea
- A healthy snack for school or work
- Dessert topped with cream cheese frosting
- Freezer-friendly meal prep for busy mornings
- Brunch platters or holiday spreads
Common Mistakes to Avoid
- Forgetting to squeeze the zucchini, which makes muffins dense.
- Overmixing the batter, leading to tough texture.
- Overbaking, which can dry them out.
- Adding too much sugar or honey, which can make them heavy.
- Using cold ingredients, which can cause uneven baking.
Storage and Make-Ahead Tips
- Store at room temperature in a sealed container for up to 3 days.
- Refrigerate for up to 5 days for longer freshness.
- Freeze for up to 2 months; thaw overnight before eating.
- Reheat in the microwave for 10 to 15 seconds for a warm treat.
Nutrition Facts (per muffin, approx.)
- Calories: 190
- Protein: 4 g
- Fat: 8 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Sugar: 12 g
- Vitamin A: 35% DV
Carrot Cake Zucchini Muffins
Equipment
- 12-cup muffin tin
- Mixing bowls
- Whisk
- grater or box grater
- Rubber spatula
- Wire rack for cooling
Ingredients
- 1 cup all-purpose flour (130 g)
- 0.75 cup whole wheat flour (90 g)
- 1 tsp baking soda
- 1 tsp baking powder
- 1.5 tsp ground cinnamon
- 0.25 tsp nutmeg
- 0.5 tsp salt
- 0.33 cup vegetable oil or melted coconut oil (80 ml)
- 0.33 cup honey or maple syrup (80 ml)
- 0.5 cup brown sugar (100 g)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup grated carrot (about 2 medium carrots) (100 g)
- 1 cup grated zucchini, squeezed of excess water (100 g)
- 0.5 cup chopped walnuts or pecans (optional) (60 g)
- 0.5 cup raisins or shredded coconut (optional) (60 g)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with oil.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the oil, honey, brown sugar, eggs, and vanilla extract until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in the grated carrot, grated zucchini, and any mix-ins like nuts or raisins. The batter should be thick but scoopable.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full. Bake for 20 to 23 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition
Warm, Wholesome and Delicious
Carrot Cake Zucchini Muffins are the perfect mix of cozy and healthy. They have all the flavors of classic carrot cake with an added boost of veggies and natural sweetness. Soft, moist, and lightly spiced, they’re the kind of muffins you’ll want to make all year long.
Serve them warm with butter or cream cheese, pack them for lunch, or enjoy one straight from the oven — they’re guaranteed to make your kitchen smell amazing and your mornings a little brighter.
