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carrot cake zucchini muffins

Carrot Cake Zucchini Muffins

The Crispy Chef
Carrot Cake Zucchini Muffins are moist, tender, and full of cozy spice and natural sweetness. Packed with grated carrot and zucchini, they taste like carrot cake but are perfect for breakfast or snacking — kid-friendly, freezer-friendly, and full of flavor!
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 190 kcal

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

Squeeze excess moisture from the zucchini to avoid soggy muffins. Don’t overmix the batter to maintain a soft texture. These muffins freeze well, reheat nicely, and can even be topped with a swirl of cream cheese frosting for a dessert-style version.

Nutrition

Calories: 190kcalCarbohydrates: 25gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3.5gCholesterol: 35mgSodium: 170mgPotassium: 190mgFiber: 2gSugar: 12gVitamin A: 1600IUVitamin C: 2mgCalcium: 30mgIron: 1.2mg
Keyword carrot cake muffins, healthy muffins, meal prep breakfast, vegetable muffins, zucchini muffins
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