Carrot Cake Zucchini Muffins

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Carrot Cake Zucchini Muffins: The Ultimate Moist & Spiced Treat

Two garden favorites unite in these unbelievably moist, warmly spiced muffins that taste like carrot cake—but with a sneaky veggie boost! Packed with shredded carrots, zucchini, and crunchy walnuts, these wholesome muffins are perfect for breakfast, snacks, or dessert.

 Why You’ll Love This Recipe

• Double veggie power – Carrots + zucchini = extra moisture & nutrition
• Warm cinnamon-spiced flavor – Just like classic carrot cake!
• No mixer needed – Easy one-bowl mixing
• Meal-prep friendly – Stays fresh for days or freezes beautifully

 Equipment Needed

• 12-cup muffin tin
• Paper or silicone muffin liners
• Two mixing bowls (one large, one medium)
• Whisk
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Box grater or food processor (for grating carrots & zucchini)
• Fine mesh strainer or clean kitchen towel (for squeezing zucchini)
• Cooling rack

 Ingredients

Dry Ingredients

• 1 ½ cups (190g) all-purpose flour
• 1 tsp baking soda
• 1 ½ tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ginger
• ½ tsp salt

Wet Ingredients

• ½ cup (120ml) vegetable oil (or melted coconut oil)
• ½ cup (100g) brown sugar
• ¼ cup (50g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract

Mix-Ins

• 1 cup grated carrots (about 2 medium)
• 1 cup grated zucchini, squeezed dry (about 1 small)
• ½ cup chopped walnuts or pecans
• ½ cup raisins or shredded coconut (optional)

Cream Cheese Glaze (Optional but Highly Recommended!)

• 4 oz (115g) cream cheese, softened
• ¼ cup (30g) powdered sugar
• 1–2 tbsp milk

 Step-by-Step Instructions

1. Prep & Mix Dry Ingredients
   Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners.
   In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt.

2. Combine Wet Ingredients
   In a separate bowl, whisk oil, brown sugar, granulated sugar, eggs, and vanilla until smooth.
   Fold in grated carrots, zucchini, and nuts (plus raisins or coconut if using).

3. Bake to Perfection
   Divide batter evenly among muffin cups, filling about ¾ full.
   Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
   Cool in the pan for 5 minutes, then transfer to a cooling rack.

4. Glaze & Serve (Optional)
   Beat cream cheese, powdered sugar, and milk until smooth.
   Drizzle over cooled muffins before serving.

 Pro Tips for the Best Muffins

• Squeeze zucchini dry – Prevents soggy muffins.
• Toast nuts first – Brings out extra flavor and crunch.
• Don’t overmix – Stir until just combined for tender muffins.
• Freeze without glaze – Add glaze after thawing for the freshest taste.

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Carrot Cake Zucchini Muffins

Carrot Cake Zucchini Muffins: The Ultimate Moist & Spiced Treat

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Ingredients Equipment Method Notes

Ingredients

  

• Dry: 1 ½ cups flour 1 tsp baking soda, 1 ½ tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, ½ tsp salt
• Wet: ½ cup oil ½ cup brown sugar, ¼ cup sugar, 2 eggs, 1 tsp vanilla
• Mix-Ins: 1 cup grated carrots 1 cup grated zucchini (dry), ½ cup walnuts, ½ cup raisins or coconut (optional)
• Glaze: 4 oz cream cheese ¼ cup powdered sugar, 1–2 tbsp milk

Equipment

• 12-cup muffin tin
• Paper or silicone muffin liners
• Two mixing bowls (one large, one medium)
• whisk
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Box grater or food processor (for grating carrots & zucchini)
• Fine mesh strainer or clean kitchen towel (for squeezing zucchini)
• cooling rack

Method

 

1. Preheat oven to 375°F (190°C). Line muffin tin.
2. Mix dry ingredients in a large bowl.
3. Whisk wet ingredients in another bowl, then fold in carrots, zucchini, and nuts.
4. Combine wet and dry mixtures until just blended.
5. Divide into muffin cups, bake 18–22 mins.
6. Cool, then glaze if desired.

Notes

Best enjoyed fresh but will keep 3–4 days in an airtight container.

Freezes well for up to 2 months.