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🥕 Carrot Cake Zucchini Muffins: The Ultimate Moist & Spiced Treat

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.