Carrot Cake Zucchini Muffins Recipe
Two vegetables in one muffin sounds like a trick, but carrots and zucchini simply bring moisture and a little sweetness, and the cinnamon and nutmeg make the whole thing taste like carrot cake. The method is the classic muffin approach: dry ingredients in one bowl, oil, eggs and vanilla in another, then a gentle fold to bring them together.
The step that matters most
Fold, do not beat. Stir the wet into the dry just until no streaks of flour remain, then fold in the grated carrots and zucchini. A lumpy batter is fine. It gives you a tender muffin with a nice dome instead of a dense one full of tunnels.
Should you squeeze the zucchini? The recipe does not ask you to, and I would leave it alone, since that moisture is part of what keeps these soft. Just grate it on the fine side so it disappears into the crumb.
- Walnuts are optional. Skip them or use pecans.
- Fill the lined cups evenly so they all finish at the same time.
- Test with a toothpick in the center; it should come out clean.
Let them rest in the pan for 5 minutes, then move them to a wire rack. Muffins left in a hot tin keep steaming, and the bottoms can turn soggy.
If you came here from a search and want the broader list, that is the breakfast bake round-up.
PrintCarrot Cake Zucchini Muffins
Soft muffins made with grated carrots and zucchini, warmed with cinnamon and nutmeg, with optional walnuts. The flavor of carrot cake in an easy muffin.
Ingredients
- 1 cup grated carrots
- 1 cup grated zucchini
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the oil, eggs, and vanilla extract until well combined.
- Fold the wet ingredients into the dry ingredients until just combined.
- Gently fold in the grated carrots, zucchini, and walnuts if using.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Get our 10 best recipes - free
Join the Receipster newsletter and we’ll send you Dorothy’s 10 most-loved recipes as a free PDF.
Free PDF + new recipes every week. Unsubscribe anytime.
