Irresistible Carrot Cake Zucchini Muffins: A Delectable Healthy Snack
Carrot Cake Zucchini Muffins: A Deliciously Moist Delight Discover the delightful fusion of flavors in our Carrot Cake Zucchini Muffins. Made with the wholesome goodness of fresh carrots and zucchini, these muffins are n
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.
Irresistible Carrot Cake Zucchini Muffins: A Delectable Healthy Snack
Carrot Cake Zucchini Muffins: A Deliciously Moist Delight Discover the delightful fusion of flavors in our Carrot Cake Zucchini Muffins. Made with the wholesome goodness of fresh carrots and zucchini, these muffins are n
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.
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