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Carrot Cake Zucchini Muffins

These moist and flavorful Carrot Cake Zucchini Muffins combine the sweetness of carrots with the freshness of zucchini, offering a delicious treat perfect for breakfast or a snack. They are easy to prepare and make for a healthy option when you need something quick.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast/Snack
Cuisine American
Servings 4 People
Calories 150 kcal

Equipment

  • 1 mixing bowls
  • 1 measuring cups
  • 1 measuring spoons
  • 1 grater
  • 1 muffin tin
  • 1 paper liners optional
  • 1 whisk
  • 1 rubber spatula
  • 1 oven

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup vegetable oil You can substitute applesauce for half of the oil for a healthier option.
  • ½ cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup finely grated carrots (about 2 medium carrots)
  • 1 cup finely grated zucchini (about 1 medium zucchini)
  • ½ cup chopped walnuts optional
  • ½ cup raisins optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.
  • In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined.
  • In a separate bowl, beat the eggs, then add the vegetable oil, honey (or maple syrup), and vanilla extract. Mix until well combined.
  • Fold the grated carrots and zucchini into the wet ingredients.
  • Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix. Fold in the chopped walnuts and raisins if using.
  • Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  • Bake in the preheated oven for 20 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and let cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.

Notes

You can substitute applesauce for half of the oil for a healthier option.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Feel free to add spices like ginger or cloves for more flavor, or switch up the nuts and fruits based on your preference.