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Carrot Cake Zucchini Muffins

Moist Carrot Cake Zucchini Muffins for Cozy Mornings

These Carrot Cake Zucchini Muffins are moist, delicious, and perfect for a cozy breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All Purpose Flour can substitute up to ½ cup with whole wheat flour
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Fine Sea Salt
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Ground Ginger
  • 3 large Large Eggs room temperature
  • 3/4 cup Neutral Oil e.g., canola, avocado, light olive oil
  • 1/2 cup Brown Sugar can use coconut sugar
  • 1/2 cup Granulated Sugar
  • 1 cup Plain Greek Yogurt or Sour Cream
  • 2 tsp Vanilla Extract
  • 1 cup Grated Carrot finely grated
  • 1 cup Grated Zucchini squeeze excess moisture
Optional Mix-Ins
  • 1/2 cup Chopped Walnuts or Pecans omit if nut-free
  • 1/2 cup Raisins or Chopped Dates
  • 1/2 cup Unsweetened Shredded Coconut
For Topping
  • 2 tbsp Coarse Sugar or Turbinado Sugar
  • 1 cup Cream Cheese optional frosting
  • 1/2 cup Powdered Sugar for sweetening cream cheese

Equipment

  • Muffin Tin
  • Mixing bowls
  • Box grater
  • whisk
  • Measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
  2. Grate both the carrots and zucchini. Squeeze excess moisture from the zucchini.
  3. Whisk together flour, baking powder, baking soda, sea salt, and spices in a bowl.
  4. In a larger bowl, whisk eggs until frothy, then mix in oil, sugars, yogurt, and vanilla until smooth.
  5. Fold dry ingredients into the wet mixture until just combined.
  6. Gently fold in grated ingredients and optional mix-ins until evenly distributed.
  7. Spoon batter into muffin cups, filling about ¾ full and sprinkle with coarse sugar if desired.
  8. Bake for 18-22 minutes until golden brown and a toothpick comes out clean.
  9. Cool in the pan for 10 minutes before transferring to a wire rack.
  10. Optional: Mix softened cream cheese with powdered sugar and spread on cooled muffins.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 2000IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

These muffins are perfect for breakfast or snacks, and can be customized with various mix-ins and toppings.

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