why make this recipe
Carrot Cake Zucchini Muffins combine the best of both worlds. They are delicious, moist, and packed with healthy ingredients. By using zucchini and carrots, these muffins provide a great way to sneak in some vegetables while still enjoying a sweet treat. They are perfect for breakfast, snacks, or even dessert. With their warm cinnamon flavor and optional additions like nuts and raisins, everyone will love these muffins!
how to make Carrot Cake Zucchini Muffins
Ingredients:
- 1 cup grated zucchini
- 1 cup grated carrots
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped nuts (optional)
- 1/2 cup raisins (optional)
Directions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the grated zucchini, grated carrots, sugar, brown sugar, oil, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- If desired, fold in chopped nuts and raisins.
- Divide the batter evenly into the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
how to serve Carrot Cake Zucchini Muffins
These muffins are great on their own, but you can also serve them with a spread of cream cheese or butter for extra flavor. Enjoy them warm or at room temperature alongside your morning coffee or tea. They also make a wonderful addition to lunchboxes or as an afternoon snack.
how to store Carrot Cake Zucchini Muffins
Store the muffins in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can freeze them. Place the muffins in a freezer-safe bag or container, and they will keep for about 2 to 3 months. When you’re ready to eat them, simply thaw them at room temperature or warm them in the microwave.
tips to make Carrot Cake Zucchini Muffins
- Make sure to squeeze out excess moisture from the grated zucchini before adding it to the batter. This helps keep the muffins from becoming too wet.
- You can easily customize this recipe by adding your favorite mix-ins, such as chocolate chips or coconut flakes.
- To ensure even baking, fill each muffin cup evenly and rotate the muffin tin halfway through baking.
variation
You can turn these muffins into mini loaves if you prefer! Simply bake the batter in a small loaf pan for about 35–40 minutes, checking for doneness with a toothpick.
FAQs
Can I use frozen zucchini?
Yes, you can use frozen grated zucchini. Just make sure to thaw and drain it well before using.
Can I substitute whole wheat flour for all-purpose flour?
Yes, you can use whole wheat flour. It may make the muffins denser, but they will still taste great.
What if I don’t have eggs?
You can substitute each egg with 1/4 cup of unsweetened applesauce or a mashed banana for an egg-free option.