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Carrot Cake Zucchini Muffins

Moist, fluffy, and packed with hidden veggies, these Carrot Cake Zucchini Muffins are a wholesome breakfast or snack that tastes just like dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
Wet Ingredients
  • 1/3 cup olive oil
  • 1/3 cup brown sugar
  • 1/4 cup honey or maple syrup
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups grated zucchini squeezed dry
  • 1 cup grated carrot
Optional Add-Ins
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup raisins or shredded coconut

Equipment

  • Mixing bowls
  • Whisk
  • Muffin tin
  • Grater

Method
 

  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin.
  2. Whisk together dry ingredients in a bowl.
  3. In another bowl, whisk oil, sugar, honey, eggs, and vanilla.
  4. Fold in grated zucchini and carrots.
  5. Combine wet and dry ingredients, mixing gently until just combined.
  6. Add nuts or raisins if desired.
  7. Divide batter into muffin cups and bake 18–20 minutes or until golden.
  8. Cool 10 minutes, then drizzle with cream cheese glaze if desired.

Notes

Squeeze the zucchini before adding to remove excess water for better texture.