Carrot Cake Zucchini Muffins are a delightful fusion of two classic favorites—carrot cake and zucchini muffins. These moist, flavorful, and nutrient-packed muffins are perfect for breakfast, a snack, or even a guilt-free dessert. The combination of fresh carrots, zucchini, and warm spices creates a delicious treat that satisfies your sweet cravings while being a healthier alternative to traditional baked goods. Made with wholesome ingredients, these muffins are rich in fiber, vitamins, and minerals, making them an excellent choice for those looking for a nutritious yet tasty option.
Ingredients:
- 1 cup grated zucchini (excess moisture squeezed out)
- 1 cup grated carrots
- 1 ½ cups all-purpose flour (or whole wheat flour)
- ½ cup granulated sugar or coconut sugar
- ¼ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 large eggs
- ½ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- ½ cup Greek yogurt or applesauce
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it with oil.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- In a separate bowl, beat the eggs, sugar, and brown sugar until light and fluffy. Add the vegetable oil (or melted coconut oil), vanilla extract, and Greek yogurt (or applesauce) and mix until smooth.
- Gently fold the grated zucchini and carrots into the wet mixture, ensuring they are evenly distributed.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix, as this can result in dense muffins.
- If using, fold in the chopped nuts and raisins to add texture and extra flavor.
- Spoon the batter evenly into the prepared muffin cups, filling them about ¾ full to allow room for rising.
- Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy these delicious Carrot Cake Zucchini Muffins warm or at room temperature. Store leftovers in an airtight container for up to 4 days or freeze for longer storage.