These Carrot Cake Zucchini Muffins are a nourishing fusion of two beloved classics—carrot cake and zucchini bread. Moist, tender, and warmly spiced, they offer a delightful balance of sweetness and earthy depth. Each bite reveals flecks of vibrant carrot and zucchini, making them as visually appealing as they are flavorful. Topped with a light vanilla glaze, these muffins are perfect for breakfast, tea time, or a wholesome dessert.
What makes this recipe truly special is its versatility. You can adapt it for vegan or gluten-free diets, incorporate therapeutic ingredients like ginger or flaxseed, and even sneak in extra veggies for picky eaters. Whether you’re baking for family, neighbors, or a community event, these muffins are sure to spark joy and conversation.
🧺 INGREDIENTS:
Muffin Batter:
- 1 cup grated zucchini (moisture squeezed out)
- 1 cup grated carrots
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup chopped walnuts (optional)
- ½ cup raisins (optional)
Glaze:
- 1 cup powdered sugar
- 2 tbsp milk (or plant-based milk)
- ½ tsp vanilla extract
🥣 INSTRUCTIONS:
- Prep the Oven & Pan Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with oil.
- Grate & Drain Veggies Grate the zucchini and carrots. Place the zucchini in a clean towel and squeeze out excess moisture to prevent soggy muffins.
- Mix Dry Ingredients In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This blend of spices adds warmth and depth.
- Combine Wet Ingredients In another bowl, mix the granulated sugar, brown sugar, and oil until smooth. Add eggs one at a time, beating well. Stir in vanilla extract.
- Bring It All Together Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the grated zucchini and carrots. If using, add walnuts and raisins for texture and nutrition.
- Fill the Muffin Cups Spoon the batter into the muffin tin, filling each cup about ¾ full. This ensures a nice dome without overflow.
- Bake to Perfection Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. The tops should be golden and slightly springy.
- Cool & Glaze Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. While cooling, whisk together powdered sugar, milk, and vanilla to make the glaze. Drizzle over cooled muffins.
🌿 WELLNESS NOTES:
- Zucchini adds moisture and fiber with minimal calories.
- Carrots bring beta-carotene and natural sweetness.
- Whole wheat flour boosts fiber and nutrients.
- Cinnamon and nutmeg offer anti-inflammatory benefits.
- Walnuts provide omega-3s and heart health support.
🧡 SERVING SUGGESTIONS:
- Pair with ginger tea or golden milk for a warming snack.
- Serve with Greek yogurt and honey for a protein-rich breakfast.
- Freeze extras for quick, wholesome treats on busy days.