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Carrot Cake Zucchini Muffins

Carrot Cake Zucchini Muffins: 12 Irresistibly Moist Treats

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  • Author: Anna
  • Total Time: 50 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian

Description

These Carrot Cake Zucchini Muffins combine the rich, spiced warmth of carrot cake with the moisture of zucchini bread. They are a crowd-pleaser, ideal for busy mornings or snacks.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger (optional)
  • ½ tsp salt
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil
  • 1 tsp pure vanilla extract
  • 1 cup (120g) grated zucchini, squeezed dry
  • 1 cup (120g) grated carrots, squeezed dry
  • ½ cup (60g) chopped walnuts or pecans (optional)
  • ½ cup (80g) raisins or dried cranberries (optional)
  • 4 oz (113g) cream cheese, softened (for optional glaze)
  • ¼ cup (56g) unsalted butter, softened (for optional glaze)
  • 1 ½ cups (180g) powdered sugar, sifted (for optional glaze)
  • ½ tsp pure vanilla extract (for optional glaze)
  • 1–2 tbsp milk or cream (as needed for optional glaze)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup standard muffin tin with paper liners or lightly grease and flour the cups.
  2. Finely grate zucchini and carrots. Squeeze out excess moisture using a clean kitchen towel.
  3. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, optional ginger, and salt.
  4. In a separate bowl, lightly whisk the eggs, then add the vegetable oil and vanilla extract. Whisk until combined.
  5. Pour the wet mixture into the dry ingredients. Mix gently until mostly moistened; a few lumps are fine.
  6. Fold in the squeezed zucchini, carrots, and any optional nuts or dried fruit.
  7. Divide the batter among the 12 muffin cups, filling each about two-thirds full.
  8. Bake for 20-25 minutes, or until tops are golden and a toothpick comes out clean.
  9. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  10. For the optional glaze, beat together cream cheese and butter until light and smooth.
  11. Gradually add powdered sugar, beating until smooth, then mix in vanilla extract.
  12. If too thick, add milk or cream one tablespoon at a time until desired consistency.
  13. Once cool, drizzle or spread glaze on muffins.
  14. Let sit for 15-20 minutes to set glaze before serving.
  15. Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

Notes

  • Optional ingredients can enhance flavor and texture.
  • Ensure muffins are completely cool before applying glaze.
  • Unglazed muffins can be frozen for up to 3 months.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 12g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 30mg

Find it online: https://chroka.com/carrot-cake-zucchini-muffins/