Scrumptious Carrot Cake Zucchini Muffins Recipe for Sweet Mornings

These soft zucchini muffins with a carrot cake twist have quickly become a favorite breakfast treat.

Moist and flavorful, they blend shredded zucchini with warm spices like cinnamon and nutmeg for a comforting aroma.

Each muffin balances sweetness with wholesome goodness perfectly.

Optional cream cheese frosting takes them from delicious to irresistible.

Bake a batch and watch them vanish faster than you can say "seconds, please!" They make mornings brighter and healthier.

You’ll love sharing them with family and friends.

Carrot Cake Zucchini Muffins Morning Perks

• Boost Nutrition: Packed with carrots and zucchini, these muffins deliver hidden vegetables that kids and adults will love without noticing.
• Quick Kitchen Project: Simple mixing steps and straightforward ingredients make this recipe perfect for bakers of all skill levels, from beginners to experienced home cooks.
• Versatile Treat: Great for breakfast, snacks, or packed lunches, these muffins work wonderfully as a grab-and-go option for busy mornings or afternoon energy boosts.
• Crowd-Pleasing Comfort: Warm spices like cinnamon and optional nuts create a delicious, homey flavor that reminds everyone of classic comfort baking.

Ingredients for Carrot Cake Zucchini Muffins

• Flour: A core ingredient that provides structure and body to the muffins.
• Eggs: Bind the ingredients together and add richness to the batter.
• Zucchini: Adds moisture and subtle vegetable sweetness to the muffins.
• Carrots: Contributes natural sweetness and additional moisture to the recipe.
• Coconut Oil: Provides a rich, smooth fat base that enhances the muffins’ texture.

• Granulated Sugar, Brown Sugar: Add sweetness and help create a tender crumb in the muffins.

• Sour Cream, Vanilla Extract, Cinnamon: Create depth of flavor and contribute to the muffins’ moist texture.

• Baking Powder, Baking Soda, Salt: Help the muffins rise and balance the overall flavor profile.

• Chopped Nuts: Provide a crunchy texture and additional nutty flavor to the muffins.

Steps for Carrot Cake Zucchini Muffins

Pro Tips for Moist Zucchini Muffins

• Use a clean kitchen towel to press excess liquid from grated zucchini, preventing soggy muffins.
• Replace coconut oil with vegetable oil or applesauce for different flavor profiles and dietary needs.
• Sprinkle chia seeds or ground flaxseed into the batter for extra fiber and omega-3 nutrients.
• Reduce sugar by using ripe bananas or adding sugar-free applesauce to maintain moisture.
• Keep muffins fresh by storing in an airtight container at room temperature for 3 days or freeze up to 2 months.

Creative Muffin Twists for Zucchini Lovers

• Gluten-Free Option: Replace all-purpose flour with almond flour or gluten-free blend for those with wheat sensitivities.
• Vegan Variation: Swap eggs with flax eggs, use coconut yogurt instead of sour cream, and choose plant-based oil to create a dairy-free version.
• Low-Sugar Alternative: Substitute sugar with monk fruit sweetener or stevia, and reduce overall sweetness while maintaining moist texture.
• Protein-Packed Version: Add a scoop of vanilla protein powder and reduce flour slightly to boost nutritional content for fitness enthusiasts.

Serving Carrot Cake Zucchini Muffins

• Breakfast Sidekick: Pair these moist muffins with a dollop of Greek yogurt and a drizzle of honey for a protein-packed morning treat.
• Afternoon Tea Companion: Serve alongside a steaming cup of chai or Earl Grey tea for a delightful mid-day snack that satisfies sweet cravings.
• Dessert Upgrade: Top with cream cheese frosting and a sprinkle of chopped walnuts to transform these muffins into an elegant after-dinner dessert.
• Grab-and-Go Snack: Wrap individually in parchment paper for easy packed lunches or quick energy boosts during busy days.

Muffin Storage Tips

• Store these muffins in an airtight container in the refrigerator for up to 5 days. They’ll stay moist and delicious, maintaining their soft texture and flavor.
• Wrap individual muffins tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or warm briefly in the microwave for a quick treat.
• If enjoying within 1-2 days, keep muffins in a sealed container at room temperature. Place a paper towel underneath to absorb any excess moisture and prevent sogginess.
• Warm slightly in the microwave for 10-15 seconds before serving to bring back that just-baked taste and soft, tender texture.

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Carrot Cake Zucchini Muffins Recipe

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4.6 from 23 reviews

• Total Time: 37 minutes
• Yield: 12 1x

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Description

Carrot cake zucchini muffins are moist, lightly spiced, and naturally sweet. Packed with veggies yet tasting like dessert, they’re a treat you can enjoy in the morning or as a midday snack.

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Ingredients

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Main Ingredients:

• 1 fresh egg
• 1 cup fresh grated carrots
• 1 cup fresh grated zucchini
• 1/2 cup chopped pecans or walnuts

Dry Ingredients:

• 1 cup plain flour
• 1/2 cup brown sugar, packed down
• 1/3 cup white sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 pinch salt

Wet Ingredients:

• 1/3 cup melted coconut oil
• 1/4 cup fresh sour cream
• 2 teaspoons vanilla

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Instructions

1. Preheat the oven to 350°F and thoroughly coat the muffin tin with non-stick spray or butter to prevent sticking.
2. In a large mixing bowl, whisk together the egg, brown and white sugars, melted coconut oil, sour cream, vanilla extract, and ground cinnamon until smooth and fully integrated.
3. Fold in the freshly grated carrots and zucchini, ensuring the vegetables are evenly distributed throughout the wet mixture.
4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt to eliminate any potential lumps and create a uniform dry base.
5. Gently pour the dry ingredients into the wet mixture, stirring minimally to avoid overmixing, which can result in dense muffins.
6. If desired, delicately incorporate the chopped nuts into the batter, distributing them evenly throughout.
7. Carefully spoon the batter into the prepared muffin tin, filling each cup approximately three-quarters full to allow room for rising.
8. Bake for 20-22 minutes, testing doneness by inserting a toothpick into the center of a muffin – it should emerge clean and free of raw batter when the muffins are fully cooked.

Notes

• Squeeze excess water from grated zucchini using a clean kitchen towel to prevent soggy muffins and ensure perfect texture.
• Swap regular flour with a 1:1 gluten-free baking blend for those with wheat sensitivities, maintaining the same delicious taste and tender crumb.
• Replace chopped nuts with seeds like sunflower or pumpkin seeds for added crunch and nutrition without potential allergens.
• These muffins freeze beautifully for up to 3 months, wrapped individually for quick grab-and-go breakfast or snack options.

• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 200
• Sugar: 9 g
• Sodium: 150 mg
• Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 20 mg