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Carrot Cake Zucchini Muffins

  • Author: Emily

Description

If you’re looking for a deliciously moist, flavorful, and nutritious muffin, then this Carrot Cake Zucchini Muffins recipe is perfect for you. These muffins combine the sweet and spicy flavors of carrot cake with the moisture and subtle earthiness of zucchini to create a healthy and tasty treat. Whether you need a quick breakfast, a snack, or a wholesome dessert, these muffins fit the bill. They’re naturally sweetened with honey or maple syrup, so you can indulge guilt-free.

Ingredients

Scale

Ingredients List

Here’s everything you’ll need to make Carrot Cake Zucchini Muffins:

Dry Ingredients:

  • 1 1/2 cups all-purpose flour (or whole wheat flour for a healthier option)
  • 1/2 cup old-fashioned oats (optional for texture)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg

Wet Ingredients:

  • 1/2 cup honey or maple syrup
  • 1/3 cup melted coconut oil or vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots
  • 1 cup grated zucchini (squeezed to remove excess moisture)

Optional Add-ins:

  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup raisins or dried cranberries
  • 1/4 cup shredded coconut (for extra flavor and texture)

Instructions

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Muffin Tin

  1. Preheat your oven to 350°F (175°C).
  2. Line a 12-cup muffin tin with cupcake liners or lightly grease the tin with non-stick spray.

Step 2: Prepare the Dry Ingredients

  1. In a large mixing bowl, whisk together the flour, oats, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set this bowl aside.

Step 3: Prepare the Wet Ingredients

  1. In a separate mixing bowl, whisk together the honey or maple syrup, melted coconut oil, eggs, and vanilla extract until smooth.
  2. Stir in the grated carrots and zucchini, making sure they are evenly distributed throughout the wet mixture.

Step 4: Combine the Wet and Dry Ingredients

  1. Slowly pour the wet ingredients into the bowl with the dry ingredients.
  2. Use a spatula or wooden spoon to gently fold the mixture together. Be careful not to overmix the batter. Stir just until the dry ingredients are moistened, and some small lumps are fine. Overmixing can result in tough or dense muffins.
  3. If you are adding any mix-ins, such as chopped nuts, raisins, or shredded coconut, fold them into the batter at this stage.

Step 5: Scoop the Batter into the Muffin Tin

  1. Using a spoon or ice cream scoop, divide the batter evenly among the muffin cups. Each muffin cup should be filled about 3/4 full to allow room for the muffins to rise during baking.
  2. If desired, sprinkle a little extra shredded coconut, chopped nuts, or oats on top of the muffins for added texture and a visually appealing presentation.

Step 6: Bake the Muffins

  1. Place the muffin tin in the preheated oven and bake for 20-25 minutes. The muffins should rise and become golden brown on top.
  2. To check if the muffins are done, insert a toothpick into the center of a muffin. If it comes out clean or with just a few moist crumbs, the muffins are ready. If there’s still wet batter on the toothpick, bake for an additional 2-3 minutes and check again.

Step 7: Cool the Muffins

  1. Once the muffins are fully baked, remove the muffin tin from the oven and place it on a cooling rack.
  2. Let the muffins cool in the tin for 5 minutes before transferring them to the wire rack to cool completely.
  3. Allow the muffins to cool for at least 10-15 minutes before serving. This ensures that they finish setting and will be easier to handle without breaking apart.

 

Notes

Tips for Perfect Carrot Cake Zucchini Muffins

To ensure your Carrot Cake Zucchini Muffins turn out perfectly every time, follow these helpful tips:

1. Grate the Vegetables Finely

  • Use a fine grater for both the carrots and zucchini. This ensures that they blend seamlessly into the batter and provide moisture without creating large chunks in the muffins.

2. Squeeze the Zucchini Dry

  • After grating the zucchini, place it in a clean kitchen towel or paper towels and squeeze out the excess moisture. This prevents the muffins from becoming soggy, as zucchini has a high water content.

3. Adjust the Sweetness

  • If you prefer sweeter muffins, you can increase the amount of honey or maple syrup by a tablespoon or two. If you’re looking for a lower-sugar option, reduce the sweetener slightly, or try adding some mashed banana or applesauce for natural sweetness.

4. Use Room-Temperature Eggs

  • Let your eggs sit at room temperature for 15-20 minutes before using them. Room-temperature eggs blend more easily with the other ingredients and help create a smoother batter.

5. Don’t Overfill the Muffin Cups

  • Fill the muffin cups about 3/4 full to allow room for the muffins to rise. Overfilling can cause the muffins to spill over and bake unevenly.

6. Experiment with Flavors

  • This recipe is a great base for customization. Feel free to add shredded coconut, dried fruit, chocolate chips, or even a bit of orange zest for a pop of citrus flavor.

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