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Carrot Cake Zucchini Muffins

Moist, warmly spiced muffins combining carrots and zucchini for a tender, flavorful, veggie-packed treat.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 210

Ingredients
  

Muffin Batter
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.33 cup vegetable oil
  • 0.5 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 1 cup grated carrots freshly grated
  • 1 cup grated zucchini lightly squeezed
  • 0.5 cup chopped walnuts or pecans optional
  • 0.25 cup raisins optional

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line a muffin pan with liners.
  2. Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
  3. Whisk oil, brown sugar, granulated sugar, eggs, and vanilla in a large bowl.
  4. Fold in grated carrots and zucchini.
  5. Add dry ingredients to wet ingredients, mixing just until combined.
  6. Fold in nuts or raisins if using.
  7. Divide batter into muffin cups, filling 3/4 full.
  8. Bake 20–22 minutes until a toothpick comes out clean.
  9. Cool on a wire rack before serving.

Notes

These muffins stay moist for days thanks to carrots and zucchini.