Carrot Cake Zucchini Muffins

🧁 Carrot Cake Zucchini Muffins

🥕 Ingredients

Dry Ingredients:

• 1 ½ cups (190g) all-purpose flour

• ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp ground cinnamon

• ¼ tsp ground nutmeg

• ⅛ tsp ground ginger (optional)

• ⅓ cup chopped walnuts or pecans (optional)

• ¼ cup raisins (optional)

Wet Ingredients:

• 2 large eggs

• ½ cup (120ml) vegetable oil or melted coconut oil

• ½ cup (100g) brown sugar, packed

• ¼ cup (60ml) honey or maple syrup

• 1 tsp vanilla extract

• 1 cup (about 130g) finely shredded zucchini (moisture squeezed out)

• ¾ cup (about 90g) finely shredded carrot (peeled before shredding)

• ¼ cup (60g) crushed pineapple, well-drained (optional but adds moisture)

🥣 Instructions

1. Prep the Oven and Pan

• Preheat oven to 350°F (175°C).

• Line a 12-cup muffin tin with paper liners or grease it lightly.

2. Grate the Veggies

• Grate the zucchini and carrot using a fine or medium grater.

• Place the grated zucchini in a clean towel or paper towel and squeeze out as much moisture as possible.

• Set aside.

3. Mix Dry Ingredients

In a large bowl, whisk together:

• Flour

• Baking powder

• Baking soda

• Salt

• Cinnamon

• Nutmeg

• Ginger (if using)

If using nuts or raisins, toss them in a tablespoon of the flour mixture (this helps prevent them from sinking).

4. Mix Wet Ingredients

In another large bowl, whisk together:

• Eggs

• Oil

• Brown sugar

• Honey or maple syrup

• Vanilla

Then stir in:

• Grated zucchini

• Grated carrot

• Pineapple (if using)

5. Combine Wet and Dry

• Add the dry ingredients to the wet and gently fold together using a spatula until just combined. Do not overmix.

6. Fill the Muffin Cups

• Divide the batter evenly among the 12 muffin cups (they should be about ¾ full).

7. Bake

• Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.

• Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

🧈 Optional Add-ons & Tips

• Topping: Sprinkle raw sugar or oats on top before baking for a crunchy top.

• Frosting Option: For dessert-style muffins, top with a dollop of cream cheese frosting.

• Make it Healthier: Use half whole wheat flour or sub in applesauce for part of the oil.

• Storage: Store in an airtight container at room temp for up to 3 days or refrigerate for up to a week. They also freeze well!

Would you like a printable version, or want it adjusted for gluten-free or vegan options?