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Carrot Cake Zucchini Muffins

Deliciously fluffy and bursting with flavor, these Carrot Cake Zucchini Muffins are a healthy and easy breakfast or snack option that the whole family will love.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 170
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup shredded zucchini
  • 1 cup shredded carrots
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 pieces eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
Optional Ingredients
  • 1/2 cup walnuts or pecans Chopped, optional

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the shredded zucchini, shredded carrots, sugar, brown sugar, vegetable oil, eggs, and vanilla extract.
  3. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped nuts if using.
  5. Divide the batter evenly among the prepared muffin cups.
Cooking
  1. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store in an airtight container for 3-4 days at room temperature, or freeze for up to 3 months. Reheat in the microwave or oven for the best taste.