Carrot Cake ZWhy You’ll Love This Recipe

If you love carrot cake, you’re going to adore these Carrot Cake Zucchini Muffins. They are incredibly moist thanks to the combination of shredded carrots and zucchini, making them rich in flavor and texture. The spices – cinnamon, nutmeg, and a hint of ginger – give these muffins a warm, comforting flavor that will fill your kitchen with a cozy aroma. Plus, they are easy to make and packed with nutritious ingredients, so you can enjoy a healthier treat without compromising on taste!

this Recipe

Ingredients

• 1 cup all-purpose flour

• 1/2 cup whole wheat flour

• 1/2 cup rolled oats

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground ginger

• 1/4 teaspoon salt

• 1/2 cup brown sugar (packed)

• 1/4 cup honey or maple syrup

• 2 large eggs

• 1/2 cup shredded carrots (about 2 medium carrots)

• 1/2 cup shredded zucchini (about 1 medium zucchini)

• 1/4 cup unsweetened applesauce

• 1/4 cup vegetable oil (or melted coconut oil)

• 1 teaspoon vanilla extract

• 1/4 cup chopped walnuts or pecans (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

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

2. In a large bowl, whisk together both flours, rolled oats, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

3. In a separate bowl, whisk together the brown sugar, honey or maple syrup, eggs, applesauce, vegetable oil, and vanilla extract.

4. Add the wet ingredients to the dry ingredients and stir until just combined.

5. Gently fold in the shredded carrots, zucchini, and nuts (if using).

6. Divide the batter evenly among the muffin cups, filling each about 2/3 of the way.

7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: 12 muffins

• Preparation Time: 15 minutes

• Cooking Time: 18-20 minutes

• Total Time: 35 minutes

Variations

• Gluten-Free: Use a gluten-free flour blend in place of the all-purpose flour for a gluten-free version of these muffins.

• Vegan: Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg). Use maple syrup instead of honey and substitute plant-based oil.

• Nuts: You can substitute walnuts or pecans with other nuts, such as almonds or cashews, or omit them entirely for a nut-free version.

• Dried Fruit: Add raisins, cranberries, or chopped dates for extra sweetness and chewiness.

• Spices: Adjust the spice levels to your liking by adding more cinnamon or even a pinch of cloves or allspice.

Storage/Reheating

• Storage: Store your muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week.

• Freezing: These muffins freeze well! Allow them to cool completely, then wrap them individually in plastic wrap or foil and store in a freezer-safe bag for up to 3 months.

• Reheating: To reheat, simply microwave the muffin for 15-20 seconds or warm them in a 350°F oven for about 5-7 minutes.

FAQs

1. Can I make these muffins without eggs?

Yes, you can use flax eggs or chia eggs as a substitute for regular eggs. For one egg, combine 1 tablespoon ground flaxseed (or chia seeds) with 3 tablespoons water, and let it sit for 5 minutes until it becomes gelatinous.

2. Can I use zucchini with the skin on?

Yes, keep the skin on the zucchini! The skin is where most of the nutrients are, and it adds color and texture to the muffins.

3. How do I prevent the zucchini from making the muffins soggy?

Be sure to squeeze out excess moisture from the shredded zucchini before adding it to the batter. You can do this by placing the shredded zucchini in a clean kitchen towel or paper towel and pressing it gently to remove extra water.

4. Can I substitute the flour with whole wheat flour only?

Yes, you can substitute the all-purpose flour with whole wheat flour, but the texture might be denser. You can also try using a combination of whole wheat and all-purpose flour for a lighter texture.

5. How can I make these muffins healthier?

You can make them even healthier by reducing the sugar content, using a sugar substitute like stevia or monk fruit, and adding more shredded vegetables like sweet potato or butternut squash.

6. Can I make mini muffins instead of regular-sized ones?

Yes! For mini muffins, reduce the baking time to about 10-12 minutes. Keep an eye on them and do a toothpick test to ensure they’re cooked through.

7. Can I add more spices to the recipe?

Absolutely! Feel free to adjust the spice amounts to your taste. You could try adding ground cloves, cardamom, or even a pinch of black pepper for a unique flavor.

8. Can I make these muffins without nuts?

Yes, you can omit the nuts entirely if you prefer or replace them with chocolate chips or dried fruit.

9. How do I know when the muffins are done?

The muffins are done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. They should also spring back when lightly pressed.

10. Can I use oil other than vegetable oil?

Yes, you can substitute vegetable oil with coconut oil, avocado oil, or even melted butter for a different flavor.

Conclusion

These Carrot Cake Zucchini Muffins are the perfect way to sneak in some veggies while enjoying a deliciously spiced treat. They are incredibly versatile, so feel free to customize them to suit your taste preferences. Whether you’re making them for breakfast, a snack, or a special occasion, these muffins are sure to be a hit! Enjoy the goodness of carrots, zucchini, and warm spices in every bite.