𝐂𝐚𝐫𝐫𝐨𝐭 𝐂𝐚𝐤𝐞 𝐙𝐮𝐜𝐜𝐡𝐢𝐧𝐢 𝐌𝐮𝐟𝐟𝐢𝐧𝐬

These Carrot Cake Zucchini Muffins combine the warm spices of classic carrot cake with the moisture of zucchini for ultra-soft, flavorful muffins. Lightly sweet, perfectly spiced, and finished with an optional cream cheese drizzle—no one will guess there’s veggies inside!

⏱ Time & Servings

• Prep Time: 15 minutes

• Bake Time: 20–22 minutes

• Total Time: ~40 minutes

• Servings: 12 muffins

🧾 Ingredients

Muffins

• 1½ cups all-purpose flour

• ½ cup brown sugar

• ¼ cup granulated sugar

• 1 tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• 1½ tsp cinnamon

• ¼ tsp nutmeg

• ¼ tsp ground ginger

• 2 large eggs

• ½ cup vegetable oil or melted butter

• 1 tsp vanilla extract

• 1 cup grated carrots

• 1 cup grated zucchini (squeezed dry)

• ½ cup chopped walnuts or pecans (optional)

• ¼ cup raisins or crushed pineapple (optional)

Optional Cream Cheese Drizzle

• 4 oz cream cheese, softened

• ¼ cup powdered sugar

• 1–2 tbsp milk or cream

• ½ tsp vanilla extract

👩‍🍳 Instructions

1. Prep Oven
   Preheat oven to 350°F (175°C).
   Line a muffin tin with paper liners.

2. Mix Dry Ingredients
   In a bowl, whisk flour, sugars, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

3. Mix Wet Ingredients
   In another bowl, whisk eggs, oil, and vanilla.

4. Combine
   Add wet ingredients to dry ingredients and mix just until combined.
   Fold in carrots, zucchini, nuts, and raisins/pineapple if using.

5. Bake
   Divide batter evenly into muffin cups.
   Bake 20–22 minutes until a toothpick comes out clean.

6. Cool & Drizzle
   Cool muffins completely before adding cream cheese drizzle.

🍽 Texture & Flavor

✔ Ultra-moist crumb
✔ Warm carrot cake spices
✔ Natural sweetness from veggies
✔ Soft bakery-style tops

⭐ Tips & Variations

• Healthier: Swap half flour for whole wheat

• Low sugar: Reduce sugar by ¼ cup

• Dairy-free: Skip drizzle or use dairy-free cream cheese

• Mini muffins: Bake 12–14 minutes

• Freezer-friendly: Freeze up to 2 months

📊 Nutrition (Approx. per muffin, without drizzle)

• Calories: 210

• Fat: 11g

• Carbs: 26g