Carrot Cake Zucchini Muffins

Carrot Cake Zucchini Muffins

Here’s a tasty recipe for Carrot Cake Zucchini Muffins! They’re moist, flavorful, and a great way to sneak in some veggies.

1 cup grated zucchini (about 1 medium zucchini)

1 cup grated carrots (about 2 medium carrots)

1 cup all-purpose flour

1/2 cup brown sugar

1/2 cup granulated sugar

1/2 cup olive oil or melted coconut oil

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup chopped nuts (optional)

1/2 cup raisins or chocolate chips (optional)

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it.

2. Prepare the Batter:

In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, and salt.

In another bowl, mix the grated zucchini, grated carrots, oil, eggs, and vanilla extract until well combined.

3. Combine Mixtures:

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

If you’re using nuts, raisins, or chocolate chips, fold them in gently.

4. Fill the Muffin Tin:

Divide the batter evenly among the muffin cups, filling each about 2/3 full.

5. Bake:

Bake in the preheated oven for about 18-22 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool and Serve:

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

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