Carrot Cake Zucchini Muffins
Moist, tender muffins packed with shredded zucchini and carrots, warm cinnamon, crunchy walnuts, and classic carrot-cake flavor. Perfect for breakfast, snack time, or a healthier dessert.
Ingredients
Dry Ingredients
1½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
Wet Ingredients
2 large eggs
½ cup brown sugar
¼ cup granulated sugar
½ cup vegetable oil or melted coconut oil
1 tsp vanilla extract
½ cup plain Greek yogurt or sour cream
Fruits & Vegetables
1 cup finely shredded zucchini
1 cup finely shredded carrots
½ cup crushed pineapple, well drained, optional
Optional Add-Ins
½ cup chopped walnuts or pecans
â…“ cup raisins
2 tbsp shredded coconut
For the Cream Cheese Topping — Optional
4 oz (115 g) cream cheese, softened
2 tbsp powdered sugar
½ tsp vanilla extract
1–2 tbsp milk, as needed
Instructions
1. Prepare the oven
Preheat your oven to 180°C / 350°F. Line a 12-cup muffin pan with paper liners or lightly grease it.
2. Prepare the zucchini
Shred the zucchini finely. Place it in a clean kitchen towel and gently squeeze out excess water. Don’t squeeze it completely dry—you want some moisture for tender muffins.
3. Mix the dry ingredients
In a medium bowl, whisk together:
Flour
Baking powder
Baking soda
Salt
Cinnamon
Nutmeg
Ginger
Set aside.
4. Mix the wet ingredients
In a large bowl, whisk the eggs, brown sugar, granulated sugar, oil, vanilla, and Greek yogurt until smooth.
5. Add the vegetables
Fold in the shredded zucchini and carrots. Add drained pineapple if using.
6. Combine
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined.
Don’t overmix, or the muffins can become dense.
7. Add extras
Fold in walnuts, pecans, raisins, or coconut if desired.
8. Fill the muffin cups
Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
9. Bake
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
10. Cool
Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
11. Add cream cheese topping
If desired, beat the softened cream cheese, powdered sugar, vanilla, and milk until smooth. Spread or pipe a small amount over each cooled muffin.
Recipe Information
Prep Time: 20 minutes
Bake Time: 20–25 minutes
Total Time: About 45 minutes
Yield: 12 muffins
Difficulty: Easy
Cuisine: American-inspired
Approximate Nutrition
Per muffin without cream cheese frosting or optional add-ins; values vary by ingredients and brands.
Calories: ~220
Protein: ~4 g
Total Fat: ~10 g
Saturated Fat: ~1.5 g
Carbohydrates: ~29 g
Fiber: ~1.5 g
Net Carbs: ~27.5 g
Sugar: ~15 g
Sodium: ~190 mg
Adding walnuts, raisins, pineapple, or frosting will increase the calories and carbohydrates.
Nut & Allergen Information
Nuts: Walnuts and pecans are optional. If using them, the recipe contains tree nuts.
Nut-free: Simply omit the walnuts/pecans and use ingredients labeled nut-free if preparing for someone with an allergy.
Gluten: Contains wheat flour.
Gluten-free option: Substitute a 1:1 gluten-free baking flour blend.
Dairy: Greek yogurt/sour cream and optional cream cheese contain dairy.
Dairy-free option: Use dairy-free yogurt and omit or replace the cream cheese topping.
Eggs: Contains eggs.
Egg-free option: Use a suitable commercial egg replacer.
Coconut: Optional; coconut is considered a tree nut by the FDA for labeling purposes in the U.S., so check requirements if cooking for someone with allergies.
Tips for Perfect Muffins
Squeeze the zucchini: Too much water can make the muffins soggy.
Don’t overmix: Mix just until the flour disappears.
Use fresh carrots: Finely grated carrots blend better into the batter.
Drain pineapple well: Extra liquid can make the muffins too wet.
Let them cool: The texture improves as they cool.
For stronger carrot-cake flavor, add ½ tsp orange zest.
For a lower-sugar version, reduce the granulated sugar slightly and skip the frosting.
Q&A
Q: Can I make these muffins without walnuts?
Yes. Walnuts are completely optional. You can also replace them with raisins, pumpkin seeds, or sunflower seeds.
Q: Can I use whole-wheat flour?
Yes. Replace up to half of the all-purpose flour with whole-wheat flour. Using 100% whole wheat will produce a denser muffin.
Q: Do I need to peel the zucchini?
No. The skin is tender and adds color and nutrients.
Q: Can I use only zucchini instead of carrots?
Yes, although the muffins will have less of the classic carrot-cake flavor.
Q: Can I make these without pineapple?
Absolutely. Pineapple is optional.
Q: How do I store them?
Plain muffins can be stored in an airtight container at room temperature for about 2 days or refrigerated for several days. Muffins with cream cheese topping should be refrigerated.
Q: Can I freeze them?
Yes. Freeze unfrosted muffins in an airtight freezer bag or container for up to 3 months. Thaw at room temperature.
Q: Can I make mini muffins?
Yes. Divide the batter among mini muffin cups and bake for approximately 10–14 minutes, checking with a toothpick.
Q: Can I make these healthier?
You can use Greek yogurt, reduce the sugar, add extra carrots/zucchini, and use whole-wheat or gluten-free flour according to your dietary needs.
Q: Are these keto or low-carb?
The standard recipe is not keto because it contains flour and sugar. For a low-carb version, you’ll need a suitable low-carb flour and sugar substitute, and the nutrition will change.
