Pin it
I discovered these amazing Carrot Cake Zucchini Muffins last summer when my garden was overflowing with zucchini. What started as a kitchen experiment turned into my family's new favorite breakfast treat. The combination of sweet carrots, spicy cinnamon, and tender zucchini creates the most incredible muffins you'll ever taste.
What Makes These Special
You're going to fall in love with these muffins. They have all the cozy flavors of your favorite carrot cake but they're loaded with good-for-you veggies. Every bite is incredibly moist, and the warm spices make my kitchen smell like heaven when they're baking.
Your Shopping List
- Egg: Adds structure and helps bind the ingredients together.
- Brown Sugar & Granulated Sugar: Sweeten the muffins and add a hint of caramel flavor.
- Coconut Oil: Keeps the muffins moist and adds a subtle richness.
- Sour Cream: Adds tang and moisture for a soft texture.
- Vanilla & Cinnamon: Enhance the warm, sweet flavor profile.
- Shredded Carrots: Add natural sweetness and texture.
- Shredded Zucchini: Keeps the muffins moist and sneaks in some veggies.
- Dry Ingredients: All-purpose flour, baking powder, baking soda, and a pinch of salt for structure and lift.
- Chopped Nuts: Optional, but they add crunch and depth.
Getting Started
First thing I do is get my oven warming up to 350°F. While that's happening, I prep my muffin tin. I love using pretty paper liners; they make the muffins look extra special, and cleanup is so much easier.
The Wet Team
Grab your favorite mixing bowl and whisk together your egg, sugars, coconut oil, sour cream, vanilla, and that wonderful cinnamon. I love watching everything come together into this gorgeous golden mixture.
Pin it
Veggie Time
Now comes the fun part: adding our shredded carrots and zucchini. Make sure you stir them in really well—we want every bite to have that perfect balance of flavors and moisture.
Dry Ingredients
In another bowl, whisk your flour, baking powder, baking soda, and salt. This might seem fussy, but trust me, taking time to mix these separately makes the fluffiest muffins.
Bringing It Together
Here's where I have to hold myself back from overmixing. Just gently fold the dry ingredients into your wet mixture until they're barely combined. A few tiny flour streaks are totally fine.
Add Some Crunch
If you're using nuts, now's the time to fold them in. I love using pecans, but walnuts are amazing too. Sometimes I toast them first for extra flavor.
Fill Those Tins
I use an ice cream scoop to fill my muffin cups—it makes them all perfectly even. Fill each one about three-quarters full; they'll puff up beautifully while baking.
Pin it
Time to Bake
Pop your muffins in the oven and let them work their magic for about 20 minutes. Your kitchen will smell incredible. I always test with a toothpick right in the center; when it comes out clean, they're perfect.
The Cool Down
Let these beauties rest in their tin for just 5 minutes. I know it's tempting to dig right in, but this little rest helps them set up perfectly. Then move them to a cooling rack so they don't get soggy bottoms.
Make Them Extra Special
Sometimes I can't resist adding a swirl of cream cheese frosting on top. It turns them into the most amazing dessert muffins. They're wonderful with my morning coffee or afternoon tea too.
Keeping Them Fresh
Store your muffins in an airtight container and they'll stay lovely for about 3 days. I often make a double batch and freeze some for busy mornings—just warm them up when you need a quick breakfast.
Pin it
Mix It Up
Sometimes I toss in some plump raisins or even dried cranberries. A pinch of nutmeg or ginger gives them an extra warmth that's especially nice during fall and winter.
My Best Tips
Make sure you grate your carrots and zucchini nice and fine. If they seem really wet, give them a quick pat with paper towels. This keeps your muffins from getting too heavy.
What Makes These Different
These aren't your ordinary muffins. They combine everything wonderful about zucchini bread and carrot cake into one perfect package. Plus, they're packed with veggies, which makes me feel good about serving them to my family.
Perfect Partners
I love setting these out for weekend brunch with some fresh fruit and yogurt. They're also perfect for tucking into lunchboxes or enjoying as an afternoon pick-me-up.
Good For You Too
The best part about these muffins is how they sneak in extra vegetables. Between the carrots and zucchini, you're getting fiber and vitamins in every bite. It's my favorite kind of treat—one that's delicious and nutritious.
Simply Perfect
These Carrot Cake Zucchini Muffins have become such a staple in my kitchen. They're the perfect balance of wholesome and indulgent, and everyone who tries them asks for the recipe. There's something so special about a treat that brings together the best of two classics.
Pin it
Frequently Asked Questions
- → Can I make these muffins ahead of time?
- Yes, these muffins store well in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months and thaw when ready to eat.
- → Do I need to squeeze the moisture from the vegetables?
- The recipe doesn't specify squeezing out moisture, but if your carrots or zucchini seem very wet, you can lightly pat them with paper towels. The moisture helps keep the muffins soft.
- → Can I skip the nuts in this recipe?
- Yes, the nuts are optional in this recipe. You can leave them out entirely or replace them with raisins or chocolate chips if you prefer.
- → Why are my muffins sticky?
- The stickiness is normal and mentioned in the recipe. It comes from the moisture in the vegetables and brown sugar, making the muffins extra moist and delicious.
- → Can I use different oils in this recipe?
- Yes, you can substitute the coconut oil with either melted butter or vegetable oil. Each will work fine but might slightly change the flavor.