These moist carrot cake zucchini muffins are a tasty treat packed with veggies! They’re sweet, soft, and have a lovely spice that makes them perfect for breakfast or a snack.
I love how these muffins make me feel like I’m being healthy while enjoying dessert. Plus, the combination of carrots and zucchini is a sneaky way to add some greens, right? 😄
Key Ingredients & Substitutions
Flour: All-purpose flour is standard in this recipe. If you want a healthier option, you can use whole wheat flour or a gluten-free blend. Just keep in mind that texture might vary a bit!
Vegetable Oil: I use vegetable oil for moisture, but melted coconut oil or melted butter are great alternatives if you prefer a different flavor.
Eggs: For a vegan version, substitute each egg with 1/4 cup of unsweetened applesauce, or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit until gel-like).
Spices: The mix of cinnamon, nutmeg, and ginger adds warmth. If you don’t have nutmeg, you can just use extra cinnamon or leave it out completely!
Veggies: The zucchini and carrots are key here. If you’re short on zucchini, you can replace it with shredded summer squash or even finely chopped apples for a twist.
How Do I Keep My Muffins Moist and Tender?
Keeps muffins moist hinges on balancing wet and dry ingredients. Here are some key tips:
- Shred zucchini and carrots finely to ensure they bake evenly and contribute moisture.
- Incorporate a wet ingredient like applesauce, which adds moisture without needing extra oil.
- Avoid overmixing the batter; mix just until combined. This keeps muffins fluffy!
- Do not overlook the cooling step. Let them cool in the pan then on a rack to create the best texture.
Follow these tips, and your muffins are sure to be a hit every time! Enjoy baking! 🍰
Moist Carrot Cake Zucchini Muffins Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup vegetable oil
- 1/3 cup applesauce (unsweetened)
- 1 teaspoon vanilla extract
Fruits and Vegetables:
- 1 1/2 cups finely shredded zucchini (about 1 medium zucchini)
- 1 cup finely shredded carrots (about 2 medium carrots)
Optional Add-ins:
- 1/2 cup chopped walnuts or pecans
- 1/2 cup raisins
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake, so you’re looking at a total of around 40-45 minutes from start to finish. It’s quick and easy, making it perfect for busy mornings or a delightful snack!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will allow your muffins to rise properly while baking. Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, add the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger. Whisk these dry ingredients together until they are well combined, which helps distribute the leavening agents evenly.
3. Combine the Wet Ingredients:
In a separate medium bowl, crack your eggs and beat them gently. Then add in the granulated sugar, brown sugar, vegetable oil, applesauce, and vanilla extract. Mix everything together well until it’s fully combined. This mixture will make your muffins moist and flavorful!
4. Combine Wet and Dry Mixtures:
Slowly pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be cautious not to overmix, as this can make your muffins dense instead of light and fluffy.
5. Add the Shredded Veggies and Optional Ingredients:
Now, fold in the finely shredded zucchini and carrots. If you’re using walnuts or pecans and raisins, gently add those in as well. You want to distribute these yummy additions evenly throughout the batter.
6. Fill the Muffin Tin:
Using a spoon or cookie scoop, divide the batter evenly among the muffin cups, filling each about 3/4 full. This allows room for the muffins to rise without overflowing.
7. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
8. Cool the Muffins:
Once baked, remove the muffins from the oven. Let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This cooling step helps avoid sogginess!
9. Enjoy Your Muffins:
Your moist carrot cake zucchini muffins are now ready to enjoy! They are perfect on their own or with a dollop of cream cheese frosting for a special treat. Enjoy them fresh or store them in an airtight container for up to a week!
These muffins are not only moist and delicious, but they also pack a nutritious punch with the veggies, making them a great choice for any time of day!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour. Just keep in mind that the texture might be denser, so you may need to add a little more liquid if the batter seems too dry.
How Can I Make These Muffins Healthier?
You can reduce the sugars by half or substitute with honey or maple syrup for a natural sweetener. Additionally, using apple sauce instead of some of the oil can help cut calories and fat!
Can I Freeze the Muffins?
Absolutely! These muffins freeze well. Allow them to cool completely, then store them in an airtight container or freezer bag. They can be frozen for up to 3 months. Thaw them overnight in the fridge or microwave for a quick snack!
What If I Don’t Have Applesauce?
No worries! You can substitute applesauce with mashed banana, yogurt, or even an equal amount of additional oil. Each option will give the muffins a slightly different flavor but will still keep them moist!
