>>
Moist, tender muffins that combine grated carrot and zucchini with warm spices for a wholesome breakfast or snack. Easy to make and customizable with nuts, raisins, or crushed pineapple.
This Carrot Cake Zucchini Muffin recipe is one of those weekday delights that doubled as both a comfort food and a clever way to sneak extra vegetables into breakfasts and snacks. I first developed the formula on a rainy Saturday when I had a surplus of zucchini from the farmer's market and a craving for something warmly spiced. The combination of grated carrot and zucchini produces a very moist crumb that keeps for days, while cinnamon, nutmeg and a touch of ginger give each bite a familiar, comforting warmth like a pared-down carrot cake.
It matters to me because these muffins came to define a season for my family: school mornings, last-minute playdate snacks and the holiday cookie-swap where someone inevitably asked for more. The texture is tender without being gummy, thanks to the balance of applesauce and vegetable oil, and the lightly sweet batter pairs beautifully with walnuts for crunch or raisins for chew. I love that they travel well, freeze easily, and are forgiving to mix-and-match substitutions.
From my experience, the simplest adjustments make a big difference. When I swapped in crushed pineapple for part of the applesauce at a holiday brunch, the muffins became almost cake-like and vanished first. My kids prefer them with walnuts for crunch, while my neighbor always requests raisins. This recipe has proven reliably popular at potlucks and weeknight breakfasts alike.
My favorite part is how forgiving the batter is. Once, I forgot to add the sugar to one batch and the muffins were still pleasant with a savory note; after rescuing them with a light dusting of powdered sugar, they were enjoyed at tea. Family members often remark on how they do not taste overly vegetable-forward; the spices and sweetness harmonize everything. Making a double batch and freezing half has saved many rushed mornings.
Store cooled muffins in an airtight container at room temperature on the counter for up to three days. For longer storage keep them in the refrigerator up to five days; allow them to come to room temperature before serving for the best texture. For freezing, wrap each muffin tightly in plastic wrap and place in a zip-top freezer bag. Label with the date and store for up to three months. Reheat frozen muffins in a 325 degree Fahrenheit oven for 8 to 10 minutes or microwave for 20 to 30 seconds for a quick warm bite.
If you need to modify the recipe, several substitutions work well. To make the muffins dairy-free and keep the same texture omit nothing in this case since the base is already dairy-free. To reduce sugar, swap half the granulated sugar for coconut sugar or use 3/4 cup total sugar and increase spices slightly. For egg-free baking, replace each large egg with 1/4 cup applesauce plus 1/2 teaspoon baking powder or use a commercial egg replacer following package directions. You can swap half the all-purpose flour for whole wheat pastry flour for a nuttier flavor; expect a slightly denser crumb.
These muffins are excellent warm from the oven with a smear of softened butter or cream cheese for an indulgent treat. For a lighter option serve plain or with Greek yogurt and fresh fruit on the side. They work well as part of a brunch spread alongside scrambled eggs and a green salad, or packed into lunchboxes with a small container of almond butter for dipping. Garnish with a few walnut halves or a light dusting of cinnamon sugar for presentation.
In spring and summer when zucchini is abundant, grate it fresh and avoid over-squeezing; the extra moisture yields the best texture. In fall, increase nutmeg to 3/4 teaspoon and add a pinch of cloves for a cozier spice profile. During the holiday season fold in dried cranberries and orange zest for festive flair or top with a simple cream cheese glaze for a carrot-cake-style finish at potlucks.
Double the batter and freeze half before baking to save time later: portion the frozen batter into lined muffin tins and bake from frozen, adding 3 to 5 minutes to the bake time. Alternatively, bake all muffins, cool, and freeze individually wrapped. For grab-and-go breakfasts, pair a muffin with a hard-boiled egg and a piece of fruit to create a balanced meal. Keep muffins in single-serving containers to simplify packing for work or school.
I once brought a batch to a neighborhood bake sale and the muffins were the first item to disappear. A friend who claimed to dislike vegetables admitted she could not taste the zucchini and asked for the recipe. Another time, a college student requested the muffins as a comfort-food care package; the combination of spice and moist crumb made them feel like home. Feedback often highlights texture and balance—the muffins are moist but not dense, and spices are noticeable without overpowering.
These muffins are a little act of kindness in batter form. Whether you make a single batch for a weekend breakfast or several trays to share, they travel, freeze and please a crowd. Give them a try and feel free to make them your own with mix-ins and spice tweaks; the recipe is built to welcome creativity.
Do not overmix after adding the flour; fold until just combined to keep muffins tender.
If the grated zucchini is very wet, lightly squeeze in a clean towel to avoid a gummy interior.
Use room-temperature eggs to ensure better emulsification and consistent rise.
Rotate the pan halfway through baking if your oven browns unevenly to promote even tops.
Measure flour by spooning into the cup and leveling rather than scooping to avoid dense muffins.
This nourishing carrot cake zucchini muffins recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Wrap cooled muffins individually and freeze up to three months. Thaw overnight in the refrigerator or warm briefly in the microwave.
They will keep at room temperature in an airtight container for up to three days, or refrigerated for up to five days.
This Carrot Cake Zucchini Muffins recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.
Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or spray with non-stick spray. Set aside.
In a large bowl, whisk together grated zucchini, grated carrots, applesauce, vegetable oil, eggs, vanilla extract, granulated sugar and brown sugar until smooth and evenly mixed.
In a separate bowl, whisk all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg and ground ginger until well combined and aerated.
Add the dry ingredients to the wet in two additions, folding gently with a spatula until just combined. Avoid overmixing to maintain a tender crumb.
Fold in chopped walnuts and raisins if using. Divide batter evenly among muffin cups, filling each about two-thirds full. Use a scoop for consistent portions.
Bake for 20 to 25 minutes at 350 degrees Fahrenheit until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
Last Step: Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Leave a comment & rating below or tag
@sararecipes on social media!
A bright, restorative broth ready in ten minutes—packed with garlic, ginger, miso and turmeric to support immunity and soothe the soul.
A bright, 20-minute Greek pasta salad loaded with crisp cucumber, cherry tomatoes, Kalamata olives, feta, and a tangy tzatziki vinaigrette — perfect for summer gatherings or easy meal prep.
Crispy-tender salmon bites tossed in a creamy, sweet-spicy bang bang sauce — ready in about 20 minutes using an air fryer or oven.
Leave a comment & rating below or tag @sararecipes on social media!
Enjoyed this recipe? Share it with friends and family, and don't forget to leave a review!
This recipe looks amazing! Can't wait to try it.
Comments are stored locally in your browser. Server comments are displayed alongside your local comments.
Join to receive our email series which contains a round-up of some of our quick and easy family favorite recipes.
