Carrot Cake Zucchini Muffins
Description
These Carrot Cake Zucchini Muffins combine the warm, comforting flavors of classic carrot cake with the incredible moisture of fresh zucchini. Packed with grated carrots, zucchini, cinnamon, and vanilla, these muffins are soft, tender, and perfect for breakfast, snacks, or dessert. The vegetables add natural moisture without making the muffins taste overly vegetable-heavy, while cinnamon gives every bite that familiar carrot-cake flavor.
A simple cream cheese glaze makes them extra special, adding a smooth, slightly tangy sweetness that pairs beautifully with the warmly spiced muffins. They’re also a delicious way to use up extra zucchini and carrots. Serve them with coffee or tea, pack them into lunch boxes, or keep a batch ready for an easy homemade treat.
Ingredients
For the Muffins
- 1 cup grated zucchini
- 1 cup grated carrots
- 2 large eggs
- ½ cup vegetable oil or melted coconut oil
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup chopped walnuts or pecans, optional
For the Cream Cheese Glaze
- 4 ounces cream cheese, softened
- ½ cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
1. Prepare the Vegetables
Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
Grate the zucchini and carrots using the medium holes of a box grater. Gently squeeze excess liquid from the zucchini using clean paper towels. Don’t remove all the moisture because some helps keep the muffins tender.
2. Combine the Wet Ingredients
Place the eggs, oil, brown sugar, granulated sugar, and vanilla extract in a large mixing bowl. Whisk until smooth and well combined.
Stir in the grated zucchini and carrots until evenly distributed.
3. Combine the Dry Ingredients
In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Make the Batter
Gradually add the dry ingredients to the wet mixture. Fold gently with a spatula just until combined. Avoid overmixing because this can make the muffins dense.
Fold in the chopped walnuts or pecans if using.
5. Fill the Muffin Pan
Divide the batter evenly between the prepared muffin cups, filling each approximately three-quarters full.
6. Bake
Bake for 20–24 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a cooling rack.
7. Prepare the Cream Cheese Glaze
Beat the softened cream cheese until smooth. Add powdered sugar, milk, and vanilla extract. Whisk until creamy and pourable.
Once the muffins have cooled, drizzle the cream cheese glaze generously over each muffin.
Tips
Squeezing some excess water from the zucchini is important. Too much moisture can make the centers soggy.
Measure the flour carefully and avoid packing it tightly into the measuring cup.
Allow the muffins to cool before adding the glaze so it stays thick and creamy instead of completely melting.
For extra texture, sprinkle a few chopped walnuts over the glaze.
Storage
Store unglazed muffins in an airtight container at room temperature for up to 2 days. Muffins topped with cream cheese glaze should be refrigerated and can be stored for up to 4 days.
Warm an unglazed muffin for a few seconds before serving for an especially soft texture.
Nutritional Information (Approximate Per Muffin)
Calories: 225
Protein: 4g
Carbohydrates: 29g
Fat: 11g
Fiber: 2g
Sugar: 16g
Sodium: 175mg
These Carrot Cake Zucchini Muffins are wonderfully moist, warmly spiced, and topped with creamy glaze, giving you all the comforting flavor of carrot cake in an easy individual treat.