If you’ve ever found yourself torn between a slice of carrot cake and a healthy zucchini muffin, you’re not alone—and now, you don’t have to choose. These Carrot Cake Zucchini Muffins combine the best of both worlds into one moist, flavorful, and veggie-packed treat. Perfectly sweet, gently spiced, and incredibly moist, they are a great option for breakfast, snacking, or even dessert.
With the goodness of fresh zucchini, carrots, and applesauce, these muffins are not only delicious—they’re also a bit more nutritious than your average baked good. Whether you’re trying to sneak more veggies into your family’s diet or simply looking for a comforting bake that feels a little lighter, these muffins are the answer.
Why You’ll Love This Recipe
-
Healthy yet indulgent: Full of fiber-rich vegetables and made with applesauce to reduce oil.
-
Perfect texture: Moist and tender with the classic spices of carrot cake.
-
Freezer-friendly: Great for meal prep or lunchbox additions.
-
Customizable: Add nuts, raisins, or even chocolate chips to make them your own.
Ingredients Breakdown
Let’s take a closer look at each ingredient and how they contribute to the muffins’ texture and flavor.
Wet Ingredients:
-
1 1/2 cups grated zucchini
-
1 cup grated carrots
-
1/2 cup unsweetened applesauce
-
1/3 cup vegetable oil
-
2 large eggs
-
1 teaspoon vanilla extract
-
1 cup granulated sugar
-
1/2 cup brown sugar
Dry Ingredients:
-
2 cups all-purpose flour
-
1 teaspoon baking powder
-
1/2 teaspoon baking soda
-
1/2 teaspoon salt
-
1 teaspoon ground cinnamon
-
1/2 teaspoon ground nutmeg
-
1/4 teaspoon ground ginger
Optional Add-ins:
-
1/2 cup chopped walnuts
-
1/2 cup raisins
Directions: Step-by-Step Guide
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
Step 2: Prep Your Vegetables
Grate zucchini and carrots using the fine side of a box grater. Lightly squeeze the zucchini in a clean kitchen towel or paper towel to remove excess moisture.
Step 3: Combine Wet Ingredients
In a large bowl, whisk together the grated zucchini, grated carrots, applesauce, vegetable oil, eggs, vanilla extract, granulated sugar, and brown sugar. Stir until the mixture is smooth and well combined.
Step 4: Mix Dry Ingredients
In a separate bowl, sift or whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Step 5: Combine Wet and Dry
Gradually stir the dry ingredients into the wet mixture. Mix just until combined—overmixing can make muffins tough.
Step 6: Add Optional Ingredients
Fold in chopped walnuts and raisins, if using. These give the muffins texture and bursts of flavor.
Step 7: Fill Muffin Cups
Using a spoon or ice cream scoop, fill each muffin cup about two-thirds full with batter.
Step 8: Bake
Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Ovens vary, so start checking at the 20-minute mark.
Step 9: Cool
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. This prevents soggy bottoms and enhances texture.
Preparation Timeline
| Step | Time |
|---|---|
| Prep vegetables & mix batter | 20 minutes |
| Bake | 20–25 minutes |
| Cooling | 5–10 minutes |
| Total | 45 minutes |
Servings and Storage
-
Makes: 12 standard muffins
-
Serving Size: 1 muffin
-
Calories per muffin: ~200 kcal
-
Storage: Store in an airtight container at room temperature for 3 days or in the fridge for up to a week.
-
Freezer Friendly: Yes—wrap individually and freeze for up to 3 months.
Expert Tips
-
Fresh is best: Use freshly grated carrots and zucchini for optimal moisture and texture.
-
Squeeze the zucchini: Removing some liquid ensures the muffins don’t become too wet or gummy.
-
Don’t overmix: Mix only until the dry ingredients are incorporated to keep muffins light and fluffy.
-
Use paper liners: This helps with cleanup and prevents sticking.
-
Want more rise? Let your batter rest for 5 minutes before baking to activate the leavening agents.
Variations & Add-ins
Make this muffin recipe your own with these easy variations:
-
Dairy-free: Use coconut or almond oil instead of vegetable oil.
-
Gluten-free: Swap all-purpose flour with a 1:1 gluten-free flour blend.
-
Low-sugar: Reduce sugar by 1/4 cup or replace with a sugar substitute like monk fruit.
-
Chocolate lover: Add 1/2 cup mini chocolate chips.
-
Coconut flair: Fold in shredded coconut for texture and sweetness.
-
Citrus twist: Add 1 tablespoon orange zest for brightness.
Nutritional Information (Per Muffin)
| Nutrient | Amount |
|---|---|
| Calories | 200 kcal |
| Protein | 3g |
| Carbohydrates | 28g |
| Sugars | 15g |
| Fat | 8g |
| Saturated Fat | 1g |
| Fiber | 2g |
These muffins offer a good balance of carbs and fats with a sneaky veggie boost.
How to Serve
These muffins are incredibly versatile and can be enjoyed:
-
As breakfast with a dollop of Greek yogurt and fresh berries
-
As a snack with a hot cup of tea or coffee
-
In lunchboxes for kids or adults
-
As dessert warmed with a swipe of cream cheese frosting for a true carrot cake feel
FAQ
Can I use only zucchini or only carrots?
Yes! You can substitute all zucchini or all carrots in equal amounts. Using both offers a nice balance in flavor and moisture.
Do I need to peel the zucchini?
No. Just wash and grate. The skin is thin and adds extra nutrients and fiber.
Can I make these muffins vegan?
Absolutely. Use flax eggs (1 tablespoon flaxseed + 3 tablespoons water per egg), swap applesauce for mashed banana if desired, and use oil or vegan butter.
Can I use muffin mix as a shortcut?
You could start with a basic muffin mix and add grated carrots and zucchini, but making from scratch yields better texture and control over ingredients.
Perfect for Any Occasion
These muffins are ideal for:
-
Weekend brunches
-
Healthy school snacks
-
Meal prep breakfasts
-
Picnics and potlucks
-
Sneaky veggie treats for picky eaters
They strike that perfect balance between treat and wholesome snack—so you can enjoy them guilt-free any time of the day.
Final Thoughts
Whether you’re baking for your family, prepping healthy snacks, or indulging in a carrot cake craving, these Carrot Cake Zucchini Muffins check every box. Moist, spiced, veggie-packed, and endlessly customizable, they’re the kind of muffins you’ll make again and again. Don’t be surprised if they become your new go-to bake.