Description
Discover a delightful blend of flavors with our Carrot Cake Zucchini Muffins recipe. These moist and wholesome muffins combine grated zucchini and carrots with warm spices, perfect for a healthy and tasty treat any time of day.
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 tsp vanilla extract
1 cup granulated sugar
1/2 cup brown sugar
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease with non-stick spray.
- In a large bowl, combine grated zucchini, grated carrots, applesauce, vegetable oil, eggs, vanilla extract, granulated sugar, and brown sugar. Mix well.
- In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Gradually add dry ingredients to the wet mixture, stirring until just combined. Fold in walnuts and raisins if desired.
- Divide batter evenly among muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool muffins in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Ensure zucchini and carrots are thoroughly drained to avoid excess moisture in the muffins.
Adjust sweetness by reducing sugar or adding more spices according to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Baked Goods, Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Makes 12 muffins