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Carrot cake zucchini muffins: Moist one-bowl muffins for quick breakfasts and lunchboxes Pinterest recipe pin

Carrot Cake Zucchini Muffins

Moist, spiced muffins that combine shredded carrot and zucchini for tender carrot-cake flavor in an easy one-bowl method—perfect for breakfast or lunchboxes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 muffins
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon fine salt
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 1/3 cup neutral oil canola or vegetable
  • 1/2 cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded zucchini about 1 medium, squeezed until tacky
  • 1/2 cup shredded carrot about 1 large, combined with zucchini to equal 1 1/2 cups
  • 1/2 cup chopped walnuts or raisins optional
Optional topping
  • 2 tablespoons coarse sugar or 1/4 cup cream cheese frosting optional

Equipment

  • 1 12-cup muffin tin
  • 1 Medium mixing bowl
  • 1 Box grater or food processor with shredding disk
  • 1 Cooling rack

Method
 

Prepare and preheat
  1. Preheat oven to 375°F and line a 12-cup muffin tin with paper liners or grease lightly.
Shred and drain
  1. Coarsely shred the zucchini and carrot on a box grater or with a food processor; measure about 1 1/2 cups combined and place in a towel to squeeze out free liquid until the shreds are tacky not dripping.
Mix dry ingredients
  1. In a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Mix wet ingredients
  1. In a separate bowl whisk the eggs, brown sugar, oil, Greek yogurt, and vanilla until smooth, then pour the wet into the dry and stir briefly until most streaks of flour disappear.
Combine and add mix-ins
  1. Fold the squeezed shredded zucchini and carrot into the batter along with the walnuts or raisins if using, mixing just until combined.
Portion and bake
  1. Divide batter among the 12 muffin cups, filling each about 3/4 full, and bake at 375°F for 18 to 22 minutes until a toothpick comes out with a few moist crumbs and tops spring back.
Cool and finish
  1. Let muffins cool in the pan for 8 to 10 minutes, then transfer to a wire rack to cool completely; if using coarse sugar or a light frosting, apply when muffins are fully cool.

Notes

Squeeze excess liquid from zucchini to prevent soggy muffins; if batter is loose add 1–2 tablespoons extra flour. Store at room temperature up to 2 days or refrigerate up to 4 days. To freeze, wrap cooled muffins individually and freeze up to 3 months; reheat at 325°F for 12–15 minutes from frozen.