Carrot Cake Zucchini Muffins

Soft and moist Carrot Cake Zucchini Muffins packed with veggie goodness and warm cinnamon spice. Easy to make for breakfast or snack.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 12 muffins

Ingredients

1 cup grated zucchini (squeeze out excess moisture) 1 cup grated carrots 2 large eggs 1 teaspoon vanilla extract 1/2 cup brown sugar 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 cup chopped walnuts, raisins, or shredded coconut (optional)

Instructions

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin. 2. Grate zucchini and carrots. Squeeze moisture from zucchini. 3. In a bowl, beat eggs, then mix in vanilla and brown sugar. 4. Stir in grated zucchini and carrots. 5. In another bowl, whisk flour, baking powder, baking soda, and cinnamon. 6. Combine dry ingredients with wet, stirring gently. Fold in optional mix-ins. 7. Divide batter among muffin cups, filling two-thirds full. 8. Bake 18-22 minutes, until toothpick comes out clean. 9. Cool in tin briefly, then transfer to wire rack to cool completely.

Notes

You can substitute half or all of the all-purpose flour with whole wheat flour for a nuttier flavor. Optional mix-ins like coconut, raisins, or walnuts add extra texture. Muffins freeze well up to 3 months. Thaw at room temperature before serving.

Nutrition

Calories: 180
Fat: 7
Saturated fat: 1
Sugar: 10
Sodium: 160
Protein: 4
Carbohydrates: 24
Fiber: 2