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Carrot Cake Zucchini Muffins Recipe
Ash Tyrrell

Carrot Cake Zucchini Muffins Recipe

I recently baked a batch of Carrot Cake Zucchini Muffins, and let me tell you, they were a hit! Packed with grated carrots, zucchini, and a touch of cinnamon, these muffins are moist, flavorful, and perfect for breakfast or a snack. The addition of walnuts adds a delightful crunch, making each bite a treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour: Provides the base for the muffins giving them structure and texture.
  • 1 teaspoon baking powder: Helps the muffins rise ensuring a light and fluffy texture.
  • 1 teaspoon baking soda: Works with the acidic components to promote leavening.
  • ½ teaspoon salt: Enhances the flavors and balances the sweetness.
  • 1 teaspoon ground cinnamon: Adds warmth and depth to the flavor profile.
  • 2 large eggs: Bind the ingredients together and provide moisture.
  • 1 cup vegetable oil: Contributes to the moistness and tenderness of the muffins.
  • ½ cup applesauce: Adds natural sweetness and moisture while reducing the need for additional fat.
  • 1 cup raw cane sugar: Sweetens the muffins with a hint of molasses flavor.
  • 1 teaspoon vanilla extract: Imparts a subtle aromatic sweetness.
  • 1 cup grated carrots: Provides moisture and a natural sweetness.
  • 1 cup grated zucchini: Adds moisture and nutrients without overpowering the flavor.
  • ½ cup chopped walnuts: Offers a crunchy texture and nutty flavor.

Method
 

  1. Begin by preheating your oven to 375°F (190°C). Line a 12-cup muffin tin with cupcake liners or lightly grease the cups to prevent sticking.
  2. In a large mixing bowl, whisk together the vegetable oil, applesauce, raw cane sugar, eggs, and vanilla extract until well combined.
  3. In a separate bowl, mix the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Stir until the dry ingredients are evenly distributed.
  4. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can lead to dense muffins.
  5. Gently fold in the grated carrots, grated zucchini, and chopped walnuts. Ensure the mixture is evenly distributed without overworking the batter.
  6. Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full. This allows room for the muffins to rise without overflowing.
  7. Place the muffin tin in the preheated oven and bake for 20-25 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean when the muffins are ready.
  8. Remove the muffin tin from the oven and let the muffins sit in the tin for about 10 minutes. Then, transfer them to a wire rack to cool completely.

Notes

  • Use Fresh Ingredients: Opt for fresh carrots and zucchini for the best flavor and moisture content.
  • Don't Overmix: Mix the batter just until combined to avoid dense muffins.
  • Grate the Vegetables Finely: Finely grated vegetables blend better into the batter, ensuring even distribution.
  • Add Spices: Experiment with adding nutmeg or ginger for a spiced twist.
  • Customize Add-ins: Feel free to add raisins, shredded coconut, or seeds to suit your taste.