When you’re looking for a muffin that bridges the gap between nutritious and delicious, these Carrot Cake Zucchini Muffins are the answer. Packed with vegetables but full of comforting spice and soft sweetness, they make an ideal breakfast-on-the-go, lunchbox treat, or cozy afternoon snack. The shredded zucchini adds moisture without overpowering flavor, while the carrots bring natural sweetness and a tender texture that makes each bite feel like a bite of dessert—without the guilt.
What makes these muffins extra special is how well they balance taste with nourishment. Applesauce and vegetable oil keep them moist while reducing the need for excessive fats. Spices like cinnamon, nutmeg, and ginger give them that unmistakable carrot cake warmth. A handful of chopped walnuts or raisins can be mixed in for a little extra texture and natural sugar, but they’re optional based on your preferences. This is one of those versatile recipes that feels indulgent but sneaks in goodness in every bite.
Whether you serve them with your morning coffee or tuck them into your child’s lunchbox, these muffins are proof that baking with veggies doesn’t have to feel like a compromise—it can be the highlight.
Carrot Cake Zucchini Muffins
Ingredients:
- 1 ½ cups grated zucchini
- 1 cup grated carrots
- ½ cup unsweetened applesauce
- ⅓ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ cup chopped walnuts (optional)
- ½ cup raisins (optional)
Servings: Makes 12 muffins
Directions:
Preheat your oven to 350°F (175°C). Line a muffin tray with paper liners or lightly grease it with non-stick spray. In a large bowl, stir together zucchini, carrots, applesauce, oil, eggs, vanilla, granulated sugar, and brown sugar until well blended. In a separate bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually incorporate the dry mix into the wet mix, stirring just until combined. If desired, fold in chopped walnuts and raisins. Spoon the batter into the muffin cups, filling each about two-thirds full. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.
Nutritional and Dietary Notes:
These muffins provide a blend of complex carbohydrates, healthy fats, and fiber from the vegetables and optional nuts. The applesauce cuts back on added fats, while the spices contribute flavor without adding calories. They contain gluten and eggs, so they’re not suitable for those with allergies unless substituted. Use whole wheat flour for added fiber or swap eggs with flaxseed for a plant-based option.
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If you enjoyed these muffins or made your own twist on the recipe, we’d love to hear about it! Leave a comment with your tips or share a photo of your batch. Your feedback helps inspire others—and keeps the joy of homemade food going strong!