🥕🧁 Carrot Cake Zucchini Muffins 🥒✨
Enjoy a healthy and delicious treat with these Carrot Cake Zucchini Muffins! Combining the flavors of carrot cake and zucchini, these muffins are perfect for a nutritious snack or breakfast.
Ingredients:
- Wet Ingredients:
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 1 cup grated carrots (about 2 medium carrots)
- ½ cup unsweetened applesauce
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- Optional Add-ins:
- ½ cup chopped walnuts
- ½ cup raisins
Directions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or spray with non-stick cooking spray.
- Prepare the Wet Ingredients:
- In a large mixing bowl, combine the grated zucchini, grated carrots, applesauce, vegetable oil, eggs, vanilla extract, granulated sugar, and brown sugar. Mix well until all ingredients are thoroughly combined.
- Prepare the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Ensure that the dry ingredients are evenly mixed.
- Combine the Mixtures:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the muffins dense.
- If using, gently fold in the chopped walnuts and raisins.
- Fill the Muffin Cups:
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake:
- Bake the muffins in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- The muffins should be golden brown and spring back when lightly pressed.
- Cool:
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Serving Suggestions:
- Enjoy these muffins as a quick breakfast, a snack, or even a healthy dessert.
- Pair them with a cup of tea or coffee for a delightful treat.
- You can also add a light cream cheese frosting for an extra special touch!
Additional Tips:
- Storage: Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They can also be frozen for longer storage.
- Customization: Feel free to customize the recipe by adding your favorite mix-ins like shredded coconut, chopped pecans, or even chocolate chips!
Nutritional Information (per muffin):
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Calories: Approximately 180 kcal
- Servings: Makes about 12 muffins
These Carrot Cake Zucchini Muffins are a wonderful way to enjoy a sweet treat while sneaking in some vegetables. The combination of zucchini and carrots adds moisture and a subtle sweetness, while the spices bring warm, comforting flavors.
