Carrot Cake Zucchini Muffins

These moist and tender Carrot Cake Zucchini Muffins combine warm spices, fresh vegetables, and subtle fruity sweetness for a wholesome treat that works beautifully for breakfast, snacks, or dessert. Each bite delivers comforting carrot-cake flavor with added moisture from zucchini and pineapple.

Why You’ll Love This Recipe

These muffins are wonderfully soft, warmly spiced, and naturally sweetened with fruits and vegetables. They come together with simple pantry staples and bake in under 25 minutes. The blend of carrots, zucchini, and pineapple adds moisture without making the muffins soggy, while optional nuts or raisins add delightful texture. They’re also great for meal prep and freezer-friendly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup grated zucchini (about 1 medium zucchini)
1 cup grated carrots (about 2 medium carrots)
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts or pecans (optional)
1/2 cup raisins (optional)

Directions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth and well blended.
4. Add the grated zucchini, grated carrots, and crushed pineapple, stirring until evenly incorporated.
5. Gradually add the dry mixture to the wet mixture, stirring until just combined. Do not overmix. Fold in nuts and raisins if using.
6. Spoon the batter evenly into the muffin cups, filling each about two-thirds full.
7. Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Makes 12 muffins
Prep time: 10 minutes
Cook time: 18–22 minutes
Total time: about 30 minutes

Variations

• Substitute half of the all-purpose flour with whole wheat flour for added fiber and a slightly nuttier flavor.
• Add a light cream cheese glaze for a dessert-style finish.
• Replace raisins with chopped dates for a richer sweetness.
• Add shredded coconut for extra texture.
• Use pecans instead of walnuts for a softer, buttery crunch.

Storage/Reheating

Store the muffins in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week.
To freeze, wrap muffins individually and store for up to 3 months.
Reheat in the microwave for 10–15 seconds or warm in a low oven for a few minutes to refresh their texture.

FAQs

How do I prevent the muffins from becoming too wet?

Make sure the pineapple is well drained and do not squeeze the moisture from the zucchini unless it seems excessively watery.

Can I make these muffins gluten-free?

Yes, use a cup-for-cup gluten-free flour blend, ensuring it contains a binder like xanthan gum.

Do I need to peel the zucchini and carrots?

No, peeling is optional. Leaving the skin on adds nutrients and does not affect texture.

Can I omit the nuts and raisins?

Yes, the muffins bake perfectly without them.

Why did my muffins turn out dense?

Overmixing can reduce the rise. Stir only until the batter is combined.

Can I use fresh pineapple instead of canned?

Yes, as long as it’s finely crushed and any extra juice is drained.

How can I make the muffins less sweet?

Reduce the granulated sugar by up to 1/4 cup without affecting texture.

Can I use coconut oil instead of vegetable oil?

Yes, melted coconut oil works well and adds a mild coconut flavor.

Can I bake this recipe as a loaf instead of muffins?

Yes, bake in a greased loaf pan at the same temperature for about 50–60 minutes, checking for doneness.

Are these muffins freezer-friendly?

Yes, they freeze very well for up to 3 months when wrapped properly.

Conclusion

These Carrot Cake Zucchini Muffins offer a perfect balance of warmth, sweetness, and moisture, making them a versatile treat for any time of day. They’re simple to prepare, adaptable with optional add-ins, and ideal for make-ahead baking. Enjoy them fresh, packed in lunches, or warmed for a cozy morning bite.

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