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Carrot Cake Zucchini Muffins

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Moist, tender muffins that combine the cozy spices of carrot cake with the added moisture of zucchini and pineapple. These wholesome, naturally sweetened muffins are perfect for breakfast, snacks, or dessert.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 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)

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, mix the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth.
  4. Stir in the grated zucchini, grated carrots, and drained pineapple until well combined.
  5. Add the dry ingredients to the wet ingredients and stir 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 comes out clean.
  8. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use half whole wheat flour for added nutrition.
  • Add shredded coconut for texture.
  • Top with cream cheese glaze for a sweeter treat.
  • Swap raisins with chopped dates or omit entirely.
  • Muffins freeze well and reheat nicely.

Nutrition

Find it online: https://savorymomskitchen.com/carrot-cake-zucchini-muffins/