Carrot Cake Zucchini Muffins: A Healthy and Delicious Twist on a Classic Favorite

If you’re a fan of carrot cake but want to make it into a more portable, bite-sized treat, these Carrot Cake Zucchini Muffins are the perfect solution. They combine the delicious flavors of a classic carrot cake—spices, sweetness, and a soft, moist texture—while sneaking in some extra veggies for a nutritious twist. With the addition of zucchini, these muffins stay incredibly moist, and the carrots bring a lovely sweetness and color. Plus, the recipe is easy to make, and the result is a batch of muffins that are perfect for breakfast, a snack, or even a dessert.

Let’s dive into how to make these delicious Carrot Cake Zucchini Muffins that are healthy, flavorful, and sure to satisfy your craving for something sweet without the guilt!

Ingredients

For the Muffins:

• 1 medium zucchini, grated (about 1 1/2 cups)
• 1 cup grated carrots (about 2 medium carrots)
• 1 1/2 cups whole wheat flour (or all-purpose flour for a lighter texture)
• 1/2 cup rolled oats (optional for added texture)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 2 large eggs
• 1/4 cup honey or maple syrup (for natural sweetness)
• 1/4 cup vegetable oil (or melted coconut oil)
• 1/2 cup unsweetened applesauce (adds moisture and flavor)
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts or pecans (optional for crunch)
• 1/4 cup raisins or currants (optional for sweetness)

Optional Cream Cheese Frosting (for a “carrot cake” touch):

• 4 oz cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1/2 teaspoon vanilla extract
• 1 cup powdered sugar (or more to taste)

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