Carrot Cake Zucchini Muffins.

Instructions

1. Preheat the Oven and Prepare the Muffin Tin

• Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
• Set the muffin tin aside while you prepare the batter.

2. Prepare the Wet Ingredients

• In a large mixing bowl, whisk together the eggs, honey or maple syrup, vegetable oil (or coconut oil), applesauce, and vanilla extract.
• Mix until everything is well combined.

3. Grate the Zucchini and Carrots

• Grate the zucchini and carrots using a box grater or food processor. There’s no need to peel them, just wash them thoroughly.
• After grating, place the zucchini in a clean kitchen towel or paper towels, and gently squeeze out the excess moisture. This step helps prevent the muffins from becoming too soggy.
• Stir the grated zucchini and carrots into the wet ingredients.

4. Mix the Dry Ingredients

• In a separate bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
• Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix, or the muffins may turn out dense.

5. Add Optional Mix-ins

• If you’re using nuts and/or raisins, fold them into the batter. These add texture and a little extra sweetness to the muffins, but they’re totally optional.

6. Portion the Batter and Bake

• Divide the batter evenly among the 12 muffin cups, filling each cup about 2/3 of the way full.
• Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs.
• Once baked, remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

7. Optional Cream Cheese Frosting

For an extra touch of indulgence, you can top these muffins with a light cream cheese frosting, reminiscent of a classic carrot cake.

• In a small mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
• Add the vanilla extract and powdered sugar, and beat until the frosting is smooth and spreadable.
• Once the muffins have cooled completely, spread a thin layer of the frosting on top of each muffin.

8. Serve and Enjoy!

Once your muffins are frosted (or left plain for a healthier version), they’re ready to be enjoyed! These Carrot Cake Zucchini Muffins make the perfect breakfast, snack, or even dessert. Pair them with a cup of tea or coffee for an extra treat.

Tips for Success

• Grate the Zucchini Properly: Make sure to remove excess moisture from the zucchini by squeezing it out with a towel. Too much moisture can cause the muffins to become soggy.
• Use Whole Wheat Flour: For a healthier option, whole wheat flour adds fiber and a slightly nutty flavor. However, you can use all-purpose flour if you prefer a lighter muffin.
• Add-ins: Feel free to customize these muffins by adding other mix-ins like coconut flakes, shredded apples, or even chocolate chips for an indulgent twist.
• Storage: Store leftover muffins in an airtight container at room temperature for up to 3-4 days. You can also freeze them for up to 3 months. Simply thaw before serving.

Why You’ll Love These Carrot Cake Zucchini Muffins

• Packed with Veggies: The combination of zucchini and carrots adds moisture, nutrients, and natural sweetness, making these muffins a healthier option than traditional carrot cake.
• Great for Meal Prep: These muffins can be made ahead of time and stored in the fridge or freezer, making them a perfect grab-and-go breakfast or snack.
• Customizable: Whether you prefer them with a bit of frosting, nuts, raisins, or as-is, these muffins are easy to customize to your taste.

Conclusion

These Carrot Cake Zucchini Muffins offer all the flavors of a classic carrot cake but in a convenient, healthier muffin form. They’re moist, full of flavor, and a fantastic way to sneak some veggies into your diet without sacrificing taste. Whether you’re craving a sweet breakfast treat, a snack, or a light dessert, these muffins will hit the spot. Plus, with optional cream cheese frosting, you can make them as indulgent as you like or keep them light and wholesome—either way, they’re sure to be a hit with your family and friends.