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Carrot Cake Zucchini Muffins for Busy Mornings — Tender, Make-Ahead Breakfast Muffins Pinterest recipe pin

Carrot Cake Zucchini Muffins

Moist, lightly spiced muffins that combine grated carrots and zucchini for a family-friendly breakfast or snack, baked for a domed top and tender crumb.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 muffins
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2/3 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg room temperature
  • 1/3 cup neutral oil canola or grapeseed
  • 1/3 cup plain yogurt room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated carrots about 2 medium carrots, loosely packed
  • 1 1/2 cups shredded zucchini about 1 medium, squeezed dry
  • 1/2 cup chopped walnuts optional
Optional topping
  • 2 tablespoons coarse sugar or a smear of cream cheese for serving optional

Equipment

  • 1 12-cup muffin tin
  • 1 Box grater or food processor with grating disc
  • 1 Mixing bowls (medium and large)
  • 1 Cooling rack

Method
 

Prepare and preheat
  1. Preheat the oven to 400°F and line a 12-cup muffin tin with liners or spray with nonstick spray.
Grate and drain vegetables
  1. Grate carrots and zucchini, then place shredded zucchini in a towel or paper towels and squeeze firmly to remove excess liquid until moist but not dripping.
Mix dry ingredients
  1. In a medium bowl whisk together flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
Mix wet ingredients
  1. In a large bowl whisk brown sugar, granulated sugar, and egg until smooth; add oil, yogurt, and vanilla and whisk to combine.
Combine and fold
  1. Fold the drained shredded carrots and zucchini into the wet mixture, then gently fold in the dry ingredients until just combined; if using, fold in chopped walnuts.
Fill and bake
  1. Divide batter evenly among 12 cups, filling each about 3/4 full; bake at 400°F for 5 minutes, then reduce oven to 350°F and bake an additional 12–15 minutes until a toothpick shows moist crumbs but no raw batter.
Cool
  1. Let muffins cool in the tin for 8–10 minutes, then transfer to a cooling rack to finish cooling before serving or storing.

Notes

Squeeze shredded zucchini well to avoid excess moisture; if using frozen zucchini, thaw and drain thoroughly. Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze individually for up to 3 months. If muffins brown quickly, tent with foil and finish baking at 350°F.