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Sweet Carrot Cake Zucchini Muffins Recipe: Garden-Fresh Delight

Moist, warmly spiced zucchini and carrot muffins with a soft crumb and cozy carrot-cake flavor.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
Wet Ingredients
  • 2 large eggs
  • 1/2 cup light brown sugar packed
  • 1/3 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/4 cup plain Greek yogurt or sour cream
  • 1 teaspoon vanilla extract
Mix-Ins
  • 1 cup zucchini finely grated and lightly squeezed dry
  • 3/4 cup carrot finely grated
  • 1/2 cup walnuts or pecans chopped, optional
  • 1/3 cup raisins optional

Equipment

  • 1 12-cup muffin tin
  • 12 paper liners optional
  • 2 mixing bowls
  • 1 whisk
  • 1 box grater
  • 1 spatula or wooden spoon
  • 1 wire rack for cooling

Method
 

Prepare the Batter
  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a large bowl, whisk the eggs, brown sugar, granulated sugar, vegetable oil, Greek yogurt, and vanilla until smooth.
  4. Stir the grated zucchini and grated carrot into the wet mixture. Lightly squeeze excess moisture from the zucchini first if needed.
  5. Add the dry ingredients to the wet ingredients and stir just until combined, with no dry streaks remaining. Do not overmix.
  6. Fold in the chopped walnuts or pecans and raisins, if using.
Bake the Muffins
  1. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
  2. Bake for 20 to 22 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  3. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Finely grate the zucchini and carrot for the best texture. Lightly squeeze excess moisture from the zucchini so the batter is not too wet. Do not overmix. Optional nuts and raisins add extra carrot-cake flavor and texture.