Carrot Cake Zucchini Muffins
Carrot Cake Zucchini Muffins are a deliciously moist and fluffy treat that combines the natural sweetness of carrots and zucchini, all enhanced by a hint of cinnamon. Perfect for breakfast, snacks, or a sweet dessert, these muffins are not only easy to make but also customizable to suit your taste. Bursting with flavor and nutrition, they’re sure to become a family favorite!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes approximately 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup grated carrots (about 2 medium carrots)
- 2 large eggs
- ½ cup vegetable oil
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and a pinch of salt.
- In another bowl, beat the eggs with vegetable oil and vanilla extract. Stir in grated zucchini and carrots.
- Pour the wet mixture into the dry ingredients and gently fold until just combined.
- Fill each muffin cup about two-thirds full with batter.
- Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool slightly before serving.
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://carmenrecipes.com/carrot-cake-zucchini-muffins/