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Carrot Cake Zucchini Muffins

Delicious Carrot Cake Zucchini Muffins Recipe for Healthier Snacking

These Carrot Cake Zucchini Muffins are a moist, flavorful blend of vegetables and spices, perfect for a wholesome treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar can substitute with brown sugar for richness
  • 2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 cup grated zucchini about 1 medium zucchini
  • 1 cup grated carrots about 2 medium carrots
  • 2 large eggs
  • 0.5 cups vegetable oil
  • 2 teaspoon vanilla extract

Equipment

  • Muffin tin
  • Mixing Bowls
  • whisk

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and a pinch of salt.
  3. In another bowl, beat the eggs with vegetable oil and vanilla extract. Stir in grated zucchini and carrots.
  4. Pour the wet mixture into the dry ingredients and gently fold until just combined.
  5. Fill each muffin cup about two-thirds full with batter.
  6. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool slightly before serving.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 27gProtein: 3gFat: 7g

Notes

Feel free to add nuts or chocolate chips for extra flavor. Store in an airtight container for freshness.

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