Carrot Cake Zucchini Muffins
These moist and flavorful muffins combine the best of carrot cake and zucchini bread into a single, easy-to-make treat. Perfect for breakfast, snacks, or dessert.
Ingredients
Wet Ingredients
- 1 large egg
- 1/2 cup brown sugar packed
- 1/3 cup granulated sugar
- 1/3 cup coconut oil melted; or use melted butter or vegetable oil
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 pinch salt
Add-ins
- 1 cup shredded carrots
- 1 cup shredded zucchini or yellow squash
- 1/2 cup chopped pecans or walnuts optional, for crunch
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a 12-cup muffin tin.
- In a large mixing bowl, whisk together the egg, brown sugar, and granulated sugar.
- Add the melted coconut oil, sour cream, vanilla extract, and cinnamon. Whisk until well combined.
- Stir in the shredded carrots and shredded zucchini until evenly distributed.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- If using, fold in the chopped nuts.
- Spoon the batter into the muffin cups, filling each about 2/3 to 3/4 full.
- Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Notes
No need to squeeze out moisture from the zucchini or carrots—the liquid adds to the moist texture. Optional: top cooled muffins with cream cheese frosting for a carrot cake twist.