Ingredients
Scale
Gather the following ingredients to make your Carrot Cake Zucchini Muffins:
- 1 cup grated zucchini
- 1 cup grated carrots
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup chopped walnuts or pecans (optional)
Feel free to customize this list based on your dietary needs or what you have in your pantry!
Instructions
- Preheat the oven to 350°F (175°C).
- Line or grease a muffin tin.
- Beat together eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract in a large bowl.
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
- Gradually add dry ingredients to the wet mixture and stir until just combined.
- Fold in grated zucchini, carrots, and nuts if using.
- Fill muffin tin cups two-thirds full with batter.
- Bake for 20-25 minutes until a toothpick comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
- Customize with your favorite nuts or add-ins.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg