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Carrot Cake Zucchini Muffins

Carrot Cake Zucchini Muffins Recipe
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Discover the joy of baking with this Carrot Cake Zucchini Muffins Recipe! These muffins offer a delightful fusion of classic carrot cake flavors and nutritious zucchini, making them a wholesome treat for any time of day. They’re incredibly moist, easy to prepare, and loved by kids and adults alike. Perfect for breakfast, snacks, or dessert, these muffins are packed with vitamins and fiber, ensuring you indulge without guilt. With the option to customize with your favorite nuts or spices, these muffins will quickly become a family favorite in your home!

Ingredients

Scale
  • 1 egg
  • 1/2 cup brown sugar
  • 1/3 cup granulated sugar
  • 1/3 cup melted coconut oil
  • 1/4 cup sour cream
  • 2 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch of salt
  • 1 cup shredded carrots
  • 1 cup shredded zucchini (or yellow squash)
  • 1/2 cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and grease the muffin tin.
  2. In a bowl, whisk together the egg, brown sugar, granulated sugar, melted coconut oil, sour cream, vanilla extract, and cinnamon until well combined.
  3. Stir in shredded carrots and zucchini until mixed evenly.
  4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gently fold dry ingredients into the wet mixture until just combined; avoid overmixing.
  6. If desired, fold in chopped nuts.
  7. Spoon batter into muffin cups about three-quarters full and bake for approximately 20 minutes or until a toothpick inserted comes out clean.
  8. Let cool slightly before removing from the tin.

Nutrition

Find it online: https://besthotrecipes.com/carrot-cake-zucchini-muffins-recipe/