These moist and flavorful Carrot Cake Zucchini Muffins combine sweet carrots, fresh zucchini, warm spices, and a creamy glaze for the perfect breakfast, snack, or dessert. Packed with wholesome ingredients, they’re soft, tender, and bursting with homemade flavor.
Prep Time
15 minutes
Cook Time
22 minutes
Total Time
37 minutes
Yield
12 muffins
Ingredients
For the Muffins
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ teaspoon salt
2 large eggs
½ cup brown sugar
⅓ cup granulated sugar
½ cup vegetable oil or melted coconut oil
1 teaspoon vanilla extract
1 cup grated carrots
1 cup grated zucchini, excess moisture squeezed out
½ cup chopped walnuts or pecans (optional)
½ cup raisins (optional)
For the Cream Cheese Glaze
4 oz (115g) cream cheese, softened
1 cup powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract
Instructions
Step 1: Prepare the Oven
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Step 3: Mix the Wet Ingredients
In another bowl, beat the eggs, brown sugar, granulated sugar, oil, and vanilla extract until smooth.
Step 4: Combine
Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the grated carrots, zucchini, nuts, and raisins if using. Do not overmix.
Step 5: Fill the Muffin Tin
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Step 6: Bake
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Step 8: Make the Glaze
In a medium bowl, beat the cream cheese, powdered sugar, milk, and vanilla until smooth and creamy.
Step 9: Decorate
Drizzle the glaze generously over the cooled muffins and serve.
Tips
Pat the zucchini dry before adding it to prevent excess moisture.
Add shredded coconut for extra texture and flavor.
Store in an airtight container for up to 3 days at room temperature or 1 week in the refrigerator.
These muffins freeze well for up to 3 months.
Nutrition Information (Approximate Per Muffin)
Calories: 260
Carbohydrates: 32g
Protein: 4g
Fat: 13g
Fiber: 2g
Sugar: 18g
Enjoy these bakery-style Carrot Cake Zucchini Muffins topped with a luscious cream cheese glaze! 🧁🥕🥒
Carrot Cake Zucchini Muffins
