Moist Carrot Cake Zucchini Muffins

Moist Carrot Cake Zucchini Muffins

Author: Chef Elsa Prep Time: 15 min
Cook Time: 25 min Total Time: 40 min
Yield: 12 servings Category: Breakfast Cuisine: American Diet: Vegetarian

Description

Description Delight in the fusion of flavors with these moist carrot cake zucchini muffins, perfect for breakfast, snacks, or dessert.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups grated zucchini, firmly squeezed
  • 1 cup grated carrots
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup raisins or dried cranberries (optional)
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Instructions

  1. Preheat oven to 375°F (190°C) and line a standard muffin tin with paper liners.
  2. In a large bowl, whisk together the dry ingredients: all-purpose flour, whole wheat flour, rolled oats, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
  3. In another bowl, whisk together the wet ingredients: granulated sugar, brown sugar, vegetable oil, and eggs one at a time, followed by vanilla extract.
  4. Gently fold in the grated zucchini, grated carrots, and any optional mix-ins (nuts and/or raisins) until just combined.
  5. Pour the wet ingredients into the dry ingredients and fold gently until just combined.
  6. Fill each muffin cup about two-thirds full with batter.
  7. Bake for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
  8. Cool muffins in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
  9. For optional cream cheese frosting: beat together cream cheese and butter, gradually adding confectioners’ sugar and vanilla until smooth and fluffy.
  10. Frost cooled muffins if desired.

Notes

  1. Notes
  2. Store muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 4-5 days. Freeze for up to 2 months.