Print

Carrot Cake Zucchini Muffins

Carrot Cake Zucchini Muffins
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful flavors of Carrot Cake Zucchini Muffins, a perfect combination of moist zucchini, sweet carrots, and warm spices. These muffins are versatile enough for breakfast, snacks, or dessert and are a fantastic way to sneak in some veggies while satisfying your sweet tooth. With their rich texture and delicious taste, they’re sure to become a family favorite. Plus, they are easy to prepare with simple ingredients! Enjoy them plain, or customize with your favorite nuts or dried fruits for an added twist.

Ingredients

Scale
  • 1 egg
  • 1/2 cup brown sugar (packed)
  • 1/3 cup granulated sugar
  • 1/3 cup coconut oil (melted)
  • 1/4 cup sour cream
  • 2 tsp vanilla extract
  • 2 cups shredded vegetables (carrots and zucchini)
  • 1 cup all-purpose flour
  • 2 tsp ground cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
  2. In a bowl, mix the egg, brown sugar, granulated sugar, melted coconut oil, sour cream, vanilla extract, and cinnamon until smooth.
  3. Stir in the shredded carrots and zucchini until combined.
  4. In another bowl, combine flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture and stir until just combined.
  6. Spoon the batter into the muffin tin, filling each slot about three-quarters full.
  7. Bake for approximately 20 minutes or until a toothpick comes out clean.

Nutrition

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