These Carrot Cake Zucchini Muffins are a delightful twist on classic carrot cake, combining the moistness of zucchini with the sweet and spicy flavors of carrot cake. They’re perfect for a nutritious breakfast, a snack, or even a dessert. Packed with veggies and spices, these muffins are both delicious and healthy.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour (or use all-purpose flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/2 cup honey (or maple syrup)
- 1/4 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
Add-Ins:
- 1 cup finely grated carrots (about 2 medium carrots)
- 1 cup finely grated zucchini (about 1 medium zucchini, excess moisture squeezed out)
- 1/2 cup crushed pineapple (drained, optional)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or currants (optional)
For the Topping (optional):
- 2 tablespoons chopped walnuts or pecans
- 2 tablespoons granulated sugar (or a sprinkle of cinnamon sugar)