Carrot Cake Zucchini Muffins – Moist, Spiced & Packed with Veggies! 🥕🍃




These muffins combine the best of both worlds—sweet carrot cake flavor with the moist texture of zucchini bread! Perfect for breakfast, snacks, or dessert, they’re naturally sweetened, loaded with veggies, and spiced with cinnamon and nutmeg for a cozy treat.

Plus, they’re easy to make, freezer-friendly, and kid-approved—sneak in those veggies without anyone noticing!

Ingredients (Makes 12 Muffins)

Dry Ingredients

  • 1 ½ cups all-purpose flour (or whole wheat/GF blend)

  • 1 tsp baking soda

  • 1 ½ tsp cinnamon

  • ½ tsp nutmeg

  • ¼ tsp ginger

  • ½ tsp salt

Wet Ingredients

  • ½ cup brown sugar (or coconut sugar)

  • ⅓ cup melted coconut oil (or vegetable oil)

  • 2 eggs, room temperature

  • 1 tsp vanilla extract

Veggies & Mix-Ins

  • 1 cup grated zucchini, squeezed dry

  • 1 cup grated carrots

  • ½ cup crushed pineapple, drained (optional, for extra moisture)

  • ½ cup chopped walnuts or pecans (optional)

  • ½ cup raisins or shredded coconut (optional)

For the Cream Cheese Glaze (Optional)

  • 4 oz cream cheese, softened

  • ¼ cup powdered sugar

  • 1 tbsp milk

  • ½ tsp vanilla extract

Instructions



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