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Carrot Cake Zucchini Muffins

November 16, 2020 by Missy Rakes 11 Comments

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These Carrot Cake Zucchini Muffins are full of the delicious flavors that you know and love in a slice of carrot cake, but they’re made in muffin form and are full of cinnamon-y, sweet goodness.

Carrot cake muffins in a stack on a white plate.

 

Carrot Cake Zucchini Muffins

Zucchini season has come and gone this year, but if you’re a gardener, I bet you have a few bags tucked away in the freezer for making zucchini bread during the winter.

I love a good zucchini bread recipe, but these Carrot Cake Zucchini Muffins blow any plain zucchini muffin that I’ve tried out of the water. They literally taste like carrot cake (without the cream cheese frosting, but of course you could add that to these if you wanted.)

I’m telling you, these muffins are out of this world. Seriously, they’re good.

Of course, I have a thing for a good homemade muffin or quick bread recipe as you can tell if you follow me, because I have a ton of different recipes that I’ll share below, but these Carrot Cake Zucchini Muffins are definitely in my top five of all time.

So what in the world are you waiting for, go ahead and start baking. I know you’ll love them.

Want more amazing quick bread recipes? Here are a few of my favorites:

  • Oatmeal Cranberry Muffins
  • Pumpkin Chocolate Chip Muffins
  • Double Chocolate Zucchini Bread
  • Oatmeal Zucchini Muffins

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How to make Carrot Cake Zucchini Muffins:

Preheat oven to 350 F. Grease muffin tin.

In medium size mixing bowl, combine egg, brown sugar, sugar, coconut oil, sour cream, vanilla and cinnamon.

Add shredded carrots and zucchini. Mix until combined.

Muffin batter in a white bowl, with shredded zucchini and carrot on top before mixing.

In small mixing bowl, mix dry ingredients.

Add dry ingredients to wet ingredients and mix until just combined.

Fold in chopped nuts until just combined. (optional)

Muffin batter in a white bowl, with chopped pecans sprinkled on the top.

Spoon batter into greased muffin tin and bake for 20 minutes or until toothpick comes out clean.

Muffin batter in muffin tin laying on a mint green towel with a wooden spoon next to the pan.

Muffins will be sticky (and delicious!).

A pile of carrot cake muffins on a white plate.

A pile of carrot cake muffins on a white plate.
Print Recipe

Carrot Cake Zucchini Muffins

The flavors of carrot, zucchini, brown sugar and cinnamon come together to make a delicous muffin!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Bread
Cuisine: American
Keyword: Carrot Cake Zucchini Muffins
Servings: 12
Calories: 202kcal

Ingredients

  • 1 egg
  • 1/2 cup brown sugar packed
  • 1/3 cup sugar
  • 1/3 cup coconut oil melted (may sub. melted butter or vegetable oil)
  • 1/4 cup sour cream
  • 2 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 1 cup shredded carrots
  • 1 cup shredded zucchini or yellow squash
  • 1/2 cup chopped pecans or walnuts

Instructions

  • Preheat oven to 350. Grease muffin tin.
  • In medium size mixing bowl, combine egg, brown sugar, sugar, coconut oil, sour cream, vanilla and cinnamon.
  • Add shredded carrots and zucchini. Mix until combined.
  • In small mixing bowl, mix dry ingredients.
  • Add dry ingredients to wet ingredients and mix until just combined.
  • Fold in chopped nuts until just combined. (optional)
  • Spoon batter into greased muffin tin and bake for 20 minutes or until toothpick comes out clean.
  • Muffins will be sticky (and delicious!).

Nutrition

Calories: 202kcal | Carbohydrates: 25g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 16mg | Sodium: 73mg | Potassium: 136mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1852IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg

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Filed Under: Breads, Easy Recipes, Recipes

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  1. Julie says

    August 5, 2021 at 11:55 am

    I tried this recipe twice. They did not turn out. Too runny and took so long to cook. I don’t know what I did, but I will not make these again.
    Reply
    • Missy Rakes says

      August 6, 2021 at 9:08 am

      I'm so sorry. Every time I make them they are delicious. Maybe you could up the flour to see of they turn out better for you?
      Reply
  2. Holly j says

    January 16, 2022 at 10:48 am

    Hi! Would a substitute with Greek yogurt work instead of sour cream ?
    Reply
    • Missy Rakes says

      January 17, 2022 at 9:52 am

      Yes
      Reply
  3. Desiree says

    March 1, 2022 at 10:42 pm

    I tried the recipe and they turned out amazing! My one-year old loved them! Thank you for the recipe!
    Reply
  4. sl says

    April 21, 2022 at 5:48 pm

    these were easy and tasty and light i like that only one egg is required it makes for lighter batter i used only one cup of floor and same ingredients except for walnuts i didnt have any thanks for sharing i'm saving your recipe in my favorites ;)

    5 stars

    Reply
  5. Pat Fagan says

    August 20, 2022 at 4:35 pm

    Loved your carrot cake zucchini muffins, I cut the sugars in half and added tarragon, they were so good I’m making another batch.

    5 stars

    Reply
  6. Maria says

    September 7, 2022 at 8:24 am

    These were a hit!! So yummy! The only changes I made was to use 1/2 cup of AP flour and 1/2 cup of whole wheat flour and I swapped the sour cream for Greek yogurt and omitted the nuts. Definitely putting these in rotation! Thank you so much!! ~Maria

    5 stars

    Reply
  7. Dee says

    September 11, 2022 at 4:11 pm

    Came out great!!! I used fat free Greek yogurt and decreased brown sugar but still light and fluffy. Can’t wait to try with nuts and I got rid of carrots and extra zucchini in fridge.

    5 stars

    Reply
  8. Roselle Jones says

    November 14, 2022 at 7:07 pm

    I made these muffins today. They were delicious. Will definitely make again and again. They were moist and not too sweet. Be sure to squeeze the liquid from the zucchini before adding it to your recipe. Thank you for this delicious recipe.

    5 stars

    Reply
  9. Heather says

    January 20, 2023 at 3:41 pm

    These turned out sooo good. Great healthier muffin.
    Reply

Welcome, I'm Missy and I'd love to help you cook from scratch, save money and live a more simple and abundant life. Click the buttons below to follow along on social media and get to know me better. Have a lovely day!

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