Carrot Cake Zucchini Muffins

A pile of carrot cake muffins on a white plate.

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:

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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.

Carrot Cake Zucchini Muffins

The flavors of carrot, zucchini, brown sugar and cinnamon come together to make a delicous muffin!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
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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26 Comments

  1. 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.
  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. I substituted sugar for 0 cal Splenda monk fruit. I substituted brown sugar for truvia brown sugar 0 calories. Instead of sour cream I used plain Greek yogurt. Turned out super moist and delicious! Thank you for the recipe!

    5 stars

  8. Best recipe ever! I made these for my friend for her birthday and they came out really moist and tasty. I didn't have sour cream so I substituted buttermilk and it was great. Thanks.

    5 stars

  9. I will definitely try these, have zucchini starting to bloom and I love carrot cake. This combo sounds delicious.
  10. I love these muffins and so do my kids! Not gonna lie, the look of the batter made me a little nervous and I was tempted to throw another egg and some flour in, but I am so glad I didn't! I did slightly wring out the zucchini though. So moist and delicious and packed with nutrients!!

    5 stars

  11. Very easy and good. I doubled the recipe and read reviews, drained the zucchini really good and cut the sugar back a little. DELISH

    5 stars

  12. This recipe was amazing! Made this as a cake and added a homemade cream cheese icing. Loved being able to use up some of my bountiful zucchini.
  13. Just made these today and they are such a treat! I love being able to pack some veggies into decisions muffins for my family!!!

    5 stars

  14. These are the best muffins! I didn’t have sour cream, so I used vanilla Siggi’s Icelandic Skyr, which is like Greek yogurt, but low in sugar. Because of the substitution, I reduced the white sugar a tiny bit, but otherwise stuck to the recipe. The texture and flavor are fantastic. Can’t wait to make them again and double the recipe! Thank you for sharing these, honeybee 💛

    5 stars

3.89 from 153 votes (141 ratings without comment)

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