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 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.
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!).
Carrot Cake Zucchini Muffins
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!).
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