Whip up a batch of moist and wholesome Carrot Cake Zucchini Muffins that are perfect for breakfast or snacking. Combine freshly grated carrots, shredded zucchini, and warm spices for a cozy, naturally sweet flavor. Stir in creamy Greek yogurt for extra tenderness and a boost of protein. Bake until golden and fragrant, filling your kitchen with comforting aromas. Make my Carrot Cottage Cheese Muffins if you do not have access to zucchinis.
If vegetables in muffins is not for you, give my Chocolate Cottage Cheese Muffins a try. Use up more of those zucchinis with my Zucchini Garlic Bites for the ultimate snack. Serve up more zucchini goodness with my Caprese Zucchini Casserole or Zucchini Cornbread Casserole.
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Ingredients
Find below the list of ingredients to make my Carrot Cake Zucchini Muffins.
- Zucchini
- Carrots
- Butter
- Brown Sugar
- Large Eggs
- Vanilla
- Greek Yogurt
- All Purpose Flour
- Baking Power
- Salt
- Cinnamon
See recipe card for quantities.
Substitutions and Variations
Substitutions
- Butter → Replace with an equal amount of coconut oil or neutral vegetable oil for a dairy-free option.
- Brown sugar → Swap with coconut sugar, maple syrup (reduce Greek yogurt slightly to balance moisture), or honey.
- Greek yogurt → Use sour cream or an equal amount of unsweetened applesauce for a lighter texture.
- All-purpose flour → Replace with half whole wheat flour for added fiber, or use a 1:1 gluten-free baking blend.
- Eggs → Substitute with flax eggs (1 tablespoon ground flax + 3 tablespoon water per egg) for a vegan option.
Variations
- Add fruit → Fold in ½ cup raisins, chopped dates, or diced apple for extra sweetness.
- Add crunch → Stir in ½ cup chopped walnuts, pecans, or sunflower seeds.
- Boost spice → Increase cinnamon or add nutmeg, ginger, or allspice for a richer flavor.
- Chocolate twist → Mix in ½ cup dark chocolate chips for a dessert-like treat.
- Citrus flair → Add 1 tablespoon of orange or lemon zest for a bright, fresh note.
How to make Carrot Zucchini Muffins
Preheat your oven to 375F and prepare your muffin pan. I like to use the non-stick parchment paper liners by Paper Chef, so you dont lose any of your muffin!
- Grate your zucchini, making sure to have enough for 2 cups of it. Peel your carrots and grate them also. Set aside.
- Pour the melted butter to a large mixing bowl. Add to it the brown sugar and vanilla. Whisk until smooth and then whisk in 1 egg at a time and then the Greek yogurt.
- Combine the dry ingredients in a separate smaller bowl and whisk to combine. Then add the dry ingredients to the wet. Fold until almost combined, but not completely.
- Add the grated zucchini and carrot to the batter and keep folding the batter until just combine and the dry ingredients have all been absorbed.
5. Divide the batter into the prepared muffin tin, filling them to the top of the cavities.
6. Bake the muffins in the preheated 375F oven for 25 minutes or until a toothpick inserted in the centre comes out clean. Let the muffins cool completely before enjoying.
Storing the Muffins
Cool the Carrot Cake Zucchini Muffins completely before storing to prevent excess moisture. Place them in an airtight container at room temperature for up to 3 days. Refrigerate them in the same container for up to 1 week for longer freshness. Store the wrapped muffins in a freezer-safe bag or container for up to 3 months. Thaw the muffins at room temperature or warm them briefly in the microwave before serving.
Recipe
Carrot Cake Zucchini Muffins
Ingredients
- 2 cups Zucchini grated
- ¾ cup Carrot grated
- ⅓ cup Unsalted Butter melted
- ½ cup Brown Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 1 cup Greek Yogurt
- 2 cups All Purpose Flour
- 1 tablespoon Baking Powder
- 1½ teaspoon Cinnamon
- ¼ teaspoon Salt
Instructions
- Preheat the oven to 375F and line a 12-cavity muffin pan with papers.
- Grate your zucchini, making sure to have enough for 2 cups of it. No need to squeeze out the excess water from it. Peel your carrots and grate them also. Set aside.2 cups Zucchini, ¾ cup Carrot
- Pour the melted butter to a large mixing bowl. Add to it the brown sugar and vanilla. Whisk until smooth and then whisk in 1 egg at a time. Whisk in the Greek yogurt and mix until smooth. Set aside.⅓ cup Unsalted Butter, ½ cup Brown Sugar, 2 large Eggs, 1 teaspoon Vanilla Extract, 1 cup Greek Yogurt
- Combine the dry ingredients in a separate smaller bowl and whisk to combine. Then add the dry ingredients to the wet. Fold until almost combined, but not completely.2 cups All Purpose Flour, 1 tablespoon Baking Powder, 1½ teaspoon Cinnamon, ¼ teaspoon Salt
- Add the grated zucchini and carrot to the batter and keep folding the batter until just combine and the dry ingredients have all been absorbed.
- Divide the batter into the prepared muffin tin, filling them to the top of the cavities.
- Bake the muffins in the preheated 375F oven for 25 minutes or until a toothpick inserted in the centre comes out clean. Let the muffins cool completely before enjoying.
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