These Carrot Zucchini Spice Muffins are the perfect muffins to finish up summer with! They’re perfectly spiced, deliciously sweet, incredibly moist and just simply irresistable!
Yes please to this combo! It’s been far too long since I’ve shared a batch of muffins. The last muffins I shared were these Healthier Whole Wheat Honey Banana Muffins. And yes of course those muffins are the perfect use for overripe bananas but when you’ve got an abundance of that end of summer zucchini and carrots around these are the muffins you’ll want to make!
I’ve already made these muffins three times this summer and I just made them again to put in my kids school lunches. Because we are all crazy about these muffins!
I’ve made them with white all-purpose flour and white whole wheat flour, and both work really well here.
So if you are going the healthier route and using white whole wheat flour you could also cut back on the sugar some and maybe even replace a little bit of the sugar with real maple syrup.
But I personally prefer them just as they are, more of like a treat.
Because they remind me of one of my favorite cake – CARROT CAKE! And carrot cake is sweet.
But here I’m sacrificing and leaving off a cream cheese frosting, but if you wanted to turn these into cupcakes that would be perfectly acceptable.
These could totally pass for cupcakes too.
And if you need to hide the fact that there’s zucchini in them from your kids, just peel the zucchini first. Because some kids hate “that green stuff.”
Whip a batch of these up this week! You won’t regret it!
Easy to make, no mixer required and brimming with flavor. That’s my kind of breakfast or midday treat!
Carrot Zucchini Spice Muffins
These Carrot Zucchini Spice muffins are likely to become a new favorite! Deliciously spiced, perfectly sweet and incredibly moist. Such a tasty treat!
- 2 cups (284g) all-purpose flour or white whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves (optional)
- 1/2 cup (105g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 1/4 cup + 2 Tbsp (90ml) canola oil
- 1/4 cup + 2 Tbsp (100g) unsweetened applesauce
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 cup (130g) peeled, finely shredded carrots
- 1 cup (156g) unpeeled, finely shredded zucchini
- 3/4 cup (80g) chopped walnuts or pecans (optional)
Preheat oven to 350 degrees. Line a muffin pan with 12 paper muffin cups.
In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 20 seconds. Set aside.
In a separate large mixing bowl whisk together granulated sugar and brown sugar.
Add in canola oil, applesauce, eggs and vanilla and whisk until well combined.
Stir in carrots and zucchini. Add in flour mixture and walnuts if using then stir and fold batter with a rubber spatula just until combined.
Divide batter among prepared muffin cups filling each cup nearly full.
Bake in preheated oven until toothpick inserted into center comes out clean, about 20 - 24 minutes.
Cool in muffin pan several minutes then transfer to a wire rack to cool completely. Store muffins in an airtight container.
Recipe source: Cooking Classy