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Carrot Cake Zucchini Muffins: A Wholesome and Delicious Treat
When it comes to baking, combining vegetables with desserts often leads to delightful surprises. Carrot Cake Zucchini Muffins are the perfect example of how nutritious ingredients can create a moist, flavorful, and satisfying treat. These muffins bring together the sweetness of carrots, the moisture of zucchini, and the warm spices of carrot cake, making them a fantastic option for breakfast, snacks, or even dessert.
If you’re looking for a healthier twist on classic carrot cake, this recipe is for you. Let’s dive into how you can make these irresistible muffins at home!
Ingredients
Dry Ingredients:
- 1 3/4 cups all-purpose flour (or whole wheat flour for a healthier option)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
Wet Ingredients:
- 2 large eggs
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar (or coconut sugar for a natural alternative)
- 1/3 cup vegetable oil (or melted coconut oil)
- 1/3 cup unsweetened applesauce
- 1 tsp vanilla extract
Add-ins:
- 1 cup grated zucchini (about 1 medium zucchini, squeezed to remove excess water)
- 1 cup grated carrots (about 2 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/3 cup raisins or dried cranberries (optional)
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