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Carrot Zucchini Muffins

Moist, lightly spiced muffins loaded with shredded zucchini and carrot for a simple everyday treat.
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Servings: 12 servings

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups finely shredded zucchini patted dry
  • 1/2 cup finely shredded carrots patted dry

Instructions

  • Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until well combined.
  • In a medium bowl, whisk the brown sugar, granulated sugar, eggs, vegetable oil, and vanilla until smooth.
  • Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
  • Fold in the shredded zucchini and shredded carrots until evenly distributed.
  • Spoon or scoop the batter evenly into the 12 prepared muffin cups.
  • Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Cool the muffins in the tin for a few minutes, then transfer to a wire rack to cool completely.

Equipment

  • 12-cup muffin tin
  • paper liners
  • large mixing bowl
  • medium mixing bowl
  • Whisk
  • Grater
  • Measuring cups and spoons

Notes

  • No need to peel the zucchini.
  • Pat shredded zucchini and carrots dry to avoid excess moisture.
  • These muffins are mildly sweet as written.
  • For more sweetness, sprinkle a little sugar on top before baking.