Go Back

Carrot Zucchini Spice Muffins

Carrot zucchini spice muffins that bake up warm and amber-golden with visible carrot and zucchini shreds in every bite. The crumb stays tender thanks to a quick mix-and-fold method, with ginger, clove, and cinnamon baked through.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 1.5 cup all-purpose flour
baking soda
  • 1 tsp baking soda
baking powder
  • 0.5 tsp baking powder
cinnamon
  • 2 tsp cinnamon
ground ginger
  • 0.5 tsp ground ginger
cloves
  • 0.25 tsp cloves
nutmeg
  • 0.25 tsp nutmeg
salt
  • 0.25 tsp salt
eggs
  • 2 eggs
brown sugar, packed
  • 0.5 cup brown sugar, packed
vegetable oil
  • 0.3333333333 cup vegetable oil
molasses or honey
  • 0.25 cup molasses or honey
vanilla extract
  • 1 tsp vanilla extract
carrots, grated
  • 1 cup carrots, grated
zucchini, grated and squeezed dry
  • 0.75 cup zucchini, grated and squeezed dry

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with liners.
Mix the batter
  1. Whisk all-purpose flour, baking soda, baking powder, cinnamon, ground ginger, cloves, nutmeg, and salt until evenly blended.
  2. In a separate bowl, beat eggs, brown sugar, oil, molasses or honey, and vanilla extract until combined.
  3. Stir the wet mixture into the dry mixture until just combined, stopping as soon as no dry streaks remain.
  4. Fold in carrots and zucchini until the shreds are evenly distributed through the batter.
Bake and cool
  1. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  2. Bake at 375°F for 20–22 minutes, until a toothpick comes out clean and the tops are deep golden.
  3. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to finish cooling.

Notes

For the best texture, squeeze the grated zucchini very dry so the crumb sets properly in the oven. Store airtight at room temperature for up to 2 days or refrigerate up to 5 days; freeze up to 2 months. Dietary swap: replace molasses/honey with an equal amount of maple syrup for a slightly lighter flavor.