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Carrot Zucchini Spice Muffins

Carrot zucchini spice muffins made with warmly spiced batter and tender shreds of carrot and zucchini in every bite. These amber-golden muffins bake until deep golden on top and a toothpick comes out clean.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 375°F and line a 12-cup muffin tin with liners.
  2. Whisk all-purpose flour, baking soda, baking powder, cinnamon, ground ginger, cloves, nutmeg, and salt in a large bowl until evenly combined.
Mix batter
  1. Beat eggs, brown sugar, vegetable oil, molasses or honey, and vanilla extract in a separate bowl until combined.
  2. Stir wet ingredients into the dry ingredients until just combined, keeping the batter slightly lumpy.
  3. Fold in grated carrots and zucchini so the shreds are distributed throughout the batter.
Bake
  1. Divide batter evenly among the muffin cups, filling each about ¾ full.
  2. Bake for 20–22 minutes at 375°F until a toothpick comes out clean and the tops are deep golden.
  3. Cool in the pan for 5 minutes, then transfer muffins to a wire rack to finish cooling.

Notes

For moist muffins, squeeze the grated zucchini very well so the crumb stays tender instead of gummy. Store at room temperature in an airtight container for up to 3 days or refrigerate for up to 5 days; freeze up to 2 months. For a lighter swap, replace half the vegetable oil with unsweetened applesauce while keeping the same total fat amount.