Healthy Carrot Cake Zucchini Muffins
on Sep 17, 2019, Updated Mar 22, 2024
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Healthy carrot cake zucchini muffins come together in just a half hour and have all your favorite carrot cake flavors with an added kick of nutrients from wholesome ingredients!
I am such a huge fan of healthy muffins that I can make a big batch of and use for snacks, lunch boxes, and breakfasts on the go! A few of my other favorite nutritious muffin recipes include Easy & Healthy Banana Muffins, Healthy Apple Cinnamon Muffins, and Healthy Whole Grain Zucchini Muffins.
Table of Contents
- Healthy Carrot Cake Zucchini Muffins
- How long do carrot cake zucchini muffins last?
- How do you shred zucchini for muffins?
- How do you remove liquid from zucchini?
- Should I refrigerate carrot cake zucchini muffins?
- How do you defrost carrot cake zucchini muffins?
- Healthy Carrot Cake Zucchini Muffins Recipe
- Other Zucchini and Zucchini Muffin recipes:
Healthy Carrot Cake Zucchini Muffins
Have you tried baking with zucchini yet? If not, I know it sounds weird and like baked goods are one place zucchini just does NOT belong. But when it’s shredded up into small bits and pieces, it adds another element of moisture to these muffins while also packing in a healthy veggie! That’s a win-win in baking, if you ask me.
These carrot cake zucchini muffins are just so, so good. I am in love with the traditional form of carrot cake, with all its cream cheese frosting goodness. But these muffins make for a GREAT substitute, and a much lighter one, at that.
So, you can guiltlessly enjoy these every day and feel nourished by their healthy ingredients, including carrot, zucchini, banana, whole wheat flour, oat flour, nuts or seeds (your choice), and optional dried fruit or raisins. They of course have the traditional spices that make carrot cake so flavorful and irresistible, too. And they only take a half hour to prep and bake! That’s a treat in and of itself, in my book.
How long do carrot cake zucchini muffins last?
If you leave these out at room temperature in a sealed container, they’ll last up to 3 days. In the fridge, they’ll keep for up to a week and up to 3 months frozen!
How do you shred zucchini for muffins?
You can simply use a cheese grater to shred zucchini for muffins. A blender or food processor might also work; just be careful to not over-blend the zucchini into a liquified state.
How do you remove liquid from zucchini?
There are a couple methods for draining the liquid out of zucchini. The first is placing your shredded zucchini in a colander and pressing down on it to squeeze and drain the water out of it. Or you can place the shredded zucchini on a clean dish towel, wrap it up, and press the veggies inside the towel so it soaks up the liquid. Either way works well!
Should I refrigerate carrot cake zucchini muffins?
You can, and they’ll last a bit longer than if you were to keep them at room temperature!
How do you defrost carrot cake zucchini muffins?
Place 4 muffins upside down on a plate in the microwave, and heat the on high power for 30 seconds. Flip them over so they’re right side up, and microwave for another 30 seconds. I also just throw a frozen muffin in lunch boxes, and they thaw by my kids’ lunchtimes!
Healthy Carrot Cake Zucchini Muffins
Ingredients
- 2 cups zucchini, grated
- 1 cup carrot, grated
- 2 eggs
- 2 bananas, mashed
- ¾ cup granulated sugar or coconut sugar
- ½ cup coconut oil, melted
- 2 teaspoons vanilla extract
- 2 cups whole wheat flour
- ¾ cup oat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon cinnamon
- ½ teaspoon nutmeg
- ½ cup nuts or seeds of choice, optional (I used hemp seed)
- ½ cup raisins, craisins, or any dried fruit, optional
Instructions
- Preheat oven to 350 degrees F. Line or grease 18 muffin cups.
- Shred and drain zucchini and carrots. Allow to drain in a colander, or squeeze out excess moisture with a towel. Set aside.
- In a large bowl, combine the eggs, bananas, sugar, oil, and vanilla. Whisk until well-combined.
- Add zucchini and carrots to the bowl. Stir together just until combined.
- Add the whole wheat flour, oat flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Mix just until combined. Don’t over-mix this!
- Fold in the seeds or nuts and dried fruit, if using.
- Fill muffin cups about ¾ full.
- Bake for about 20 minutes, or until muffins are browned on top, spring back when you press on them, and a toothpick comes out clean.
- Cool in muffin tin for 5 minutes, then remove from tin and cool for 20 more minutes.
Notes
- *To make oat flour, simply grind oats in a blender or food processor, measure after grinding.
- Muffins can be stored in an airtight container for up to 3 days at room temperature, refrigerated for a week, or frozen for up to 3 months.
- To defrost and serve frozen muffins, place up to 4 frozen muffins upside down on a microwave-safe plate in the microwave and cook for 30 seconds on high power. Then turn muffins right side up and cook for 30 seconds more.
- I’ll often put frozen muffins right in my kids’ lunch boxes; they thaw before lunch just great.
Nutrition
Other Zucchini and Zucchini Muffin recipes:
- Pineapple Zucchini Muffins
- Healthy Whole Grain Zucchini Muffins
- Pineapple Zucchini Bread Recipe
- 15+ Sweet and Savory Zucchini Recipes
- Chocolate Chip Oatmeal Zucchini Cookies
- Easy Healthy Make Ahead Zucchini Egg Bake
- Classic Zucchini Bread Recipe
- Double Chocolate Zucchini Bread
- The Best Zucchini Corn Bread
- Zucchini Oatmeal Cookies
- Chocolate Zucchini Cake
- Banana Zucchini Bread
- Healthy Chocolate Zucchini Muffins
Carrot cake zucchini muffins are a delicious treat that are packed with your favorite carrot cake flavors and nutritious ingredients, like carrot, zucchini, whole wheat flour, nuts, and dried fruit.
Can i use just plain flour? Would the amounts be the same?
These were delicious. I replaced 1/2 the oil with applesauce to reduce the fat. I did a pan of mini muffins for the kids and they took 14 minutes.
Ohhh sounds so good. Thank you for coming back to share what worked for you, that’s always so helpful.