Carrot Cake Zucchini Muffins are a delicious and nutritious way to enjoy a classic flavor combination in a portable form. These muffins are moist, packed with veggies, and spiced just right. Perfect for breakfast, a snack, or dessert!
Ingredients
Dry Ingredients:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 2 large eggs
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1/2 cup (120ml) vegetable oil
- 1/2 cup (120ml) unsweetened applesauce
- 1 teaspoon vanilla extract
Add-Ins:
- 1 cup (100g) grated carrots
- 1 cup (100g) grated zucchini (squeezed of excess moisture)
- 1/2 cup (50g) chopped walnuts or pecans (optional)
- 1/2 cup (75g) raisins (optional)
For the Cream Cheese Frosting (Optional):
- 4 oz (115g) cream cheese, softened
- 1/4 cup (60g) unsalted butter, softened
- 1 cup (120g) powdered sugar
- 1/2 teaspoon vanilla extract