Carrot Zucchini Spice Muffins

Zucchini Muffins with Carrots Too!

Yes please to this combo! It’s been far too long since I’ve shared a batch of muffins. The last muffins I shared were these Healthier Whole Wheat Honey Banana Muffins. And yes of course those muffins are the perfect use for overripe bananas but when you’ve got an abundance of that end of summer zucchini and carrots around these are the muffins you’ll want to make! I’ve already made these muffins three times this summer and I just made them again to put in my kids school lunches. Because we are all crazy about these muffins!

Ingredients You’ll Need for This Recipe

All-purpose flour Baking powder and baking soda Salt Spices including cinnamon, ginger, nutmeg and cloves Granulated sugar and brown sugar Canola oil Unsweetened applesauce Eggs Vanilla Carrots Zucchini

Is There a Substitute for All the Spices?

If you don’t have all the spices listed here you can actually just use 1 Tbsp pumpkin pie spice since it has the same spices (with a little allspice too).

White or Whole Wheat Flour?

I’ve made them with white all-purpose flour and white whole wheat flour, and both work really well here. So if you are going the healthier route and using white whole wheat flour you could also cut back on the sugar some and maybe even replace a little bit of the sugar with real maple syrup. But I personally prefer them just as they are, more of like a treat. Because they remind me of one of my favorite cake – CARROT CAKE! And carrot cake is sweet.

How to Make Zucchini Muffins

Preheat oven and line muffin cups. In a bowl whisk dry ingredients. In another bowl whisk together granulated sugar, brown sugar, canola oil, applesauce, eggs and vanilla. Stir in carrots and zucchini. Add in flour mixture and walnuts if using then stir and fold batter with a rubber spatula just until combined. Divide batter among prepared muffin cups filling each cup nearly full. Bake in preheated oven until toothpick inserted into center comes out clean then let cool.

Can I Make Them into Cupcakes?

But here I’m sacrificing and leaving off a cream cheese frosting, but if you wanted to turn these into cupcakes that would be perfectly acceptable. These could totally pass for cupcakes too. And if you need to hide the fact that there’s zucchini in them from your kids, just peel the zucchini first. Because some kids hate “that green stuff.”

Whip a batch of these up this week! You won’t regret it! Easy to make, no mixer required and brimming with flavor. That’s my kind of breakfast or midday treat!