Carrot Zucchini Muffins

Confession, sometimes I have a hard time falling asleep because I have so many recipe ideas running through my head or I’m super excited to bake something the next day (pretty strange I know!). Well that was definitely the case with this recipe. I knew I had some zucchinis in the fridge that I needed to use up and I originally thought to make a zucchini walnut loaf which I was pretty excited about but then I decided to switch it up to muffins.

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The next day I wanted to add a carrot cake vibe to these muffins and decided to add in shredded carrots, raisins and lots of spices! After tasting the first one I was hooked – a little butter and honey took them to the next level. These muffins are not too sweet that they could make the perfect breakfast complement to some fruit or a quick snack. 

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However I knew they could also be a great sweet treat or dessert with a little frosting. Going with the carrot cake inspo, I decided I’d go with a cream cheese frosting. If you would like a sweeter muffin, this cream cheese frosting perfectly complements these muffins. This frosting recipe below is just enough for 4-5 muffins, so if you would like them all frosted just double the recipe! 

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Recipe

Ingredients

Wet Ingredients

  • 1 cup shredded zucchiniIMG_2388
  • ½ cup shredded carrot
  • 3 medium eggs (can use 2 large eggs)
  • 3 tbsp applesauce 
  • 2 tbsp olive oil or melted coconut oil
  • 1 tsp vanilla
  • ½ cup coconut sugar

Dry Ingredients

  • 1 ½ cup gluten free flour (I like Bob’s Red Mill)
  • 1 tbsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground ginger
  • ¾ tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup walnuts
  • ¼ cup raisins

Maple Cinnamon Cream Cheese Frosting

  • ¼ cup cream cheese – softened
  • 1 tsp cinnamon
  • 1 tbsp maple syrup
  • 1 tsp vanilla
  • Walnuts for topping

Instructions

  1. Preheat your oven to 350F and line a muffin tin. You should have 12 standard muffins from this recipe. 
  2. First you will want to remove excess liquid from your shredded zucchini. I like to leave the skin on the zucchini for some extra color! Once you measure out a cup of shredded zucchini you will wring it out to remove extra liquid. You can do this by using a cheesecloth or lining up a couple of paper towels and placing the zucchini in the middle of them, bundle it up and squeeze. Once you have the zucchini wrung out, place it in a large bowl with your shredded carrots. 
  3. Add in wet ingredients to shredded carrots and zucchini: eggs, applesauce, oil, and vanilla until well combined. 
  4. Add coconut sugar to the wet ingredient mixture and mix until well combined.
  5. In a separate bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Combine until you can tell the spices are evenly mixed into the flour. 
  6. Add in dry ingredients to the wet ingredients. Do not overmix. The batter will be a bit thick. 
  7. Fold in your walnuts and raisins. 
  8. Use a ¼ c measuring cup to fill your muffin tin. This recipe makes 12 muffins, but you can definitely make 9-10 larger ones. 
  9. Bake for  25 – 28 minutes, around 25 minutes, check to see if they are done with a toothpick, if it comes out clean, they are done. If there is still batter on the toothpick, leave in the oven for a few more minutes. 
  10. Let cool for a few minutes. Store in an airtight container for 4-5 days.

Optional frosting:

First make sure your cream cheese is softened/room temperature. Using a hand blender or stand mixer, mix together all frosting ingredients until it is smooth and creamy: cream cheese, maple syrup, vanilla, and cinnamon. Make sure your muffins have completely cooled before frosting them. I like to top my muffins with extra muffins. 

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