Zucchini Carrot Cake Muffins
This nutrient-dense zucchini carrot cake muffin recipe is the delicious marriage of carrot cake and zucchini bread.
As I am typing this, Caleb just said (with his mouth full of a zucchini carrot cake muffin) “Mmm, this is the yummiest muffin I ever tasted.”
Perfect timing.
If you are new to the kitchen of Hammers N Hugs, then let me explain that I have a love for discovering and creating nutrient-dense and delicious muffin recipes and have been making and freezing them for years.
They are perfect for a quick breakfast, a healthy snack, or a quick treat for a last-minute play date.
It is a favorite after-school treat for my kids, and the secret step to this kid-friendly snack involves a food processor.
Enjoy quick breakfasts, a bite on the go, or that last-minute play date!
Zucchini Carrot Cake Muffins
MY COOKING PHILOSOPHY IS TO KEEP IT HEALTHY AND EASY.
RECIPES AT HAMMERS N HUGS WILL INCLUDE ALL-NATURAL INGREDIENTS THAT CAN OFTEN BE FROZEN AND HAVE BEEN TESTED AND APPROVED BY FRIENDS AND FAMILY!
One of the keys to adding veggies to any baked good is to stick them in a food processor and make sure there aren’t chunks such as the one above.
I have found, with my kids at least, that if they bite into a big chunk of something then the secret is out. Ha. I personally recommend the Hamilton Beach Food Processor
This is what the carrots and zucchini should look like when you’re done!
I’m telling you, blend the veggies really well in a food processor, and these WILL be a hit. Add the ground flax and the Greek yogurt, and you have a nutrient-dense and delicious treat for now or for later!
For more snack inspiration be sure to check out:
- Chocolate Banana Muffins
- Easy Charcuterie Board Guide
- Zucchini Carrot Cake Muffins
- 12 Healthy Snack Ideas for Kids
- Easy Microwave S’mores
- Vanilla Peanut Butter Whip
Shop my kitchen below, and pin any of the images for later.
Zucchini Carrot Cake Muffins
Equipment
- 2 muffin tins
Ingredients
- 1 lg zucchini grated
- 1 ½ c white whole wheat flour
- 2 lg carrots grated
- ¾ c rolled oats
- 2 tbsp honey
- ¾ c ground flaxseed
- 2 eggs
- 2 tsp baking soda
- 1 tsp vanilla
- 1 tsp baking powder
- 1 ½ c nonfat plain Greek yogurt
- 2 tsp cinnamon
- ¾ c brown sugar
- ½ tsp salt
Instructions
- Put the zucchini and the carrots into a food processor and grate or puree. It will make approximately 1 c of zucchini and ½ c of carrots. Make sure there are no large chunks.
- Mix grated veggies with all the liquid ingredients and beat until smooth
- Add the packed brown sugar and the rest of the dry ingredients. Stir gently until completely mixed.
- Place into greased muffin tin or use liners. Bake at 350 for approx 15 minutes. Do not overbake!
Please send me the directions for zucchini carrot cake muffins. They looks yummy
Do the instructions not open when you click on the printable link? They are very yummy! Let me know if its not working?