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Carrot Cake Zucchini Muffins

One-Bowl Carrot Cake Zucchini Muffins Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1½ cups (190g) all-purpose flour
  • 1 tsp baking soda
  • ¾ tsp baking powder
  • ½ tsp fine sea salt
  • 1½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp freshly grated nutmeg (or ⅛ tsp ground)
  • ½ cup (120ml) vegetable oil
  • ½ cup (100g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, at room temperature
  • ⅓ cup (80g) plain Greek yogurt
  • 1 tsp vanilla extract
  • 1 cup finely grated carrot
  • 1 cup packed finely grated zucchini, squeezed dry
  • 4 oz (113g) cream cheese, softened
  • ¾ cup (90g) powdered sugar
  • 2 to 3 tbsp whole milk
  • ¼ tsp vanilla extract

Method
 

  1. Heat oven to 375°F (190°C) and line a 12-cup muffin tin. Whisk oil, both sugars, eggs, yogurt, and vanilla in a large bowl until smooth.
  2. Add flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg to the bowl. Fold gently until barely combined, then fold in carrot and squeezed zucchini just until no dry spots remain.
  3. Divide batter among the muffin cups, filling each about ¾ full.
  4. Bake 18 to 20 minutes until a toothpick comes out clean. Cool in the pan for 5 minutes, then move to a wire rack to cool completely.
  5. Beat cream cheese until smooth, then stir in powdered sugar, 2 tbsp milk, and vanilla. Add more milk a little at a time to reach a thick but pourable consistency. Drizzle over cooled muffins and let set 10 minutes.

Notes

Squeezing the zucchini well is the key to a light muffin; a handful of shredded zucchini can hold a surprising amount of water. The glaze is optional and can be halved or skipped entirely. Make sure the muffins are completely cool before glazing, or it will melt right off.