Healthier carrot and zucchini muffins that are moist and made with just the right amount of spice for a super flavourful, veggie packed delicious breakfast treat finished with a cream cheese swirl.
Oil: for this recipe I used canola oil which is very light in flavour and colour, hence why my muffins are light in colour. Any vegetable oil will do that’s neutral.
Eggs: room temperature eggs will incorporate into the batter better especially if mixing by hand.
Zucchini: they hold a lot of water and moisture, to prep these I like to grate them directly over some paper towel and press out all the excess liquid by squeezing as best you can before adding to the batter.
Sugar: a little bit of sugar is needed to tie everything together and sweeten the taste so that you can enjoy these!
Cinnamon and Nutmeg: I add these to almost everything i make honestly- sweet or savoury doesn’t matter. They add s nice warm taste and give you that cozy/comforting bite. Our grandma always made her zucchini bread with nutmeg and I just love the combination.
This recipe is super quick and easy to make, and I hand whisked it from start to finish because it’s that easy. You don’t even need to whip out the big bulky mixer or even the electric one. There’s enough liquid that your arm won’t even feel like it’s a workout. As I previously mentioned, the biggest tip is to prep the zucchini correctly by removing all that extra water. I like to use a cheese grater and line a plate or a bowl with some paper towel so that I don’t need to scoop it up or transfer it. Let it sit a little bit so the moisture has time to release and ring it out over the sink hard to get it all out. If you don’t do this, you’re adding all that extra liquid into the muffin mixture and it won’t bake the same. They will turn out wet and not enjoyable. The last tip is to under bake a little bit. I found that 25 minutes was the perfect amount of time and allowed the muffins to sit in the pan for an extra 5 minutes to cool and continue to cook.
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carrot zucchini muffins
Healthier carrot and zucchini muffins that are moist and super flavourful and packed with some veggies for a delicious breakfast treat.
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 eggs room temperature
- 1 TBS vanilla
- 1 1/2 cup grated carrots
- 1 1/2 cups grated zucchini strain through paper towel to remove excess water
- 2 cups all-purpose flour
- 1 TBS ground cinnamon
- 1 TBS ground nutmeg
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- Cream cheese swirl:
- 4 oz cream cheese room temperature
- 1/2 tsp vanilla
- 1 TBS granulated sugar
Preheat oven to 350 degrees F. Line a muffin tin with inserts or spray with cooking oil.
In a large mixing bowl, combine oil and sugar. Mix until just combined. Beat in the eggs and vanilla until eggs are fully incorporated. Stir in the shredded carrots and zucchini.
In a separate bowl, combine the dry ingredients. Mix together the flour, salt, baking powder, baking soda, spices whisking to combine. Fold into the wet ingredients.
Divide the batter between 12 muffins.
Mix together the cream cheese swirl ingredients. If the cream cheese hasn't softened enough, microwave it a few seconds until its spreadable. Dollop about 1/2 tsp size of the mixture overtop each muffin. Use a butter knife to swirl it into the tops of the muffins.
Bake for 25 minutes until toothpick inserted comes out clean. Allow to cool slightly in the muffin tin before removing.