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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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 12
Author: the communal feast


  • 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.