Carrot Cake Zucchini Muffins

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I am coaching a lovely client in Georgia who has been asking me about making a healthy carrot cake recipe. Mmm, carrot cake…

That got me thinking about combining flavors – of carrot cake AND zucchini bread together. I kept picturing colorful shreds and imagining all of those fragrant spices in one little muffin. Next thing I knew I was shredding zucchini.

I’m not even a huge carrot cake or zucchini bread person, yet I love these little muffins! I love the texture, the flavor, and especially all of these yummy spices!

Entirely dairy-free, whole food, plant-based and vegan. PlusĀ sugar free, oil free, salt-free, gluten-free, and flour free…and still 100% delicious!!

I took a shortcut with organic pre-shredded carrots, but you can shred your own, of course. Just a quick note to say if you shred your own, they’ll likely be a finer shred than the ones that are pre-shredded, so simply add to the batter at the end (with the zucchini) rather than pulsing them in along with the walnuts.

I find these muffins stay fresh in the refrigerator in an air-tight container for several days, and extras freeze well. They’re great for breakfast on the go, an afternoon snack, or a late night dessert. Please enjoy!

CARROT CAKE ZUCCHINI MUFFINS

  • Servings: makes 14 muffins
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4 ripe bananas, mashed
1 cup unsweetened applesauce
1/2 cup pitted dates
1 cup shredded carrots
1/4 cup raisins
1/4 cup raw walnuts
2 cups rolled oats
2 tablespoons ground flaxseed meal
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup shredded zucchini

Instructions

Preheat oven to 350 degrees. Line muffin pans with parchment paper liners or have a silicone muffin pan available.

To a high-powered blender (like a Vitamix) add bananas, applesauce, and dates. Process the mixture until smooth.

To the smooth mixture, momentarily pulse in (only once or twice) the shredded carrots, raisins, and walnuts, breaking up pieces very slightly, but still leaving it mostly chunky.

In a large mixing bowl, stir together oats, flaxseed meal, cinnamon, baking powder,Ā baking soda, nutmeg,Ā ginger, and cloves.

Using a spatula, carefully add all of the blended carrot date mixture into the bowl of dry ingredients. Add shredded zucchini, and combine well.

Divide batter evenly into muffin cups, and bake about 20 to 24 minutes, or until tops are golden and muffins feel almost firm to the touch.Ā  Remove muffins from the oven, and place on cooling racks.

Serve warm or at room temperature. (Extras freeze well, and can be warmed up later in the week!)

Copyright Ā© Vicki Brett-Gach | Ann Arbor Vegan Kitchen

9 thoughts on “Carrot Cake Zucchini Muffins”

  1. Pingback: Carrot Cake Zucchini Muffins: 2 Amazing Vegetables Recipe

  3. Eileen

    I made these recently and the batter was very wet. I baked them for twice as long, turning down the oven temp. Eventually I took them out of the silicon muffin pan and cut them in half and rebaked them. They tasted really good but I am just wondering what size were your bananas 4 small, medium or large? Or could u give gram or cup quantities? Could u specify as I would love to make them again. Many thanks for the great flavour

    Reply
    • Vicki Brett-Gach

      Hi Eileen! Iā€™m not sure why they came out so wet. I will say the batter is on the thin side with all of that fruit, but as they bake they do definitely ā€œset”. What size muffin pan did you use? In other words did the recipe make 14 muffins for you too? (If made in a different size muffin cups that could have an impact.) Are you sure the temperature of your oven is accurate? (Sometimes that can be an issue.) The bananas I usually use are of average/medium size, and definitely not very large. Maybe yours were larger? You can try making these with one less banana and that might work better for you! All of this said, I call these ā€œmuffinsā€ because they’re baked in a muffin pan and end up in the shape of little muffins, but the the final texture is really a cross between traditional muffins and a healthy bowl of baked oatmeal. : )

      Hope this helps at least a little. Please let me know what happens next time!

      Reply
  4. Claudia

    I really want to make these for a friend who is allergic to many foods, including grapes(raisins) and cinnamon. I’d like to make them with dried cranberries and possible 1 teaspoon of ground allspice to replace the cinnamon, if you think that would work. They look so enticing. (I have already purchased this year’s bundle and it’s beautiful!)

    Reply
    • Vicki Brett-Gach

      I’m so glad you’d like to make these for your friend! No problem leaving out the raisins. Not certain about the allspice – maybe a 1/2 teaspoon? Extra ginger? Enjoy and please let me know how they come out for you! xo

      Reply
  5. Kathy

    Looks great – I look forward to making a batch soon. I might have to sneak in some pineapple. Have you tried this without the Dates – seems like with the carrots, raisins, applesauce and bananas the muffins would be pretty sweet anyway.

    Reply
    • Vicki Brett-Gach

      Yes these are sweeter with dates than they would be without them for sure, – makes them more of a treat, like a Carrot Cake would be, but healthier. My husband and kids really like them this way, but please feel free to try without the dates and let me know what you think!

      Reply

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