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Moist Zucchini Carrot Muffins Recipe with Easy Cream Cheese Frosting

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These moist zucchini carrot muffins with cream cheese frosting are quick, easy, and perfect for any occasion. The combination of shredded veggies and a tangy frosting creates a delicious and comforting treat.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) vegetable oil (canola or sunflower preferred)
  • ½ cup (120g) unsweetened applesauce
  • ¾ cup (150g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup (110g) grated zucchini, squeezed to remove excess moisture
  • 1 cup (110g) grated carrot
  • ½ cup (60g) chopped walnuts or pecans (optional)
  • For the Cream Cheese Frosting:
  • 4 oz (115g) cream cheese, softened
  • ¼ cup (60g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
  2. Using a box grater or food processor, shred 1 cup each of zucchini and carrot. Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg.
  4. In a large bowl, beat 2 large eggs with ⅓ cup vegetable oil, ½ cup applesauce, ¾ cup granulated sugar, and 1 teaspoon vanilla extract until smooth and pale.
  5. Gradually add dry ingredients to wet, stirring gently with a spatula until just combined. Fold in shredded zucchini, carrot, and optional nuts until evenly distributed.
  6. Spoon batter into prepared muffin tin, filling each about ⅔ full.
  7. Bake for 20-25 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  8. Remove muffins from oven and let cool in pan for 5 minutes, then transfer to a wire rack to cool completely (about 30-40 minutes).
  9. In a bowl, beat 4 oz softened cream cheese and ¼ cup softened butter until creamy. Gradually add 1 cup powdered sugar, 1 teaspoon vanilla, and a pinch of salt. Beat until smooth and fluffy.
  10. Once muffins are cool, spread or pipe cream cheese frosting on top. Chill frosting briefly before applying if desired.

Notes

Squeeze out excess moisture from zucchini to prevent soggy muffins. Use room temperature eggs and butter for better texture. Avoid overmixing the batter to keep muffins tender. Check muffins a few minutes before baking time ends to prevent overbaking. Frost muffins only after they have completely cooled to prevent melting.

Nutrition

Keywords: zucchini muffins, carrot muffins, cream cheese frosting, moist muffins, quick muffins, bake sale recipe, healthy muffins

Find it online: https://goldensimmer.com/moist-zucchini-carrot-muffins-recipe-with-easy-cream-cheese-frosting/