Step 1 – Prep the Oven and Pans
Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease well.
Step 2 – Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Step 3 – Prepare the Wet Ingredients
In a large mixing bowl, whisk eggs, brown sugar, oil, and vanilla until smooth and slightly frothy.
Step 4 – Combine
Stir in grated carrots, zucchini, and pineapple (if using). Gently fold in the dry ingredients until just combined. Do not overmix. If desired, fold in nuts and shredded coconut.
Step 5 – Fill and Bake
Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Step 6 – Cool and Enjoy
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
Serving Suggestions
- For Breakfast: Pair with Greek yogurt and fresh berries for a balanced meal.
- As a Snack: Enjoy with a cup of coffee or herbal tea.
- As Dessert: Drizzle with cream cheese glaze for an extra indulgent twist.
Storage Tips
- Store at room temperature for up to 3 days in an airtight container.
- Refrigerate for up to 1 week for longer freshness.
- Freeze for up to 3 months — just thaw at room temperature or warm in the microwave before serving.
Why Readers Love This Recipe
- Moist and fluffy every time thanks to fresh veggies and just the right fat balance.
- Versatile — add raisins, chocolate chips, or other nuts to make it your own.
- Healthy-ish — full of nutrients but still tastes like a treat.
These Carrot Cake Zucchini Muffins are proof that you don’t have to choose between indulgence and nutrition. With every bite, you get the cozy spices of carrot cake, the lightness of zucchini bread, and the satisfaction of knowing you made something truly special.