Here is a detailed, step-by-step recipe for Carrot Cake Zucchini Muffins These muffins are moist, flavorful, and packed with vegetables—perfect for breakfast or a snack.

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Carrot Cake Zucchini Muffins

Ingredients

Dry Ingredients

• 2 cups all-purpose flour

• 1 cup granulated sugar

• 1/2 cup brown sugar, packed

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon ground ginger

• 1/2 teaspoon salt

Wet Ingredients

• 2 large eggs

• 1 cup vegetable oil (or melted coconut oil)

• 1 teaspoon vanilla extract

• 1 cup shredded carrots (about 2 medium carrots)

• 1 cup shredded zucchini (about 1 medium zucchini)

• 1/2 cup crushed pineapple, drained (optional but adds moisture)

Optional Add-ins

• 1/2 cup chopped walnuts or pecans

• 1/2 cup raisins

• 1/2 cup shredded coconut

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Step-by-Step Directions

Step 1: Prepare Oven and Pan

1. Preheat oven to 350°F (175°C).

2. Line a 12-cup muffin tin with paper liners or grease the cups well.

Step 2: Mix Dry Ingredients

1. In a large bowl, whisk together:

   • flour

   • granulated sugar

   • brown sugar

   • baking powder

   • baking soda

   • cinnamon

   • nutmeg

   • ginger

   • salt

Step 3: Mix Wet Ingredients

1. In a separate bowl, whisk together:

   • eggs

   • vegetable oil

   • vanilla extract

Step 4: Combine Wet and Dry

1. Pour the wet ingredients into the dry ingredients.

2. Stir until just combined. Do not overmix.

Step 5: Add Carrots and Zucchini

1. Fold in shredded carrots and zucchini until evenly distributed.

2. If using pineapple, add it now.

3. Add any optional add-ins (nuts, raisins, coconut) and fold gently.

Step 6: Fill Muffin Cups

1. Divide batter evenly among the 12 muffin cups.

2. Fill each cup about 3/4 full.

Step 7: Bake

1. Bake in preheated oven for 18 to 22 minutes.

2. Muffins are done when a toothpick inserted in the center comes out clean or with a few moist crumbs.

Step 8: Cool

1. Remove muffins from oven and let cool in the pan for 5 minutes.

2. Transfer muffins to a wire rack to cool completely.

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Optional Cream Cheese Frosting

Ingredients

• 8 oz cream cheese, softened

• 1/4 cup unsalted butter, softened

• 1 to 1 1/2 cups powdered sugar

• 1 teaspoon vanilla extract

Directions

1. Beat cream cheese and butter until smooth.

2. Add powdered sugar and vanilla, then beat until creamy.

3. Spread frosting on cooled muffins.

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Tips for Best Results

• Use a fine grater for the zucchini and carrots to ensure even moisture.

• Do not squeeze the zucchini dry; the moisture helps keep muffins soft.

• For extra flavor, add 1/2 teaspoon ground cloves or a pinch of allspice.

• Store muffins in an airtight container in the refrigerator for up to 5 days.