Carrot Zucchini Muffins Swirl (Printer-friendly)

Moist, gently spiced muffins with carrot, zucchini, and a delicate cream cheese swirl.

# What You’ll Need:

→ Vegetables

01 - 1 cup grated carrot, about 2 medium carrots
02 - 1 cup grated zucchini, about 1 medium zucchini, squeezed dry

→ Dry Ingredients

03 - 1 3/4 cups all-purpose flour
04 - 1/2 cup light brown sugar, packed
05 - 1/4 cup granulated sugar
06 - 1 1/2 teaspoons baking powder
07 - 1/2 teaspoon baking soda
08 - 1/2 teaspoon salt
09 - 1 teaspoon ground cinnamon
10 - 1/4 teaspoon ground nutmeg

→ Wet Ingredients

11 - 2 large eggs
12 - 1/3 cup light olive oil or vegetable oil
13 - 1/4 cup unsweetened applesauce
14 - 1 teaspoon pure vanilla extract

→ Cream Cheese Swirl

15 - 4 ounces light cream cheese, softened
16 - 2 tablespoons granulated sugar
17 - 1 tablespoon milk
18 - 1/2 teaspoon vanilla extract

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly grease with cooking spray.
02 - In a large mixing bowl, whisk together flour, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly distributed.
03 - In a separate bowl, whisk eggs, oil, applesauce, and vanilla extract until smooth and well combined.
04 - Add grated carrot and zucchini to the wet ingredient mixture and stir until evenly distributed.
05 - Gently fold the wet ingredient mixture into the dry ingredients using a spatula or wooden spoon until just combined. Do not overmix; some lumps are acceptable.
06 - Divide batter evenly among muffin cups, filling each approximately two-thirds full.
07 - In a small bowl, beat softened cream cheese, sugar, milk, and vanilla extract with an electric mixer or sturdy spoon until smooth and creamy.
08 - Spoon approximately 1 teaspoon of cream cheese mixture onto the surface of each muffin. Using a toothpick or skewer, gently swirl the cream cheese into the batter in a decorative pattern.
09 - Bake for 22 to 25 minutes, or until a toothpick inserted into the muffin body comes out clean or with just a few moist crumbs.
10 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.

# Expert Tips:

01 -
  • Naturally moist and tender thanks to fresh grated vegetables and unsweetened applesauce
  • Lightly sweetened with a perfect balance of brown and granulated sugar
  • Beautiful cream cheese swirl adds a tangy richness without being too heavy
  • Vegetarian-friendly and easy to customize with nuts or whole wheat flour
  • Makes 12 muffins—perfect for meal prep, breakfast on the go, or healthy snacking
  • Ready in just 45 minutes from start to finish
02 -
  • Always squeeze the grated zucchini thoroughly to remove excess moisture before adding to the batter
  • Don't skip the applesauce—it keeps the muffins moist while reducing the amount of oil needed
  • Test doneness by inserting a toothpick into the muffin itself, not the cream cheese swirl, to get an accurate reading
  • For the smoothest cream cheese swirl, make sure your cream cheese is fully softened at room temperature
  • Use a light hand when swirling—two or three gentle figure-eight motions are enough to create a beautiful marbled effect
  • Let muffins cool in the pan for 5 minutes before transferring to prevent them from breaking apart
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