Do I need to peel the zucchini first?

No, there is no need to peel the zucchini. The skin is very thin and softens perfectly during baking. Plus, it adds beautiful little flecks of green to your carrot cake zucchini muffins.

Should I squeeze the water out of the zucchini?

For this specific recipe, do not squeeze the zucchini dry. The moisture in the vegetable is what makes these muffins so tender. If it is dripping wet, a light pat with a towel is fine, but leave most of the juice.

Can I freeze these muffins?

Yes, these freeze wonderfully. Once they are completely cool, wrap them individually in plastic wrap and place them in a freezer bag. They will stay fresh for up to three months.

How do I store them so they don't get soggy?

Store your carrot cake zucchini muffins in an airtight container at room temperature for up to three days. If you live in a very humid climate, placing a paper towel at the bottom of the container can help absorb excess moisture.

Carrot Cake Zucchini Muffins: Best Zucchini Cake Recipe

Description

These moist, spiced muffins combine fresh shredded carrots and zucchini into a perfect garden-inspired treat. They are easy to prepare, stay soft for days, and offer a cozy, wholesome flavor in every bite.

Ingredients

1 cup shredded carrots
1 cup shredded zucchini
1 large egg
1/2 cup brown sugar
1/4 cup granulated sugar
1/3 cup melted coconut oil
1/4 cup sour cream
1 tsp vanilla extract
1 1/2 tsp ground cinnamon
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup chopped pecans or walnuts (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C) and grease a muffin tin.
In a medium bowl, whisk together the egg, brown sugar, white sugar, coconut oil, sour cream, vanilla, and cinnamon until smooth.
Fold in the shredded carrots and zucchini.
In a separate bowl, combine the flour, baking powder, baking soda, and salt.
Gently mix the dry ingredients into the wet mixture until just combined, folding in nuts if using.
Spoon batter into the muffin tin, filling each cup three-quarters full, and bake for 20 minutes or until a toothpick comes out clean.

Notes

For the best texture, grate your vegetables fresh right before mixing to ensure the moisture levels remain consistent. If your batter appears too thick after folding in the vegetables, ensure they are shredded finely to release their natural juices. These muffins store well in an airtight container at room temperature for up to three days, though they are most delicious when served slightly warmed.

Prep Time: 15 mins
Cook Time: 20 mins
Category: Breakfast
Method: Baking
Cuisine: American