Do I need to peel the zucchini first?

Absolutely not. The skin of the zucchini is thin and softens beautifully during the bake. Plus, those little green flecks look great and provide extra nutrients. Just give it a good wash and grate it skin-on.

Should I squeeze the water out of the zucchini?

For this specific recipe, no. These Carrot Cake Zucchini Muffins rely on that moisture to stay sticky and fudgy. If you squeeze it all out, you might end up with a dry muffin, and nobody wants that.

Can I freeze these muffins?

Yes! These freeze exceptionally well. Once they are completely cool, wrap them individually in plastic wrap and pop them in a freezer bag. They will stay fresh for up to three months. Just thaw at room temperature or give them a quick zap in the microwave.

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

Since they are moist, store them in an airtight container with a piece of paper towel on the bottom and another on top. This absorbs any excess condensation. They are best kept at room temperature for 2 days or in the fridge for up to 5 days.

Carrot Cake Zucchini Muffins: Best Zucchini Cake Recipe

Description

These moist, spiced muffins combine the earthy sweetness of grated carrots and zucchini with a hint of tang from sour cream. They are a quick and decadent small-batch treat that perfectly balances garden-fresh vegetables with warm aromatic spices.

Ingredients

1 cup shredded carrots
1 cup shredded zucchini
1 large egg
1/2 cup brown sugar
1/4 cup white sugar
1/3 cup melted coconut oil
1/4 cup sour cream
1 tsp vanilla extract
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

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Instructions

Preheat your oven to 350°F (175°C) and grease a muffin tin thoroughly.
In a medium bowl, beat the egg, then whisk in the brown sugar, white sugar, melted coconut oil, sour cream, vanilla extract, and cinnamon until smooth.
Fold in the shredded carrots and zucchini until well combined.
In a separate small bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet mixture and stir until just combined, then fold in the chopped pecans.
Spoon the batter into the prepared muffin tin and bake for 20 minutes, or until a toothpick comes out clean.

Notes

For the best texture, ensure your zucchini is grated but not squeezed completely dry, as the moisture is vital for the signature fudgy crumb. Use fresh ground cinnamon to ensure the flavor remains sharp and aromatic, and allow the muffins to cool slightly in the pan before removing to maintain their delicate structure.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Breakfast
Method: Baking
Cuisine: American