Do I need to peel the zucchini first?

No, you do not need to peel the zucchini. The skin is very thin and softens completely during baking. It also adds beautiful little flecks of color to your Carrot Cake Zucchini Muffins.

Should I squeeze the water out of the zucchini?

For this specific express recipe, you don't need to squeeze the zucchini. The moisture it provides is essential for that melt-in-your-mouth texture we love.

Can I freeze these muffins?

Absolutely! These muffins freeze beautifully. Simply wrap them tightly or place them in a freezer bag for up to three months. Thaw at room temperature for a quick snack.

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

Store them in an airtight container at room temperature for up to two days. To prevent sogginess, you can place a paper towel at the bottom of the container to absorb any excess moisture.

Best Carrot Cake Zucchini Muffins: Better Than Zucchini Cake

Description

These moist, flavorful muffins combine the spiced warmth of classic carrot cake with the hidden moisture of fresh zucchini. Perfectly tender and quick to prepare, they make an ideal snack or breakfast for busy days.

Ingredients

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C) and grease a muffin tin thoroughly.
In a medium bowl, whisk together the egg, brown sugar, white sugar, coconut oil, sour cream, vanilla, and cinnamon until smooth.
Stir in the shredded carrots and zucchini.
In a separate small bowl, combine the flour, baking powder, baking soda, and salt.
Gently fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.
Fold in the pecans if using, then scoop the batter into the muffin tin, filling each cup about three-quarters full.
Bake for 20 minutes or until a toothpick inserted into the center comes out clean.

Notes

For the best results, make sure your egg and sour cream are at room temperature before mixing to ensure a smooth, emulsified batter. Grating the vegetables finely is the key to achieving a seamless texture where the zucchini and carrots melt into the muffin crumb during the short baking time.

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