One-Bowl Carrot Cake Zucchini Muffins
Carrot cake zucchini muffins are a way to turn a pile of summer squash into something that feels like a bakery treat. They’re tender, spiced with cinnamon and ginger, and stay remarkably soft for days.
You don’t need a mixer, just one big bowl and a box grater. The batter comes together quickly, and a simple cream cheese glaze on top makes them feel special without any extra fuss.
Why These Muffins Stay So Moist
Zucchini does most of the heavy lifting here. It adds moisture that you can’t taste, just a soft crumb that keeps the muffins from drying out.
Finely grated carrot brings natural sweetness and a little color. Oil instead of butter means the texture never turns tough, even after they cool.
The glaze is optional, but it echoes a classic carrot cake and turns a breakfast muffin into something you can serve for dessert.
Ingredients
- 1½ cups (190g) all-purpose flour: spooned and leveled so the muffins stay light
- 1 tsp baking soda
- ¾ tsp baking powder
- ½ tsp fine sea salt
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp freshly grated nutmeg: (or ⅛ tsp ground)
- ½ cup (120ml) vegetable oil: any neutral oil works
- ½ cup (100g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs, at room temperature
- ⅓ cup (80g) plain Greek yogurt: full-fat or 2% both work
- 1 tsp vanilla extract
- 1 cup finely grated carrot: (about 2 medium carrots)
- 1 cup packed finely grated zucchini: squeeze firmly in a clean kitchen towel to remove as much liquid as possible
For the cream cheese glaze
- 4 oz (113g) cream cheese, softened to room temperature
- ¾ cup (90g) powdered sugar
- 2 to 3 tbsp whole milk, plus more as needed
- ¼ tsp vanilla extract
Variations / Substitutions
- Whole wheat flour: swap up to half of the all-purpose flour with whole wheat. The muffins will be slightly denser but still tender.
- Oil: melted coconut oil works in place of vegetable oil. Use refined coconut oil if you want no coconut flavor.
- Nuts or raisins: fold in ½ cup chopped walnuts or pecans, or ⅓ cup raisins, along with the carrot and zucchini.
- Dairy free: use a thick non-dairy yogurt and a vegan cream cheese for the glaze. The muffins themselves already have no butter or milk in the batter.
- No glaze: the muffins are great on their own. A sprinkle of coarse sugar on top before baking adds a little crunch.
Ham and Cheese Quiche makes a great breakfast to go with these muffins.
How to Make One-Bowl Carrot Cake Zucchini Muffins
Step 1: Mix the Wet Ingredients and Sugar
Set your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the ½ cup oil, both sugars, the 2 eggs, ⅓ cup yogurt, and 1 tsp vanilla until smooth and no streaks of egg white remain.
The mixture will look like a thick caramel slurry. At this stage you want everything well combined so the dry ingredients incorporate evenly later.
Step 2: Fold in the Dry Ingredients, Carrot, and Zucchini
Add the 1½ cups flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg right on top of the wet mixture. Use a rubber spatula to fold the dry ingredients into the wet, stirring just until you see only a few faint streaks of flour. Then fold in the 1 cup grated carrot and the squeezed-dry zucchini until no white patches remain. Stop folding as soon as everything comes together.
The batter will be thick and flecked with orange and pale green. Overworking it will make the muffins tough, so a few lumpy bits are fine.
Step 3: Fill the Muffin Cups
Scoop the batter evenly into the 12 prepared liners, filling each one about ¾ full. A large cookie scoop or spoon works well; aim for roughly ¼ cup of batter per well.
The cups will look quite full, which is exactly what you want for nice domed tops. If you like, you can sprinkle a little turbinado sugar on top now for a crunchy lid.
Step 4: Bake the Muffins
Slide the tin into the oven and bake for 18 to 20 minutes. The muffins are done when a toothpick inserted into the center of one comes out clean and the tops spring back when pressed lightly.
You’ll smell the cinnamon and ginger before you even open the door. The domes will be golden brown, with a few cracks. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before glazing.
Step 5: Drizzle with Cream Cheese Glaze
While the muffins cool, beat the 4 oz softened cream cheese in a small bowl until smooth. Sift in the ¾ cup powdered sugar, then add 2 tbsp milk and ¼ tsp vanilla. Stir until you get a thick but pourable consistency. If it seems too stiff, add the remaining 1 tbsp milk a little at a time.
Once the muffins are cool, use a spoon to drizzle the glaze back and forth over the tops. Let it set for about 10 minutes before stacking or serving. The finished muffins will have a pretty white swoosh and look like they came from a bakery case.
A Few Tips for Bakery-Style Muffins
- Bring your cream cheese to room temperature before making the glaze. Cold cream cheese will leave lumps, even with plenty of stirring.
- Squeeze the zucchini thoroughly. If it’s wet, the batter will be too thin and the muffins can sink in the middle.
- Use fresh baking soda and baking powder. If they’ve been open for more than six months, they may not give you the right lift.
- A cookie scoop makes it easy to portion the batter evenly so all 12 muffins finish baking at the same time.
- Let the muffins cool completely before glazing. A warm muffin will melt the glaze into a puddle.
Bake times for different pan sizes:
| Pan size | Time |
|---|---|
| Mini muffin pan | 10 to 12 minutes |
| Standard 12-cup muffin tin | 18 to 20 minutes |
| Jumbo 6-cup muffin tin | 22 to 25 minutes |
How to Keep Them Fresh
- Refrigerate: Store glazed muffins in a single layer in an airtight container in the fridge for up to 3 days. The glaze may soften a bit but still tastes great.
- Reheating: A quick 15 to 20 seconds in the microwave will refresh a cold muffin. Unglazed muffins can be wrapped in foil and warmed in a 300°F oven for 5 minutes.
- Freezing: Freeze unglazed muffins in a zip-top bag for up to 2 months. Thaw at room temperature and add the glaze fresh.
Frequently Asked Questions
Can I make these without the cream cheese glaze?
Yes. The muffins are moist and spiced enough to stand on their own. A light dusting of powdered sugar or a sprinkle of coarse sugar before baking works instead.
Can I freeze them with the glaze on?
It’s better to freeze them unglazed. The glaze can get weepy when thawed. Freeze the plain muffins and make a half batch of glaze when you’re ready to serve.
Can I use pre-shredded carrots from a bag?
You can, though they tend to be drier and coarser. If using them, you may want to pulse them briefly in a food processor to get a finer shred so they blend into the batter.
How do I make these gluten free?
Use a good 1-to-1 gluten-free flour blend that contains xanthan gum. The texture will be a little sturdier but still tender. No other adjustments needed.
One-Bowl Carrot Cake Zucchini Muffins Recipe
Ingredients
Method
- Heat oven to 375°F (190°C) and line a 12-cup muffin tin. Whisk oil, both sugars, eggs, yogurt, and vanilla in a large bowl until smooth.
- Add flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg to the bowl. Fold gently until barely combined, then fold in carrot and squeezed zucchini just until no dry spots remain.
- Divide batter among the muffin cups, filling each about ¾ full.
- Bake 18 to 20 minutes until a toothpick comes out clean. Cool in the pan for 5 minutes, then move to a wire rack to cool completely.
- Beat cream cheese until smooth, then stir in powdered sugar, 2 tbsp milk, and vanilla. Add more milk a little at a time to reach a thick but pourable consistency. Drizzle over cooled muffins and let set 10 minutes.
Notes
