The yogurt keeps these delightfully moist muffins fresh for days (if you can hold on to them that long), and the nutmeg gives them extra zip. If you don’t have time to deal with an abundance of zucchini in season, try running the squash through the food processor and freezing the grated result in 1-cup batches. (Old 8-ounce yogurt containers are perfect for this.) When you’re ready to whip up a batch of muffins, just pull the zucchini out of the freezer, defrost, drain off the excess water, and add as directed.
Preheat oven to 375°F. Grease 18 to 24 muffin cups or line with paper.
In a bowl, combine yogurt, oil, and eggs. Stir in carrots and zucchini.
In a separate bowl, sift together flour, sugar, baking powder, and nutmeg. Add dry ingredients to yogurt mixture and stir until just combined; batter will be lumpy. Stir in pecans. Spoon batter into prepared muffin cups and bake for 15 to 20 minutes, or until a tester inserted into the center comes out clean.
