Here’s a tasty recipe for Carrot Cake Zucchini Muffins! They’re moist, flavorful, and a great way to sneak in some veggies.
Ingredients:
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup grated carrots (about 2 medium carrots)
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped nuts (optional)
- 1/2 cup raisins or chocolate chips (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it.
- Prepare the Batter:
- In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, mix the grated zucchini, grated carrots, oil, eggs, and vanilla extract until well combined.
- Combine Mixtures:
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- If you’re using nuts, raisins, or chocolate chips, fold them in gently.
- Fill the Muffin Tin:
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake:
- Bake in the preheated oven for about 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.