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:
1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it.
2. 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.
3. 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.
4. Fill the Muffin Tin:
– Divide the batter evenly among the muffin cups, filling each about 2/3 full.
5. Bake:
– Bake in the preheated oven for about 18-22 minutes, or until a toothpick inserted into the center comes out clean.
6. 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.
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