carrot cake zucchini muffins

 

A delightful blend of carrot cake and zucchini muffins, perfect for a healthy and tasty treat!

Ingredients:

1 1/2 cups grated zucchini 

1 cup grated carrots 

1/2 cup unsweetened applesauce 

1/3 cup vegetable oil 

2 large eggs 

1 tsp vanilla extract 

1 cup granulated sugar 

1/2 cup brown sugar 

2 cups all-purpose flour 

1 tsp baking powder 

1/2 tsp baking soda 

1/2 tsp salt 

1 tsp ground cinnamon 

1/2 tsp ground nutmeg 

1/4 tsp ground ginger 

1/2 cup chopped walnuts (optional) 

1/2 cup raisins (optional) 

Directions:

Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or spray with non-stick cooking spray. 

Mix Wet Ingredients: In a large bowl, combine the grated zucchini, grated carrots, applesauce, vegetable oil, eggs, vanilla extract, granulated sugar, and brown sugar. Mix until well combined. 

Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. 

Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. If using, fold in the chopped walnuts and raisins. 

Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about 2/3 full. 

Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. 

Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. 

Enjoy your Carrot Cake Zucchini Muffins!

Prep Time: 20 minutes

Total Time: 45 minutes

Servings: 12 muffins

Kcal: 200 per muffin