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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Carrot Cake Zucchini Muffins

12.0

1 cup grated zucchini (squeeze out excess moisture)

1 cup grated carrots

2 large eggs

1 teaspoon vanilla extract

½ cup brown sugar

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

½ cup chopped walnuts, raisins, or shredded coconut (optional)

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.
Grate zucchini and carrots. Squeeze moisture from zucchini.
In a bowl, beat eggs, then mix in vanilla and brown sugar.
Stir in grated zucchini and carrots.
In another bowl, whisk flour, baking powder, baking soda, and cinnamon.
Combine dry ingredients with wet, stirring gently. Fold in optional mix-ins.
Divide batter among muffin cups, filling two-thirds full.
Bake 18-22 minutes, until toothpick comes out clean.
Cool in tin briefly, then transfer to wire rack to cool completely.

Course🥞Breakfast

Diets🥕Vegetarian...

Category🧁Muffins

Cuisine🇺🇸American

Occasions🥐Brunch🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 25m

Created 48 weeks ago

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