Ingredients
Scale
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup grated carrots (about 2 medium carrots)
- 1 ½ cups all-purpose flour
- 1 cup brown sugar
- ½ cup granulated sugar
- ¾ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup chopped walnuts (optional)
- ½ cup raisins (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Line the muffin tin with paper liners or spray with cooking spray.
- Mix flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
- In another bowl, combine vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract; beat until smooth.
- Fold in grated zucchini and carrots.
- Combine wet and dry mixtures, stirring until just combined.
- Add walnuts or raisins if desired, folding them in gently.
- Spoon batter into muffin tin, filling each cup about ¾ full.
- Bake for 20-25 minutes, checking for doneness with a toothpick.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Store muffins in an airtight container at room temperature for up to 3 days.
- Freezes well for up to 3 months; thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg