Ingredients
Scale
- 1 cup grated zucchini
- 1 cup grated carrots
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- Optional: chopped nuts or raisins for added texture
Instructions
- Start by washing and grating the zucchini and carrots. Squeeze out excess moisture using a clean towel.
- In a large bowl, whisk together the flour, sugars, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, beat the eggs and mix in the vegetable oil and vanilla extract. Stir in the grated zucchini and carrots.
- Add the wet mixture gradually to the dry ingredients, stirring gently until combined. Do not overmix.
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
- Divide the batter evenly among muffin cups, filling about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Notes
- Make sure to squeeze out all excess moisture from the grated vegetables to keep muffins moist but not soggy.
- Customize with nuts or raisins for added texture and flavor.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: Healthy, Veggie-based
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg