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Zucchini Muffins

Submitted By Moreland (0 Review)
180/200 out of 20 votes
746
These tasty zucchini muffins would also be delicious with about 1/2 cup of chopped walnuts or pecans, either in addition to the carrots or to replace them.

Timings
10 min(s)
40 min(s)
50 min(s)
This recipe can be serve by Six Persons
Ingredients
  1. 1/2 cup carrot finely shredded
  2. 1 1/2 cups zucchini finely shredded unpeeled
  3. 2 teaspoons cinnamon ground
  4. 2/3 cup vegetable oil
  5. 2 large eggs
  6. 2/3 cup sugar granulated
  7. 1/2 cup ight or dark brown sugar packed
  8. 1 teaspoon vanilla extract
  9. 2 cups all-purpose flour
  10. 1/2 teaspoon baking soda
  11. 1/2 teaspoon baking powder
  12. 1/2 teaspoon salt
Method
  1. Grease and flour 12 muffin cups. Heat oven to 375.
  2. In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.
  3. Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended.
  4. Fold in the shredded zucchini and carrots.
  5. Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired.
  6. Bake for 20 minutes.
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