Carrot Cake Zucchini Muffins

 Here’s a tasty recipe for Carrot Cake Zucchini Muffins! They’re moist, flavorful, and a great way to sneak in some veggies.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup grated carrots (about 2 medium carrots)
• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup chopped nuts (optional)
• 1/2 cup raisins or chocolate chips (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it.
2. Prepare the Batter:

• In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, and salt.
• In another bowl, mix the grated zucchini, grated carrots, oil, eggs, and vanilla extract until well combined.

1. Combine Mixtures:

• Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
• If you’re using nuts, raisins, or chocolate chips, fold them in gently.

1. Fill the Muffin Tin:

• Divide the batter evenly among the muffin cups, filling each about 2/3 full.

1. Bake:

• Bake in the preheated oven for about 18-22 minutes, or until a toothpick inserted into the center comes out clean.

1. Cool and Serve:

• Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.