Day 3: Zucchini Carrot Muffins

Zucchini and Carrot Muffins

This morning I made these tasty muffins for breakfast. They turned out fantastic! I have never made muffins with zucchini and/ or carrots, but they turned out great. I'll be making these again for sure!


Ingredients:
· 2/3 cup vegetable oil
· 2 large eggs
· 2/3 cup granulated sugar
· 1/2 cup light or dark brown sugar, packed
· 1 teaspoon vanilla extract
· 2 cups all-purpose flour
· 1/2 teaspoon baking soda
· 1/2 teaspoon baking powder
· 1/2 teaspoon salt
· 2 teaspoons ground cinnamon
· 1 1/2 cups finely shredded unpeeled zucchini
· 1/2 cup finely shredded carrot

These would also be delicious with about 1/2 cup of chopped walnuts or pecans

Preparation:
Grease and flour 12 muffin cups. Heat oven to 375°.

In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.
Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.
Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired.

Bake for 20 minutes.
Makes 12.