Description
A delightful fusion of carrot cake and zucchini bread in muffin form, offering moist texture and warm spices.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup vegetable oil
- 3/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup grated zucchini, drained
- 1 cup grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, mix oil and brown sugar until combined. Beat in eggs one at a time, then stir in vanilla.
- Fold the grated zucchini and carrots into the wet mixture.
- Gradually add the dry ingredients to the wet, mixing until just combined. Fold in nuts if using.
- Divide batter evenly among muffin cups, filling each about 2/3 full. Bake for 20-25 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
You can customize the seasonings to taste.