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Carrot Cake Zucchini Muffins

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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:

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a large bowl, mix oil and brown sugar until combined. Beat in eggs one at a time, then stir in vanilla.
  4. Fold the grated zucchini and carrots into the wet mixture.
  5. Gradually add the dry ingredients to the wet, mixing until just combined. Fold in nuts if using.
  6. Divide batter evenly among muffin cups, filling each about 2/3 full. Bake for 20-25 minutes, or until a toothpick comes out clean.
  7. 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.

Find it online: https://www.receipster.com/carrot-cake-zucchini-muffins-3/

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