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Carrot Cake Zucchini Muffins Recipe

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This recipe for Carrot Cake Zucchini Muffins is from The Cline-Yochum Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups grated zucchini
1 cup grated carrots
1/2 cup unsweetened applesauce
1/3 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 cup granulated sugar
1/2 cup brown sugar
2 cups of all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)

Directions:
Directions:
Preheat oven to 350 degrees F. Line a muffin tin with paper liners or spray with non-stick cooking spray.

Mix wet ingredients in a large bowl- grated zucchini, grated carrots, applesauce, vegetable oil, eggs, vanilla extract, granulated sugar and brown sugar. Mix well until combined.

In a separate bowl whisk dry ingredients- flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.

Combine mixtures gradually adding the dry ingredients to the wet. Mix just until combined and then fold in optional items of chopped walnuts and raisins, if desired.

Fill 2/3 full in each muffin tin and bake 20-25 minutes or until a toothpick comes out clean.

 

 

 

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