Name: Carrot Zucchini Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 Servings
Ingredients: 1 cup white sugar; 4 tbsp. canola oil; 1 tsp. salt; 2 large eggs; 2 cups freshly grated zucchini; 2 cups freshly grated carrots; 2 cups whole wheat flour; 2 tsp. baking powder; 2 tsp. cinnamon; 1/2 cup chopped pecans (optional); 1/2 tsp. nutmeg (optional)

Recipes Carrot Zucchini Muffins

Carrot Zucchini Muffins

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By SPUD Culinary Institute (Published: Aug 21, 2013)

These muffins are full of nutrient-dense vegetables, but they taste so good your kids won't even realize they're filling up on veggies.

Prep Time	Cooking Time	Servings
15 min	25 min	12 people

Ingredients:

1 cup white sugar
4 tbsp. canola oil
1 tsp. salt
2 large eggs
2 cups freshly grated zucchini
2 cups freshly grated carrots
2 cups whole wheat flour
2 tsp. baking powder
2 tsp. cinnamon
1/2 cup chopped pecans (optional)
1/2 tsp. nutmeg (optional)

Directions:

1. Preheat oven to 375ºF and grease muffin pan with cooking spray or coconut oil.
2. In a large bowl, whisk together sugar, oil, salt and egg.
3. Stir in freshly grated zucchini and carrots (& chopped pecans - optional)
4. In a separate bowl, mix flour, baking powder, cinnamon (& nutmeg - optional)
5. Add dry mixture to wet mixture and stir until just combined (be careful not to over-mix!)
6. Divide the batter evenly into muffin cups.
7. Bake for 18-25 minutes, until golden.
8. Cool in muffin pans for 5-10 minutes and then transfer to a cooling rack.