Ingredients
Scale
- 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 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
- 1/4 tsp ground ginger
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or spray with non-stick cooking spray.
- Mix Wet Ingredients: In a large bowl, combine the grated zucchini, grated carrots, applesauce, vegetable oil, eggs, vanilla extract, granulated sugar, and brown sugar. Mix until well combined.
- Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. If using, fold in the chopped walnuts and raisins.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use freshly grated zucchini and carrots for the best texture and flavor.
- Do not overmix the batter to keep the muffins light and fluffy.
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- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 12 muffins
- Calories: 200 kcal per muffin