Ingredients
Scale
- 1 cup grated zucchini
- 1 cup grated carrots
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp salt
- 2 large eggs
- ¾ cup granulated sugar (or brown sugar for added depth)
- ⅓ cup vegetable oil (or applesauce for a healthier option)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners.
- Grate zucchini and carrots, then pat dry to remove excess moisture.
- In a large bowl, mix flour, baking powder, cinnamon, and salt.
- In another bowl, whisk together eggs, sugar, oil, and vanilla until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined; add zucchini and carrots last.
- Spoon batter into muffin tin about two-thirds full.
- Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
- Allow to cool in the pan for five minutes before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg