Carrot Zucchini Muffins are deliciously moist muffins flavored with cinnamon, ginger, and nutmeg. These easy homemade muffins are a great way to use up summer zucchini.
Course Breakfast
Cuisine American
Keyword muffins, zucchini
Prep Time 15 minutesminutes
Cook Time 18 minutesminutes
Servings 12
Ingredients
2cupsall-purpose flour
1/2teaspoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
2teaspoonsground cinnamon
1/2teaspoonground ginger
1/4teaspoonground nutmeg
1/2cuppacked light brown sugar
1/2cupgranulated sugar
2large eggs
2/3cupvegetable oil
1teaspoonvanilla extract
1 1/2cupsfinely shredded zucchini,patted dry
1/2cupfinely shredded carrots,patted dry
Instructions
Preheat oven to 375 degrees and line a 12-cup muffin tin with paper liners.
Whisk together first 7 ingredients in a large bowl. Set aside.
In a medium bowl, whisk together brown sugar, granulated sugar, eggs, vegetable oil, and vanilla.Add wet ingredients to dry and stir just until combined.
Stir in zucchini and carrots.
Divide batter evenly between the 12 muffin cups.Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
Notes
No need to peel the zucchini.These muffins are not overly sweet. If you want more sweetness., sprinkle a little sugar on top just before you stick the muffins in the oven.