Carrot-Zucchini Muffins

I've had this recipe in my recipe binder for about a year but always found other things to make and it got pushed further and further back so when I saw carrots and zucchini at the farmer's market I immediately remembered this recipe. I can't believe I didn't make this sooner. OMG, these muffins were delish!



They were fairly easy to make but I think it would have been more time consuming if I didn't have a food processor to shred the carrots and zucchini. These muffins have a yummy brown sugar and cinnamon taste that compliments the zucchini beautifully. I took these to work and got rave reviews. I hope you enjoys these as much as my coworkers did.



Ingredients:
2/3 Cup vegetable oil
2 large eggs
2/3 Cup sugar
1/2 Cup brown sugar
1 tsp. vanilla extract
2 Cups flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 1/2 Cup zucchini, finely shredded
1/2 Cup carrots, finely shredded
1/2Cup walnuts, chopped

Directions:

Preheat oven to 375 degrees and line 2 muffin tins with liners.

Shred zucchini and carrots. I used my food processor to make the job fast and easy.

In a stand mixer bowl, beat the oil with eggs, sugars (white and brown) and vanilla extract.

In a medium bowl, combine flour, baking soda, baking powder, salt and cinnamon and add to the wet ingredients. Mix until well combined.

Fill the muffin cups evenly with the batter and sprinkle with sugar. Bake for about 20 minutes.

Buon appetito!

Adapted from: Southern Food