Zucchini Carrot Muffins

Again another recipe that is a keeper. I actually grow zucchini specifically to make this recipe. Although I am going to list the ingredients used, I would go to this link and print out the recipe, as you can make small or larger batches. I made a double batch today.

This is a great way to use up carrots, zucchini and apples. These freeze great, but I can't get my kids to eat these.....big babies that they are.

Now there are a lot of ingredients, but once you get them measured out etc., you'll find it goes together in minutes.

Ingredients (this is for a double batch, 24 muffins)

4 cups flour
2 cups brown sugar
1 tablespoon, + 2 teaspoons Baking Powder
1 teaspoon baking soda
2 teaspoon ground cinnamon
2 teaspoon ground nutmeg
1 teaspoon salt
1/2 cup oil
1/2 cup applesauce
1/2 cup plain or vanilla yogurt
2 eggs
2 cups shredded zucchini
2 cups shredded carrots
2 teaspoon vanilla

In a large mixing bowl combine all dry ingredients, other than sugar and sieve together, then add sugar and mix in.



Add remaining ingredients and stir until ingredients are combined but do not over mix.



Ingredients all mixed together.



Fill muffin cups, bake in a preheated 350°F oven for 20 to 30 minutes.


Enjoy!!!