These muffins are one of my absolute favorites. I've even converted one of our friends' children over to zucchini muffins. I bought zucchini at the store all winter just so I could grate it up and make these ones ;) This year I've froze quite a bit so hopefully it'll keep us stocked up.
Zucchini Carrot Muffins
2/3 cup oil
2 large eggs
2/3 cup white sugar
1/2 cup brown sugar
1 tsp. vanilla
2 cup flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 1/2 cup shredded zucchini
1/2 cup shredded carrot
Cinnamon & sugar for on top of batter.
Grease & flour 12 muffin tins. Preheat oven to 375 degrees.
In a mixing bowl, beat oil with eggs, sugars and vanilla.
Combine flour, baking soda, baking powder, salt and cinnamon. Add to wet ingredients and stir until blended. Fold in the shredded zucchini and carrots.
Fill muffin cups about 3/4 full and sprinkle cinnamon and sugar on top before baking.
Bake for 20 minutes or until toothpick inserted comes out clean.
