Ingredients
Scale
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup grated carrots (about 2 medium carrots)
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- ⅓ cup vegetable oil or melted butter
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Grease or line muffin tins.
- In a large bowl, whisk together flour, baking powder, cinnamon, and salt.
- In another bowl, mix eggs, sugar, oil (or butter), and vanilla until creamy.
- Fold in grated zucchini and carrots into the wet mixture.
- Gradually combine the dry ingredients with the wet ingredients until just mixed—lumps are okay!
- Fill muffin tins about two-thirds full and bake for 20-25 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 190
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg