My good friend Becky made these carrot zucchini muffins and brought them to a dinner we were having with a group of friends from home. I loved them so much and was so surprised when she told me that there were carrots and zucchini in them. I am not one for zucchini, but you can't even taste it in these muffins. The hidden veggie trick obviously worked on me! I asked her for the recipe and thankfully she was more than willing to share it with me! I decided to make the recipe for the first time last week and see how my co-workers liked them, and they loved them! This recipe is definitely one to keep. Enjoy!
1 cup + 2 tablespoons oil
4 ⅛ cup flour
3 cups sugar OR for a healthier option switch out the sugar for honey! It works great!
1 ½ teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla
4 teaspoons cinnamon
3 eggs
½ teaspoon nutmeg
½ teaspoon cloves
½ teaspoon allspice
2 teaspoon baking powder
2 large carrots, shredded
2 medium sized zucchini, shredded
Directions
Cream oil and sugar. Slowly beat in vanilla and eggs. In a separate bowl combine dry ingredients. Add to oil; stir just to combine (it is going to be a weird consistency and you are going to think you did something wrong, but you didn't! Once you add the vegetables it turns into batter, don't worry!) Add zucchini and carrots. Bake 350° for 25 – 30 min. Makes about 24 muffins.