Carrot Cake Zucchini Muffins

Directions:

  1. Preheat Oven:
    • Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or spray with non-stick cooking spray. 🔥
  2. Mix Wet Ingredients:
    • In a large bowl, combine the grated zucchini, grated carrots, applesauce, vegetable oil, eggs, vanilla extract, granulated sugar, and brown sugar. Mix until well combined. 🥣
  3. Mix Dry Ingredients:
    • In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. 🥄
  4. Combine Mixtures:
    • Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix. If using, fold in the chopped walnuts and raisins. 🥕🥒
  5. Fill Muffin Cups:
    • Divide the batter evenly among the muffin cups, filling each about 2/3 full. 🧁
  6. Bake:
    • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. ⏲️
  7. Cool:
    • Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. ❄️
Instructions