Zucchini Muffins

  • 2/3 cup vegetable oil
  • 2 large eggs
  • 2/3 cup granulated sugar
  • 1/2 cup light or dark brown sugar, packed
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 1/2 cups finely shredded unpeeled zucchini
  • 1/2 cup finely shredded carrot

Grease and flour 12 muffin cups. Preheat the oven to 375°.

In a mixing bowl, beat the oil with the eggs, sugars, and vanilla extract.

Combine the flour, soda, baking powder, salt and cinnamon; add the dry ingredients to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.

Fill the muffin cups about 3/4 full; sprinkle each with cinnamon sugar or granulated sugar, if desired. Bake for 20 minutes.

  • Yields: 12 muffins
  • Preparation Time: 30 minutes
Related Articles: 

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.