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