Carrot Cake Zucchini Muffins
Moist carrot cake zucchini muffins with cinnamon, nuts, and raisins—perfect for breakfast or dessert, gluten-free friendly, under 40 minutes.
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Cooking tools:
- Cheesecloth
- Muffin tin
- Cooling rack
- Grater
- Cupcake liner
- Kitchen towel
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Toothpick
- Chef's knife
- Cutting board
Ingredients
- 1 cup grated zucchini, packed
- 1 cup grated carrots, packed
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup chopped walnuts or pecans (optional)
- 1/4 cup raisins (optional)
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