Zucchini Carrot Muffins

I know you probably aren't drooling over these just by hearing the name. But think of zucchini bread or carrot cake. I make these often because my whole family loves them! And it's fun to be able to use vegetables from my garden and applesauce that I made from apples I picked :)

The original recipe I used for this has WAY too much sugar in it. This one is my healthier version. I cut the sugar in half and replaced half the oil with applesauce. The only reason I didn't use all applesauce is that we can't eat all 12 muffins in one day and I get nervous using applesauce when they are going to be sitting out. I learned from experience that applesauce doesn't last very long in baked goods.

Zucchini Carrot Muffins
• 1/3 cup vegetable oil
• 1/3 cup applesauce
• 2 large eggs
• 1/3 cup granulated sugar
• 1/3 cup light or dark brown sugar, packed
• 1 teaspoon vanilla extract
• 2 cups flour (I use whole wheat)
• 1 teaspoon baking soda
• 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

Preheat oven to 375 degrees.

In a medium bowl, combine oil, applesauce, eggs, sugars, and vanilla. In a large bowl combine flour, soda, powder, salt, and cinnamon. Add wet ingredients to dry ingredients stirring just until combined (do not overmix!) I use a regular cheese grater for the zucchini and a smaller zester-type grater for the carrots so they are really small. Fold in zucchini and carrots.


Fill 12 muffin cups and bake for 20 minutes.