Carrot Cake Zucchini Muffins

Here’s a recipe for Carrot Cake Zucchini Muffins that are moist, flavorful, and packed with veggies:

Ingredients

• 1 cup finely shredded carrots (about 2 medium carrots)
• 1 cup finely shredded zucchini (about 1 medium zucchini), excess moisture squeezed out
• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup raisins (optional)

For the Cream Cheese Frosting (optional):

• 4 oz cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
   • Line a muffin tin with paper liners or lightly grease it.
2. Prepare the Wet Ingredients:
   • In a large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
3. Mix the Dry Ingredients:
   • In a separate bowl, whisk together the all-purpose flour, whole wheat flour, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt.
4. Combine Ingredients:
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
   • Fold in the shredded carrots, shredded zucchini, walnuts, and raisins if using.
5. Fill the Muffin Tin:
   • 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 of a muffin comes out clean.
   • Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
7. Prepare the Frosting (Optional):
   • In a medium bowl, beat together the softened cream cheese and butter until smooth.
   • Gradually add the powdered sugar and vanilla extract, beating until well combined.
8. Frost the Muffins (Optional):
   • Once the muffins are completely cool, spread or pipe the cream cheese frosting on top.

Enjoy your Carrot Cake Zucchini Muffins!