Zucchini Carrot Spice Muffins |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is my own tweak on a classic zucchini bread recipe - fruity and spicy and moist. Even my squash-and-carrot-loathing kids like these! Ingredients:
2 cups sugar |
3 eggs |
1 cup oil |
2 teaspoons vanilla |
2 cups grated zucchini |
1/2 cup grated carrot (one large carrot) |
1/2 cup grated apple (one medium apple) |
1 (8 ounce) can crushed pineapple in juice |
3 1/2 cups flour |
2 teaspoons baking soda |
1/2 teaspoon baking powder |
1 teaspoon salt |
2 teaspoons cinnamon |
1/2 teaspoon nutmeg |
1/2 teaspoon ginger |
1/4 teaspoon clove |
Directions:
1. Preheat oven to 350*.
2. Squeeze excess moisture from zucchini and apple.
3. In a medium bowl, mix together flour, soda, powder, salt and spices.
4. In a large bowl, mix sugar, eggs, oil and vanilla until well blended.
5. Add zucchini, carrot, apple and pineapple to wet mixture.
6. Add dry ingredients. Mix until combined.
7. Pour into paper-lined or greased muffin tins (24 muffins) or greased loaf pans (2 large).
8. Bake for 20 minutes (muffins) or 60 minutes (loaves).
9. May be topped with cream cheese icing for extra deliciousness!
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