Zucchini & Carrot Muffins

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See original recipe at: southernfood.about.com

kept bysmrainsberry
recipe bysouthernfood.about.com

Categories:
- Carrot
- Muffin
- Zucchini

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Ingredients:

•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. Heat oven to 375°.
In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.
Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.
Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired.
Bake for 20 minutes.

http://southernfood.about.com/od/zucchinibread/r/r70819f.htm

See original recipe at southernfood.about.com