Prep Time::25 mins
Cook Time::20 mins
Total Time::45 mins
Servings::21
Yield::21 muffins
Ingredients
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1 cup butter, softened
1 cup white sugar
3 eggs
2 cups grated zucchini
1 cup grated carrots
3 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons ground nutmeg
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
½ cup raisins (Optional)
½ cup chopped walnuts (Optional)
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease 21 muffin cups or line with paper liners.
Beat butter, sugar, and eggs in a large bowl with an electric mixer until creamy. Beat in zucchini, carrots, and vanilla.
Combine flour, nutmeg, cinnamon, salt, baking soda, and baking powder in a separate bowl. Add flour mixture to butter mixture; mix until combined. Stir in raisins and walnuts. Pour batter into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes.
Tips
Substitute pumpkin pie spice for the nutmeg if preferred.