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To truly appreciate the Zesty Zucchini Carrot Breakfast Muffins, it’s essential to understand the role of each ingredient in the recipe. Each component contributes not only to the flavor profile but also to the nutritional value of the muffins, making them a wholesome choice for any meal.

Zucchini Carrot Breakfast Muffins

Start your day right with Zesty Zucchini Carrot Breakfast Muffins! These delicious muffins combine the natural sweetness of carrots and the moisture of zucchini, providing a nutritious kick to your morning routine. Packed with essential vitamins, these muffins make for a perfect quick breakfast or snack. With simple ingredients and an easy preparation process, you’ll enjoy the delightful taste while nourishing your body. Bake a batch today for a delightful start to your day!
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Ingredients
  

1 cup grated zucchini (about 1 medium zucchini)

1 cup grated carrots (about 2 medium carrots)

1 cup all-purpose flour

1/2 cup whole wheat flour

1/2 cup brown sugar

1/2 cup granulated sugar

1/2 cup vegetable oil or melted coconut oil

2 large eggs

1 tsp vanilla extract

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

1/2 cup chopped walnuts or pecans (optional)

1/4 cup raisins or chocolate chips (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with oil.

    Prepare the Veggies: Grate the zucchini and carrots using a box grater or food processor. If the zucchini is very watery, squeeze it out using a clean kitchen cloth or paper towels to remove excess moisture.

      Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir in the brown sugar and granulated sugar until well combined.

        Combine Wet Ingredients: In another bowl, whisk together the vegetable oil, eggs, and vanilla extract until fully blended.

          Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir gently until just combined (be careful not to overmix).

            Fold in Veggies and Extras: Fold in the grated zucchini and carrots until evenly distributed. If desired, add the chopped nuts and raisins or chocolate chips, and mix gently.

              Fill Muffin Tins: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

                Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

                  Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                    Serve and Enjoy: These muffins can be enjoyed warm or at room temperature. They are perfect for breakfast or as a tasty snack!

                      Prep Time, Total Time, Servings: 15 minutes | 35 minutes | Makes 12 muffins