Incredible Carrot Zucchini Muffins

this is a muffin I make with my son to put in his lunches. it is adapted from a friends zucchini muffin recipe. there is zucchini, carrots, bananas and applesauce, wholesome, sweet, moist, and irresistible. I don't have to hide the veggies, they are part of what makes them worth eating.

• Ready In: 45 mins
• Serves: 24
• Yields: 48 mini muffins

Ingredients

• wet ingredients

• 2  cups zucchini, shredded, and drained of extra liquid
• 1  cup carrot, shredded and drained of extra liquid
• 2  eggs
• 2  small bananas, smashed
• 1⁄2 cup  oil
• 1⁄2 cup applesauce
• 2  teaspoons vanilla
• 1  cup sugar

• dry ingredients

• 2  cups flour
• 1⁄4 teaspoon baking powder
• 2  teaspoons baking soda
• 1  teaspoon salt
• 2  teaspoons ground cinnamon
• 1  teaspoon ground cloves
• 1  cup  semi-sweet chocolate chips
• 1  cup walnuts, chopped

Directions

1. mix wet ingredients together well, mix dry ingredients in a separate bowl, combine the two by hand.
2. pour batter into loaf pans or pour batter into mini muffin or regular muffin pans.
3. bake in 350 degree oven.
4. to get the most liquid out of the zucchini and carrots, freeze and defrost the shredded vegetables, the liquid will easily be squeezed out and contribute to a thicker batter, without doing this the batter will be a bit runnier and tend not to rise as nicely.