Incredible Carrot Zucchini Muffins

Recipe by RachelSapphire
READY IN: 45mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • mix wet ingredients together well, mix dry ingredients in a separate bowl, combine the two by hand.
  • pour batter into loaf pans or pour batter into mini muffin or regular muffin pans.
  • bake in 350 degree oven.
  • 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.
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