Zucchini Carrot Muffins

2/3 cup vegetable oil
2 large eggs
1/2 cup granulated sugar
1/2 cup light or dark brown sugar, packed
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup whole wheat 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
1/2 cup walnuts, chopped

- Grease and flour 12 muffin cups. Heat oven to 375 degrees
- 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.

* Original recipe called for 2 cups of all-purpose flour, not whole wheat flour. Sugar was reduced from 2/3 cup to 1/2 cup.