| INGREDIENTS | |
|---|---|
| 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 | |
| ------------------------------ | |
DIRECTIONS |
|
|---|---|
| - 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. |
| Vitamin A | 636% |
| Vitamin C | 85% |
| Calcium | 173% |
| Iron | 51% |
