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Export 7 ingredients for grocery delivery
Step 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
Step 2
Grate your zucchini and carrots using the coarse side of a box grater. Lightly squeeze any excess moisture from the zucchini with a paper towel.
Step 3
In a large mixing bowl, crack in the eggs and beat lightly. Stir in the vanilla extract.
Step 4
Add the grated zucchini and carrots, mixing gently to combine.
Step 5
In a separate bowl, whisk together the baking powder, baking soda, and ground cinnamon.
Step 6
Gradually add the dry ingredients into the wet mixture, stirring until just combined. Don’t over-mix.
Step 7
If desired, fold in 1/2 cup of chopped walnuts, raisins, or shredded coconut.
Step 8
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Step 9
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Step 10
Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely before enjoying.