Perfect Carrot Cake Zucchini Muffins

A somewhat healthy take on decadent carrot cake – a great way to use up all that zucchini Michigan gardens crank out in the summer time.

• 1 cup grated zucchini (peel and remove seeds if large)
• 1 cup grated carrot
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup brown sugar
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 cup chopped walnuts, raisins, or shredded coconut (optional)

1. Preheat oven to 350°F and line a 12-cup muffin tin with paper liners (or spray/oil pan if not using liners).
2. Coarsely grate your zucchini and carrots. Lightly squeeze any excess moisture from the zucchini with a paper towel.
3. In a large mixing bowl, beat eggs lightly. Add vanilla and brown sugar and stir until well combined.
4. Add the grated zucchini and carrots, stir gently.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and cinnamon.
6. Add the dry ingredients into the wet mixture, stir until just combined.
7. Optional, fold in the walnuts, raisins, or coconut.
8. Divide the batter evenly among the muffin cups, (about two-thirds full)
9. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the muffins cool for 5 minutes, then dump from pan onto wire rack to cool completely.