Spiced Carrot and Zucchini Muffins

Fall is certainly here and this spiced carrot and zucchini mix could become muffins, bread or little mini bread loafs (my favorites!).

Most of the ingredients could be easily swapped for what’s in your pantry- ie. you can use another neutral oil if you don’t have olive oil. Enjoy!

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Ingredients
Nonstick cooking spray
2 large eggs
½ cup packed light brown sugar
½ cup granulated sugar
½ cup maple syrup
¾ cup olive oil
splash vanilla extract
½ tsp nutmeg
½ tsp cinnamon
1tsp pumpkin pie spice
1 tsp kosher salt
1 cup grated carrots
1 large grated zucchini (squeeze liquid out)
1 cup chopped pecans
1 ¾ cups all-purpose flour
1 tsp baking soda
1 tsp baking powder

Directions

1. Preheat oven to 325 degrees F. Spray muffin pan with nonstick spray.

2. In a large bowl, whisk eggs, light brown sugar, granulated sugar, maple syrup, olive oil, and vanilla extract.

3. Add grated zucchini and carrots. Mix.

4. Add salt, cinnamon, nutmeg and pumpkin pie spice. Mix.

5. Add flour, baking powder and baking soda directly into bowl. Stir with spatula and don’t over mix.

6. Pour into muffin pan.

7. Bake for 18 mins.

8. Remove and let cool.

9. Enjoy!!!!

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