Carrot Zucchini Muffins

A great way to use up some summer zucchini! I often shred and freeze my zucchini and save for later if I can't use it all up in one batch. I portion it out into 3 cups, in a ziplock bag. So for this recipe I doubled it, and it was perfect for one 3 cup pouch. 

Ingredients

• 2/3 cup (156 ml) vegetable oil
• 2 large eggs
• 2/3 cup (133 g) granulated sugar
• 1/2 cup (100 g) light or dark brown sugar, packed
• 1 teaspoon vanilla extract
• 1 1/2 cup brown rice flour*
• 1/2 cup tapioca flour*
• 1/2 tsp xanthum gum
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 1/2 cups (160 g) finely shredded unpeeled zucchini, patted dry¹
• 1/2 cup (40 g) finely shredded carrot, patted dry¹
• optional: 2 tbs flaxseed

Instructions

1. Preheat oven to 375° F. Line a muffin pan with muffin liners and set aside.
2. In a medium bowl, mix together vegetable oil, eggs, granulated sugar, brown sugar and vanilla until well combined. Set aside.
3. In a large bowl, whisk together flour, baking soda, baking powder, salt and cinnamon. Add wet ingredients to the dry ingredients and stir until combined (be careful not to over mix). Add shredded zucchini and carrot, and stir until incorporated.
4. Use a spoon (or an ice cream scoop) to transfer batter into prepared muffin pan until each cup is about three-quarters full. Sprinkle with additional cinnamon sugar if desired². Bake at 375° F for 20 minutes, or until a toothpick inserted in the center of a muffin comes out with little to no crumbs.
5. Cool muffins in the pan for 3 minutes then remove muffins to a wire cooling rack. Serve warm or at room temperature. Store in an air tight container at room temperature for up to 5 days.
   
   
   *2 cups brown rice flour will also work*
   *adapted from https://www.ifyougiveablondeakitchen.com/2017/08/02/carrot-zucchini-muffins/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes Converted to be gluten free*