Another yummy way to use of some of that plentiful produce from your garden!
Zucchini Carrot Muffins
3 eggs
1/2 cup oil
½ cup unsweetened applesauce
2 cups sugar
2 teaspoons vanilla
2 cups coarsely grated zucchini
1 ½ cup grated carrots
1 can (8oz) crushed pineapple, partially drained
3 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
Opt- 1 cup chopped walnuts and or 1 cup raisins
Preheat oven to 350°F.
In a bowl, beat eggs. Add oil, applesauce, sugar, and vanilla; Fold in the zucchini, carrots and pineapple.
In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition (do not over stir or the muffins will be tough). Add the optional walnuts and raisins, blend gently.
Bake for 19-20 mins or until a wooden pick inserted in to the center comes out clean. Turn out onto wire racks to cool thoroughly.