Carrot Cake Zucchini Muffins

### Instructions

#### 1. Preheat and Prepare
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it with non-stick spray.

#### 2. Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

#### 3. Combine Wet Ingredients
In another bowl, beat the eggs, brown sugar, and granulated sugar until well combined. Stir in the oil, applesauce, and vanilla extract until smooth.

#### 4. Incorporate Vegetables
Fold in the grated zucchini and carrots into the wet mixture. Ensure the zucchini has been squeezed to remove excess moisture, as this prevents the muffins from becoming too wet.

#### 5. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing, as this can make the muffins dense. If you’re using walnuts, pecans, raisins, or cranberries, gently fold them in at this stage.

#### 6. Fill the Muffin Tin
Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.

#### 7. Bake
Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

#### 8. Cool and Serve
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

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### Tips for Perfect Muffins
– **Squeeze out excess moisture:** Make sure to remove as much water as possible from the grated zucchini to avoid soggy muffins.
– **Use fresh spices:** Freshly ground spices enhance the flavor of these muffins, making them even more aromatic and delicious.
– **Add a topping:** Sprinkle a mixture of oats and brown sugar over the muffins before baking for a slightly crunchy top.
– **Make them gluten-free:** Swap the all-purpose flour for a 1:1 gluten-free flour blend.

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### Why You’ll Love These Muffins

1. **Nutritious and Flavorful:** Packed with vegetables, these muffins are a sneaky way to incorporate more nutrients into your day.
2. **Moist and Tender:** The zucchini and carrots keep the muffins perfectly moist without being overly dense.
3. **Versatile:** Great for breakfast, snacks, or dessert, and easy to pack for on-the-go.
4. **Customizable:** Add nuts, dried fruits, or even a cream cheese glaze for a fun twist.

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### Serving Suggestions
– Pair these muffins with a dollop of cream cheese or Greek yogurt for a satisfying breakfast.
– Serve as a mid-afternoon snack with a cup of tea or coffee.
– Drizzle with a light cream cheese frosting for a dessert-style treat.

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**Carrot Cake Zucchini Muffins** are the perfect balance of wholesome and indulgent. They’re easy to make, versatile, and packed with nutrients—all while being irresistibly delicious. Give this recipe a try, and you might just find your new favorite muffin!