Carrot Cake Zucchini Muffins

**Carrot Cake Zucchini Muffins: A Wholesome and Delicious Treat**

When it comes to baking, combining vegetables with desserts often leads to delightful surprises. **Carrot Cake Zucchini Muffins** are the perfect example of how nutritious ingredients can create a moist, flavorful, and satisfying treat. These muffins bring together the sweetness of carrots, the moisture of zucchini, and the warm spices of carrot cake, making them a fantastic option for breakfast, snacks, or even dessert.

If you’re looking for a healthier twist on classic carrot cake, this recipe is for you. Let’s dive into how you can make these irresistible muffins at home!

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### Ingredients

**Dry Ingredients:**
– 1 3/4 cups all-purpose flour (or whole wheat flour for a healthier option)
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp ground ginger

**Wet Ingredients:**
– 2 large eggs
– 1/2 cup brown sugar, packed
– 1/4 cup granulated sugar (or coconut sugar for a natural alternative)
– 1/3 cup vegetable oil (or melted coconut oil)
– 1/3 cup unsweetened applesauce
– 1 tsp vanilla extract

**Add-ins:**
– 1 cup grated zucchini (about 1 medium zucchini, squeezed to remove excess water)
– 1 cup grated carrots (about 2 medium carrots)
– 1/2 cup chopped walnuts or pecans (optional)
– 1/3 cup raisins or dried cranberries (optional)

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