Recipe Details
Ingredients
-
1cupbutter, softened
-
1cupwhite sugar
-
3eggs
-
2cupsgrated zucchini
-
1cupgrated carrots
-
3teaspoonsvanilla extract
-
3cupsall-purpose flour
-
2teaspoonsground nutmeg
-
2teaspoonsground cinnamon
-
1teaspoonsalt
-
1teaspoonbaking soda
-
¼teaspoonbaking powder
-
½cupraisins (Optional)
-
½cupchopped walnuts (Optional)
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease 21 muffin cups or line with paper liners.
-
Beat butter, sugar, and eggs in a large bowl with an electric mixer until creamy. Beat in zucchini, carrots, and vanilla.
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Combine flour, nutmeg, cinnamon, salt, baking soda, and baking powder in a separate bowl. Add flour mixture to butter mixture; mix until combined. Stir in raisins and walnuts. Pour batter into the prepared muffin cups.
-
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes.
Tips
Substitute pumpkin pie spice for the nutmeg if preferred.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe21 | |
| Calories227 | |
| % Daily Value * | |
| Total Fat 12g |
15% |
| Saturated Fat 6g |
31% |
| Cholesterol 50mg |
17% |
| Sodium 254mg |
11% |
| Total Carbohydrate 28g |
10% |
| Dietary Fiber 1g |
5% |
| Total Sugars 13g |
|
| Protein 4g |
7% |
| Vitamin C 2mg |
3% |
| Calcium 23mg |
2% |
| Iron 1mg |
7% |
| Potassium 121mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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