Carrot and Zucchini Muffins

By WheretheMagicHappens

This recipe is from the cookbook "Coasting & Cooking" "Chefs of the Pacific Northwest Share" by Barbara Williams. This recipe is from Granny's Pantry in Silverdale, Washington.

Ingredients

• 3 Eggs
• 1 cup Oil
• 2 cups Sugar
• 2 cups Zucchini, grated
• 1 cup Carrots, grated
• 3 tsp Vanilla
• 1 cup Nuts, chopped
• 3 cups Flour
• 1 tsp Salt
• 1 tsp Baking Soda
• 3 tsp Cinnamon
• 1/2 tsp Baking Powder
• 2 cup Raisins

Details

Servings 12

Preparation

Step 1

Beat eggs until light and fluffy. Add oil, sugar, grated zucchini, grated carrots and vanilla. Mix well.

Add flour, salt, soda, cinnamon, baking powder, nuts and raisins.

Bake at 350 degrees until done.

Variations: add apple or pineapple.