Delicious and Healthy Tropical Zucchini Carrot Muffins

These Tropical Zucchini Carrot Muffins are a delightful blend of flavors that create a moist and nutritious treat. Packed with zucchini, carrots, and tropical fruits, these muffins are perfect for breakfast or an afternoon snack. They are easy to make and will impress your family and friends with their vibrant taste. Enjoy the goodness of vegetables and fruits in each bite!

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini
• 1 cup grated carrot
• 1/2 cup crushed pineapple (drained)
• 1/2 cup shredded coconut
• 1/2 cup chopped walnuts or pecans

Directions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate large bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
4. Add the shredded zucchini, grated carrot, crushed pineapple, shredded coconut, and chopped nuts to the wet ingredients. Stir until evenly distributed.
5. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
6. Spoon the batter into the prepared muffin tin, filling each liner about 3/4 full.
7. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Remove from the oven and allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
9. Serve and enjoy!

Interesting Facts