carrot-zucchini cupcakes

Carrot-zucchini Cupcakes

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karrin Spencer


great way to get kids to eat healthy


★★★★★ 1 vote

15 Min
25 Min


  • 11/2cups
  • 1 cup
  • 1 teaspon
    baking powder
  • 1 teaspon
  • 1/2 teaspo
  • 1/2 teaspo
    baking soda
  • 3/4 cups
    vegetable oil
  • 2
    .arge eggs
  • 1teaspon
  • 1 cup
    shredded carrots
  • 1cup
    shredded zuchini
  • 1/2cup
    golden raisins

How to Make carrot-zucchini cupcakes


  1. preheat oven to 350 degrees.Line 18 muffin-pan cups with paper liners.
  2. In a large bowl, combine flour, sugar, baking powder, cinnamon, salt, and soda.
  3. In a small bowl, beat together oil, eggs, and vanilla.
  4. Stir oil mixture into flour mixture until just moistened.Fold in carrots, zucchini, and raisins.
  5. Spoon into muffin cups.Bake for 20-25 minutes, Cool on wire rack. Frost with cream cheese frosting, and sprinkle with chopped walnuts.

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About carrot-zucchini cupcakes

Course/Dish: Other Desserts
Other Tag: Healthy

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