Ingredients:

  • 1.5 cups Zucchini, grated and squeezed
  • 1 cup Carrots, finely grated
  • 1.75 cups All-purpose flour
  • 1 tsp Baking powder
  • 0.5 tsp Baking soda
  • 0.5 tsp Sea salt
  • 1.5 tsp Ground cinnamon
  • 0.25 tsp Ground ginger
  • 2 Large eggs, room temperature
  • 0.5 cup Avocado oil
  • 0.5 cup Honey
  • 0.25 cup Plain Greek yogurt
  • 1 tsp Pure vanilla extract

Instructions:

  1. Prep the oven. Preheat to 350°F (180°C) and grease your muffin tin. Note: Preheating ensures the leavening agents activate immediately upon entry.
  2. Grate the zucchini. Shred 1.5 cups of zucchini, then wrap in a towel and squeeze with all your might. until no more liquid drips out.
  3. Grate the carrots. Shred 1 cup of carrots finely. Note: Fine shreds cook faster and distribute better.
  4. Whisk dry ingredients. Combine 1.75 cups flour, baking powder, baking soda, salt, cinnamon, and ginger. until the color is a uniform light brown.
  5. Mix wet ingredients. Beat 2 eggs, then stir in 0.5 cup avocado oil, 0.5 cup honey, 0.25 cup Greek yogurt, and 1 tsp vanilla. until the mixture is glossy and smooth.
  6. Fold in veggies. Stir the squeezed zucchini and carrots into the wet mixture. Note: This prevents the veggies from clumping in the flour.
  7. Combine the two. Gently fold the dry ingredients into the wet. until just combined with no white streaks.
  8. Portion the batter. Fill each muffin cup about three quarters full. Note: Leaving space allows for the mushroom top expansion.
  9. Bake the tray. Slide into the oven for 20 minutes. until the tops spring back when touched.
  10. Cool and set. Let them sit in the pan for 5 minutes before moving to a wire rack. until they no longer feel fragile.