It's been summer here in Chattanooga for at least 8 weeks already. With temperatures in the 90's one might hesitate to turn on the oven but I've been making mini muffins for Liam for a while now. These ones are perfect for using up your extra zucchini and sneaking some extra veggies into baby's diet.
Summer Muffins (makes 48 mini muffins or 24 mini muffins and one 8" loaf)
Preheat oven to 350 F.
2 cups grated zucchini (about 2 medium)
1 cup grated carrots (I used about a dozen baby carrots)
Let veggies drain on paper towel for about 30 minutes.
In a medium sized bowl whisk together:
2 cups whole wheat flour
1 cup all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground clove
1/2 teaspoon ground nutmeg
In a separate bowl whisk to combine:
1 cup granulated sugar
2/3 cup packed brown sugar
2/3 cup vegetable oil
2 teaspoons vanilla extract
Add 4 large eggs (room temperature) one at a time until combined.
Fold in your zucchini and carrots.
Add the dry ingredients all at once and gently fold together just until the batter is moist.
If you like raisins, here's where you'd add about 1/2 cup. I love raisins so I used 3/4 cup.
Divide the batter evenly among your muffin cups, which should either be lined or sprayed with cooking spray (I did the latter), and bake at 350 F until a toothpick inserted in the center comes out clean, about 13-15 minutes. If you're making the loaf too, grease the bottom of the loaf pan with shortening and increase the baking time to about 50 minutes.