Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, combine the dry ingredients: all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
- Gently fold in grated zucchini, grated carrots, and cooked sweet potato into the wet mixture.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake in the preheated oven for 20-25 minutes. Perform the toothpick test to check for doneness.
- Remove muffins from the oven and let cool in the tin for 5 minutes before transferring to a wire rack.
Nutrition
Notes
Ensure grated zucchini and sweet potato are well-drained to prevent dense muffins. Use room-temperature eggs for better emulsion and rise.