Since zucchini has come in to season, I’ve been eating one every day or so. They are so wonderfully light and diverse. They make these muffins über moist just as they do with all the baked goodness that they grace with their presence.

(Makes 12 regular muffins or 48 mini muffins.)

• 1 cup grated zucchini (1/3 zucchini)
• 1 cup grated carrot (1-2 carrots)
• 1 1/2 cups flour
• 1 cup brown sugar
• 1/4 cup rolled oats
• 1 1/2 tsp cinnamon
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 cup applesauce
• 1 tsp vanilla

1. Grate your zucchini and carrots.
2. Combine your dry ingredients.
3. Add applesauce and vanilla to the mix.
4. Fold in your grated goodness.
5. Spoon it in to some (mini-)muffin tins.
6. Bake in a 350 degree oven for 20 minutes. (10 for mini-muffins.)
7. Let cool and enjoy!