Ingredients

Muffins

  • 1 cup grated zucchini, squeezed dry
  • 1 cup grated carrot
  • 1½ cups all-purpose flour
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 2 eggs
  • ½ cup vegetable oil
  • 1 tsp vanilla
  • ½ cup chopped walnuts or pecans (optional)

Cream cheese topping

  • 100 g cream cheese, softened
  • ½ cup powdered sugar
  • ½ tsp vanilla
  • 1–2 tbsp milk, as needed

Method

  1. Heat oven to 180°C/350°F. Line a muffin tin.
  2. Mix flour, sugar, cinnamon, baking soda, baking powder and salt.
  3. In another bowl, whisk eggs, oil and vanilla. Stir in carrot and zucchini.
  4. Combine wet and dry ingredients just until mixed. Fold in nuts if using.
  5. Fill muffin cups about ¾ full.
  6. Bake 20–25 minutes, until a toothpick comes out clean. Cool completely.
  7. Beat cream cheese, powdered sugar and vanilla. Add a little milk until drizzleable.
  8. Spoon or drizzle over the cooled muffins. Sprinkle with chopped nuts if desired.

Tip: Squeeze the zucchini very well—otherwise the muffins can become soggy.