Zucchini Muffins From Heaven

Jill Dorrough

2 cups flour 3/4 c sugar 3/4 c brown sugar 2 tsp baking soda 1 tsp baking powder 1 tsp cinnamon 1 tsp ground cloves 1 tsp ground nutmeg 1/2 cup oil 3/4 cup applesauce 3 eggs 1 tsp vanilla 2 cups shredded zucchini (about 2 medium) 1 cup shredded carrot (about 1 large carrot) 1 cup coarsely chopped walnuts (I used pecans) 1 cup dried cherries (I'm sure dried apricots would also be excellent) Preheat oven to 325. Combine the flour, sugar, brown sugar, baking soda, baking powder, cinnamon, cloves and nutmeg in a large mixing bowl. Mix the oil, eggs, and vanilla extract in another bowl and pour into the dry mixture. Mix until thoroughly combined. Add the zucchini, carrot, nuts, and dried fruit and mix until just combined. Coat 2 muffin pans with cooking spray or use paper liners. Fill each muffin cup two-thirds full, using an ice cream scoop or a 1/4 c measuring cup. Place the pans on the center rack in the oven and bake for approximately 20 to 25 minutes, or until the muffins spring back when touched. Cool in the pan on a rack for 10 minutes. Remove from the pan and let the muffins cool completely directly on the rack. Number Of Servings:24