Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tsp (5g) baking powder
  • ½ tsp (3g) salt
  • 1 tbsp (8g) ground cinnamon
  • ½ tsp (1g) ground nutmeg
  • ½ cup (110g) unsalted butter, softened
  • ¾ cup (150g) brown sugar, packed
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • ½ cup (120ml) Greek yogurt
  • 1 cup (130g) grated zucchini, squeezed dry
  • 1 cup (110g) grated carrots

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 12-cup standard muffin tin with paper liners or grease with non-stick spray.
  2. Beat the softened butter and brown sugar together using an electric hand mixer or whisk until the mixture is pale and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract and Greek yogurt until the batter is smooth.
  4. Gently fold in the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mix only until no white streaks remain to avoid overmixing.
  5. Using a silicone spatula, fold in the grated zucchini and grated carrots until evenly distributed.
  6. Divide the batter evenly among the 12 muffin liners and bake for 20 minutes or until a toothpick inserted into the center comes out clean.