Zucchini Sweet Potato Muffins

• 1 cup All-purpose Flour
• 1 cup Whole Wheat Flour
• 2 teaspoons Ground Cinnamon
• 1 teaspoon Baking Soda
• 1/4 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1/2 cups Sugar
• 1/2 cups Brown Sugar
• 1/3 cups Vegetable Oil
• 3 whole Eggs
• 1 teaspoon Vanilla
• 2 cups Grated Zucchini (about 2 Large)
• 2 cups Grated Sweet Potato (about 2 Large)
• 1 teaspoon Grated Orange Zest
• 3/4 cups Chopped Walnuts

1. Preheat the oven to 350F.
2. In a smallish bowl, sift together the first 6 ingredients (flour through salt). In a large bowl or the bowl of a mixer, combine the sugars and the oil. Cream together on medium speed until fluffy. With the mixer (or your arm) on low speed, add in the eggs one at a time, mixing to combine after each. Add in the vanilla, vegetables, nuts and zest and mix to combine. Again with the mixer on low speed, gradually add in the dry ingredients. Mix until just barely combined, scraping down the sides of the bowl once or twice (over-mixing leads to a tough muffin).
3. Fill prepared muffin (sprayed with cooking spray) cups 2/3 full with batter and bake for 20-25 minutes, or until golden brown on top and a toothpick inserted into a muffin comes out clean. Cool in tins 10 minutes, then remove and continue cooling on a rack. Whatever you do, make sure you eat one before it cools completely. Preferably with something on it that melts.

allpurpose, whole wheat flour, ground cinnamon, baking soda, ubc, ubc, sugar, brown sugar, vegetable oil, eggs, vanilla, zucchini, grated sweet potato, walnuts

Taken from tastykitchen.com/recipes/breads/zucchini-sweet-potato-muffins/ (may not work)