When I still owned my Bakery, I stumbled upon an old cookbook in a vintage shop near my store. It was filled with unique bread recipes that I had never tried. One of the Recipes was a Zucchini Carrot Cake that was one of the most amazing things I had ever tasted. A few of my kids, including myself do not even like Zucchini, but when baked into this amazing deliciousness, you cannot tell it is even in there.
After years of playing with this recipe, I turned them into muffins I literally called Simply Irresistible Muffins, as that is what they literally where! If I put Zucchini carrot muffins, they would never have sold. But these were so popular, I would get orders by the dozens on a daily basis.
I like to make Jumbo Muffins, so make sure you have a good sturdy Jumbo Muffin Pan, Silicone pans will work, but only if you put them on a large baking pan and turn the oven up 10 degrees. Also, the best liners to use are the Large Muffin Greaseproof paper Baking cupcake cups.
4 large eggs
2 cups sugar
1-1/3 cups vegetable oil
2-1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon salt
2 cups finely shredded carrots
2 cups finely shredded zucchini
1 cup coarsely chopped pecans or walnuts
Streusel Topping Ingredients
1-1/4 Cups all Purpose Flour
1/2 Cup Brown sugar.
1/3 Cup Granulated sugar.
1/4 Cup Chopped Pecans
8 Tablespoons of Salted Butter Melted
In a large bowl beat eggs and sugar until frothy. Gradually beat in oil. Combine dry ingredients; add to batter. Beat 4 minutes. Stir in carrots, zucchini and nuts. Pour into muffin liners about 3/4 of the way full. Add a generous amount of Streusel to the top and bake at 350° for about 22-25 minutes or until top springs back when lightly touched. Cool 5 minutes before removing from pans. Cool thoroughly on a wire rack.
For the Streusel, Add all ingredients except the butter to a bowl and mix until well combined. Melt the butter, then let it cool until almost solidified. then pour over the top and mix with a fork until nice and combined. You can store the rest in an airtight container for future use.
Server Hot in a Nice Stone Bread Basket to keep them warm, good cold, but best when warm.
Let me know how these turn out, and don't tell anyone what is inside, I promise, even the kids will eat these up and ask for more! xoxo Haley