Zucchini Carrot Muffins

I find that I don't post because I never have pictures. To heck with pictures - I am going to post without one today. I just made these muffins this morning and they are awesome!

Zucchini is probably pouring out of many of your ears right now so here is one way to use it. These muffins are also a great way to get your picky eater's to get some veggies. They do however have a lot of sugar and oil and white flour so . . . you can substitute with healthier alternatives if you feel so inclined. I use half wheat flour but they are too heavy if you use all wheat flour. I have used honey instead of sugar before but it takes sooo much honey and honey is expensive! If you figure out how to make these healthier and still yummy let me know! I make these in my mini muffin tins and Kate and Jane pop them in their mouths. Enjoy!

2 Cups shredded zucchini
1 cup shredded carrot
1 apple cored and diced
3 eggs
1 tsp vanilla
1 cup oil
1 1/2 cups sugar
1/2 Tbs cinnamon or less, depending on how cinnamony you want it
1/2 tsp salt
1 1/2 tsp baking soda
2 cups flour

Mix everything together, the batter is pretty runny. Bake at 350 until they are done.