Incredible Carrot Zucchini Muffins - cooking recipe

Ingredients

wet ingredients
2 cups zucchini, shredded, and drained of extra liquid
1 cup carrot, shredded and drained of extra liquid
2 eggs
2 small bananas, smashed
1/2 cup oil
1/2 cup applesauce
2 teaspoons vanilla
1 cup sugar
dry ingredients
2 cups flour
1/4 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 cup semi-sweet chocolate chips
1 cup walnuts, chopped

Preparation

mix wet ingredients together well, mix dry ingredients in a separate bowl, combine the two by hand.
pour batter into loaf pans or pour batter into mini muffin or regular muffin pans.
bake in 350 degree oven.
to get the most liquid out of the zucchini and carrots, freeze and defrost the shredded vegetables, the liquid will easily be squeezed out and contribute to a thicker batter, without doing this the batter will be a bit runnier and tend not to rise as nicely.