1 c. grated unpeeled zucchini, well darined
1 c. grated peeled carrots
1 1/2 c. sugar
1 c. vegetable oil
1 c. vegetable oil
3 lightly beaten eggs
1 1/2 c. each all purpose flour and whole wheat flour
1 tsp. each salt, baking soda
1/2 c. chopped nuts, if desired
1 tsp. grated lemon or orange rind
1/2 tsp. vanilla

Mix zucchini, carrots, sugar, oil and eggs. Mix flours, salt and baking soda together. Stir into vegetable mixture. Blend in nuts, rind and vanilla. Spoon batter into paper baking cups set in muffin tins or greased and floured muffin tins. Bake in a 350 degree oven for 30 to 40 minutes. When baked, remove from tins and cool. Store in a covered container in a cool place. Or, package muffins individually for freezing.

Note: This can also be baked as loaves. Divide batter into 2 greased and floured 9 x 5 x 3 inch baking pans. Bake at 350 degrees for 60 to 70 minutes.