½ cup grated zucchini (patted dry with a paper towel)
Topping:
¼ cup sugar
½ cup oatmeal
½ teaspoon cinnamon
2 tablespoons butter, room temperature
Instructions
Line a muffin tin with cupcake liners or spray with nonstick cooking spray. Preheat oven to 350°.
Mix vegetable oil, eggs, sugars, vanilla, and orange peel in a large mixing bowl.
Sift dry ingredients together in a separate bowl. Add dry ingredients to bowl with wet ingredients and mix thoroughly.
Gently fold in grated carrot and zucchini.
Add batter to muffin tin; fill cups about ⅔ full.
In a small bowl, mix topping ingredients. Crumb toppings work best if the butter is NOT melted. I like to "knead" the crumb mixture with my hands to get it nice and crumbly. Sprinkle generously on top of each of the filled muffin cups.
Bake at 350° for about 25 minutes, or until toothpick inserted in center comes out clean. Let cool on a wire rack.
Recipe by Food Fun Family at https://foodfunfamily.com/carrot-and-zucchini-muffins/