Zucchini Carrot Muffins

Zucchini Carrot Muffins are great right out of the oven with butter or spread with a cream cheese frosting. The recipe is easy because it calls for store bought carrot cake mix. It uses less oil than other muffin recipes and calls upon 1/2 cup of applesauce to sweeten and moisten the muffins.


Ingredients

1 (18.5 ounce) package carrot cake mix
1 egg
1/2 cup applesauce
1/4 cup vegetable oil
1 1/2 cups shredded zucchini
1/2 cup raisins
1/2 cup chopped pecans