Zucchini Carrot Cupcakes

I made these the other day hoping my anti veggie children would eat these. 3 out of 4 did. The other one just licked the frosting off. If you have a food pureer it's even better

1 c flour

1/4 c whole wheat flour

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

1/2 tsp salt

3/4 cup sugar

2 eggs

1/2 c canola oil

1 1/2 tsp vanilla

1 cup grated zucchini (about one small one)

1 c grated carrot

3/4 c chopped walnuts (opt)

Cream cheese frosting

Preheat oven to 350 and line your cupcake pans 12 big (I did mini ones).

Combine flours, baking soda, powder, cinnamon, and salt.

In large bowl beat sugar, eggs, oil and vanilla for one minute.

Beat wet and dry ingredients until no traces of flour remain. Stir in zucchini, carrots and nuts.

Bake for 15mins or until done. Cool on rack and frost (or you can dust with powdered sugar)