1 cup granulated sugar
1 cup finely diced peeled zucchini (I shredded mine)
1/2 cup finely diced peeled carrot
1/2 cup oil
1 teaspoon salt
1 1/2 cups bread flour
1 teaspoon baking powder
1 1/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup bran flour (I didn't have any, so used more bread flour)
1/2 cup chopped nuts
Heat oven to 320. Whisk together eggs and sugar in a large bowl. Stir in zucchini, carrot, oil and salt. Gently add in dry ingredients, adding nuts last.
Fill mini muffin liners no more than 1/2 full. Cover with parchment paper and place a sheet pan on top to keep the cupcake tops flat while baking.
Bale for 15 minutes. Cool completely and frost with favorite butter cream icing.