Zucchini-Carrot Muffins
From Kristy Johnson
Optional additions:  1/2 cup raisins or 1/2 cup chopped pecans.

1 package carrot cake mix
1 egg, beaten
1/2 cup applesauce
1/4 cup oil
1/1/2 cup shredded zucchini

In a large mixing bowl, combine the cake mix, egg, applesauce and oil -- blend with mixer.  Stir in grated zucchini and fill greased muffin cups 3/4 full.  Bake at 350°F for 20 minutes or until tests done.