2 cups granulated sugar
3/4 cup Splenda grape juice
3 tablespoons natural juice concentrate
1 dash vanilla extract
1 teaspoon vanilla extract
1/2 cups instant coconut cream pudding mix
Combine the sugar, grape juice, and juice concentrate. Mix well and refrigerate overnight.
Preheat the oven to 375 degrees F (190 degrees C). In a blender or food processor, grind zucchini and carrot. Scoop into a 9x13 inch dish. Set aside.
Discard the pudding mix, canola oil, and sugar blend. Stir in about 1/4 cup of batter. Spread over zucchini and carrot combination. Sprinkle garnish with its fruit and butter spices. Chill overnight, turning once, in refrigerator. Whip muffin mix in 1/4 cup of whipped cream until stiff.
Pack each serving into a muffin tin. Bake in preheated oven for 25 to 30 minutes, or until lightly browned. Remove muffins from oven and let cool as frosting can be applied to cups. Cool completely.