Zucchini Carrot Muffins

By Courtly on April 24, 2005

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Ingredients

    1. 2 cups shredded carrots
    2. 1 cup shredded zucchini
    3. 1 cup chopped peeled apple
    4. 3/4 cup flaked coconut
    5. 1/2 cup chopped almonds
    6. 2 teaspoons orange zest
    7. 2 cups all-purpose flour
    8. 1 1/4 cups sugar
    9. 1 tablespoon ground cinnamon
    10. 2 teaspoons baking soda
    11. 1/2 teaspoon salt
    12. 3 eggs, lightly beaten
    13. 3/4 cup vegetable oil
    14. 1 teaspoon vanilla extract

Directions

  1. Gently toss together carrot, zucchini, apple, coconut, almonds and orange peel; set aside.
  2. In a large bowl, combine flour, sugar, cinnamon, baking sida and salt.
  3. Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in carrot mixture.
  4. Fill greased or paper-lined muffins cups two-thirds full. Bake at 375 for 20-22 minutes or until a toothpick comes out clean.
  5. Cool in pan 10 minutes before removing to wire rack.
 
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