Fruity Nutty Zucchini Muffins

This recipe is a combination of a few different muffin and cake recipes, resulting in a very sweet, moist, and dense dessert-type muffin. I really like the mix of textures and flavors, and those who tried them have all said it reminds them of carrot cake. These are VERY sweet, so use your own judgement and cut back a bit on the sugar if you want (definitely do so if you use anything other than juice-packed or light syrup fruit cocktail). I used a yellow summer squash, and the yellow color was so pretty in this. Because of their high moisture content, keep these refrigerated for the best texture and "shelf" life.

• Ready In: 50 mins
• Serves: 30

Ingredients

• 3  cups flour
• 2  cups sugar
• 1  teaspoon baking soda
• 1  teaspoon baking powder
• 1  teaspoon salt
• 1  teaspoon ground cinnamon
• 2  cups zucchini or 2  cups  other  summer squash, unpeeled and shredded
• 3  eggs, beaten
• 1 (15 ounce) can  fruit cocktail in light syrup, drained
• 1  tablespoon vanilla
• 1⁄2 cup unsweetened applesauce
• 1⁄2 cup  vegetable oil
• 1  cup sweetened coconut, shredded
• 1⁄2 cup pecans, chopped
•  cooking spray (optional)

Directions

1. Preheat oven to 325F; prepare muffin pans by either lining them with cupcake papers or by spraying them with cooking spray.
2. Combine flour, sugar, baking soda, baking powder, salt, and cinnamon in a very large bowl.
3. Combine zucchini, eggs, fruit cocktail, vanilla, applesauce, oil, coconut, and pecans in another large bowl.
4. Pour the liquid ingredients over the dry ingredients, and stir gently just until the dry ingredients are moistened.
5. Spoon batter into prepared muffin tins, filling them about 3/4 full (these muffins do not rise as much as some).
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Cool thoroughly and store tightly covered in the refrigerator.