Zucchini Carrot Muffins

This recipe was entered into a muffin contest. It's from taste of home. It was entered by Loretta Blaine. I think this sounds delicious! It was in the top 12.

• Ready In: 37 mins
• Serves: 18

Ingredients

• 2  cups  shredded carrots
• 1  cup  shredded zucchini
• 1  cup  chopped peeled apple
• 3⁄4 cup flaked coconut
• 1⁄2 cup  chopped  almonds
• 2  teaspoons orange zest
• 2  cups all-purpose flour
• 1 1⁄4 cups sugar
• 1  tablespoon ground cinnamon
• 2  teaspoons baking soda
• 1⁄2 teaspoon salt
• 3  eggs, lightly beaten
• 3⁄4 cup  vegetable oil
• 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.