Zucchini Carrot Muffins

Zucchini Carrot Muffins

Time: 37 mins

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.