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Zucchini Carrot Muffins

Meet the Cook: No matter when I make these muffins - for breakfast, or for lunch to serve with a bowl of soup or salad - my husband devours them! He's retired from the Air Force, and we have four grown children. Gardening's my top hobby. -Loretta Baline, South Burlington, Vermont

18 ServingsPrep: 15 min. Bake: 20 min. + cooling

Ingredients

2 cups shredded carrot
1 cup shredded zucchini
1 cup chopped peeled apple
3/4 cup flaked coconut
1/2 cup chopped almonds
2 teaspoons grated orange peel
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 canola oil
1 teaspoon vanilla extract

Directions

Gently toss together carrot, zucchini, apple, coconut, almonds and
orange peel; set aside.
In a large bowl, combine flour, sugar, cinnamon, baking soda and
salt. Combine eggs, oil and vanilla; stir into dry ingredients just
until moistened (batter will be thick).
Fold in carrot mixture. Fill greased or paper-lined muffin cups
two-thirds full.
Bake at 375° for 20-22 minutes or until muffins test done. Cool

2 of 2

Zucchini Carrot Muffins (continued)

Directions (continued)

in pan 10 minutes before removing to a wire rack. Yield: 18 standard
size muffins.

Nutrition Facts: 1 serving (1 each) equals 249 calories, 13 g fat (3 g saturated fat), 35 mg cholesterol, 231 mg sodium, 30 g carbohydrate, 2 g fiber, 4 g protein.