- 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
- 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 in pan 10 minutes before removing to a wire rack. Yield: 18 standard size muffins.
Reviews for Zucchini Carrot Muffins
Sort By :
"I made these without coconut and almond. Substituted orange juice soaked raisins for the apples. Totally awesome, moist, not overly sweet. I'm keeping this recipe!"
"Perfect recipe. Sooooo tasty! I made 12 large muffins."
"This recipe sounds delicious! I'm striving to eat clean and will make some adjustments to achieve this. I will replace the AP flour with half whole wheat & half oats, ground to a flour. I will use honey as the sweetener.(using about 1/2 C.). Use 2 eggs. Then I will use coconut oil,reducing to 1/2 C.. Can't wait to try it!"
"I added 2 Tbsp. ground flaxseed. I only had 1 cup of shredded carrots, about 1/3 cup toasted coconut, omitted the nuts and used a little orange extract since I didn't have an orange to zest. They were still delicious. I will definitely make them again."
"Sooo moist! I didn't shred the carrots and zucchini I grated them. I also added the juice from the orange and walnuts instead of almonds. Absolutely yummy."