Zucchini Carrot Muffins

Name: Zucchini Carrot Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 18 standard size muffins.
Ingredients: 2 cups shredded carrot; 1 cup shredded zucchini; 1 cup chopped peeled apple; 3/4 cup sweetened shredded coconut; 1/2 cup chopped almonds; 2 teaspoons grated 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 large eggs, lightly beaten; 3/4 cup canola oil; 1 teaspoon vanilla extract

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

Ingredients

2 cups shredded carrot
1 cup shredded zucchini
1 cup chopped peeled apple
3/4 cup sweetened shredded coconut
1/2 cup chopped almonds
2 teaspoons grated 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 large eggs, lightly beaten
3/4 cup canola oil
1 teaspoon vanilla extract

Directions

Gently toss together carrot, zucchini, apple, coconut, almonds and orange zest; 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.

Nutrition Facts

1 each: 249 calories, 13g fat (3g saturated fat), 35mg cholesterol, 231mg sodium, 30g carbohydrate (17g sugars, 2g fiber), 4g protein.

Originally published as Zucchini Carrot Muffins in Country Woman May/June 1995

Reviews

My Review

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Average Rating:

Fenna

Jul 16, 2018

I have lots of zucchini coming in and adjusted the recipe to take advantage of this, and with a doubled recipe used 4 cups grated zucchini, 2 cups grated carrots, 2 cups grated apples. Followed the suggestion about yogurt and used half yogurt, half vegetable oil. Used a mix of gluten free flour and almond flour. Also added more vanilla, per one reviewer. Really great-tasting muffins!
Juliann

Aug 27, 2017

I love these muffins! I grate the apple instead of chopping them. I also tried this time to cut back the sugar to 1 cup and they are still plenty sweet. I also used 5% fat plain greek yogurt instead of oil. Can't tell they are any healthier based on taste! Just as delicious, and a lot less calories. MFP says only 150cals per muffin instead of 250. Oh I also added a couple shakes of ground cardamom. Cannot say how much I love these muffins.
Claire

May 1, 2017

I just now made these and they were fabulous! Thank you!
Jmajk

Apr 7, 2017

My three year old grandson loves these muffins...and so does grandpa! It's a delicious recipe to "sneak" in some veggies!
1Heart4Jesus

Apr 4, 2017

Great recipe! A Keeper! The only changes I might make are to grate the apple and use toasted walnuts instead of the almonds. Will make this again and again!
hkpepin

Sep 7, 2016

I left out the coconut for my husband but otherwise followed the recipe and found the taste to be a little off. I can't put my finger on it - almost as if they're dry, but they're still very moist. We like them with a little butter and jelly on top but I can't say that I love them. I would try them again, maybe adding more orange zest or some juice and perhaps less cinnamon.
Saw1987

Aug 29, 2016

5 stars bc this recipe is amenable I have made it as is and it was great and following the basic recipe substituted to be egg free and whole grain, added rasins etc and every time it's borderline sinfully good!
Cupcake_k9

Jul 16, 2016

Loved these quick and easy muffins. I used coconut oil in place of canola oil. Great for on the go.
lillybaker

Dec 5, 2015

AMAZING! You won't believe the taste and flavour and you'll never make another muffin! I have to admit I am into a high end of healthy diet and baking. And I often find I cut things down like sugar and oils and I never have a failed recipe. So it tells me they don't need as much. I also use basically all gluten free.So my alterations are as follows:- Sugar is only 1 cup used organic cane.- Oil is only 1/2 cup- I used no coconut flakes at all as I'm anti coconut (blood type diet) and I replaced it with nothing.- I used 100% whole grain Einkorn flour to stay clear from hyberdized wheat.- I'm sure my apple was more and carrot was a wee bit less. Didn't matter.- vanilla was 1 tablespoon. Tsp is always too little. Lol lolAnd of course using a non hyberdized wheat flour whole grain I had to fill the cups to the top rather than 2/3 full and I got a nice dome.I'm telling you the Orange zest is a MUST. Don't even bother making them without it. (It's about two navel oranges needed)ENJOY!!
Kitkinickie

Oct 18, 2015

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!