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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
  • Total Time
    Prep: 15 min. Bake: 20 min. + cooling
  • Makes
    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

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.

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