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Muffin- Zucchini Carrot Muffins

Source of Recipe

Hometown Annapolis


List of 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 vegetable oil

1 teaspoon vanilla extract



Recipe

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 degrees for 20 to 22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yields 18 standard-size muffins