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

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

Yield 18 standard size muffins

Contest Winner

Test Kitchen Approved

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.

Recipe Creator