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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Zucchini Carrot Muffins Recipe

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This recipe for Zucchini Carrot Muffins is from Rebecca's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups carrots, shredded
1 cup zucchini, shredded
1 cup apples, chopped and peeled
¾ cup coconut, flaked
½ cup almonds, chopped
2 teaspoons orange peel, grated
2 cups all purpose flour
1 ¼ cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
½ teaspoon salt
3 eggs, lightly beaten
¾ cup vegetable oil
1 teaspoon vanilla extract
Directions:
Directions:
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 cups two-thirds full. Bake at 375º for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Preparation Time:
Preparation Time:
30-40 Minutes

 

 

 

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