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Zucchini Carrot Muffins Recipe

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This recipe for Zucchini Carrot Muffins is from Our Family Table, 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 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 canola 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 muffin cups two-thirds full.
Bake at 375° for 40 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: 18 standard size muffins.
Number Of Servings:
Number Of Servings:
18

 

 

 

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