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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Zucchini Carrot Muffins Recipe

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This recipe for Zucchini Carrot Muffins is from Calvary Chapel Myrtle Beach Cookbook, 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 c. shredded carrot
1 c. shredded zucchini
1 c. chopped peeled apple
¾ c. flaked coconut
½ c chopped walnuts
2 tsp grated orange or lime peel
2 c. all-purpose flour
1¼ c. sugar
1 tsp ground cinnamon
2 tsp baking soda
½ tsp salt
3 eggs, lightly beaten
¾ c. oil or ½ c. applesauce & ¼ c. oil (used coconut oil)
1 tsp vanilla
Directions:
Directions:
Toss together carrot, zucchini, apple, coconut, nuts, & orange peel; set aside. In lg. bowl, combine flour, sugar, cinnamon, baking soda & salt. Combine eggs, oil & vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in carrot mixture. Fill greased or paper-lined muffin cups ⅔-¾ full. Bake 375º for 20-22 min. or until muffins test done. Cool in pan 10 min. before removing to a wire rack.
Personal Notes:
Personal Notes:
If you are using whole grain flour, use ⅓ c less flour.

 

 

 

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