Ingredients
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2 cups shredded carrots
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1 cup shredded zucchini
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3/4 cup flaked coconut
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1/2 cup chopped almonds
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2 teaspoons orange zest
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2 cups all-purpose flour
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1 1/4 cups sugar
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1 tablespoon ground cinnamon
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2 teaspoons baking soda
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1/2 teaspoon salt
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3 eggs, lightly beaten
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3/4 cup vegetable oil
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1 teaspoon vanilla extract
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1 cup chopped peeled apple
Instructions
- Gently toss together carrot, zucchini, apple, coconut, almonds and orange peel; set aside.
- In a large bowl, combine flour, sugar, cinnamon, baking sida 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 muffins cups two-thirds full. Bake at 375 for 20-22 minutes or until a toothpick comes out clean.
- Cool in pan 10 minutes before removing to wire rack.