Name: Zucchini Carrot Muffins
Yield: 18
Cuisine: American
Ingredients: 2 cups shredded carrot; 1 cup shredded zucchini; 1 cup chopped peeled apple; 3/4 cup flaked coconut; 1/2 cup chopped almonds (omitted); 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

Zucchini Carrot Muffins

School starts tomorrow and I've been working to stock the house with easy on-the-go snacks and after school treats. These Zucchini Carrot Muffins from Taste of Home are definitely perfect for both of those things!

I made no changes to the recipe except to omit the nuts due to allergies. Usually I crush up crisped rice cereal and use it in place of nuts, but I didn't have any on hand. I overfilled my muffin cups and got 12 full size, plus a dozen mini muffin size. I also sprinkled the tops with raw sugar, I just love that sparkle and crunch! I adjusted the baking time to 24 minutes for the full size, and baked the minis for 13 minutes.

These are great the day of, but they also freeze well. I set them on a baking sheet in the freezer until they are solid, then I wrap each muffin individually in plastic wrap. I slide them all into one large ziptop bag. So easy to grab as many as I want. They can be microwaved to defrost, or you can do it on the counter. Thank you so much to Lorette B. for sharing her recipe!

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. Thanks so much to Stacy for hosting and to all the other awesome bloggers who shared recipes today!

Zucchini Carrot Muffins

Yield: 18

Author: Jolene's Recipe Journal

Ingredients

2 cups shredded carrot
1 cup shredded zucchini
1 cup chopped peeled apple
3/4 cup flaked coconut
1/2 cup chopped almonds (omitted)
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

Instructions

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 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: 18 standard size muffins.