Zucchini Carrot Muffins

Serves: 18

These muffins are wonderful for breakfast or to serve with a salad or bowl of soup.

Dovetailing Tip: Use the chopped up apple you prepared when making today's salad.

Leftover muffins make a great next morning breakfast. Warm and serve with cream cheese spread, or alongside eggs of choice.

Yield: 18 servings
Prep Time:
Cook Time:
Total Time:


2 cups shredded carrots
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 Coconut Oil, melted
1 teaspoon vanilla extract


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.

Source: tasteofhome.com

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