Zucchini Carrot Muffins Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 18
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- 3 eggs, lightly beaten
- 1/2 cup chopped almonds
- 2 teaspoons grated orange peel
- 1-1/4 cups sugar
- 3/4 cup flaked coconut
- 1 cup shredded zucchini
- 3/4 cup canola oil
- 1 cup chopped peeled apple
- 2 cups shredded carrot
- Carbohydrate 14.1054953749994 g
- Cholesterol 54.2277777777778 mg
- Fat 32.0209465800674 g
- Fiber 1.63066508026919 g
- Protein 2.44756735020477 g
- Saturated Fat 14.4731547186769 g
- Serving Size 1 1 serving (74g)
- Sodium 338.446951241053 mg
- Sugar 12.4748302947302 g
- Trans Fat 1.67726815142293 g
- Calories 348 calories
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 375degrees 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. Originally published as Zucchini Carrot Muffins in Country Woman May/June 1995, p29 Nutritional Facts 1 serving (1 each) equals 249 calories, 13 g fat (3 g saturated fat), 35 mg cholesterol, 231 mg sodium, 30 g carbohydrate, 2 g fiber, 4 g protein. Print Add to Recipe Box Email a Friend
