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Zucchini Carrots Muffins

Zucchini Carrots Muffins recipe image
This International bread features Carrots -- shredded 1 1/4 c Sugar, Zucchini -- shredded 1 tablespoon Ground cinnamon, Apple -- peeled & chopped 1/2 teaspoon Salt, Coconut flakes 2 teaspoon Baking soda, Almonds -- chopped 3 ea Eggs -- lightly beaten. It delivers smooth, comforting richness, sweet, indulgent flavor. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 18
Calories: 861.6
Dietary: Vegetarian
Description
This International bread features Carrots -- shredded 1 1/4 c Sugar, Zucchini -- shredded 1 tablespoon Ground cinnamon, Apple -- peeled & chopped 1/2 teaspoon Salt, Coconut flakes 2 teaspoon Baking soda, Almonds -- chopped 3 ea Eggs -- lightly beaten. It delivers smooth, comforting richness, sweet, indulgent flavor. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 cups Carrots -- shredded
  • 1 1/4 cups Sugar
  • 1 cups Zucchini -- shredded
  • 1 tablespoons Ground cinnamon
  • 1 cups Apple -- peeled & chopped
  • 1/2 teaspoons Salt
  • 3/4 cups Coconut flakes
  • 2 teaspoons Baking soda
  • 1/2 cups Almonds -- chopped
  • 3 whole Eggs -- lightly beaten
  • 2 teaspoons Orange peel -- grated
  • 3/4 cups Vegetable oil
  • 2 cups All-purpose flour
  • 1 teaspoons Vanilla extract
Directions
  1. 1
    Gently toss together carrot, zucchini, apple, coconut, almonds and orange peel; set aside.
  2. 2
    In a large bowl, combine flour, sugar, cinnamon, baking soda and salt.
  3. 3
    Combine eggs, oil and vanilla;
  4. 4
    stir into dry ingredients just until moistened (batter will be thick).
  5. 5
    Fold in carrot mixture.
  6. 6
    Fill greased or paper-lined muffin cups two-thirds full.
  7. 7
    Bake at 375 deg.
  8. 8
    for 20-22 minutes or until muffins test done.
  9. 9
    Cool in pan 10 min.
  10. 10
    before removing to a wire rack.

Nutrition Facts

Servings 18

Amount Per Serving
Calories 861.6kcal
% Daily Value *
Total Fat 31.8g49%
Saturated Fat 13.6g68%
Cholesterol 0.0mg0%
Sodium 107.7mg5%
Total Carbohydrate 127.1g43%
Dietary Fiber 15.3g62%
Sugars 17.6g
Protein 21.8g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: allpurpose, almonds, apple, baking, beaten, bread, carrots, chopped, cinnamon, coconut, eggs, extract, flakes, flour, grated, ground, international, lightly, muffins, oil
Read it online: https://www.chefs-mate.com/recipe/zucchini-carrots-muffins/