Zucchini Carrot Muffins
- 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.