Recipe Share: Zucchini Carrot Muffins

This recipe comes from Taste of Home's Prize Winning Recipes. I made these last week and they are surprisingly good, and even have some healthy stuff in them, which makes me not feel so bad about eating 6 in one day.

Zucchini Carrot Muffins

2 c shredded carrot
1 c shredded zucchini
1 c chopped apple
3/4 c flaked coconut
1/2 chopped almonds
2 tsp grated orange peel
2 c all-purpose flour
1-1/4 c sugar
1 Tbsp ground cinnamon
2 tsp baking soda
1/2 tsp salt
3 eggs, lightly beaten
3/4 c vegetable oil
1 tsp vanilla extract

Gently toss together carrot, zucchini, apple, coconut, almonds, and orange peel; set aside. In 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 got 20-22 minutes or until a toothpick comes out clean. Cool in pan 10 minutes before removing to wire rack. Yield 18 muffins.