Friday, February 5, 2010
So delish. So moist. Of course, I'm in heaven. And guess what? So is my daughter?! And she's eating . . . what?! Zucchini?! YAY! I adapted this recipe from Recipezaar, and if I had carrots, I would had added a cup of those, too, in lieu of zucchini.
adapted from Recipezaar's Zucchini Carrot Muffins
3 cups shredded zucchini
1 small chopped peeled apple
3/4 cup flaked coconut
2 teaspoons orange zest
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 vegetable oil
1 teaspoon vanilla extract
1 Gently toss together zucchini, apple, coconut, almonds and orange peel; set aside.
2 In a large bowl, combine flour, sugar, cinnamon, baking sida and salt.
3 Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in zucchini mixture.
4 Fill greased or paper-lined muffins cups two-thirds full. Bake at 375 for 20-22 minutes or until a toothpick comes out clean.
5 Cool in pan 10 minutes before removing to wire rack.