Zucchini Apple Muffins

Our basket site is full of awesome volunteers. I don’t think that we can say that enough! Every once in a while someone shows up with goodies. This recipe is from one of our volunteers, Katy.

Zucchini Apple Muffins

Prep Time:

Cook Time:

Zucchini Apple Muffins


  • 2 c. flour
  • 2 c. shredded carrots
  • 1 1/4 sugar
  • 1 c. shredded zucchini
  • 1 apple grated
  • 3/4 c raisins
  • 3/4 c. coconut
  • 1/2 c. either walnuts or pecans chopped
  • 1 TBS cinnamon
  • 2 tsp baking soda
  • 1 1/2 tsp. grated orange peel
  • 1 tsp. vanilla
  • 1/2 tsp salt
  • 3 large eggs
  • 1 cup vegetable oil


  1. Mix the shredded ingredients,coconut and orange peel together
  2. In a separate bowl, Mix the dry ingredients together
  3. In a small bowl, Beat the eggs and oil (blend well) add vanilla.
  4. Stir liquid mixture into the shredded ingredients, coconut, orange peel mixture.
  5. Stir in the dry ingredients.
  6. Spoon batter into 24 paper lined muffin tins.
  7. Bake 25 minutes at 375 degrees.
  8. Let muffins cool for 5 minutes.

These muffins disappeared in minutes at our site! Thank you Katy for your awesome use of fresh fruits and veggies!

Since it is a quick bread style muffin it can easily be made gluten free (it worked superbly with a simple swap of the traditional flour for my favorite GF mix (Bob’s Red Mill) and 2 tsp of xantham gum).


  1. Wpmderful
    could you give me an idea of the carb count

  2. do you know what the carb count would be for these muffins

  3. what is the carb count for these muffins?

  4. These were so good. I just tried them to take to my Bible study tomorrow. I hope there are some left to take. Thanks for a great recipe. By the way I used a half cup of coconut oil and a half cup of veg oil. Once again – delicious. Just curious as to how many calories are in each.

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