Apple zucchini carrot muffins

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You, probably, already noticed that I try to sneak in vegetables everywhere. Like in these stuffed peppers or beef and zucchini meatballs. And no, my boys are pretty good about eating their veggies but hey, you can never have too many, right? Well, you can but let's not go there, OK? :) Great.

But I always get especially excited when I stumble upon a recipe that I know the boys will love and that is loaded with the good stuff. That's why I fell in love with this muffin recipe from Taste of Home. After a few tries, I adjusted it to our taste and now it's a new family staple. And did I mention, they freeze well?? Another plus in my book.

So you will need (with my changes):

• 2 cups zucchini, shredded
• 1.5 cup carrots, shredded
• 1 apple, peeled and shredded
• 3 eggs
• 3/4 cup flaked coconuts
• 2 cups all-purpose flour
• 1 cup brown sugar
• 1/4 cup white sugar
• 2 tsp. orange peel (optional but I say it's a must)
• 1/2 cup apple sauce
• 1/4 cup vegetable oil
• 1 TB cinnamon
• 2 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. vanilla
• a pinch of nutmeg

How-to:

1. Preheat your stove to 375 F.

2. Shred veggies and toss them together with coconut and orange peel. Set aside

3. In a large bowl, combine flour, both sugars, cinnamon, nutmeg, baking soda and salt, whisk together really well. Combine eggs, apple sauce, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). 

4. Add carrot mixture just until mixed. Spray a muffin form (or use paper liners). Fill about 2/3 full.

5. Bake for about 20-25 minutes or until a toothpick comes out clean. Cool for ten minutes, then move to a wire rack until completely cooled down. Makes between 20 and 24 muffins