LuAnn's Family Favorites Recipes

Sharyl's Carrot, Zucchini and Apple Muffins

This recipe was given to me by a friend over 40 years ago. Still just as good today!

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Yield: 24 standard-size muffins


  • 2 cups flour
  • 1 tablespoon cinnamon
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups sugar
  • 1 cup oil
  • 3 large eggs
  • 1 1/2 teaspoons grated orange peel (optional)
  • 1 teaspoon vanilla extract
  • 2 cups shredded carrots
  • 1 cup shredded zucchini
  • 1 golden delicious apple (unpeeled), cored and shredded
  • 3/4 cup golden raisins
  • 3/4 cup shredded coconut
  • 1/2 cup chopped pecans, walnuts or slivered almonds


  1. Preheat the oven to 375 degrees F. Lightly spray 24 regular size muffin cups with non-stick vegetable oil coating; set aside.
  2. In a mixing bowl, stir together the flour, cinnamon, baking soda and salt; using the back of a spoon, make a deep depression (“well”) in the center; set aside.
  3. In a separate bowl, whisk together the sugar, oil, eggs, orange peel and vanilla extract. Pour the wet ingredients, all at once, into the well in the dry ingredients. Using a fork, stir briefly, just until the dry ingredients are moistened - batter should still be slightly lumpy.
  4. Gently fold in the carrots, zucchini, apple, raisins coconut and nuts.
  5. Using a small ice cream scoop, fill the prepared muffin cups 2/3 full.
  6. Bake in the preheated oven for 20 to 25 minutes. Using a table knife, carefully lift the muffins from the cups.
  7. Serve warm or at room temperature.


Treasured recipe from my friend, Sharyl O.; written and shared by LuAnn B., a.k.a. "Tofu Queen."

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