Carrot and Zucchini Muffins

from Apples & Dumplings

Yield: 12 pieces


3 cups                whole wheat flour

½ teaspoon        salt

1 teaspoon        baking powder

½ teaspoon        baking soda

½ teaspoon        ground cinnamon

pinch                ground nutmeg

pinch                ground ginger

½ cup                white sugar

½ cup                brown sugar

3 pieces        eggs

½ cup                canola oil

½ cup                grated zucchini

½ cup                grated carrots

½ cup                chopped walnuts

½ cup                dessicated coconut


1.  Pre-heat oven to 400F.

2.  In one large mixing bowl, combine all dry ingredients.

3.  In another bowl, combine eggs, canola oil, grated zucchini and carrots. Mix well then pour into the bowl of dry ingredients.

4.  Mix gently and then when it’s almost well combined, add the walnuts and coconut and fold gently. Do not overmix.

5.  Portion into muffin tins and bake for 30-35 minutes