Gently toss together carrot, zucchini, apple, coconut, walnuts and orange zest; set aside.
In a large bowl, combine flour, sugar, cinnamon, baking soda and salt.
Combine eggs, oil and vanilla; stir into dry ingredients just until moistened.
Fold in carrot mixture (batter will be thick). Fill greased or paper-lined muffin cups two-thirds full.
Bake at 375° for 20-25 minutes or until muffins test done.
Cool in pan 10 minutes before removing to a wire rack.