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Peter Rabbit's Carrot Zucchini Muffins

These deliciously moist muffins sneak in some veggies and are sure to please everybunny with the addition of apple and coconut.
Prep Time15 mins
Cook Time20 mins
Course: Breakfast
Cuisine: American
Keyword: apple, carrots, coconut, muffins, Peter Rabbit, zucchini
Servings: 18


  • 2 cups finely shredded carrot
  • 1 cup shredded zucchini
  • 1 cup peeled shredded apple
  • 3/4 cup flaked coconut
  • 1/2 cup chopped walnuts
  • 2 teaspoons orange zest
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3 eggs lightly beaten
  • 3/4 cup canola oil I used a combination of 4 oz. unsweetened apple sauce and 1/4 cup canola oil to make 3/4 cup
  • 1 teaspoon vanilla extract


  • 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.


  • Swap out half the oil in your baked goods for unsweetened applesauce. For every 1/2 cup of oil replaced with applesauce, you will save 900 calories and 110 grams of fat in your recipe.
  • Substituting applesauce for oil will change the texture of your baked goods, making it slightly chewier which works in this recipe. To experiment in other recipes, only replace half of the oil and see how it turns out. If you're happy with the results, experiment with replacing more of the oil, a bit at a time.