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https://homeiswheretheboatis.net/2020/04/10/peter-rabbits-carrot-zucchini-muffins-2/
Adapted from Taste of Home
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling MAKES: 18 muffins
Ingredients
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
Directions
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.
Notes:
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.