Zucchini Carrot Muffins

2 c. shredded carrots
1 c. shredded zucchini
1 c. chopped peeled apple
3/4 c. flaked coconut (optional)
1/2 c. chopped almonds
2 t. orange zest
2 c. flour
1 1/4 c. sugar
1 T. ground cinnamon
2 t. baking soda
1/2 t. salt
3 eggs, lightly beaten
3/4 c. vegetable oil
1 t. vanilla

Gently toss together carrot, zucchini, apple, coconut, almonds and orange peel; 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 (batter will be thick). Fold in carrot mixture.
Fill greased or paper-lined muffin cups 2/3 full. Bake at 375' for 20 to 22 minutes or until a toothpick comes out clean.
Cool in pan 10 minutes before removing to wire rack.