Zucchini, Carrot and Apple Muffins

Whenever I buy zucchini, somehow it ends up going bad before I've had a chance to use them mostly because I just forget that they're there.  Before this happened again, I found this recipe from Wine and Glue which combines zucchini with carrots and apples to make a healthier muffin. 

Recipe: (from www.wineandglue.com)

Yield: About 18 muffins

1 1/2 cup granulated sugar 
2 eggs
1 cup oil
3 cups flour
1 teaspoon salt
1 teaspoon baking soda 
1 teaspoon cinnamon
1 cup shredded zucchini
1 cup shredded carrot
1 cup shredded apple

1. Preheat the oven to 350 degrees and line a muffin tin with cupcake liners. 

2. In a large bowl, mix together the sugar, eggs, and oil. 

3. In another large bowl whisk together the flour, salt, baking soda, and cinnamon. Slowly add the flour mixture to the sugar and egg mixture. The batter will be very thick. 

4. Mix in the zucchini, apple, and carrot. 

5. Fill the muffin tins 2/3 full. 

6. Bake for 20 to 25 minutes or until the muffins are golden brown and a toothpick stuck in one of the middle ones comes out with a crumb or two.