In a large bowl, whisk together sugar, flour, cinnamon, baking soda, and salt along with coconut and walnuts. Add shredded zucchini, carrots, and apples and stir together.


 In a separate medium- size bowl, mix together eggs, vegetable oil, and vanilla. Add the wet ingredients to the dry ingredients and stir to combine.


Test with a toothpick, it should come out clean when done. Remove pan from oven and let muffins cool in pan for 5 minutes. 


Remove muffins and place on a cooking rack to finish cooling. Serve warm or store in an airtight container for up to 3 days.