Zucchini Muffins

Cheyenne has been touch and go about her veggies and so to move along the process, we decided to add some cinnamon and sugar.  You know what they say about a spoonful of sugar... well try a cupful and you are golden!


Zucchini Muffins are now a good friend in the Gould household.

Here is the recipe I used:

Zucchini Bread 
(Recipe adapted from smitten kitchen)
2 cups grated zucchini
3 eggs
1 cup cinnamon apple sauce (you could use veg oil here)
1 3/4 cups sugar
3 teaspoons cinnamon
1/8 teaspoon nutmeg
2 teaspoons vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
(raisins, nuts or chocolate chips might be nice addition as well!

Preheat oven to 350°F.

Line muffin pan with holders (For tutorial, see pics below)

In a large bowl, beat the eggs with a whisk. Mix in apple sauce and sugar, then zucchini and vanilla.

Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt

Stir this into the other mixture. 

Pour in prepared muffin pan

Bake until a tester inserted into the center comes out clean - about 20 to 25 minutes.

(It made about 18 muffins, but you could do it in loaf pans too!)

Of course, they won't taste quite as good without this little helper...
I can lend you mine for a small fee.