Zucchini Muffins (and one cute kid)

One of the things our (aka Gramps') garden is producing like gangbusters this year is zucchini.  Zucchini is always a challenge to me, because I feel like it is better used fresh than from the freezer.


I end up feeling like Bubba & his shrimp.  Zucchini fritters, zucchini pancakes, zucchini bread, fried zucchini, grilled zucchini, boiled zucchini.....


And....
Zucchini Muffins!


These are our favorites.  I made them for breakfast (again) one morning recently while Greg and Dale were out for their daily run/bike ride (respectively).  Even though it was early, I already had a little helper in the kitchen.

I like that these muffins have a couple of variations, because when you are inundated blessed with lots of zucchini, variety is a good thing!

Start by mashing a small-medium banana in your mixing bowl.  Add eggs, oil, grated zucchini, vanilla and sugar.  The banana is optional, but we almost always have a stray that needs to be eaten, so our muffins usually start with a banana, no matter which variation I'm making.

I always cheat and mix my dry ingredients on top of the wet before stirring them together.  One less bowl to wash.  Either way, you'll now need flour, salt, baking powder, and baking soda.  


Bake at 375 for 15-20 minutes (15 for mine) and you've got some yummy muffins!

But you can't have my happy little helper. :)

Zucchini Muffins - Two Ways (or more!)

2 eggs

1/3 c oil

2 tsp vanilla

1 c sugar

1 c grated zucchini

Combine.

Add:

1 1/2 c flour (white, whole wheat, or a combination)

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

Bake @ 375 for 15-20 minutes.

Variations.  Stir in:

1.  1/2 c raisins, 1/4 - 1 tsp cinnamon

2.  1 small banana, mashed, 1/2 c. chocolate chips

Or knock yourself out and add raisins AND chocolate chips.  And maybe a handful of walnuts too.