Zucchini Muffins

The first year I had a garden, I decided to plant a zucchini plant. I had no idea how big that thing would get, or how much squash would be produced (over and over and over again...all summer long). If you have never grown zucchini, be warned - the plants get big and you will soon drown in your gardening dreams as the zucchini piles up on your counters and overflows the bins in your refrigerator to bursting.  Obviously, I had to do something with all of that squash, so I started looking up different recipes that use zucchini. I sauteed it with cream cheese and italian seasonings, I sliced it like noodles, I used it in roasted tomato sauce for pasta, and I even made it into relish. But the most common use, of course, turned out to be zucchini muffins. Hot, delicious zucchini muffins became a staple in our home. In the beginning, I used all-purpose flour and even added chocolate chips for a decadent treat, but as my desire to eat healthier developed, so did this recipe.  When I make it, now, I omit the chocolate chips, use honey instead of white sugar, and use as much whole-wheat flour as we can take.  Feel free to make it however your taste buds desire. :)

Homemade Zucchini Muffins

Ingredients:

                3 cups flour (all-purpose or any combination of all-purpose and whole-wheat)

                1 tsp salt

                1 tsp baking soda

                1 Tbsp ground cinnamon

                ¼ tsp baking powder

                3 eggs

                1 cup white sugar (or honey)

                1 Tbsp vanilla extract

                1 cup oil (coconut or olive)

                3 cups grated zucchini

                Chocolate chips (optional)

Directions:

                1. Preheat oven to 350 degrees

                2. Sift together flour, salt, baking soda, cinnamon, and baking powder

                3. Beat eggs. Add and mix sugar, vanilla, and oil.  Add zucchini to egg mixture. Add dry ingredients, mixing well. Stir in chocolate chips (if using), and pour into muffin cups.

                4. Bake at 350 degrees for 14-18 minutes, until toothpick inserted in center comes out clean.