A few weeks ago my mother-in-law went to farmers market deal where you pay $10 and get 60 lbs of veggies. Yes, that's right. She shared a lot with us: tomatoes, green bell peppers, tomatillos, and lots of zucchini. We successfully used all our veggies, and tripled this recipe to use all the zucchini. Our freezer is well stocked with muffins!
Ingredients
1 cup white sugar
1 cup brown sugar
3 eggs, beaten
1 cup applesauce
2 cups grated zucchini
3 tsp. vanilla
3 tsp. cinnamon
3 cups flour ( I used 1 cup whole wheat & 2 cups all-purpose)
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
optional: 1/2 cup chopped nuts
Directions
1. Preheat oven to 325. Butter and flour 2 9x5 or 2 muffin pans.
2. In a medium bowl, combine sugars, eggs, and applesauce. Beat well. Add vanilla and zucchini. In a separate bowl combine cinnamon, flour, salt, baking soda, and baking powder. Add dry ingredients to wet ingredients. Add optional chopped nuts.
3. Pour into prepared pans and bake loaves for 1 hour or muffins for 18-23 minutes (mine were done right at 20 min).
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