Zucchini Muffins

Make these. Do your neighbor a favor and take some zucchini off their hands. You'll be glad you did.

Zucchini Muffins

3 cups all-purpose flour

1 Tablespoon cinnamon

a couple dashes of nutmeg

1 tsp. salt

1 tsp. baking soda

1/4 tsp. baking powder

3 eggs

1 cup sugar*

1 cup brown sugar, firmly packed*

1 cup vegetable oil*

1 tsp. vanilla

2 cups zucchini, grated

1/2 cup nuts, chopped (optional)

*Note – I made the less sugar, less fat recipe and they were great!

Preheat oven to 325° F. Grease and flour 2 large loaf pans (or 8 mini loaf pans or 24 muffin tins). Set aside.

Stir flour, cinnamon, salt, baking soda and baking powder together in a bowl. Set aside.

In a large bowl, beat together the eggs, sugars, vegetable oil and vanilla.

Stir in flour mixture. Blend in zucchini and nuts, if desired.

Pour into prepared pans and bake for 60 minutes for large loaves, about 20-25 minutes for small loaves or 15-20 minutes for muffins. Bread is done when centers are set and bread is slightly brown.*

Let cool in pans for about 5 minutes, then run a knife around the edges of the pans. Turn bread out of pans and cool completely before wrapping in tin foil or placing in an airtight container.

*Less sugar, less fat recipe: Decrease white and brown sugars to 3/4 cup each. Substitute half of the oil for applesauce or non-fat vanilla yogurt.

*High altitude recipe (above 4000 feet): Add a 1/4 cup sour cream to the batter before baking and mix well. Decrease total sugar by about 1/3 cup. Decrease baking times by about 5 minutes.