1 Zucchini, 2 Zucchini, 3 Zucchini, 4.......
Ahhhhh....the illustrious zucchini. The vegetable that is taking over all gardens at this time of year. I tried to think ahead and have only two zucchini plants in my garden this year. Those two plants are proving to be very hardy and providing this family with more than we can eat, bake, grill, etc......
So this afternoon I took a tried and true recipe and adjusted it
a lot just a bit to include zucchini.
My family asked me what was in the muffins and I didn't tell them, because I am crafty like that. They ate them anyway and declared them to be quite good. I hope you have the same luck.
Zucchini Apple Muffins
1 cup sugar
2 cups self-rising flour
2 teaspoons cinnamon
4 shakes from a nutmeg container (my official measurement)
1 tart apple, finely chopped with the peel left on
2 cups shredded zucchini (squeeze out all liquid on paper towels)
1/2 cup chopped pecans
2/3 cup vegetable oil
2 teaspoons vanilla (make your own, it's better that way)
Preheat oven to 350 degrees. Mix flour, sugar, cinnamon and nutmeg until well blended. Stir in oil, eggs, vanilla, and pecans. Blend well and add zucchini and apples and mix until well combined. Scoop batter into muffin cups and bake for 20-25 minutes.
Serve warm with copious amounts of real butter.