Zucchini Muffins

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Zucchini Muffins

Zucchini are the prime example of summer's many abundances (we don't talk about the extraordinary level of heat we've gotten all summer thus far).  There is little better than adding them to baked goods once you've gotten sick and tired of them -- since that makes those baked goodies healthy, no?
We bought a tad too many zucchinis, since they looked so inviting at the market.  What else to do but to incorporate them into also palatable goodies, such sweet breakfasts or snacks?

The result was moist and rich, with nice zucchini flavor.  The nuts added a nice crunch for those who prefer nuts in their baked goods.

Recipe
Zucchini Muffins
3 cups grated zucchini
1 cup oil
1 3/4 cups sugar
3 eggs
3 tsps vanilla
1 tsp baking soda
1/2 tsp baking powder
pinch of salt
3 cups whole wheat pastry flour
1 1/2 tsps cinnamon
1 cup walnuts

Preheat oven to 350 F.  Line muffin pan with wax paper.

Combine the oil, sugar, eggs, and then zucchini and vanilla.  Combine all the dry ingredients.  Stir into the eggs mixture, and pour into the lined muffin pan.  Bake for 20 - 25 minutes.  Enjoy!