Ode to Zucchini

Two reasons I am thankful for zucchini:

1) It grows so well that even a beginning gardener like me feels like a real pro.

2) I can make these muffins to my heart’s content.


Whole Wheat Sugar-free not for the Faint of Heart Zucchini Muffins



1 ½ C rolled oats
1 ½ C whole wheat flour
2 t baking soda
2 t cream of tartar
1 ½ t cinnamon
¼ t nutmeg

Mix together ingredients. In separate bowl combine:

1 ½ C grated zucchini (I wrap my zucchini in a paper towel and squeeze out the excess water after I grate it)
1 t vanilla
½ C honey
¼ C pineapple juice
1 C crushed pineapple
¾ C applesauce
2 egg whites (I once ran out of eggs while making these so I just added a little extra applesauce instead. It came out just fine and would have made my vegan cousin proud)

Combine wet and dry ingredients. Spoon by ¼ cupful into muffin pan.

Bake at 325⁰ for 20 minutes or until inserted knife comes out clean.