Garden Zucchini Muffins

I don't bake very often, because I am a baked goods hound. But, these muffins are somewhat healthy, and since I made them as mini-muffins the guilt factor is even lower (as long as I don't eat twice as many). I have found that most zucchini bread recipes have way too much oil and sugar for my liking. I do like this recipe, though, so I thought I'd share. You'll notice that there are a lot of ingredients that can be rough measured or adjusted based on what you like, but I would keep the egg/flour/baking powder/baking soda amounts pretty exact to the recipe. 

Garden Zucchini Muffins

• 3 eggs

• a little less than a 1/2 cup of oil (I used only about 1/3 cup of melted coconut oil)

• a little more than 1/4 cup of yogurt (I had low fat vanilla in the house at the time)

• 1 cupish of sugar (I used a combination of brown and raw along with some agave, and I did not use a full cup)

• 1 tsp salt

• lots of shredded zucchini (I used three large handfuls and next time I would use a little more)

• 2 tsp vanilla (I never measure vanilla, I just pour)

• 3 cups flour (I mixed whole wheat with unbleached white)

• 3 tsp cinnamon (I used more than that and I added some ginger and nutmeg, too)

• 1-1/2 tsp baking powder

• 1 tsp baking soda

Mix dry ingredients, except sugar.

In large bowl mix eggs, oil, sugar, and vanilla. Add zucchini.

Add dry ingredients to the wet and mix.

Grease mini-muffin pan and cook at 325 for about 12 minutes.

Fresh zucchini picked 5 minutes ago.

The lazy way to grate zucchini.

I will use more zucchini next time.

Awww...they are so cute.