Zucchini Muffins (or Bread)

These zucchini muffins are great for at-your-desk breakfast with coffee (W's preference) or even for just a snack (A's strategy). They're adapted from this Martha Stewart recipe. You can cut it in half  to make 12 muffins, which I usually do. (The 1.5 egg is the only tricky part.) After they cool, I wrap them individually in plastic wrap for grab & go ease.

Enjoy!

Zucchini Muffins
2 cups zucchini, finely grated (About 2 zucchini)
1/2 cup granulated sugar
1 cup brown sugar, packed

1 cup vegetable oil

3 large eggs
1/4 tsp vanilla extract
(1 tsp honey - optional)

3 cups all-purpose flour

1 tsp salt

1.5 tsp baking powder

1.5 tsp baking soda

1/2 cup oats

1 Tbsp cinnamon

Directions:
1. Preheat oven to 350 degrees. Spray muffin tins well.
2. Combine zucchini, sugars, oil, eggs, vanilla and honey in a mixing bowl.
3. In a separate bowl, combine flour, salt, baking powder, baking soda, oats and cinnamon.
4. Add dry ingredients to wet mixture. Stir until combined. (It'll be lumpy!)

Wet, meet Dry. A lumpy marriage.

5. Pour evenly into muffin tins. (A 1/4 cup measure works pretty well.)
6. Bake 30-35 minutes*, then check. Bake longer if necessary. Muffins should be well browned all over and pulling away from the pan slightly, and a toothpick should come out clean.
*If you're making two loaf pans, the recipe calls for 1 hour to 1 hour and 10 minutes of baking.


Cool on a wire rack.
(Yes, I did actually take them out of the pan to cool them on the aforementioned and pictured rack.)

Makes: 24 muffins (or 2 loaves)