Zucchini Bread Muffins

I finally found a use for that MAMMOTH zucchini from my Mom’s garden – Zucchini Bread Muffins!

Yields: 12 muffins. Based on this recipe.

Ingredients:

1 1/2 cups all purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 1/2 teaspoons cinnamon

2 eggs

1/4 cup vegetable oil

1/4 cup unsweetened applesauce

1/4 cup sugar/stevia blend (I used Sun Crystals)

1/2 cup + 1 Tablespoon brown sugar

1-1/2 teaspoons vanilla extract

2 cups grated zucchini

Directions:

1. Preheat oven to 325 degrees. Whisk flour, salt, baking soda, baking powder, and cinnamon together in a large bowl.

2. In another bowl, combine eggs, oil, applesauce, sugars and vanilla. Whisk until well blended.

3. Add dry ingredients to wet ingredients in three batches, stirring after each batch until just combined. Fold in zucchini.

4. Place muffin wrappers into muffin tin and fill 3/4 of the way full. Bake for 20 minutes, rotating muffin pan halfway through until toothpick inserted into the middle comes out clean.

Moist, sweet & this close to Heaven when smeared with butter while still warm.

Here’s hoping there’s some left by morning!

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