Zucchini Muffins!

I planted a garden this year... We had broccoli, lettuce, tomatoes, beans, and zucchini (I also planted peppers and eggplant, but they didn't do so well...). Our broccoli has come and gone, peaking actually when we were out of town. :( Our tomatoes have done pretty good - enough that I was able to make a big batch of salsa. (First attempt, well, it was a learning experience lol! I think it's a bit watery and not hot enough, but Josh likes it.) We had lettuce coming out our ears, and our beans have done well, too! But our zucchini! WOW. No exaggeration! They have been HUGE! From the one I cut today, I was able to make one zucchini lasagna (another first - I hope Josh likes it! Since he's been diagnosed with diabetes, we're all trying to eat healthier now), 1 dozen regular size muffins, and 2 dozen mini muffins. My kids usually eat anything in muffin form, so I figure it's worth a try!

Zucchini Muffins

1 c sugar 

1 c softened butter

1 tsp vanilla

2 eggs

2 1/2 c flour

1 tsp baking soda

1 1/2 tsp cinnamon

1/2 tsp all spice

1/2 tsp salt

2 c quick cooking oats

2 c DRAINED shredded zucchini (to drain, just dry with paper towels. Otherwise  very watery)

Preheat oven to 350. Cream together the wet ingredients, then add the dry ingredients until well blended. Add zucchini LAST. Spoon into sprayed muffin tins (makes 2 dozen regular size muffins) and bake in preheated oven 30-40 min., until golden on top. Enjoy!