Zucchini Muffins
  1. Heat oven to 350 degrees. Spray muffin tin with cooking spray.
  2. Cream eggs, oil and sugar together.
  3. Add vanilla, baking soda, cinnamon salt and baking powder to creamed mixture.
  4. Add zucchini to mixture
  5. Add flour and mix
  6. Add nuts (if using them)
  7. Spoon muffin mixture into muffin tin, filling each muffin space about 3/4 of the way full. Bake 20-30 minutes, turning halfway through cooktime.
  8. Starting at 20 minutes, check the muffins with a toothpick to see if they are done. Another method is to lightly press down on the top of the muffin with a finger. If it springs back up, the muffins are cooked. Once done, pull out of the oven and allow to cool – enjoy then or later (they taste even better the next day!)
Recipe Notes

* These freeze GREAT, so after they have cooled, I take them and freeze them in groups or two or three so that I can pull them out and feed them to my boys for snacks

** I usually split the amount indicated for zucchini between zucchini and carrots. For example, I will use about 1 ½ cups zucchini and ½ or ¾ cup chopped carrots (use same process for chopping as for zucchini).

** Since I use these for snacks and they are so yummy that they hide all kinds of good-for-you stuff, I also add in about ¼ cup each of wheat germ and ground flax seeds, as well as 2 Tbsp of chia seeds. You can’t tell it’s all in there and the kids gobble them up!!