Yummy zucchini muffins

I planted zucchini for the first time this year.

My zucchini plant hasn't been a disappointment as it is producing lots of zucchini.

I bring you this recipe that I've tweaked from a banana bread recipe I acquired nearly four years ago. You will notice in the photo that there is only 11 muffins. I ate one. I couldn't help myself.


Fairly healthy zucchini muffins

Dry ingredients:
1 cup of oatmeal (I use the quick cooking kind)
1 cup of whole wheat flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1/3 cup of chocolate chips


Moist ingredients
1/2 cup of apple sauce
1/2 cup of plain yogurt (if you want the muffins to be moister, add a couple of more spoonfuls of yogurt).
1/2 cup of honey
1 egg
1 teaspoon of vanilla extract
Shredded zucchini (I don't measure it, but you'll need at least a cup of it)

Mix dry ingredients in one bowl. In a separate bowl, mix together moist ingredients well. Make a well in the dry ingredient bowl. Then pour the moist ingredients into the well. Mix dry and moist ingredients together with a spoon.

Pour batter into muffin tins. If you don't want to clean up a mess, use muffin cups. Bake for 20 to 25 minutes, or until golden brown, at 350 degrees F. Makes 12 muffins.

Cool and enjoy!