Zucchini Bread Muffins

This recipe is a favorite at my house.  A lot of times if they are asking for cupcakes I will make this and add a cream cheese frosting.  At least its semi-healthy then, right?!

Its easy to mix and makes a big batch.  I like to make it in mini-muffin sizes too and then freeze some.  They keep great & make good snacks or are great for breakfast (pair it with a hard boiled egg & some fresh fruit and YUM!  A great way to start the day!)

So here are the players…

3 eggs

1 Cup sugar (FYI I got this recipe from a friend & have no idea where it came from…I’ve had it for years.  ANYHOW, the original recipe called for 2 cups of sugar & I down sized it to 1 Cup.  You could sub with maple syrup or honey too – play with it & see how they taste!)

1 cup Vegetable oil

1 tsp of Cinnamon, nutmeg AND salt

1/2 tsp baking powder

1 tsp baking soda

3 Cups of Whole Wheat Flour (you could use 1/2 white & 1/2 wheat but I only use wheat)

2 Cups grated Zucchini (You dont have to peel it; just cut of ends & throw in food processor!)

3 tsp vanilla

Now, get to work…

Beat eggs & sugar.  Add oil & spices.  Stir until well blended.  Add dry ingredients, flour and zucchini – mix well.  Stir in vanilla.  Scoop into greased muffin tins.  Bake at 350 for 15 minutes (for regular size) or 11 minutes (for mini-muffins).  Allow to cool before you frost them…IF you want to frost them.

The Frosting…

Mix together 4 oz softened cream cheese, 1/4 C butter, 1/2 tsp vanilla, 1 1/2 C powdered sugar and 1-2 TBSP milk.  Frost those muffins & ENJOY!!