Zucchini Muffins Greetings from Zucchini Heaven, If your anything like me, my garden buddies have been stopping by to drop of their favorite garden treasures. Zucchini seems to be popular, I accept them with happy hands and know just what I’m going to do with this bounty. Stuff,Grate,Shred, Re-purpose. Realistically speaking, how much zucchini can one person eat? I make it into muffins, loafs, and little muffin bites ( 1 inch size)  I happily stop by to regift the gardeners, they always promise to bring me more! I’m truly grateful. Alls well, that ends well. Happy Summer gardening,     Terri Zucchini Muffins INGREDIENTS 3 cups grated fresh zucchini 2/3 cup melted unsalted butter, or 1 cup vegetable oil 1 1/3 cup sugar, brown or white or splenda 2 tsp. vanilla 2 tsps. baking soda pinch of salt 3 cups all purpose flour, or whole wheat 2 tsps. cinnamon 1/2 tsp. nutmeg 1 cup walnuts, sunflower seed, flax, coconuts (optional) 1 cup cranberries, raisins, carrots, (optional) any dried fruit will do. Be creative try something different! METHOD You won’t need a mixer for this recipe. Preheat oven to 350 degrees, bake for 20 to 25 min. Stir in the grated zucchini and then the melted butter or oil. Add Sugar, eggs, vanilla, stir. In a separate bowl mix all dry ingredients, when mixed together, combine wet and dry together. Stir in the cranberries, raisins, coconut ,carrot, if using any or all. Coat muffin pans with vegetable spray or line with cup cake papers, or use a small loaf pan. fill pans 3/4 full. Skewer to make sure the center of the cake is done. Remove and cool for 5 min. NOTE: These muffins store well and are very moist,  you can also freeze them for up to 6 weeks. Best served fresh. If your like me, they are a great treat for breakfast and on the go. p.s.  I prefer butter to oil. But that is just me. I think it has a richer taste.