Zucchini Muffins

I've gone a little muffin crazy lately, but they make such a perfect little snack that's easily portable so I'm not likely to stop anytime soon.  These are flavorful but not too sweet, and a fantastic way to use up the monster zucchinis that grow in the garden this time of year.  Also the smell as they bake is amazing.  Based off these zucchini cupcakes from Martha Stewart.

Ingredients:

• 1 1/2 cups all purpose flour
• 1 1/2 cups whole wheat flour
• 1 cup brown sugar, firmly packed
• 2 tsp baking powder
• 2 tsp baking soda
• 1 tsp salt
• 2 tsp cinnamon
• 1/2-1 cup chopped pecans or walnuts (optional)
• 3 cups grated zucchini
• 3 large eggs, beaten
• 1 tsp vanilla
• 2/3 cup oil

Directions:

Preheat oven to 375 (350 convect) and grease 2 muffin pans.  Mix together all the dry ingredients, including the chopped nuts.  Mix together zucchini, eggs, vanilla and oil.  Combine wet and dry ingredients, just until mixed.  Pour into greased or papered muffin pans and baked for 20 minutes or until done.  Makes 24 muffins. 

Oatmeal Chocolate Chip Cookies

I'm on a roll posting, I just don't want to forget the alterations I make for the next time.  These cookies adapted from Mel's Kitchen Cafe

Ingredients;
2 sticks butter, room temp
3/4 c packed brown sugar
3/4 c white sugar
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 c whole wheat flour
1 c all-purpose flour
2 3/4 c old fashioned oatmeal
1 1/2 c chocolate chips

Directions: Preheat oven to 350 (325 convect).  Cream together butter and sugars.  Add eggs, one at a time and vanilla.  In a separate bowl combined dry ingredients.  Add dry ingredients to mixer a little at a time.  Stir in chocolate chips.  Bake for 10-12 minutes (I found 11 to be perfect)

Chocolate Zucchini muffins

Ever on the look out for healthy-ish but tasty, filling snacks, I spotted a pack of frozen chocolate carrot zucchini muffins at Costco and I was inspired.  Especially since I had a baseball bat sized zucchini from the garden that needed to be eaten.  So I started hunting for zucchini muffin recipes.  I like to reduce extra sugar when I can (but not at the expense of taste) but I have a few skinny kiddos who benefit from a little bit of fat and I liked the idea of adding some Greek yogurt for a little extra protein.  In the end, after researching a bit about substitutions and reading a few recipes, I mixed this up and I think it turned out pretty well-at least the 4 kids I had tasting thought they were good, even if they were skeptical about the green zucchini in it.  Chocolate wins again!
Makes 24 muffins
Ingredients:
1/2 c white sugar
1/2 c packed brown sugar
3 eggs
2/3 c oil
1/2 c Greek Yogurt
2 tsp vanilla
1 1/4 c whole wheat flour
1 1/4 c white flour
1/2 c unsweetened cocoa powder
1 tsp baking soda
3/4 tsp salt
2 c zucchini, slightly drained
3/4 c chocolate chips (your favorite variety)

Directions: Preheat oven to 375 (I do 350 convection).  Combine sugars, oil, eggs, Greek yogurt, and vanilla, mix well.  In a separate bowl combine dry ingredients.  Fold dry ingredients into wet, then zucchini, then chocolate chips.  Pour into muffin cups and bake for 18-20 minutes.