Well anyway it's beginning I am starting to live off the land. My tiny garden is producing delicious vegetables. Cucumbers, jalapenos, a few cherry tomatoes, and zucchini... ohh zucchini. I'm pretty sure that everyone has a love hate relationship with zucchini this time of year. Don't get me wrong I love it, but there is so much, and they're getting bigger. They are taking over, but today I'm ok with that, why? Check these guys out.
Carrot Zucchini Muffins
(adapted from Uncanny Goodness)
1 medium Zucchini
1/2 cup shredded carrots
1 1/2 cup sugar
3/4 cup canola oil
1 teaspoon vanilla
1 1/2 cups white flour
1 1/2 cups white whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon fresh grated ginger
Preheat oven to 350 degrees. Grate carrots (or buy matchstick to save time), and zucchini skin and all. Combine carrots, zucchini, sugar, oil, and vanilla in a big bowl. Add remaining dry ingredients. Mix just until combine. Scoop about 1/2 cup batter into greased muffin tins. Bake for 25-30 minutes. Makes 12-16 muffins.
Now back to chillin at the pool.
With soggy snacks!
PS- I wanted to use about 20 exclamation marks, but I refrained...be impressed!