Zucchini Muffins

I have so much zucchini from my garden and I can't keep up with eating it all. Last night I made these zucchini muffins to use a portion of the squash. I found the recipe on Foodnetwork.com and modified it just a bit.

When it comes to bread I love anything oaty, wheaty, or grainy. This recipe has oatmeal in it and I replaced the oil with applesauce. So overall I'd like to think these are a healthy little snack.


Zucchini Muffins

2 cups unbleached all-purpose flour
1/2 cup packed light or dark brown sugar
6 tablespoons granulated sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup old-fashioned rolled oats
3 large eggs
3/4 cup applesauce
2 teaspoons pure vanilla extract
2 cups grated zucchini (about 2 medium zucchini)
Crushed Pecans

Preheat the oven to 350 degrees F.
Stir the flour, brown sugar, granulated sugar, cinnamon, ginger, baking soda, baking powder, and salt together in a large mixing bowl. When combined, mix in the oats. Make a well in the center of the ingredients. Whisk the eggs, oil, and vanilla together in a small bowl and pour the mixture into the well. Combine lightly, then stir in the zucchini. Do not over mix.

Put the batter into lined muffin tins . Sprinkle with the crushed pecan if you wish. Bake for 25 minutes, until a toothpick inserted in the center comes out clean.