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Zucchini Bread or Muffins…Whatever!

Who would have thought that the zucchini plants we planted would grow such humongous zucchini! The one I shredded today ended up producing six cups of shredded zucchini. I have two even bigger ones on my counter waiting for their turn!

Tony and I love zucchini bread–or boys still haven’t quite decided. Anyway, since I’m back at school I thought that making muffins would be easier to eat and travel with then loaves of bread. I started shredding one of them and couldn’t believe how much it produced. Good thing you can freeze shredded zucchini!

The recipe I used was from Paula Dean, gotta love her. I didn’t add the walnuts though–not a fan of nuts in my muffins! It takes a lot of flour, sugar, and eggs and requires getting  quite a bit of dishes dirty, but the end result is worth it. I think her secret is just the right combination of nutmeg and cinnamon. The muffins taste almost like Amish Friendship Bread. Out of the 36 muffins I finished making 30 minutes ago, we’re already down to 30. So much for not overeating!

I’m definitely going to freeze the shredded zucchini though. Homemade zucchini muffins sure do taste better with the zucchini that you grew in your own garden!  Okay, I’m proud of my garden. Give a girl credit! I’ll stop harping soon.


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