Zucchini Muffins

Many years ago more than a few gardeners would use some of their abundant Zucchini crop in baking Zucchini Bread.  Perhaps I had baked too many dessert breads of this particular variety to enjoy the taste any longer.  And then many years passed...  

Cupcakes are a dessert to be enjoyed on special occasions or "just because".  Quite often this past summer while I browsed through magazines, read articles and read other blogs, Zucchini Cupcakes with Cream Cheese Frosting recipes were appealing to and baked by many individuals.  I was ready to enjoy the taste of Zucchini as a dessert once again.  It has been a few years.  :)  Perhaps it'd be a good idea to ignore the Cream Cheese Frosting with the additional calories. 

I located many and baked three different recipes.  Each recipe I tried contained a lesser amount of sugar - it's that calorie thing, once again.  The last recipe that I baked (and have done many times this past summer) was located on allrecipes.com  Janet Pierce shared a recipe, Zucchini-Chocolate Chip Muffins that results in moisty delicious muffins.  Thank you!  She also shared that she freezes these muffins.  That was a selling point for me.    

This past week there were two green Zucchini in my fridge.  Considering that autumn has arrived, what better way to use these Zucchini than make a double batch of Zucchini Muffins?  I now use Janet Pierce's recipe, but do not include the chocolate chips nor the chopped walnuts.  I also substituted Egg Whites (2 Egg Whites equals 1 Whole Egg when baking), Olive Oil for Sauteeing & Baking and Soy Milk.  In my family it's always "all about the Raisins", so I added 3/4 Cup Raisins.  Plus about 1/8 tsp. Nutmeg.  A double batch of the Zucchini Muffins was baked with two-thirds of the baked goodies placed in my freezer.  The total baking time for 24 muffins was 28 minutes.

They are so good!
We are enjoying them!
Yummy!