Jumping on the zucchini bread bandwagon

One of THE best perks about living in California is the produce. We didn't realize how good we had it here until we moved to Spokane where you can't find an actual ripe tomato to save your life and you have to pay $2 each for avocados. All summer long we get fresh tomatoes and zucchini from my dad's garden. The tomatoes don't sit around for long before they are consumed in tomato salad or tacos but there are only so many ways to make zucchini as a side dish for dinner. (Incidentally, if you know of some good recipes I could use a few more to add to my repertoire.)

The solution? Zucchini bread, or in this case, zucchini muffins. Tage's sister Taina has a delicious recipe...

Preheat oven to 350

Beat:
3 eggs
2 c. brown sugar
1 c. oil

Add:
2 c. whole
wheat flour
1/4 c. ground flax seeds (I added this)
1/2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
3 tsp. cinnamon
3 tsp. vanilla

Mix in:
2 c. grated zucchini

Pour into two greased loaf pans and bake for 55-60 minutes. Sprinkle with granulated or brown sugar as soon as they come out of the oven.

You may notice that my muffins are a little on the, um, dark side. When I was making these at 10:30pm last night I neglected to modify the cooking time due to the fact that I was making muffins and not loaves. While I'd love to say it was the oven's fault, it was entirely my lack of cooking experience and the fact that it was late and I was tired. I'm okay with it though. While the muffins (over) cooked I whipped up my first batch of baby food for Mason. More to come on that!

At any rate, I still ate them for breakfast and they were delicious despite being over cooked. Heather posted her recipe for zucchini bread yesterday and Mel of The Larson Lingo also posted her recipe for zucchini bread, so I jumped on the bandwagon. :) Using Mel's suggestion, I grated a few extra cups of zucchini with the intent to freeze it, but it looks like it's going to get used tonight for a fresh (correctly cooked) batch of muffins...