Zucchini Muffins

When you have a big, lovely zucchini staring you in the face and you don't know what to do with it, make muffins! These are sweet, moist muffins that go over well with the family. I pictured them yesterday among my back to school baking items.

1 Dozen Zucchini Muffins
1 1/3 cups finely grated zucchini (peel and all)
1/3 cup vegetable oil
1/3 cup applesauce
2/3 cup sugar
2 eggs
1 tsp vanilla

1 cup white flour
2/3 cup whole wheat flour
2 tsp cinnamon
1/2 tsp salt (or less)
1 tsp baking powder
1 tsp baking soda
1/3 cup chocolate chips or nuts or raisins (optional)

Combine the first 6 wet ingredients. In another bowl, combine the dry ingredients. Mix the dry ingredients in with the wet. Stir together just until combined. Scoop into greased or papered muffin tins.

Bake at 375 degrees for 18-20 minutes. They should spring back up when touched lightly on top.