Zucchini muffins

I have a child who wants a piece of homemade "cake bread" for snack recess everyday at school. I was making a big batch and freezing the extra loaves, which worked great. But, then I started making them in the little muffin tins and it was so much easier! Now I make a batch of mini muffins, freeze them & then pull out a couple each day. They are thawed out by snack recess (I eat them frozen, still taste great) and you get good portion control.

I love zucchini recipes because it seems like every summer you end up with some that look like this...
That zucchini is longer than her arms! I shred the zucchini and separate it into ziplock bags with 2 cups in each. Then I freeze it and pull it out all through the year to make more bread. Can you tell how much I love my freezer?

This recipe is one of my favorites. I have pulled together and combined all the best from different zucchini breads I have tried. This one has a little taste of fall also - with cinnamon and nutmeg. You will love it!

Zucchini bread/muffins

3 eggs

1 cup oil

2 cups sugar

2 cups flour

2 cups zucchini, shredded with the peel on

1 cup sour cream

1/2 tsp. salt

1 tsp. baking powder

1 tsp. soda

1 tsp. nutmeg

1 1/2 tsp. ground cinnamon

1/2 cup nuts (optional)

1 tsp. vanilla

Combine sugar, oil eggs and sour cream. Beat in the dry ingredients and then the zucchini. Add the vanilla and nuts last and mix. Bake at 350 degrees - for the mini muffins about 10 minutes, for a bread loaf about 60 minutes or until the center is cooked through.