Holy Zucchini Batman!

Check out that zucchini! It is huge... and it's mine. all mine! One of my customers at the bank brought in a bunch of veggies from his garden and this beauty was in the bag. I literally pushed one of my co-workers out of the way to grab this. It was worth it. I made the most delicious *healthy* zucchini bread/muffins!

Yummy! I did a few substitutions and additions to this recipe but the guts and glory was found on all recipes.

Here is what you will need for the bread:

• 3 eggs
• 1/2 C. vegetable oil
• 1/2 C. applesauce
• 2 C sugar
• 2 C. grated zucchini
• 2 tsp. vanilla
• 3 C. flour (I used whole wheat flour)
• 3 tsp. cinnamon
• 1 tsp. nutmeg
• 1 tsp. baking soda
• 1/4 tsp. baking powder
• 1 tsp. salt

I started by preparing my zucchini and because I am far too lazy to grate a human-baby sized zucchini, I cheated. I peeled my zucchini and then cut it into chunks and threw it in my food processor.

Ok. So now you can begin to mix together your eggs, oil, applesauce and sugar. Mix well!

Add your zucchini and vanilla! Then add all of your dry ingrediants.

Your batter will look like this! You can then pour the batter in to a greased loaf pan or into lined muffin tins.

Now this is the secret weapon, a crumbled topping! To make this delicious crumble you will mix 1 C of brown sugar, 1 C flour, and 2 Tbsp melted butter. Sprinkle this over the tops of your muffins/loaves of bread. Now pop them all in the oven at 325. The muffins took about 20 minutes and the loaf of bread took about 45 minutes.

This recipe made 1 loaf of bread and 10 muffins. I like to make both because the bread is yummy but the muffins are a good option for someone who is perpetually late a girl on the go!