More zucchini? Of course! It's late summer in Vermont, and the zucchini are everywhere.
These little muffins are just tangy enough from the lemon zest to make them different from plain zucchini bread. Quite lovely.
Lemon Zucchini Mini-Muffins
3 cups shredded zucchini (don't drain)
1/2 c brown sugar
1 c white sugar
3/4 c applesauce
1/4 c oil
1 1/2 c all-purpose flour
1 1/2 c whole wheat flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
2 tsp ground cinnamon
zest from 1 lemon
Preheat oven to 325 F. Put muffin liners in mini muffin pans.
In a bowl, beat together the zucchini, sugars, eggs, applesauce, and oil. Add flour, salt, baking soda, and baking powder and mix until well blended. Stir in the cinnamon and lemon zest. Scoop into mini-muffin pans.
Bake 15 minutes in the preheated oven, until a knife inserted in the center comes out clean. Cool and serve (or freeze)