This what happens when you are gone most of the time for two weeks and don't have a chance to check your zucchini patch - two wagons full of zucchini, most the size of caveman clubs.
Most of these will be fed to the animals but, we are attempting to use at least a few of them. The ironic thing about all these zucchini is that last year we couldn't get any to grow and I was begging them off of other gardeners.
Several batches of these muffins have been made in our kitchen and it seems they are gone before they are cool. The kids have been baking them in the mini muffin maker which makes them even easier to pop in your mouth. At our house I guess these could be called the vanishing zucchini oat muffins!
Zucchini Oat Muffins
2 1/2 cups flour
1 1/2 cups sugar
1 cup chopped pecans (don't skip these it is what makes them so good!)
1/2 cup oatmeal
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
4 eggs
1 medium zucchini shredded - about 3/4 cup - this is not a hard and fast measure
3/4 cup vegetable oil
Mix all wet ingredients together. Add in dry ingredients. Bake at 400 degrees for 20-25 minutes.
Recipe by Janet Bonarski in the Taste of Home Baking Book
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