Carrot Zucchini Muffins

Last summer Ellie entered spiced Zucchini carrot muffins into the local county fair. She even walked away with a blue ribbon and prize money! Not bad for a 5 year old.

Needless to say after her success of last year she is excited to try again this year with a new recipe.

I like most everyone else is sick of zucchini not too long after they become ripe. A couple years ago I started shredding and vacuum packing 2 Cup bags of zucchini and freezing them. I have exactly how much I typically need for any given recipe and it takes up less room in the freezer than freezing already baked zucchini breads and whatnot. Also when you thaw them the excess water drains out of the bags very nicely.

This last week we tried a new recipe, everyone enjoyed it so I am sharing.

Ingredients:

1 C Zucchini shredded and drained well

3/4 C sugar

2-1/4 C flour

2 tsp cinnamon

2 tsp baking soda

1/2 C shredded coconut

1/2 C cinnamon chips

2 C grated carrots

1/2 C applesauce

1/2 C maple syrup

3 eggs

2 tsp vanilla extract

1/2 C melted lard or Oil

Dump all the ingredients in a big bowl and let the kids mix away until everything is incorporated.

Bake in a moderate oven (350°F) for about 25-35 min

Colorful and tasty too!