The garden is thriving and the kids have been eating poorly since school got out.  Well, mine have anyway.  Time to hide some veggies in their favourite foods.  When we made these summer zucchini muffins, we tripled the recipe, baked one pan of muffins and saved the other two batches in large ziplock bags in the freezer.  A perfect start to the school year. Simply defrost the dough the night before and fill 12 tins for fresh breakfast treats or lunchbox snacks.

3 cups grated fresh zucchini (no need to take the peel off. The green adds depth.. and saves you time.)
2/3 cup melted unsalted butter
1 cup brown sugar
2 eggs, beaten
2 teaspoons vanilla
2 teaspoons baking soda
Pinch salt
3 cups all-purpose whole wheat flour (or replace 1 cup with wheat germ)
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup walnuts (optional)
1 cup raisins or dried cranberries (optional)

You don’t need a mixer for this recipe.

1. Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. In a separate bowl, mix together the flour, baking soda, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.

2. Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes.  Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.