Our garden lives on during the winter! Using up frozen zucchini

Zucchini Oatmeal muffins

These are great for lunch boxes, breakfast, or after school snacks.

2 1/2 cups flour (sometimes I do half whole wheat and half white flour)
1 1/2 cups sugar
1 cup chopped pecans or walnuts (optional)
1/2 cup quick oats (you can even do 3/4 cup)
1 Tbspn baking powder
1 tsp salt
1 tsp cinnamon
4 eggs (or egg white equivalent)
1 medium zucchini, shredded (about 2 cups)
3/4 cup applesauce for less fat (or 3/4 cup vegetable oil)

Mix dry ingredients in one bowl and wet in another. Stir together and spoon into 12 greased muffin cups . Sprinkle with some sugar on top if you want and back at 400 degrees for 25 minutes (check and at 20 minutes with a toothpick). Makes 12 muffins. This recipe is easy to double to make 24 muffins.

TIP FOR FREEZING GRATED GARDEN ZUCCHINI

Grated: I grate my washed zucchinis whole (skins and all) in my food processor. I freeze it in 2 cup portions and push all the air out and pop in the freezer. Most of my baked good recipes call for 2 cups so it's easier that way (or 4 cups if I double them). When it thaws it's watery and I do not drain the liquid. I just add the whole thing as if it was fresh.