I hate writing the word zucchini, I always spell it wrong. I wish Dictionary.com kept track of how many times one person looked up a word, I bet I've looked up that one at least 20 times. What can I say, I'm a slow learner!
Anyways, this summer has truly been the summer of zucchini (there's that word again!) we've been given far more zucchini (gah!) than we could deep fry, so I decided to try my hand at zucchini muffins. My mom used to make a bread that I liked, but muffins are so much more portable and handy.
After a little research, I settled on this recipe from Simply recipes. The only change I made was substituting almond extract for vanilla. (I also omitted cranberries and walnuts cause I didn't have any.) I don't know how I ran out of vanilla extract, it's such a staple! And they turned out awesome!
mmm. Also, notice those muffin cups they are in? BUY THOSE. One of my least favorite kitchen chores is cleaning the muffin pan, and these little suckers have cured that for me! You don't need a muffin tin at all, you just pour your batter in the silver cups (that are lined with paper) and throw them in the oven and voila! Muffin tin-less muffins!
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