Zucchini Muffins

This is our favorite thing to do with our garden zucchini.  I just put the whole lot through my food processor with the shredding blade and bag and freeze it in 2-cup portions.  My freezer is still full of shredded zucchini... as we are contemplating this summer we think we may not plant very many, if any at all!

Zucchini Muffins

2 cups whole wheat flour
1 cup all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 T cinnamon

2 cups finely shredded zucchini
2 cups white sugar
1 cup oil or applesauce (or any mild-tasting fruit-puree- pear works too)
2 eggs, well beaten
1 T vanilla

Combine dry ingredients in one bowl.  Combine the wet ingredients in another bowl.  Add the dry to the wet, mix until no more white streaks appear.  Spoon into a well-greased muffin tin (or use liners- I grease my liners too), about half-full should give you 2 dozen muffins.  Bake at 350 for 18 minutes or until a toothpick comes out clean or with moist crumbs.  This largely depends on whether you choose oil or applesauce as your "fat" in the recipe.  Applesauce gives a more moist texture, while oil makes it almost chewy.  Just as long as no raw dough comes out, you're good. :)