Butter a pan with a dozen muffin cups. Preheat oven to 400 degrees.
Grate enough zucchini to make 1 cup*. Drain off excess liquid. Mix grated zuke with 2 eggs, 1/2 cup of yogurt, 1/4—1/3 cup sugar (white or brown), 1/4 cup canola oil.
Mix or sift together dry ingredients: 1 cup white flour, 1 cup whole wheat pastry flour (or white flour), 2 tsp baking powder, 1/2 tsp baking soda, (1tsp cinnamon, optional)
Mix wet and dry just until blended. If you want you can add raisins or chopped nuts/sunflower seeds, etc., about 1/2 cup either or both.
Spoon into buttered muffin cups (I use an ice cream scoop for this step—very fast and uniform).
If you have a sweet tooth, you can sprinkle a few teaspoons of cinnamon sugar or demerara sugar on top before baking.
Bake at 400 degrees for 15-20 minutes, until a toothpick comes out clean. Cool 2 minutes in the pan, then remove to a cooling rack, plate or your tummy.
Savory Option: Omit sugar, cinnamon, raisins. Substitute 1/2 cup grated parmesan cheese. Before baking, sprinkle tops with additional cheese.
* I understand you can grate the zucchini ahead and store it in your freezer. Store in pre-measured amounts so you can thaw and use in a recipe without re-measuring.
Submitted by Kate Miller
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