EPISODE 3: Vegan or Non-Vegan Zucchini Bread Muffins

Good aftanoon, cookin-holics! Cookin' Cutiez hit the farmer's market for HUMUNGO zucchinis for this recipe. We got 2 massive zucchini's for a dollah! Keep in mind how morally righteous you will feel having saved some cash by supporting your local farmers through purchasing cheap produce, as well as the emotional pat-on-the-back you can give yourself by substituting the eggs out of this recipe for vegan flare. Whether you do or don't decide to make this recipe vegan-friendly, these muffins are dense, moist, and tasty!

This here zucchini was a gift from our friend Anna Krueger.
Her mom's garden grows FREAKISH zoox.

RECIPE: (will make upwards of 20 muffins)

• 1 large zucchini (get out your cheese-grater, you'll need 2 cups of grated zucchini)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3 teaspoons cinnamon
• VEGAN: 2 to-go cups of applesauce, NON-VEGAN: 3 eggs
• 3/4 cup of vegetable oil
• 2 + 1/4 cups of sugar
• 3 teaspoons of vanilla extract

--Preheat oven to 325.

--Grate zucchini until you have 2 cups worth.

--Grease your muffin pan with butter (or margarine for vegan-friendly muffins) or cooking spray.

--Combine flour, salt, baking soda, cinnamon, and sugar in a large mixing bowl.

--Beat eggs (or applesauce), oil, and vanilla extract together and then add to the large mixing bowl and stir up until you get a creamy batter.

--Gently stir in your grated zucchini and pour batter into prepared tins.

--Bake for 30 minutes, or until your muffins pass "the fork test". (stick a fork in the middle of one of your central muffins so that the spokes are submerged. Slowly remove the fork. If wet batter sticks to the fork, add a few extra minutes to your baking time. When you can do this and the fork is dry, the muffins are fully cooked!)

Your vegan and non-vegan friends alike will love these muffins served with lemon tea!

So what if the batter looks like baby puke...?