I snagged this recipe off Chowhound.com
I don't remember who needed some zucchini recipes but here's one.
What to buy: Look for organic, whole-milk plain yogurt. Most organic
brands that have "cream on top" are more fluid because they contain
fewer stabilizers.
Time/Servings
Total Time: 40 mins
Active Time: 20 mins
Makes: 12 muffins
Ingredients
" 2 cups grated zucchini
" 3/4 teaspoon kosher salt
" 1/2 cup pine nuts plus extra for garnish
" 2 cups all-purpose flour
" 1 teaspoon baking powder
" 1 teaspoon ground ginger
" 2 large eggs
" 1/2 cup plain yogurt
" 1 cup granulated sugar
" 1/4 cup vegetable oil
" 1/2 teaspoon vanilla extract
Instructions
1. Heat oven to 350°F. Butter and flour the wells of a muffin
pan; set aside.
2. Toss zucchini and salt together in a small bowl. Place grated
zucchini in a sieve over a small mixing bowl and set aside to drain.
3. Toast pine nuts in a medium frying pan over medium heat until
golden brown, about 5 minutes.
4. In a medium mixing bowl, whisk together the flour, baking
powder, and ginger to aerate and remove any lumps; set aside.
5. In a separate mixing bowl, combine the eggs, yogurt, sugar,
oil, and vanilla extract. Whisk to combine. Add the dry ingredients
and stir to just combine. Squeeze the zucchini mixture by the handful
to release excess water, then add to the batter. Add pine nuts and mix
just until evenly incorporated (try not to overmix).
6. Fill each well of the muffin tin with 1/4 cup of batter and
bake for 20 minutes, or until a toothpick inserted in a muffin comes
out clean. Set on a cooling rack and cool before removing.
The photo of them looked really good
Koko
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http://www.kokoscorner.typepad.com
updated 7/22
"There is no love more sincere than the love of food"
George Bernard Shaw