Traditional zucchini bread style or double chocolate, here's an easy way to use up the summer squash glut.
Preheat oven to 350.
Whisk together:
1 2/3 cups flour
1 t baking powder
1/2 t baking soda
1 t salt
For the chocolate muffins, add 1/3 cup cocoa powder.
For the regular muffins, add 1 t cinnamon, 1/4 t nutmeg.
Mix the wet ingredients:
1 egg
1/3 cup oil
2/3 cup maple sugar
2 t vanilla
1/2 cup yogurt
Add the wet ingredients to the dry, then add:
1 1/3 cup grated zucchini
1/3 cup chopped walnuts
1/3 cup chocolate chips (if using)
Fill a regular muffin pan, bake for 20-25 minutes, or until the tops of the muffins spring back when you touch them.
