This recipe is a great way to get your picky eater to have some veggies. My 2 and 3 year old had 3 each for dinner last night! Just slather a little butter and/or syrup on them and they will devour these. To shred the zucchini (or zucchini squash) just dice large chunks and put into the food processor. If you have extra, you can just freeze it for another time/recipe (it freezes very well).

 Ingredients

• 4 eggs
• 2 cups of shredded zucchini (from the food processor)
• 3/4 cup all-purpose or whole wheat flour (or a combination of the 2)
• 1/2 tsp. sugar
• 1/2 tsp. salt
• 3 Tbsp. olive oil
• 4 tsp. baking powder
• melted butter, for the pan

Directions

1. Heat a pancake griddle/pan to medium-high heat on stovetop.
2. In a large bowl, beat eggs. Add zucchini pulp and mix well.
3. Add flour, sugar, salt and oil. Mix well.
4. Add baking powder and mix well again. Batter consistency should be like heavy whipping cream.
5. Spoon batter onto the hot griddle and cook until bubbles stop forming, then flip over (about 2 minutes per side).
6. Serve with melted butter or syrup.

This is a great way to use up extra zucchini from your garden this summer and it is a healthier alternative to zucchini bread recipes!

You will love the combination of doughnuts and muffins in this great recipe.

Ingredients

•  1 egg
• 1/3 cup cooking oil
• 1/2 cup milk
• 1 1/2cups unbleached white flour
• 1/2 cup sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. nutmeg
• 3 Tbsp. sugar
• 1 tsp. cinnamon

Directions

1.  Preheat oven to 400 degrees F.
2. Grease muffin tin, set aside.
3. In a large mixing bowl, beat an egg with a fork.
4. Add oil and milk and continue beating with a fork; set aside.
5. In another bowl, mix flour, sugar, baking powder, salt and nutmeg.
6. Add to oil, egg and milk mixture and stir with a fork lightly.
7. Pour into the muffin tin, evenly.
8. Mix the 3 Tbsp. sugar with the cinnamon and sprinkle on the top of batter (before you bake it).
9. Put a dot of butter or margarine on the top of each muffin.
10. Bake for 20 minutes at 400 degrees F.
11. Yield: 12 medium-sized muffins

These are a great accompaniment to your morning coffee or some juice! This recipe is found on the Clabber Girl Baking Powder tin.