Yummy Zucchini Muffins . . .

Not sure if you've heard, but CGB hosts a CSA on Thursdays. Learn more here. And we also host a monthly Bamboo Spoon Award Contest , where CSA shareholders bake treats using our CSA ingredients. Then as other shareholders wander in to pick up their produce, they taste all the treats and vote for their favorite. The dish with the most votes wins the Bamboo Spoon!

On Thursday, Ivy Connelly baked insanely yummy Zucchini Muffins with Oat Graham Brown Sugar Toppings. It was so good, we wanted to share the recipe with all our CGB friends. Enjoy!

Zucchini Muffins (or bread)

3 eggs, beaten
1 cup oil
2 cups sugar
2 cups flour (can use white or whole wheat or a combination)
2 cups zucchini grated (can substitute summer squash or use a combination)
1 tsp. salt
1/4 tsp. baking powder
2 tsp. baking soda
3 tsp cinnamon
1 tsp vanilla
1 cup raisins or nuts (optional)
Mix ingredients thoroughly.
Pour into muffin tins or loaf pan.
Bake at 350 degrees, 25-30 minutes for muffins, 1 hour for bread.

Oat-Graham-Brown Sugar Topping

1/2 cup brown sugar
1/4 cup rolled oats
2 sheets of graham crackers, crushed
1/2 teaspoon cinnamon
6 tablespoons cold butter, cut in pieces
Mix the first four ingredients together.
Cut the butter in with a pastry knife.
Spoon on top of the muffins.
Bake as directed.