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Savory Cheddar Zucchini Muffins

Reviewed: Sep. 9, 2013
We really liked these! Light, fluffy & moist. Since I bake a lot with zucchini, my tip is to make sure that ALL the ingredients are at room temperature! This includes the zukes and cheese. Changes I made are: used 1 cup all purpose and 3/4 cup whole wheat flour (didn't feel like doing the math); used 3/4 cup finely diced ham (had some that needed to be used)that I sauteed in the butter, adding garlic for the last minute or so. I added this directly to the milk/egg mixture, which was not according to the recipe. Also threw in a couple of finely sliced green onions and a sprinkle of chipotle chile powder. My next batch will omit the garlic, use either bacon or ham, and add more onion as well as possibly black pepper and some herbs. Has anyone frozen these? I'd like to keep these on hand for breakfast. Great recipe. Thank you!
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Mom's Zucchini Bread

Reviewed: Aug. 1, 2011
I found this to be WAY too sweet. The consistency wasn't too bad, but it was just "blah" in flavor and texture. Yes, kids probably would like it!
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