It would seem that many of you have a bumper crop of zucchini. I have a solution for you. I am not an amazing cook. I am competent, with a few specialties.. What I AM good at, however, is shamelessly lifting recipes from other people. This one was lifted a million years ago, from the mother of one of the girls in my Girl Scout troop. These things were legendary.
Next time, y'all, pick them when they're still tiny!
1 ½ cups oatmeal
1 ¼ cups whole wheat flour
1 ¼ cups wheat germ
1 tsp. Baking soda
1 tsp. Salt (or less to taste)
1 tsp. cinnamon
1 ½ cups brown sugar
1-¼ cups honey
1 cup oil
2-3 cups grated, unpeeled raw zucchini
1 tsp. Vanilla
1 cup chopped nuts (almonds are great)
½-1 cup raisins
Preheat your oven to 350.
Sift flour, baking powder, baking soda, salt, and cinnamon. Combine sugar and eggs in a large bowl. Beat on medium speed for 2 minutes. Gradually add oil and beat constantly for 2-3 minutes. Add zucchini and vanilla and blend well. Stir in nuts and raisins. Fold in dry ingredients until evenly moist. DO NOT OVERMIX! Fill paper lined muffin tins 2/3 full and sprinkle with wheat germ. Bake 25 minutes and cool on a rack.
I suggest adding dried cranberries and frosting the whole thing with cream cheese frosting, like a delightful carrot-cake-cousin.