when life gives you zucchini...

Our garden (okay, really my husband's garden) just started producing crazy big zucchinis. So to try and use them before they went bad, I decided to make zucchini bread. It turned out delicious and so I thought that I'd share. Next time, I'm going to use 1/2 the butter and replace with 1/2 applesauce. Butter is delicious, but this would keep the moisture and reduce the fat...

Here's the recipe I based them off of. A few minor modifications - I used salted butter (so no salt), my boys don't love nuts, so I chopped them into tiny pieces and did half the amount, I used organic turbinado sugar instead of sugar, and we made muffins instead of bread (so no butter to line the tins). We used the natural cupcake liners and they baked in about 1/2 the time (convection setting, 350 for about 25 minutes).