Zucchini Garden Muffins

These muffins are hearty, nutritious and delicious for breakfast or as a convenient snack. Make mini muffins for toddlers, and freeze extra to have on hand at a moment's notice. Let your child help you by choosing the desired seeds/nuts and dried fruit. Toddlers love to measure ingredients and help stir, just make sure to prepare for a bit of mess! Have a damp cloth and your broom close by.

Preheat the oven to 350F (175C) Line muffin tins with paper cups or grease well. 
In a large bowl combine the sugar, eggs and vanilla. Stir in the grated zucchini and then the melted butter. In a separate bowl, mix the flours, baking soda and cinnamon. Stir the dry ingredients into the wet ingredients, being careful not to over mix. A few dry streaks of flour are OK. Fill the muffin tins generously, but not over the top or you might get sticking. Bake for 25 minutes (conventional size muffins) about 12 minutes for mini size, or until the tops spring back when pressed.
Yield: 18 muffins, or lots of mini muffins

Ingredients:
3 cups grated fresh zucchini
2/3 cup melted, salted butter (or olive oil, and a pinch of salt)
1 cup packed light brown sugar
2 eggs, beaten
2 teaspoons real vanilla extract
1.5 cups all purpose flour
1.5 cups whole wheat flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 cup sunflower seeds (or any seed or nut)
1/2 cup chopped dates (or other dried fruit)

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