Are you “Zuched”? Zuchinni recipes.

Well, we are “Zuched”. We didn’t even plant a garden this year, but one of my older sisters did, and she has Zuchinni “coming out her ears”. OK, you can relate, right? Here’s a newly discovered recipe from our kitchen -

Zuchinni Potato Salad

8-10 medium sized boiled Potatoes, chilled and cubed
One large Zuchinni, grated
1 small-medium Onion, chopped (optional)
3 sticks of Celery, chopped (optional)
5 boiled Eggs, (optional)
1/4-3/4 cup Mayo
1-2 tsp Mustard (optional)

Stir together and serve chilled as a side dish.

Zuchinni Muffins

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/2 cup vegetable oil
2 large eggs (at room temperature), lightly beaten
1 teaspoon vanilla extract
1 1/2 cups shredded zuchinni
3/4 cup chopped walnuts

Preheat oven to 400 F. Butter twelve 2 5/8 x 1 1/8-inch (about 3-ounce) muffin cups.
In a large bowl, stir together flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. In another bowl, stir together oil, eggs, and vanilla until blended. Make a well in the center of the dry ingredients; add oil mixture and stir just to combine. Stir in zuchinni and nuts, if desired.
Spoon batter into prepared muffin cups. Bake 20 to 25 minutes, or until a toothpick inserted in center of one comes out clean.
Remove muffin pans to wire rack. Cool for 5 minutes before carefully removing muffins from cups; finish cool on rack. Serve warm or cool completely and store in an airtight container and cool room temperature.
These muffins freeze well.
Makes 12 muffins.