Zucchini Muffins

Here is another item from our Labor Day picnic. Kay didn't try these but they were so good, I'm posting them anyway! Believe it or not, this started out as a Martha Stewart recipe but I made a lot of changes. This is a very delicious way to use of zucchini if you are drowning in it like we are.

These are really moist so they won't keep more than a couple days. Therefore you might want to eat only these for dinner one night - just so you don't waste any of course!

I thought the sugar could be reduced by at least 1/2 cup in these. They get enough sweetness from the cherries. I left the recipe as is though.

Zucchini Muffins

1 3/4 cup flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 cup silken tofu, blended until smooth

1 cup sugar

1/2 cup vegetable oil

1/2 teaspoon vanilla

1 cup grated zucchini

1/2 cup dried cherries

Preheat oven to 375 degrees. Spray or line a muffin tin.

In a medium bowl, whisk together the flour, baking powder, baking soda, and cinnamon.

In a large bowl, whisk together the tofu, sugar, oil and vanilla. Stir in the zucchini, cherries and walnuts. Add the flour mixture and stir to combine. Divide the batter evenly into the muffin tin.

Bake about 25 to 30 minutes. Let cool 10 minutes then remove from the pan.