Zucchini Pumpkin Muffins

Zucchini. 

 Pumpkin. 

Enough said! :)  I love zucchini bread! So when I saw a recipe for bread that called for zucchini and pumpkin...I knew I needed to give it a try! I altered a few ingredients and made muffins instead of bread. I thought they were fabulous. My kiddos agreed.

In a medium bowl, you will need to add: 

 3 eggs, lightly beaten 

 1 cup canned pumpkin 

 2 cups white sugar 

 1 cup butter, melted 

 1 Tablespoon vanilla extract 

Mix well. 

 *Note: Next time I make these muffins I will use 1 cup white sugar and replace the second cup with brown sugar. I think they will be even better! (A little tip I learned from our Mom!)

In a separate bowl, mix together: 

 3 cups all-purpose flour 

1 teaspoon baking soda 

1/2 teaspoon baking powder 

1/2 teaspoon salt 

1 teaspoon ground cinnamon 

1/2 teaspoon ground nutmeg 

1/2 teaspoon ground cloves 

 Add the wet ingredient mixture to your dry ingredients. 

 Mix well.

Stir in 2 cups shredded zucchini. 

(When I shred my zucchini, I simply use a box cheese grater.)

Fill lined (or greased) muffin tins about 3/4 full. 

This will make approximately 30 muffins. Some for now and some for the freezer. :)

Bake at 350° for 25-30 minutes. 

Serve with butter (just cuz). ;)