This can also be used as a bread but I prefer the muffins.  This is from our best bites.  This is one of Robyn's favorites because she thinks she is getting cupcakes for dinner.


1 c flour
1 c whole wheat flour
2 tsp cinnamon
1/2 tsp salt
1 1/2 tsp baking soda
6 Tbsp cocoa powder
1/2 c oil
1 c sugar
1/4 c brown sugar
3 eggs
2 tsp vanilla
1/2 c sour cream or plain yogurt
3 c grated zucchini with excess juice squeezed out

Mix all together and put into greased muffin tins.  Cook at 350 degrees 12 minutes for mini-muffins or 20-22 minutes for regular muffins.  They are done when you can lightly push the middle of the muffin with a finger and it will spring back.

To make this as a bread or a dessert, use all white flour and add 3/4 c mini-chocolate chips.  Top uncooked bread with a mixture of 2 Tbsp brown sugar, 2 Tbsp white and 1/2 tsp cinnamon.  Bake 8 inch pans at 350 degrees for 50 to 60 minutes.  This will make two large 8 inch pans or 4 small 4 inch loaves.  For the smaller loaves bake 40 to 50 minutes.

This recipe is courtesy of my neighbor Martha who got it from Connie Cook.  I am typing it the way I make it but you can leave the nuts out or use oil instead of applesauce if you want them to keep longer.  These stay moist and delicious for a few days or they freeze wonderfully.

2 large carrots, shredded (1 c)
2 apples, unpeeled, cored and shredded (2 c)
4 eggs
2/3 c sugar
1 c applesauce
1/2 tsp ginger
1/4 tsp nutmeg
2 tsp baking soda
1 1/2 tsp cinnamon
4 tsp vanilla
1 c shredded coconut
2/3 c craisens or raisens (I do half and half - or any other dried fruit)
1 1/2 c oatmeal
1 1/2 c whole wheat flour
2/3 c chopped walnuts or pecans

Mix all ingredients and pour into 18 sprayed muffin tins.  Bake at 375 degrees for 20 minutes.  Let cool in pans for 5 minutes and then put on cooling trays.

Growing up these were one of my favorites.  I often have the problem in the fall of having a half to one cup extra of canned pumpkin.  So my solution is to make muffins for dinner.  My mom would always put raisins in her muffins but in my chocolate addicted household we use mini-chocolate chips.  Unless I am making these for guests I always do at least half whole wheat.  They freeze wonderfully but are best the day made.


1 egg
1/2 c milk
1/2 c pumpkin
1/2 c oil
1 1/2 c flour
1/2 c sugar
2 tsp baking powder
1/2 tsp nutmeg
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 c raisins/mini-chocolate chips

Mix egg, milk, pumpkin and oil together.  Add in the rest of the ingredients and stir well.  Fill greased muffin tins and bake at 400 degrees for 15 minutes for mini-muffins and 20 minutes for regular sized.