Zucchini Muffins

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Today was a good day for comfort food, and this week’s Boston Organics box brought another .75lbs of zucchini to go with the .75lbs from two weeks ago, so Jr Baker and I made muffins.
She cracked all three eggs herself!
We used the same recipe as the Sweet Potato Muffins, but this time I forgot to make mini-muffins and just did 15 regular ones.

They turned out very tasty—some may get frozen for later.

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