Ah!  The plenitude of zucchinis this time of year. Every morning you’re surprised when you go to garden by the 2 giant zucchinis that just magically appeared overnight.

I’ve left them on doorsteps.  I’ve had them left on my patio table.  I’ve seen them at the Book Club.  They’re at every table at the Farmer’s Market.  And my kitchen counter is buried under piles of them!

Be prepared…here come the repertoire of delicious recipes with zucchini in them!

This first in the line-up is a doozy.

It is delicious, nutritious and easy to whip up.  A favorite breakfast item for those trying to maintain healthy diets for their little ones…

Let the sweet adventure begin!

In a large bowl add 1 teaspoon baking soda to 1 3/4 cup whole wheat flour.

Next, 1/2 teaspoon salt

1 teaspoon cinnamon,

1/2 teaspoon nutmeg,

and whisk together.

In a separate large bowl, have your cute little cooking partner add 3/4 cup of vegetable oil,

3/4 cup honey,

crack 2 eggs (reassure them that they’re doing great if they are being hard on themselves for cracking the yolk 🙂 ),

add 1 teaspoon vanilla,

and whisk together.

To this mixture of wet ingredients, add 1 1/3 cups shredded, wet zucchini (you want the moisture from it),

Whisk to combine.

Add slowly to dry ingredients,

alternating with 1/4 cup of hot water.

Place in greased 12-cup muffin tin.

Bake in preheated oven at 325 degrees for about 18 -21 minutes.

Bon Appétit, Ma Chérie!