An incredibly prolific zucchini plant in our garden inspired this recipe. By the first week in August we had enough zucchini in the freezer to make muffins for the entire concert season. You can use almonds, walnuts or oatmeal in this recipe for variety, they all work well.

1           Stick Margerine
3/4 C    Light Brown Sugar
1           Egg
1/2 t      Vanilla
1 1/2 C Zucchini puree

3/4 C    White flour
3/4 C    Whole wheat flour
1 1/2 t   Baking Powder
1/2        Cinamon
1/4 t      Cloves
1/4 t      Salt
3/4 C    Chocolate chips
1 C       Oatmeal
3/4 C    Sliced Almonds
3/4 C    Chopped Walnuts

Cream sugar and margerine together, then add vanilla, eggs and zucchini.

Sift flour, salt and spices together.

Combine flour, chocolate chips and oatmeal (or nuts) and mix with electric mixer.

Bake 350 for 30 miniutes

Makes 9 Texas size muffins