4 large eggs
1 cup plain yogurt
1 tablespoon ground cinnamon, optional
1/2 cup dark chocolate chips, optional
Preheat the oven to 350°F. Grease 24 muffin cups with butter, or, if you have paper liners on hand, line the muffin cups.
Cut off the round end of the zucchini (which is a little tough), keeping the stem to use as a handhold. Shred the zucchini with a box grater into a large bowl, stopping before you get to the stem. Measure out 2 cups of shredded zucchini, saving any leftover for another use.
Dump the flour, oats, sugar, cocoa powder, baking soda, salt, and, if using, cinnamon and chocolate chips into a medium bowl. Mix the eggs, yogurt and grated zucchini in a separate large bowl. Add the dry ingredients, mixing until just combined.
With a spoon, dollop the batter into the muffin tins until each cup is about three-quarters full. Transfer to the oven and bake for 20 minutes. Pull the muffins out and poke them in the middle with a toothpick or knife. If it comes out wet, bake the muffins for 5 more minutes. If it comes out clean, they’re done.
Let the muffins cool in their tins for 20 to 30 minutes, then eat warm!
Reprinted with permission from Good and Cheap: Eat Well on $4/Day by Leanne Brown, copyright (c) 2015. Published by Workman Publishing Company.