Zucchini Muffins

This recipe is not as involved as your typical zucchini bread, but it does allow you to sneak a veggie into a less crumbly treat for your kids.
What you will need is 1 smaller zucchini. a muffin mix (most grocery stores have a mix in a bag for $1 or so), 1/2c. flour, 1 egg, 1/2t. vanilla extract, 1/4c. of milk (or sour milk/buttermilk) and   2T. of olive oil.

Wash your zucchini and peel it with a vegetable peeler.  Cut the zucchini in half lengthwise and then again across the belly.  Take a spoon and scrape away the seeds and discard.  Grate your zucchini on the side of the grater with the smallest holes, giving you very fine zucchini shreds.  You should have around 1 cup of shredded zucchini.

Prepare the muffin mix according to the instructions add the rest of the ingredients and mix well.  Stir in your shredded zucchini.  Pour into a greased muffin pan.  Follow the instructions on the box for baking times and temperatures as some pans call for variations depending on the type of pan that you use.  You may also need to bake these muffins slightly longer than the instructions on the box due to the added ingredients.