Healthier for you Zucchini Muffins

Zucchini muffins are sheer brilliance,
from the same ingredients as carrot cake,
of course it’s healthy, it has vegetables.
In this recipe I try and make it
even healier by using half the oil
and adding plain yogurt and applesauce.

Ingredients:
3 eggs
1/2 cup vegetable oil
1/4 cup applesauce
1/4 cup plain yogurt
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans
1 cup dried cranberries, raisins,
or chocolate chips or a combination

Directions:
Preheat oven to 350 degrees F.
Line 24 muffin cups with paper liners.
In a large bowl, beat the eggs with a whisk.
Mix in oil, applesauce, yogurt and sugar,
then zucchini and vanilla.
Combine flour, cinnamon, nutmeg,
baking soda, baking powder and salt,
as well as nuts, chocolate chips
and/or dried fruit, if using.
Stir this into the egg mixture.
Divide the batter into prepared muffin cups.
Muffins will bake quickly,
approximately 20 to 25 minutes.