Chocolate Pudding Zucchini Muffins

I am having so much fun finding new ways to use all of the zucchini my Mom and Dad are giving me. It's like a challenge for me.....I don't want any of it to go to waste. My sister-in-law, Michelle, really likes zucchini too so I call her up all excited everytime I find a new recipe for us to try. You know you're getting old when you find zucchini recipes exciting!!! I have never been one to freeze or can, but I recently found out that you can freeze shredded zucchini in ziploc freezer bags. Just squeeze out all the excess water when it thaws before you use it. Now I can try new zucchini recipes all winter - woo hoo!! Anyway, enough talk about zucchini - here's my newest recipe:

Chocolate Pudding Zucchini Muffins
adapted from amysfinerthings.com

2 eggs, beaten

1/2 cup applesauce (I used sugar-free)

1/2 cup sugar, plus 2 T

1 small package of chocolate instant pudding

1 cup grated zucchini

1 tsp. vanilla

1/2 cup unbleached flour

1 cup whole wheat flour

1/2 tsp. baking soda

1/4 tsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

Beat eggs, applesauce, sugar, pudding mix, vanilla and zucchini together.

Combine dry ingredients and add to zucchini mixture; mix well.

Scoop into greased or paper lined muffin tins.

Bake 17-20 minutes in a 350 degree oven.

Makes 12 muffins.