Tonight I made a ton of apple zucchini muffins, and let me tell you, they are delicious. They'll be great this summer when everyone is swimming in zucchini (and apples, if you're near an orchard!).

Here's the recipe, from Moosewood Restaurant New Classics cookbook:

Apple Zucchini Muffins

makes 12 muffins (although I doubled the recipe and it made 38!)

1 1/2 cups unbleached white flour
1/2 cup oat bran
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
2 eggs
3/4 cup plain nonfat yogurt
3/4 cup brown sugar, packed
1/2 tsp vanilla extract
1 cup grated zucchini
1 cup peeled, cored, and chopped apples

Preheat oven to 350 degrees. Lightly oil the muffin tin. Place a paper liner in each cup.

In a bowl, sift together the flour, oat bran, baking powder, baking soda, cinnamon, and salt. Stir to mix evenly.

In a separate bowl, beat the eggs until pale yellow. Add the yogurt, brown sugar, and the vanilla, and beat until thoroughly mixed. With a rubber spatula, fold in the zucchini and apples. Stir the wet ingredients into the dry ingredients until just blended.

Spoon about 1/3 cup of batter into each muffin cup. Bake for 15 minutes, rotate the muffin tin in the oven to ensure even baking, and continue to bake for another 10 to 14 minutes. When a paring knife inserted into a muffin comes out clean, the muffins are done.

Remove the muffins from the tin and place on a wire rack. Serve hot, warm, or at room temperature. Allow to cool completely before storing in a sealed container.

Per 2.75 oz serving: 144 calories, 4.1 g protein, 1.5 g fat, 29.8 carbohydrates, 0.4 g saturated fat, 44.3 mg cholesterol, 16.4.4 mg sodium, 1.3 g total dietary fiber