Did you know that March is National Nutrition Month and this year’s theme is “Eat Right with Color!” in hopes to encourage Americans to add fruits and vegetables to daily diets. In fact America’s new nutritional guidelines state that we should cover half our plates for both meal and snack time with fruits and vegetables and it seems March is a great time to start.
These delicious Zucchini Cupcakes are a great way to add a vegetable to a fun snack time treat!

Equipment
Food processor
Large Mixing Bowl
Mixer with paddle attachment
Rubber Spatula
Muffin tin

Ingredients
2 avacados
1/2 cup orange juice
¾  cup  sugar
¾  cup brown sugar
¾  vegetable oil
3 Eggs
2 cups of shredded zucchini
1 tsp of vanilla
2 cups of oat bran flour or whole wheat flour
2 cups of self-rising flour
2 cups of chopped walnuts

Directions
- Preheat an oven to 350 degrees
- In a food processor, puree the avacados with the orange  juice until      smooth.  Using the rubber spatula scrape transfer the avacado to the mixing bowl.
- Add the sugar, brown sugar and eggs to avacado and mix on medium speed until light and fluffy, about 2 minutes
- Add the eggs and mix for another 2 minutes
- Add the zucchini and vanilla and continue to mix for 2 more minutes
- Add the oat bran flour, self rising flour and walnuts . Mix until it is all incorporated.
- Line a muffin tin with paper liners and using a ½ cup measure fill the muffin tins with batt. Cook for 20-25 or until done.
- Let the muffins cool and wrap them indivually for fresh keeping

Helpful hints
The zucchini muffins made be frozen for up to 3 months in the freezer.  Just take them out of the freezer the day before you would like to enjoy.