Fresh Zucchini Muffins Made with Duck Eggs

I love spring for so many reasons: new lambs, fresh eggs, plants coming in. Summer leaves a lot to be desired for me thought. Heat waves, sweat, sun burns: no thank you. Plus animals are much more susceptible to heat stroke than hypothermia. I find myself worrying more often about the sheep and cows when it's really hot and humid because only so much can be done to cool them off. But summer does have one great thing: CSA shares! Nothing is better than fresh fruits and veggies from the farm and even better when I didn't have to be the one to stress over them growing well!

We love to use our zucchini to make fresh dessert bread. There is nothing like a sweet, cinnamonny flavor that also has fresh vegetables in it! To spruce it up even more, I like to use our duck eggs! Duck eggs have twice the amount of protein in them compared to chicken eggs because of their bigger yoke. When fried or scrambled, they often taste even "eggier", but put them in baked goods and they increase moistness and keep your baked goods from going stale so soon too!

Fresh, yummy deliciousness for breakfast or dessert!

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Zucchini Bread Muffins

Ingredients

• 3 c. All-purpose Flour

• 1 tbsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1 tsp salt

• 2 duck eggs

• 1 3/4 c. granulated sugar

• 2 c. grated zucchini (about one medium zucchini)

• 1 c. (2 sticks) unsalted butter; melted

• 2 tsp vanilla extract

Instructions

1. Preheat oven to 325 degrees and set the rack in the middle of the oven.

2. Place muffin liners or use silicone muffin tins. If you opt for a bread loaf instead of muffins, thoroughly grease your pan.

3. In a medium bowl, combine all dry ingredients using a whisk to mix well.

4. In a large bowl, whisk the duck eggs in with sugar. Add gated zucchini, be sure not to squeeze out the juice from the zucchini and add it all to the bowl. Incorporate well. Add melted butter, and vanilla extract.

5. Add the dry ingredients to the liquid ingredients and mix with a wooden spoon or large spatula until just combined.

6. Bake for 30-35 minutes or until toothpick comes out clean. If you used a bread tin, bake for 60-65 minutes or until toothpick comes out clean. Let cool for 10 minutes on a wire rack.

This bread is easily customizable too! Add 1 cup walnuts, 1/2 cup currants or raisins, or 3/4 cup chocolate chips to add something extra!