Lime Zucchini Muffins

In my attempts to get some form of veggies into my picky 2 year old, I've been trying various things - green smoothies, purees, and things like zucchini breads.  The day I made these for breakfast I also made some zucchini blueberry bread (since I was already shredding zucchini.)  He actually did eat a bit of these.  Not much though, but more than the bread.  I think on the bread he didn't like the blueberries more than he noticed the zucchini.  But, that is beside the point -  My real surprise on these muffins was that DH really liked them - I think more than I did.  I honestly didn't even expect him to try these.  I mean the zucchini isn't even hidden, but he did, and he liked them - told me "I can't stop eating these."  So I guess I'll have to make them again.
The recipe is from recipe shoebox.  I love that site.  Awesome recipes.  I made them exactly as written there, although next time I will probably sub out applesauce for at least part of the butter.  I also didn't have the right almonds.  I put some sliced ones on a few muffins and left some plain for my anti nut children.

The ingredients: 

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1-2 tsp. lime or lemon zest
• 2 Tbs. lime or lemon juice
• 2 cups flour
• 1 tsp. baking powder
• 1/2 tsp. soda
• 1/2 tsp. salt
• 2 cups shredded zucchini

TOPPING:

• 1 Tbs. sugar
• 1/4 cup sliced almonds, slightly crushed

Directions:

1. Cream butter and sugar.  Beat in eggs, zest, and juice.  Stir in dry ingredients, then zucchini. 
2. Spoon into well-greased or paper lined muffin cups.  Sprinkle with sugar, then almonds.  
3. Bake at 325° for 18-20 minutes.  Makes about 15 muffins.