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Adjusting to life with two kids has been really challenging for me. I have no idea why, but it is. So many things have slipped through the cracks, from house cleaning (dust the ceiling fans? ha!) to baby books to my garden. I know moms with two or three times as many kids as me, and I look at them and wonder how the heck they do it. Maybe they just drink more coffee than me. Anyway, I'm sure I'll figure it out at some point. Like in ten years.
Maybe by this fall I'll figure out enough to plant a garden. I hardly have a green thumb. My mom's poor rosemary plant is barely hanging on, and I've only had it for about three weeks - in it's original pot, no less. But one thing I have successfully grown is zucchini, which is enough to make me happy because I love zucchini. I mean, I LOVE it!!! Whether I am roasting in the oven with coconut oil and salt, adding to burgers or baking with cookies and bread, I can always find a way to enjoy the zuke. My favorite, as hard as it is to pick one, is probably zucchini bread.
My mom handed down an awesome zucchini bread recipe. I've made it for friends, and they agree that it's awesome, so I've passed the recipe along to them. Did I mention that it's awesome? But you know me, I can't leave well enough alone - or in this case, awesome enough. I had to healthify it. Is that even a word? Spell check tells me no. Well, I added my own healthier spin by subbing in some whole wheat flour, olive oil, applesauce and carrots. (I also added molasses, although I don't think that qualifies for a healthy upgrade).
I made both muffins and a loaf (one batch with make two dozen muffins, two loaves, or in my case, a dozen muffins and one loaf). Both are equally good, but I'll stick with the muffins since for some reason kids just think muffins are cool. Maybe because they resemble cupcakes? With some cream cheese frosting I bet they could even pass as cupcakes.
Go ahead, grab some zucchini and get baking. Or if you have extra in your garden that you would like to bring over here, I am happy to bake for you. Yes, I do accept payment in zukes.
Maybe by this fall I'll figure out enough to plant a garden. I hardly have a green thumb. My mom's poor rosemary plant is barely hanging on, and I've only had it for about three weeks - in it's original pot, no less. But one thing I have successfully grown is zucchini, which is enough to make me happy because I love zucchini. I mean, I LOVE it!!! Whether I am roasting in the oven with coconut oil and salt, adding to burgers or baking with cookies and bread, I can always find a way to enjoy the zuke. My favorite, as hard as it is to pick one, is probably zucchini bread.
My mom handed down an awesome zucchini bread recipe. I've made it for friends, and they agree that it's awesome, so I've passed the recipe along to them. Did I mention that it's awesome? But you know me, I can't leave well enough alone - or in this case, awesome enough. I had to healthify it. Is that even a word? Spell check tells me no. Well, I added my own healthier spin by subbing in some whole wheat flour, olive oil, applesauce and carrots. (I also added molasses, although I don't think that qualifies for a healthy upgrade).
I made both muffins and a loaf (one batch with make two dozen muffins, two loaves, or in my case, a dozen muffins and one loaf). Both are equally good, but I'll stick with the muffins since for some reason kids just think muffins are cool. Maybe because they resemble cupcakes? With some cream cheese frosting I bet they could even pass as cupcakes.
Go ahead, grab some zucchini and get baking. Or if you have extra in your garden that you would like to bring over here, I am happy to bake for you. Yes, I do accept payment in zukes.
These muffins are moist and soft and full of healthy ingredients.
Carrot zucchini muffins
Ingredients:
3 eggs
½ c olive oil
¾ c unsweetened apple sauce
1 ½ c sugar
1 c chopped walnuts
1 c grated zucchini
1 c grated carrots
2 tsp vanilla
2 tbsp molasses
1 ½ c all purpose flour
1 ½ c wheat flour
¼ tsp baking powder
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
Directions:
1. Preheat oven to 350 degrees. Grease or line 24 muffin tins, or if making loaves, grease 2 loaf pans.
2. Sift together flours, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
3. In a separate bowl, beat eggs & sugar. Add oil and applesauce. Beat. Add vanilla and molasses. Beat.
4. Slowly stir in dry ingredients. Add zucchini, carrots and nuts. Stir until combined.
5. Bake 20 min for muffins or 50-60 min for loaves (until toothpick inserted in middle comes out clean). Makes 2 dozen muffins or 2 loaves.
Ingredients:
3 eggs
½ c olive oil
¾ c unsweetened apple sauce
1 ½ c sugar
1 c chopped walnuts
1 c grated zucchini
1 c grated carrots
2 tsp vanilla
2 tbsp molasses
1 ½ c all purpose flour
1 ½ c wheat flour
¼ tsp baking powder
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
Directions:
1. Preheat oven to 350 degrees. Grease or line 24 muffin tins, or if making loaves, grease 2 loaf pans.
2. Sift together flours, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
3. In a separate bowl, beat eggs & sugar. Add oil and applesauce. Beat. Add vanilla and molasses. Beat.
4. Slowly stir in dry ingredients. Add zucchini, carrots and nuts. Stir until combined.
5. Bake 20 min for muffins or 50-60 min for loaves (until toothpick inserted in middle comes out clean). Makes 2 dozen muffins or 2 loaves.