We have hot breakfasts most days around here. It just kind of works into our schedule so we keep doing it. But I’ll let you in on a little secret: I’m sick to death of making eggs and pancakes and waffles every morning! It’s killing me. I needed to branch out a little bit and get a little more creative.So when I came across this recipe in a Rachael Ray magazine sitting around, I figured I’d give it a try paired with a smoothie the next morning and see how it went over. My kids aren’t zucchini lovers and I never had zucchini baked goods growing up so I never really think about this stuff, but I’ll tell you what, these kids of mine thought these were the best things since sliced bread (after a little bit of nose-turning-up when they saw all that green in them).So I figured I’d share. Here you go:
1 1/2 sticks butter (softened) (3/4 c.)
1 1/2 c. sugar
Whip these together until light and fluffy:
Beat in:
2 eggs
1 tbsp. vanilla (yes a whole tablespoon which is so great by me…the more the merrier as far as vanilla is concerned:)
In a separate bowl, mix dry ingredients:
1 1/2 c. flour
1 1/2 c. whole-wheat flour
1 tbsp. ground flaxseed
1 tbsp. cinnamon
1 tsp. salt
2 tsp. baking soda
1 tsp. ground nutmeg
Then mix into butter mixture.
It will be pretty dry:
…until you mix in 3 cups grated zucchini:
The recipe gives you the option of adding 1 cup of golden raisins if you want, but I didn’t mess with that. I couldn’t resist mixing in a few chocolate chips into some of the batter though…
Hey, I wanted baked zucchini goods to go over smoothly for this first run. Ha!
Bake at 350 for 20- 25 minutes.
Be really careful not to over-bake them like I did or they will be crumbly. But your family will still probably scarf them down speedy quick like mine did.
Next time I will substitute half of the butter with applesauce like I do in most baked goods like these. I bet that will make them more moist…and more healthy too.
Happy baking!
And please send any other breakfast variety recipes my way if you have any grand ideas.
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