I am writing this one last blog (Wednesday) before I leave for Greece – weeeeeee
I am hoping to be able to write the next one on one of the Greek Islands and share with you all what I have been eating.
We are leaving the house, dog and business in the kids hands, we are not worried at all. I am slightly concerned about my gardens. The kids have never really been interested in the process; other than eating everything. Hmmmmm I might have failed them – time will tell when they get their own home and yard I hope they will want to garden even if it is not to the extent that we do.
Thankfully the squash plants are starting to fade away. We had a crazy squash season; I think the best we have ever had to be perfectly honest. This will probably be my last zucchini recipe – OK you can stop smiling or rolling your eyes. It is a good one!!!!
Zucchini Chocolate Chip Muffins / preheat oven 350’F / makes 12 muffins plus a few smaller ones if you have leftover batter
1 ½ cup all-purpose flour
¾ cup sugar
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
1 egg, lightly beaten
½ cup vegetable oil – or substitute ½ cup applesauce
¼ cup milk
1 tablespoon lemon juice
2 teaspoon vanilla extract
1 cup shredded/drained zucchini
½ cup miniature semisweet chocolate chips
½ cup chopped walnuts
Grease 12 muffins cups or line with paper muffins liners.
Combine in a large bowl the flour, sugar, soda, cinnamon and salt. In another bowl mix egg, oil, milk, lemon and vanilla. Stir wet ingredients into the dry till combined. Fold in zucchini, chips and walnuts. Fill cups about ⅔ full.
Bake for about 20-30 minutes or until an inserted toothpick in the center of a muffin comes out clean.
Adapted from Allrecipes