***post-edit note: Oh no! I forgot to put in the baking soda when I first posted this! These yummy things need baking soda! Please adjust the recipe if you are going to try it! (I corrected it below.)
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:
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.
And please send any other breakfast variety recipes my way if you have any grand ideas.