This week was full of ups and downs with the weather. It was supposed to pour over the weekend (and it probably still will today!), then it was supposed to be cloudy, then back to pouring rain. None of this would matter, except that I was a little over ambitious and scheduled 20 back to back mini photo sessions for Saturday. I had back-up plans and back-up plans for the back-up plans. I prayed all week that God would just push the rain back a day, and He did. Oh, thank God for small favors! The day went off without a hitch. I had an amazing assistant, Bethany, who kept everyone on-schedule and organized. We were perfectly on time, no one had a melt down and not a drop of rain!!
For the next week I’ll be glued to my computer with the 48 gigs of images I downloaded yesterday. So, in the meantime, I wanted to share the zucchini muffins that I made for the kids on St. Paddy’s Day…you know, something green! Every week I make granola bars and some kind of muffins and stick them in the freezer. It makes packing healthy lunches really easy every day.
Right after I had Cooper, my friend Katie brought me dinner and these amazing muffins…with the recipe card. I think she knew I’d ask her for it and saved me a step. They taste rich and almost custard-y. I think it’s because of the 3 eggs. The kids love them and any time kids love something with a vegetable, it’s on current rotation!
It’s one of those recipes where you basically dump everything in a bowl and mix. That’s my style of baking.
Don’t you love the cake stand!? I got it from Melody at the Sweet and Saucy Supply Shop. I have a few and they make my simple muffins look like they live in a bake shop! I did a lot of her product photography for the website, so go check it out…and buy a cake stand!
Here’s the recipe for the muffins…or bread if you prefer.
3 cups zucchini, shredded and tightly packed
2 cups sugar
1 cup oil
1 tsp. vanilla
3 tsp. cinnamon
3 tsp. nutmeg
3 cups flour
1 1/2 tsp. salt
1/2 tsp. baking powder
Mix the first 7 ingredients in a bowl, then add the flour, salt and baking powder. Mix well and pour into muffin tins (or a loaf pan). Bake for 25 minutes at 350 degrees. (makes 2 dozen muffins)