Zucchini Muffins

We have an abundance of zucchini from our garden right now.  The most recent one we picked was huge, 7lbs, of course we had to weigh it!

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I think it grew overnight.  We made some zucchini muffins for the freezer.  This is a recipe that was given to us by someone a very long time ago and we make it when zucchini is in season.  This recipe gives two dozen muffins or you can make loaves.  

3cups flour
2 cups sugar
1tsp baking powder
3tsp cinnamon
1tsp salt
1tsp nutmeg

Mix the above ingredients together in a large bowl.
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In another small bowl whisk together:

1 cup oil and 4 eggs
then add 2 cups of grated zucchini (grated with the peel on and do not drain)

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Make a well in the center of the dry ingredients and pour in wet ingredients and stir just until combined.

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of course for fun we add 3/4 cup chocolate chips.

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Place in muffin tins and bake at 350F for about 18-20 minutes until done.

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If you are making loaves bake for about an hour. Test to make sure it is baked all the way through.

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These freeze well also. If I freeze the loaf I slice and wrap the individual slices before freezing.

Rainy Day Picnic

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Yesterday was our first day of vacation and it turned out to be a rainy day, which totally busted all of our outside plans.  So we picnicked inside.  We also did a craft and then just before supper the sun came out so we headed out to the garden to see what was ready to pick.  We have a collection of zucchini, I think we will make muffins for the freezer to have when school starts.  This morning looks like it is going to be a nicer day. We started off by making some blueberry banana smoothies.  These are made by using about 3 sliced frozen bananas (once mine are really ripe and spotty I slice them and throw in a freezer bag) and a cup of frozen blueberries with a bit of milk poured in to mix it together.  Give it a good whirl in a food processor and add more milk if you need it runnier.  Ours is like soft serve ice cream so we are eating it with spoons.