Now I know this closely mimics the cover photo for this challenge, but I still couldn’t help myself. This was the breakfast I treated myself to one morning on vacation in Germany. The woman gave me the strangest look when I asked for a giant slice of cake at 7am in the morning! But, I will admit, it was a very good morning for me. Somehow my toast with butter on this Saturday morning just doesn’t live up to that picture.
I wish everyone out there a great morning:)
Breakfast is definitely my favorite meal of the day (although, I really hate to play favorites… Really, whatever meal is closest is my favorite). If it was not already obvious, I love to eat. After a rough week so far, I woke up this morning with the itch to bake. With fresh zucchini straight from the garden, I whipped up to loaves of zucchini bread like a pro all before 6am. The rest of the family was still fast asleep.
After losing my one good zucchini bread recipe, I finally found one I am going to stick with. This came out deliciously; moist with great flavor. If you’re in need of a pick-me-up one morning, definitely give this recipe a go!
- 3 ¼ cups of flour
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- ½ tsp salt
- 2 tsp baking soda
- 1 cup white sugar
- 1 cup light brown sugar
- 1 tbsp vanilla extract
- 4 eggs, lightly beaten
- 1 cup vegetable oil
- 1 tbsp lemon juice
- 2 ½ cups shredded zucchini, squeezed dry
Directions (1 hr and 45 min):
- Preheat an oven to 325 degrees F (165 degrees C).
- Mix the all-purpose flour, nutmeg, cinnamon, salt, baking soda, white sugar, and light brown sugar together in a large bowl. Fold the vanilla extract, eggs, vegetable oil, lemon juice, and zucchini into the flour mixture one ingredient at a time with a rubber spatula; divide the mixture between 2 loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 65 to 75 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Tomorrow I should have my pencil sketch I have been working on finished. It is taking me a lot longer than I expected, but it is looking good. Until then!
Rhubarb Muffins! First, I have an absolute obsession with muffins, so naturally this is Recipe #1. The rhubarb came from the garden which always makes the final result that much better:) There is nothing more satisfying than a muffin and a cup of coffee for breakfast in the morning. It starts the day off on the right note. These came out deliciously with no major problems. The cake was moist and the right texture and the sourness of the rhubarb paired perfectly with the sweetness of the cake. Loved it! Below is the recipe.
- 2 1/2 cups flour,
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups brown sugar
- 1/2 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups diced rhubarb
- 1/2 cup chopped walnuts
- 1 tablespoon melted butter
- 1/3 cup white sugar
- 1 teaspoon ground cinnamon
Directions (50 min):
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups.
- In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.
- Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing.
Success:) You should really try these out!