Zucchini Muffins on a Rainy Day

If you're in Northern California like us, than you too have been getting an UNGODLY amount of rain. Now, I know we really need it so I'm going to stay positive here, but being cooped up inside with two little ones for weeks is enough to make anyone go a little stir-crazy.

One of my favorite things to do with the boys on a rainy day is play around in the kitchen. Henry is usually my handy little helper, and Jack... well, he is usually doing something like this:

...or this:
***He is the master of giving the stink eye. It's usually towards kind strangers in the grocery store who compliment us for having such adorable children***

Anyways, I feel so lucky that Henry likes to spend time with me while I cook, especially on days we bake treats (go figure haha). I've had both my boys with me in the kitchen pretty much from day one. At first, it was out of necessity and the need to get dinner on the table, but as Henry got older, he's become a great little assistant. Both boys are really good about eating their fruits and veggies, and I like to think a part of it comes from them helping and watching their parents cook. Who knows, I could be wrong, but I'm goin' with that.

Last week we made these delicious zucchini muffins, and I thought I'd share the recipe with you all! We LOVE zucchini bread over here. The kids and I could eat it everyday! (Sometimes we do). We grow a huge vegetable garden every summer, and if you've ever grown squash, you know you end up with WAY more than you can eat. So, I started experimenting with a few different zucchini bread recipes and came up with one I liked best. It was important to me that it be healthy but not taste too healthy, if you know what I mean. Side note: Moms, if you haven't yet discovered the delicate art of hiding stuff in your kid's food, well get on it girlfriend. Camouflaging vegetables in food is a great way to get your kids to eat more of the good stuff! Zucchini is also amazing because it hardly has any taste and adds a lot of moisture to baked goods. I've been known to hide it in some pretty unassuming dishes, and no one even notices!!!

Zucchini Bread

Preheat oven to 325 degrees

Makes 12 muffins (You can double this and it makes 2 loaves)

1 1/2 cups of flour (I like to use sprouted spelt flour)

1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
2 eggs
1/4 cup milk of choice
1/4 cup real maple syrup
2 teaspoons vanilla extract
2 cups grated zucchini
1/2 chocolate chips or chopped walnuts (optional)

Bake for 20-30 minutes or so... sorry, I'm really bad at knowing the exact length of time to bake these because I end up checking them as they bake- about every 5-10 minutes.

Feel free to let me know if you try the recipe and how you like it!




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