I admit, I’m not the best baker. My friend, Leah however is an excellent one! Over the past few years, we’ve developed this thing where our husbands and the guys play golf, while we enjoy some quality girl time. In this time, we also have had another little girl join the mix – her beyond adorable daughter. She definitely makes our girl time even more fun than before! So during an afternoon, when the guys were playing golf, and the three of us were hanging out – gabbing and babbling, Leah decided we could test out some recipes she found on Weelicious. On the agenda: Zucchini Muffins and Chocolate Zucchini Bread. The recipes were easy for all three of us to make, and a girl after my own heart, we altered them a bit. Leah taught me how she halves the sugar (or its equivalent) – something I never thought to do (and solves the “too sweet” response I have to many baked goods). Using ingredients like whole wheat pastry flour and agave – our muffins turned out as a nice alternative to their traditional counterparts. The Zucchini Muffins were definitely the favored choice by our official taste-testers at snack time and dinner, and the chocolate ones – well, we agree our verdict’s still out on that one. Thanks for inviting me into your kitchen, Leah – and being so kind and patient with my incredibly novice baking skills.
- To scoop the muffin mixture into muffin tins, a 1/3 cup measuring cup works just as great as an ice-cream scoop (and is easier to clean later)
- For Zucchini Muffins – we used Whole Wheat Pastry Flour, instead of Whole Wheat Flour
- For Zucchini Muffins – we used 1/3 cup Agave instead of 2/3 cup honey
- For Chocolate Zucchini Bread – we halved the recipe and used muffin tins instead of a loaf pan