It seems like it's been years since I planted the garden. I check every day, looking for new growth. I'm greedy, I wanted to happen now.
I do have a bumper crop of basil. I've picked a bunch, and filled ice cube trays with it. Covered the basil with water - a couple of hours in the freezer and I have basil ice cubes. Terrific for spaghetti sauce in the fall and winter. And also? Drop a few in a jug of lemonade. It's super yummy. Trust me.
Yesterday I picked the first two zucchini.
I know that this means next week, I will have roughly 47 more, but
today, I was super excited to cook with it. I've got several different
dietary concerns that I'm working around, but one thing they all have in
common is a need for high-protein. So I whipped up this zucchini bread
recipe, and updated it a little bit to make it more diet friendly for
people that I'm cooking for.
They taste even better than they look.
Thoroughly scrubbed two zucchini and shred them. Do not peel them, as
the green flakes look very pretty in the muffins. In a separate bowl,
beat four eggs, 1 cup of Greek vanilla yogurt, and I teaspoon of vanilla.
In a third bowl, mix 2 cups of flour, 1 cup white whole wheat flour (I
used 3 cups regular flour because that's all I had), 2 cups of sugar,
and two scoops of protein powder. Stir well, and add 1 tablespoon baking
powder and 1/2 teaspoons baking soda.
Combine the wet and dry ingredients. Mix in the zucchini, and the
zest of one lemon. together. Bake in well greased muffin tins at 350.I can't tell you how long, because I'm not really that kind of baker.