Some days, a granola bar just won’t cut it.
But most of the time I don’t want that either.
I struggle with what to eat for breakfast.
Like. Every. Single. Day.
My mom – as recently as last week, mind you – reminded me of the importance of eating protein in the morning.
She (bless her sweet heart) used to give me about 9 million options in an attempt to be nice about not allowing me to skip it.
“Do you want cheese toast? How about a scrambled egg sandwich with tomato? Or cereal? What about an egg with toast?”
My dad was the same way. “No” was not an option.
My brother hurled many a oatmeal/grits on the trek (up the mountain) from our dad’s house to the bus stop.
Can’t a girl just have a cup (or four) of coffee and be done with it?
It’s actually sort of funny, because I spend most of the rest of the day obsessing over my next meals and how delicious my packed lunch/dinner will be.
For the days when I really can’t stand the idea of breakfast, I usually have some instant breakfast.
You know – the chocolate/strawberry/vanilla flavored powdered stuff you put in milk?
It’s basically vitamins in a glass. The grown-up version of Pediasure.
But my tolerable breakfast options widened a few months back when my cousin Stephanie made me some zucchini muffins as a thank you for watching their adorable pooches.
But back to the muffins …
She gave me a huge bag of them. I’m talking humangus.
And lucky for me, hubby decided not to stray from his usual granola-bar-each-day-no-matter-how-tasty-the-muffins-are breakfast.
More for me.
This zucchini bread recipe works for bread or muffins.
I ususally make the muffins and freeze half for later.
Hey, it’s another week without having to fret over breakfast choice.
Note: Serve these warmed with cream cheese or butter and you can’t go wrong.
What you’ll need:
- 2 1/2 cups sugar
- 3 eggs
- 3 cups flour
- 3 tablespoons vanilla
- 1 cup vegetable oil
- 2 cups zucchini, grated
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 cup nuts (optional)
- 3 teaspoons cinnamon
1. Preheat oven to 350 degrees.
2. Combine all ingredients.
3. Pour into two greased loaf pans.
4. Bake for one hour. (**If making muffins, put into greased muffin tins and bake for roughly 17-20 minutes – keep checking after 15 minutes depending on how small/large you make them.)
Source: Cully’s Kitchen