Zucchini bread

Zucchini bread | Photo by BNF

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.

My cousin's dogs ... sharing. | iPhone photos by BNF

But back to the muffins …

Holy deliciousness!

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

Directions

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