Friday, July 26, 2013

Lemon Zest Zucchini Muffins & Quick Mileage Update

We took a quick trip to see family at the beach for a couple of days.  Our 4 year old had a ball with her cousins and the wee baby seemed to take to the ocean air and napped like a champ during the day after a walk in the sea breeze....maybe we need to move to the ocean? Ha.  Night time sleeping is still a struggle but all in time I guess.

In preparation for our trip, I put together a batch of muffins for breakfast and snacks.  I had zucchini from our farm share that needed to be used up and I am always game for a recipe that hides vegetables for the kiddies.  These were easy to throw together and quite tasty with a hot cup of coffee...especially while listening to the ocean.

Lemon Zest Zucchini Muffins
Dry Ingredients
1 1/2 cups white whole wheat flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
Wet Ingredients
1- 1 1/2 cups shredded zucchini
2 eggs
3/4 cups honey
1/4 cup coconut oil
zest of 1 lemon
Pre-heat oven to 350 degrees and grease a muffin pan.  Shred or process zucchini in a food processor until finely shredded.  Mix all wet ingredients together and zest the lemon into the wet ingredients.  Mix again.  Stir together all of the dry ingredients.  Add dry to wet and mix thoroughly. Scoop into the muffin tin (I use an ice cream scooper).  Bake for 18-20 minutes or until a knife comes out of the muffins clean and tops are slightly golden.  Let cool in the muffin tin before removing and enjoy!
  And on the running front I bumped up my mileage from the whopping 4.1 miles last week to 7 miles this week! We are heading in the right direction! 

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