You really can have too much of a good thing.
Miss Rae agrees. In her opinion, pants are always too much.
Also, she’s rocking one of Matty B’s socks which she calls her “magic sock”…
On my list of “too much of a good thing”:
A) The band Chicago (why does every song sound the same?)
B) Degrees. Typically, the hotter the better for me. However, even I have to draw the line and 100+ degrees is officially the line.
C) And yes, zucchini.
This is the first year we’ve planted a garden. We’ve had a ton of peas but no tomatoes.
And then we went on vacation. While we were gone the zucchini fairy showed up and now we’re swimming in zucchini.
I shredded it up and put it in my oatmeal.
I sliced it for veggie Paninis.
I roasted it. (Along with everything else in my fridge.)
And of course, I gave some away. To anyone. Anyone who would listen. Anyone who breathes.
And still, we have zucchini.
Zucchini bread is the obvious choice. We made muffins. The kids rocked their aprons from Aunt Pam. Also, someone doesn’t like getting his hands dirty.
Zucchini muffins on their own are great. (When you see how much sugar is in these bad boys you’ll know why.)
But I’m of the camp that any muffin worth it’s calories is crying out for glaze. In this case, lemon glaze.
The kiddos were fans.
And maybe Miss Rae has her reasons for the “pants boycott.” It is, after all 100 degrees..
Zucchini Muffins with lemon glaze
1 TBS flax seed, ground
3 TBS water
1 cup AP flour
1 cup white whole wheat flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 tsp pumpkin pie spice
1 tsp cinnamon
1 cup shredded zucchini
1/3 cup olive oil
1/3 cup applesauce
3/4 cup sugar
2 tsp vanilla
Optional: lemon glaze (whisk 1 cup powdered sugar with 2 TBS lemon juice)
Combine flax and water in a small cup. Set aside to gel. Mix dry ingredients (flour, baking powder/soda, salt, cinnamon and pp spice) in large bowl. Set aside.
In medium bowl combine zucchini, oil, applesauce, sugar and vanilla. Add flax ‘egg’. Mix into dry ingredients.
Spoon into 12 cup muffin tin. Bake at 350 for 20 minutes.
Dip tops in lemon glaze if desired.