It’s Pioneer Day this weekend here in Utah and our family always gets together for a delicious breakfast and then we watch the parade. With zucchini coming out our ears we decided to have a breakfast filled with zucchini and items from our garden. We had our favorite Zucchini & Eggs (sounds strange I know..but trust me, it’s delicious!!), fresh fruit, french toast with butter syrup and Zucchini Muffins. These muffins are so moist and with the addition of the wheat flour and pureed beans I don’t feel as bad about the buttery caramel frosting (which I could eat by the spoonful!!)

I had a good laugh the other day I made these muffins. There were several neighbor kids over so I gave them each a muffin to help get them by before dinner was done. All of my kids snarfed down their muffin and one of the nieghbor’s five year old boy was staring intently at his muffin but not eating it. Finally he turns to my son and says, “Isaac..I don’t like your mom’s muffins, they have boogers in them.” I laughed so hard I almost cried. The look on his face was priceless. I told him not to worry, that his muffin has zucchini in it, not boogers. He had never seen a zucchini so I had to take him up to the garden to see what they looked like. Once I put his mind at ease, he ate up his muffin and even asked for another. Good times!

Zucchini Muffins with Caramel Frosting
Cake
  1. 6 eggs
  2. 2 cups sugar
  3. ½ cup vegetable oil
  4. 1/2 c. pureed white beans
  5. 1 cup orange juice
  6. 1 tsp. almond extract
  7. 3 cups all-purpose flour
  8. 2 c. wheat flour
  9. 3 tsp. ground cinnamon
  10. 4 tsp. baking powder
  11. 2 tsp. baking soda
  12. 2 tsp. salt
  13. 3 c. cups shredded zucchini
Caramel Frosting
  1. 1 cup packed brown sugar
  2. ½ cup butter or margarine
  3. ¼ cup milk
  4. 1 tsp. vanilla extract
  5. 1 ½ - 2 cups confectioners’ sugar
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Instructions
  1. In a mixing bowl, beat eggs, sugar, oil, orange juice and extract. Combine dry ingredients; add to the egg mixture and mix well. Add zucchini and mix well. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees for 20-25 minutes or until cupcakes test done. Cool for 10 minutes; remove to a wire rack to cool completely. For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool to lukewarm. Gradually beat in confectioners’ sugar until the frosting reaches desired spreading consistency. Frost cupcakes. Makes 1 ½ - 2 dozen cupcakes.
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One tip with zucchini. If you have a lot of it, just shred it and put it in bags for later in the freezer. The shredded zucchini is great for breads and muffins in the winter when you don’t have any zucchini on hand 😉

Zucchini & eggs is something I grew up on in the summer. I love it and strangely enough even my kids love it. I guess enough cheese will make anything taste good! I hope you enjoy this as much as I do.

Zucchini and Eggs
Ingredients
  1. 1 medium sized zucchini, sliced very thin
  2. 1/2 small onion, sliced thin
  3. 2 T. olive oil or butter
  4. Montreal steak seasoning (or salt/pepper)--I like Montreal because it has garlic in it and it's a nice addition of flavor
  5. 12 eggs, beaten
  6. 1/2 c. milk
  7. 1-2 c. shredded monterey, mozzarella or pepperjack cheese
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Instructions
  1. In a large saute pan, saute the onions and zucchini in butter or olive oil. Saute until they are soft and golden brown (don't put a lid on during this process or the zucchini will sweat out too much water and you will have slimy eggs). Once they are soft, add the beaten eggs and milk to the zucchini. Beat together the eggs and milk in a bowl Put a lid on the eggs and let them cook slowly until they are cooked through--don't over cook your eggs or they will be dry. Once the eggs are nearly cooked, add the shredded cheese on top and let it melt. Serve the eggs warm.
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