Happy Day

The following is a true story:

A few evenings ago, I was digging through the freezer trying to rummage up some dinner, when I came across a long lost loaf of Zucchini Bread (I also found 2 ice cream sandwiches, 1 pot pie, and an orange cream cicle that was now ooey gooey).  A few months ago my mother had made some homemade loafs and sent them to us.  I put 1 loaf in the freezer for later, but we downed the remainder of the loafs like savages.  Fast forward to to a few days ago (that doesn't sound right, but you know what I mean), when the lost loaf was discovered.

 "Where did you find it?!!", the kids screeched.  After slicing them each a thick piece, a stressed, tired Kevin walked through the door.  He stopped, made eye contact with the bread and quickened his pace toward me.  He grinned, picked me up and swung me around the kitchen kissing me.  "Did you make that?",  he asked, clearly smitten (only moments later I would find out it was with the bread and not me).   "No, I found it in the freezer!"  He abruptly dropped me like a hot potato and dug in. 

Are you getting how much we love zucchini bread?  

Well, I decided to make Zucchini Muffins today.  Here's to a happy family!

Zucchini Muffins

3 eggs

1/2 C. oil (or you can use 1 C. oil and omit the yogurt)

1/4 C. & 2 TB of plain yogurt

2C. sugar

-Beat together and in a separate bowl combine:

2 C. white flour (or you can use 3 C. white flour and omit wheat flour)

1C. wheat flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

3 tsp. cinnamon

-Pour both mixtures together then add:

3 C. peeled and grated zucchini

3 tsp. vanilla

Fill muffin tins 2/3 full and cook at 325 for 13-17 minutes, or until firm (and not sticky) to the touch.