If you have ever had a garden and grown zucchini, now is the time when you’ve exhausted the recipes you have that utilize zucchini and you start giving it away to anyone who might want it! I’ve harvested a few whoppers and enlisted my kiddos to shred, chop, and freeze it. For the bake of the week, I wanted to find a way to incorporate zucchini without all the sugar and oil. Something light, something savory, something that would showcase this garden star. I made these muffins this morning and all four kids have already requested more! I think they’re a hit. They’re simple: shredded zucchini, eggs, cheese, milk, and a mix of flour, baking powder, and salt. I added a few spices to make them more interesting, and they will be great as a snack or a savory side. These are a wonderful way to add another serving of veg into your day!
As always my house sourdough is available this week. It’s good to be baking again after almost a month away! We all missed eating bread while we were camping and are glad to have it back in our daily routine. If you’re new to the bread list, my house sourdough has a long fermentation, which helps with gluten digestion. I also incorporate 25% freshly milled whole grains into each loaf, packing a nutritional punch! If you’re interested in reading more about the health benefits of sourdough, shoot me a message and I’ll send you a few articles.
The summer has gone by quickly and we’re gearing up for school again. The garden is in full swing, and we’ve tacked on a renovation of our three season porch into the mix! My husband will get a home office, and I will have more dedicated baking space. After the professionals do the framing, we’ll take on the interior work…slowly!
Cheesy zucchini muffins and house sourdough are available for ordering on the website until Tuesday, August 6th with pickup on Thursday and Friday, August 8th-9th. Payment is by cash, check, or cashapp, or by credit card when you order.