It’s SRC reveal day! I can’t wait to see what everyone in Group D has made this month. I know I have some tasty vittles to reveal, myself. Like these Cheesy Zucchini Bread Muffins inspired by Fantastical Sharing of Recipes‘s Cheesy Zucchini Bread.
For those that don’t know, SRC (Secret Recipe Club) is a group of extremely talented bloggers, chefs, and food-thousiasts like myself. Once a month, we sign up to participate and once a month we’re assigned a fellow blogger in our group. Once we have found and created or re-created a recipe on the blog we are assigned, we create a post telling everyone about our assigned blogger, their blog, and the chosen recipe on our specified group reveal date. I’m not explaining it all that well. So, you’d better head on over to their website and read about it yourself. It’s awesome and I’ve found some really wonderful blogs to follow and be inspired by.
Like this one!
I am truly honored this month to be cooking from Sarah’s blog, Fantastical Sharing of Recipes. Her blog is chock full of recipes. I spent the better part of two days going through them and probably missed a few here or there.
There’s something for everyone!! There’s delicious appetizers, main dishes, desserts, and everything in between. I found some delicious Jalapeno Popper Egg Rolls that I was going to make, but we had a mishap with some jalapenos and let’s just say, I won’t be eating some for a little bit. There there’s the scrumptious looking Cake Batter Rice Crispy Treats. Oh yeah, baby. CAKE BATTER! YUM! As if that wasn’t enough, she made some Ham and Cheese Pretzels bites. *drooling*
Then there’s the Toffee Streusel Baked Chocolate Donuts. Mmmmmm…. But then I remembered I have a LOT of zucchini in the fridge. Well, it’s a lot for us. And I’ve been trying to cook with it. One recipe will come out on a #MeatlessMonday sometime soon and, well, the other one needs work. But since I figured out how easy it was to Shred zucchini, I knew I had to make this Cheesy Zucchini Bread.
But, I can’t make it a bread. Breads at work just don’t vanish as quickly as a muffins or a cupcakes. Well, you can’t make Cheesy Zucchini Bread into a cupcake. But I can make them into muffins. They don’t require any kind of icing or glaze. And just look at these babies!!
Yes, I had to alter them slightly to allow them to fit into my nutritional lifestyle, but I didn’t have to alter them too much. They were pretty healthy tasty already!
I LOVE the cheese that I sprinkled on top. S was picking cheese off the muffins and pans while I was prepping for tomorrow’s dinner. As if it was were possible, I think I sprinkled too much cheese on top. Yeah, I couldn’t say that with a straight face! LOL
See that green goodness right there? That’s wholesome zucchini right there! Fresh from the farmers market! It always reminds me of the Witches of Eastwick. There’s the one character that grows zucchini out the you know what! Having not grown zucchini, I can only imagine.
I’ve seen many recipes for zucchini bread. I have to say, it wasn’t on my bucket list of things to make…ever. I like zucchini. It’s not my fave veggie of all time, but I don’t hate it. It’s…meh. But, I can honestly say, this bread is delicious!!! And I can’t wait to jump in feet first and try other zucchini recipes.
Thank you Sarah for allowing me to cook from your blog this month! I had a blast perusing your recipes and finding some inspiring goodies to make. You’ll see me pinning en mass after this posts.
I hope you all join SRC! It’s fun cooking from another blog and you get to meet some talented bloggers! It’s a win win!
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat pastry flour
- 1 tablespoon sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup fat free sharp cheddar cheese, divided
- 1/2 cup fat free mozzarella cheese, divided
- 2 cups grated zucchini
- 1/3 cup minced onion
- 1/2 cup egg substitute
- 3/4 cup fat free milk
- 1/3 cup nonfat Greek yogurt
- Preheat oven to 350.
- In a large bowl, mix together flours, sugar, baking powder, baking soda, salt, and pepper. Add 1/4 cup cheddar cheese and 1/4 cup mozzarella cheese. Make a well in the center.
- In a medium mixing bowl combine the zucchini, onion, egg substitute, milk, and Greek yogurt.
- Pour the egg mixture into the well of the flour mixture and stir until just combined.
- In a small bowl, combine the remaining cheddar and mozzarella.
- Line a muffin tin with paper liners. Spray with cooking spray and fill 2/3 full with batter.
- Sprinkle the muffins with the remaining cheese and bake at 350 for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes and then remove to a wire rack to cool completely.