Only one more sleep and we're off for a week of fun and sun! Jon and I are heading off for a week at Eagle Crest Resort in Oregon with some of his brothers and sisters...we're super excited for a vacation, as this summer has been very busy and we haven't had a chance to get away yet! It's going to be a great time to reconnect, be with family, enjoy the sun, and relax...especially since my mom is taking our girls for the week--such a treat!
So before I head off for a week, I thought I'd leave you with a yummy recipe to try. I know there's a lot of you out there who have extra zucchinis laying around--so try these muffins! They're (fairly) healthy, and your kids will love them too! I've tried them as the recipe states, and they're delicious. If you want to make them a bit healthier, try out my suggestions for substitutions!
Zucchini Chocolate Chip Muffins with White Chocolate Cream Cheese Frosting
1 1/2 cups all-purpose flour*
3/4 cup sugar**
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 egg lightly beaten
1/2 cup vegetable oil (or applesauce)
1/4 cup milk
1 T lemon juice
1 tsp. vanilla extract
1 cup shredded zucchini (reserve some for garnish)
1/4 cup miniature semisweet chocolate chips (I used 1/2 cup regular chips)
1/4 cup chopped walnuts (optional)
In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups 2/3s full. Bake at 350 degrees F for 18-20 minutes or until muffins test done. Cool completely on a wire rack before frosting.
*I substituted 1 c. whole wheat flour and 1/2 c. all-purpose flour and they turned out delicious!
**I substitute organic cane sugar for white sugar
White Chocolate Cream Cheese Icing
2 ounces white chocolate
1 (8 oz.) package cream cheese, softened
1/2 cup unsalted butter, softened
1 tsp. vanilla extract
4 cups confectioners sugar
2 T heavy cream (or milk)
In a small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature. In a bowl, beat together cream cheese and butter until smooth. Mix in white chocolate and vanilla. Gradually beat in confectioners' sugar until mixture is fluffy. Mix in heavy cream and beat 2-3 minutes. Frost cooled cupcakes and garnish with shredded zucchini!
Have a great week!