Summer Fun

This summer is flying by and I think it's because we have just been so busy. Not in a bad way, but in a "taking advantage of being home and having a very active one year old way".  After spending the first week in PA, I got right back into stay at home mama mode - my favorite!!!! Owen and I have been playing in the back yard from morning until night, swimming, swinging, digging in the dirt. You name it and we've done it. We've also had lots of play dates with friends from work and friends in the neighborhood. Here's a little glimpse:

Our little artist

The baby pool at Gammy and Pap's house in PA

A little uncle love

Too cute!

We turned the pool into a ball pit - SUPER fun!

Brookfield Zoo with Camille and Isabella

Reading to Tucker

Chocolate Chip Zucchini Muffins

The French market in Wheaton is just full of delicious, ripe summer produce. This weekend, I bought a zucchini. Not just any zucchini but the kind that people grow in their gardens at home and let grow, and grow  - you know the big ones! To start off with, I made some Chocolate Chip Zucchini Muffins. Yum! 


Here's the start of the process: 

and here's the end:

These muffins are delicious, especially warm right out of the oven! 

Chocolate Chip Zucchini Muffins

Ingredients

1-1/2 cups all-purpose flour ( I used half all purpose flour and half whole wheat)

3/4 cup sugar (I used half white and half brown sugars)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1/2 cup vegetable oil (can substitute half or all with applesauce, but I didn't; call me crazy!)
1/4 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup shredded zucchini
1/4 cup miniature semisweet chocolate chips
1/4 cup chopped walnuts (these are a no, no in our house but go ahead if you like)

Directions

In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the 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 two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. 

Notes:

• If you wanted these extra chocolatey, throw in 2 T. of cocoa powder and you would have Chocolate chocolate chip zucchini muffins. 
• I made a double recipe and got 16 regular size muffins and 6 Texas size muffins. 
• When I grate my zucchini, I leave the skin off. Isn't that where all the good stuff is?