Thanks for all your book and workout suggestions; I really appreciate them! My goal is to keep a positive, can-do attitude towards exercise and remind myself of the huge difference it will make in my quest to get healthy. I deserve this may have a bad rep in the finance world, but in this situation – I deserve to feel good and be healthy.
I talked to my parents last weekend, and it sounds like my Mom’s zucchini is still going strong, much to my Dad’s delight. So being the good daughter that I am, I decided to feature another zucchini recipe. Zucchini is such a versatile vegetable, and it should shock no one that I particularly enjoy it in breads.
Originally I contemplated making the more traditional zucchini bread, but decided to mix it up a bit and make muffins instead. This version combines zucchini and apples together, which makes it very easy to convince myself that these are super healthy for me.
And I’m pleased that after a few modifications, these fall in the mid/good-range. I decreased the amount of butter from the original recipe and replaced it with greek yogurt. Plus I used a combination of white and wheat flour. Overall, they turned out great and I’ve been enjoying a muffin with a cup of yogurt for breakfast.
These muffins are a great way to use up your zucchini, especially if you need to sneak it past family members who wrinkle their nose at this fine veggie. And don’t forget, you can shred the zucchini now and freeze it to make these yummy muffins this winter.