Are there any certain household chores that you don’t like? I mean, I know none of them are particularly fun but I feel like we all have those certain ones that are just an extra pain in the you-know-what. For me, I really don’t like unloading the dishwasher, folding and putting away laundry, and hand washing muffin pans. Yes, muffin pans. Can we all agree that it’s the worst?! Just thinking about using my dish scrubber to clean all around the sides, the bottoms, and throughout the crease of each and every muffin makes me cringe.
The obvious solution for this is to use muffin liners, but those aren’t always convenient. The other solution is to make bread instead of muffins. With this recipe that makes either two loaves or 24 muffins I compromised both ways: I made one loaf and twelve muffins. It was also the best of both worlds because I loved the portable-ness (yes, I’m making up words) of the muffins for a quick breakfast along with being able to smear a big slice of the bread for a tasty snack.
I adapted a few different recipes to make exactly what I wanted out of my zucchini bread. I decreased the sugar and oil and added Greek yogurt to make it healthier, along with swapping some of the all-purpose flour for whole wheat. Side note: I don’t like using all whole-wheat flour in my baking because it tends to make things taste too healthy. And I don’t want my baked goods to taste healthy. I also added chocolate chips, obviously to make it taste less healthy and more delicious. The combination of the cinnamon-spiced zucchini bread with the chocolate chips is perfect. If you have a bunch of zucchini in your fridge waiting to be used (I know you do!) this is a great way to use it.