but it's practically like veggie oatmeal, so it's good...right...right?
so I had a huge zucchini from a friends garden...
and I needed to use it since it's been hanging out on my counter for about 2 weeks now...and then I was thinking I can make a nice healthy breakfast for me and the boy child...
...girl child spent the night at a friends house...
...Beau is still in bed....
when I'm making cake for breakfast I like to make it whole wheat so I feel better about feeding it to my kids...so this is what I do....
ready...major news break here...
when the recipe calls for 1 1/2 cups flour...
...I use 1 1/2 cups whole wheat flour...
crazy amazing, I know...
blog tangent...as I was standing in my kitchen making
and then because I'm real...I decided I'd show you the other side of the same life...
and here is the recipe for the veggie oatmeal otherwise know as Oatmeal Zucc Coffee Cake....
Oatmeal Zucc Coffee Cake
1 1/2 c. whole wheat flour
1 1/4 c. oatmeal
1 c. brown sugar
1 tsp. soda
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1/4 c. dairy sour cream
2 c. shredded zucchini
1/2 c. butter, softened
2 tsp. vanilla
3/4 c. sugar
1/2 c. oatmeal
1/2 c. flour
1/4 c. softened butter
1/2 tsp. cinnamon
1/4 cup chopped pecans (optional)
Heat oven to 350 degrees. Grease and flour 9 x 13 inch pan. Combine all coffeecake ingredients at low speed. Put in pan.
Mix topping ingredients minus the pecans until crumbly. Sprinkle 1/2 of crumbs over 1/2 of cake...mix pecans into rest of crumb topping and sprinkle over rest of cake.
(my family doesn't appreciate the gift of nuts in
Bake at 350 degrees for 30 to 40 minutes or until toothpick inserted in center comes out clean.
Cut into squares. Serve warm with coffee...or milk