Zucchini Two Ways! {Monday Made It}

I'm pretty lucky to live in a place where there are plenty of farmers' markets.  I have three ways to get home from school and there's a farmer's market each way.  I stopped this week and picked up some potatoes, berries, and some beautiful zucchini that were calling my name.  After researching a few recipes, I decided to make both a sweet and savory version of zucchini muffins.  I found that the cheddar zucchini muffins came out drier than the blueberry zucchini muffins, but they are both excellent breakfasts or snacks.

Zucchini-Cheddar Muffins

Adapted from Will Cook for Smiles

Ingredients: 

1 1/2 tsp salt (very important...note that there's 1 and a half.  Not just a half. Ahem.)

2 cups AP flour

2 tsp baking powder

1/2 tsp baking soda

3 eggs

3/4 cup vegetable oil

1/4 cup sour cream.

1 lg zucchini, shredded.  (This makes about 3 big handfuls)

3/4 cup shredded cheddar cheese with some reserved for topping

Preheat oven to 350 degrees.  Prepare a muffin pan.  Combine salt, flour, baking powder and baking soda in a large bowl and mix to combine.  Whisk eggs, oil, and sour cream together in another bowl.  Add to dry ingredients and mix just until incorporated.  Fold in the zucchini and the cheese, making sure to mix well.   Divide batter between muffin cups (I used a 6 cup pan) and toss with remaining cheese.  Bake for 20 minutes.

Blueberry-Zucchini Muffins

Adapted from The Little Spork

Ingredients: 

1 1/2 cups AP flour

1/2 tsp salt

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp cinnamon (more to taste)

1/2 tsp nutmeg (more to taste)

3/4 cup sugar

2 eggs

2 tsp vanilla extract

1/4 cup sour cream

1 large zucchini, shredded. (About 3 handfuls)

1 cup blueberries

Preheat oven to 350 degrees.  Prepare a muffin pan (I used a 12 cup for these).  Combine salt, flour, baking powder, baking soda, and spices in a large bowl and mix to combine.  Whisk sugar, eggs, vanilla, and sour cream together in another bowl.  Add to dry ingredients and mix just until incorporated.  Fold in the zucchini and the blueberries, making sure to mix well.   Divide batter between muffin cups (I used a 6 cup pan) and toss with remaining cheese.  Bake for 20-25 minutes.  Cool in the pan then remove to a wire rack.  Serve or freeze!

I also had time this week to work on some Back to School items for my classroom.  I am moving away from the prize box that I've had because it is too much work to keep up with.  I decided to make some reward coupons instead, using rewards that I know my students look forward to.  There are lots of coupons out there on TPT, but since I'm not a homeroom teacher many don't apply to me.  I made mine editable in case you'd like to add some for your own classroom- just click the picture to grab them from TPT.

 I also made new birthday posters.  I had made a set last year and just got tired of looking at them.  It's really important for me to have clear, easy to read birthday posters because many of my students come to the USA not knowing when their birthday is; we referenced our posters almost daily to help with months and special days.  I made these editable too, so you can just type in the names and days for your class list. Click the picture to grab them from Google Drive!

Thanks for stopping by! Hope you linked up with Tara for Monday Made-It!