Zucchini Muffins

This recipe I adapted from smitten kitchen's zucchini bread recipe (here)

I wanted to lighten it up just a little so I could eat 'em for breakfast, and maybe, just maybe, Jason would have a few.

3 eggs (would have subbed with egg beaters but we were out)
1/2 cup canola oil
1 cup sugar
3/4 cup non-fat yogurt

11 oz shredded zucchini (about 5 x-small zucchini, equals about 2.5-3 cup shredded)
2 tsp vanilla extract

2 cups whole wheat flour
1 cup all-purpose flour
3 tsp cinnamon
1/8 tsp nutmeg
1 tsp baking soda
1 tsp baking powder
1 tsp salt

1. Preheat oven to 350º
2. In large bowl, mix eggs, oil, sugar, yogurt
3. In separate bowl, mix flours, spices, baking soda, baking powder and salt.
4. Shred zucchini (I used food processor) and add to liquids. Add vanilla. Mix
5. Add dries to wets, and fold to evenly distributed. As a matter of principal I tried not to overmix, but I think you'll be decently protected because the shredded zucchini will be in the way of you overmixing.
6. Portion in to paper lined muffin cups
7. Bake 25 min. I switched racks and rotated pans after 20 min, probably not necessary though.

Rhubarb Crumb Cake

Combine rhubarb that needs to be used up and a lazy Saturday afternoon and you get rhubarb crumb cake. I checked Smitten Kitchen (my starting place for most receipes) and sure enough found exactly what I was looking for. See her recipe here (http://smittenkitchen.com/2012/05/rhubarb-snacking-cake/)

I adapted it only slightly out of necessity (little short on sugar, no sour cream), but I'm hoping it'll turn out similar to hers.

Here is the recipe with my adjustments.

Cake
12 oz rhubarb, trimmed and cut into 1/2-inch lengths on the diagonal
2/3 cup granulated sugar
1 tablespoon lemon juice (psst, skip ahead and zest it for the cake before you cut it)

1/2 cup  unsalted butter, softened
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/2 teaspoon finely grated lemon zest
2 large eggs
1 1/3 cups  all-purpose flour
1 teaspoon baking powder
3/4 teaspoon table salt
1/4 teaspoon ground ginger
1/3 cup non-fat yogurt

Crumb
1 cup all-purpose flour
1/4 cup light brown sugar
1/8 teaspoon table salt
1/4 teaspoon ground cinnamon
4 tablespoons unsalted butter, melted

Preheat oven to 350º

1. Mix the cut rhubarb with the first amount of sugar (2/3 cup) and lemon juice. Set aside.

2. Cream butter, sugars and zest until light and fluffy

3. Scrape down, and add eggs one at a time, mixing well

4. Mix flour, baking powder, salt, ginger in a separate bowl

5. Add flour and yogurt in alternating batches (flour, yogurt, flour, yogurt, flour)

6. Take a 9x13 ish size baking pan, line with parchment (you can drap it over so only the long edges are lined).

7. Spread batter into pan, I used an offset spatula like she suggested. Top with rhubarb in an even layer. (I threw the juice that settled to the bottom of the bowl too).

8. Make the crumb by combining all ingredients except butter. Mix to combine. Add melted butter and stir with a fork. You can be agressive to incorporate dries and bust up the big pieces. Sprinkle crumb evenly on top of rhubarb.

9. Bake 50-60 min (i rotated it after 35 and checked it at 45). Check to make sure it's cooked through in the middle (use a toothpick) before removing it.