I’ve been deep in thought over the past few weeks about starting a business. I want to start one, but I don’t know where to focus. OK I thought I knew where to focus but I don’t think I’m thinking creatively (or big) enough. It’s out there — I just haven’t figured it out yet but I so look forward to the day I do figure out what I want to do when I “grow up”. I love all the encouragement I am getting on Facebook though. I shared with my friends and family how I am feeling about starting a business and my favorite comments so far when I asked them what I should do: “Wedding planning cause yours was gorgeous I would pay for you to do mine whenever that may be lol,” “Brianna, you are sooo creative and talented that whatever it will be…you will have success!“, “I think you should do something in health and fitness or cooking! Something you are passionate about otherwise it won’t be as fun!” I am anxious now to see what you choose to do!!” I have wonderful friends. I have ideas for restaurants and I love to cook, but I don’t want to work those kind of hours. And I’ve looked into becoming a health coach, but I’m not sure if I want to go back to school. Any thoughts from my fellow bloggers?

Want to see another gorgeous wedding photo? This will be the cover of our Thank You postcards.

My lovely coworker brought in free zucchini on Monday and gave me two. I was tickled pink. So I spent my Monday evening scouring the internet and Pinterest for ideas. I was craving something chocolatey and sweet.

I landed on a chocolate muffin recipe and basically created my own after seeing what to do with the zucchini and knowing that I wanted to make mine healthier and BETTER!

Chocolate Zucchini Muffins

Calories: 87 Serves: 24

Ingredients:

• 1/3 c. boiling water
• 2 c. shredded zucchini
• 1/3 c. protein powder (vanilla or chocolate)
• 1/3 c. oat flour
• 1/3c + 1/2c. wheat flour
• 1/4 c. cocoa
• 1/4 c. dark chocolate chips
• 1/4 c. chopped walnuts
• 1/2 c. sugar (or Truvia)
• 1 1/4 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 1/2 c. unsweetened applesauce
• 3 eggs
• 2 Tbs ground flax
• 2 Tbs wheat germ
• 1 Tbs vanilla

It’s a long list – I get that. But it came together super fast. Preheat the oven to 350. Shred the zucchini and put that in a large bowl. Pour the boiling water over it and let is sit a minute. Then add in the rest of the ingredients and stir until mixed. I use a cookie scoop to dump the mix into muffin liners and bake for 30 minutes. Let them sit for a couple minutes in the pan before removing. Then remove and cool completely on a cooling rack. I had two for breakfast today, one at lunch, two as an afternoon snack, and one tonight as dessert. HAH! At 87 calories a pop, they are perfect for a chocolate fix. I even added a teaspoon of peanut butter to a few for Garrett.

I’ve noticed that when you don’t use oil you lose 1/4 of the muffin to the liner and can’t scrape it off. Next time, I’ll spray the liners and see if that works better. Does anyone have any suggestions for that?

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