Zucchini Bread or Muffins

I constantly search for new recipes online that are quick and easy breakfasts on-the-go while still being healthy and satiating. This recipe looked delicious so I lighted it up a bit and made it more healthy than the original version. Since I'm such a muffin girl, I just had to try them in the loaf as well to "think outside the Risa muffin box".

~adapted from Our Best Bites

• 2 C whole wheat pastry flour (or regular if you don't have this)
• 1 scoop vanilla protein powder
• 2 t cinnamon
• 1/8 t ground cloves
• 1/2 t salt
• 1 1/2 t baking soda
• 1/2 C olive oil
• 1/2 C granulated sugar
• 1/3 C brown sugar
• 3 eggs
• 2 t vanilla (i didn't have quite 2, I ran out :-( )
• zest from one large orange
• 1/2 C light sour cream
• 3 C grated zucchini
• optional: 2/3 C chopped pecans, toasted (I used almonds, but wasn't that big of a fan how they turned out in there)

*Topping:

• 1 T white sugar
• 1 T brown sugar
• 1/2 t cinnamon

Preheat oven to 350 degrees. Grease and flour 2 loaf pans and set aside. Combine flour, cinnamon, cloves, salt, and baking soda in a bowl and whisk to combine. Set aside. Beat eggs, oil, sugars, and vanilla for about 30 seconds. Add sour cream and orange zest and beat to combine. Mix in zucchini. Add dry ingredients and mix just until combined. Divide batter between 2 pans. Bake for 50-60 minutes (or around 20-30 min for muffins) or until a knife comes out clean. Make sure to let your loaf rest on a cooling rack for at least 10 minutes before you try to remove it from the pan or it will come out in chunks!

I kept a close eye on my muffins, poking them periodically until the toothpick came out clean.
YUUUUUMMMMMYYYY!!