I do actually make up the majority of my recipes. I slide out of bed, zombie-walk to the kitchen, and experiment. Trust me: when you make something every day, it’s hard not to become somewhat of a master at it.
But sometimes I just like to try other bloggers’ ideas. Why not, right? Like I said about my Gingerbread Oatmeal: there’s no point in reinventing the wheel!
This is never something I would create on my own, anyway. Why? Well, probably because I’ve never even had zucchini bread–ha! Am I missing out? I don’t know. . . but this oatmeal was so delicious that I don’t see the point in eating the actual bread. 🙂
To those of you who may cringe at the idea of zucchini, I’ll second what the original blogger (link below) said: you don’t taste it. To be honest, I loved this recipe so much because it reminded me of a peanut butter oatmeal, but it was bulked up physically and nutritionally. I reminded me of how I often use banana just to bulk up my porridge, except zucchini is much better at playing a supporting role than banana is. Banana lets your taste buds KNOW it’s there; zucchini doesn’t.
I stuck to the original recipe (by Diet, Dessert and Dogs) quite faithfully, but I adapted it to work with rolled oats (instead of steel-cut). One day I will convert to a steel-cut fan…but not today. Basically, it’s the same recipe except I started with 1 cup liquid and 1/2 cup oats, and I added the zucchini immediately after adding the oats. Since I really didn’t change the recipe (like, at all), I’ll just send you on over to her blog to check it out!