I got this cookbook from Babycakes Bakery as a gift at one of Adrienne’s baby showers. That was five days ago, and I’ve read the entire thing – cover to cover. I’m obsessed.

The first recipe I decided to tackle was zuchinni muffins. Vegan. Gluten-Free. Sugar-Free. Incredible.

Usually when I get a good cookbook, I make a few recipes, and then it gets stashed on my shelf and I only pull it out occasionally. However, I was so excited about every single recipe in this book that I vowed to dedicate a day on my blog to baking a babycakes recipe.

Unfortunately, this will be an incredibly cruel baking endeavor for you because I won’t be able to share the recipes out of this incredible book. But you will get to see all the pretty pictures and (hopefully) delicious results. Or you can come visit me and I’ll gladly share with you.

(And let you babysit Adrienne while I take a nap.)

I filled the tins up a little too full, and as a result, they had a little more muffin top than I was expecting.

But I flipped them out upside down, and they turned out magnificently.

Best zucchini muffin I’ve ever had. Turns out, I’m a fan of Babycakes NYC.

And here’s a picture of my babycakes just for smiles.

She’s already got her daddy wrapped around her little finger.

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