Zucchini Muffins
*Recipe follows story
I really have been making a concentrated effort to grocery shop like a single woman, instead of like a woman who is feeding a family of 5.
It’s a terrible habit, really.
I bought 3 very large zucchini last week, phallic and large and almost abnormal.
I had to have them.
3 of them.
If that doesn’t tell you where my mind is, I don’t know what will…
Like the time I bought two acorn squash because they reminded me of boobs and boobies come in pairs…
Remember…
I’m a sick woman.
Clearly.
So, half of the zucchini went to feed friends as I whipped up some salty, cheesey, fried zucchini cakes.
The other half of the zucchini made their way to my muffin top.
Really.
I ate 4 muffins.
Not 4 in a row. I have self-control.
But one a day for breakfast, with a bowl of berries, for 4 days straight.
Zucchini muffins and I will now break up.
I gave the rest away to my co-workers.
I whored the zucchini muffins out.
I could no longer look them in the eye.
If you want to take this veggie and turn him into multiple muffins or a loaf of bread, use the recipe below (essentially, it’s my carrot cake recipe, sans nuts, raisins and carrots. Duh).
Zucchini Muffins
*makes 12
1 1/2 c. flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
Pinch of salt
1/2 c. brown sugar
3/4 c. canola/vegetable oil
2 eggs
1 tsp. vanilla extract
3 c. zucchini (shredded/grated)
*Chopped walnuts and raisins are optional (I didn’t put them in this batch, I wanted straight up zucchini love - no nuts)
-Preheat oven to 350 degrees and line a standard muffin pan with 12 liners or coat with non-sitck cooking spray and put tray aside
-Whisk together all dry ingredients in a large bowl
-In a separate bowl, whisk together all wet ingredients
-Combine wet ingredients to dry and mix well, until fully incorporated
-Fold in zucchini
-Spoon batter into muffin cups
-Bake for 12-15 minutes, until toothpick inserted in the center comes out clean
-Cool on a baking rack
Eat 3 - not in a row
Slather in butter
Do what you like.
