Zucchini Muffins

Baking?  In July?  Yes, friends, it was in the low 70′s here in Boston yesterday and I had a couple lovely, fresh zucchini from my Picadilly Farms CSA share.  No one but me in this house’ll eat zucchini as a veg, so I thought I might try the sweet approach.

I used this recipe from Elise Bauer’s super site, Simply Recipes and made it in a 12-muffin muffin pan.

There was a little left over, so I buttered up 2 little ramekins and baked that off.  Before baking, I sprinkled the muffin tops with turbinado sugar, so they’ve got a sweet little crunch to ‘em.  Oh, and I added the optional cup of raisins and chopped walnuts to these puppies, too.  These are nice – moist, nice crumb, not too sweet and they require no special equipment to make (although I confess to grating the zucchini in the Cuisinart – it’s just so fast!).  These are delicious alone, or warmed with a schmear of butter, or a drizzle of honey, or a schmear of butter and and drizzle of honey . . . .

And are you like me?  With a portion control issue with baked goods?  These pups will freeze well.  I intend to put at least a 1/2 dozen into a Ziploc and stow ‘em . . . you can defrost them individually for a treat, or en masse for a get-together. 

Happy 4th of July, everyone!

© 2010, Sarah. All rights reserved.

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