cherry tomatoes (make a cherry tomato clafouti)
carrots (riff on this salad with harissa and feta)
summer squashes (make the zucchini muffins below)
cabbage (try some stuffed cabbage)
Recently I had a hankering for muffins and a sense of obligation to bake with zucchini. Paralleling the fecundity of summer squash plants, the internet is heavily ladden with zucchini bread recipes. I took inspiration from a couple recipes from Heidi Swanson and Melissa Clark to make these muffins. I incorporated poppy seeds and buckwheat flour into the batter for flavor, and I moved the walnuts to the top for crunch.
The resulting muffins were very tasty with just the right balance of indulgence and virtue, a perfect accompaniment to a midmorning cup of coffee.
Zucchini Poppy Seed Muffins
makes a dozen muffins
250 grams grated zucchini (1 medium), grated and mixed with 1/2 tsp salt
⅓ cup/80 grams coconut oil
½ cup/106 grams brown sugar
⅓ cup/80 grams plain yogurt
2 large eggs
1 teaspoon vanilla extract
1 cup/120 grams all-purpose flour
½ cup/60 grams buckwheat flour
⅓ cup poppy seeds
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon finely grated lemon zest
2 Tablespoons coconut oil melted for greasing pan and then
½ cup/55 grams chopped walnuts
2 Tablespoons brown sugar
1. Preheat oven to 350 degrees. Melt the coconut oil and use a little to brush into the cups of your muffin tin to grease.
2. Squeeze the liquid from the salted grated zucchini and place In a large bowl. Use a rubber spatula to mix together with the melted coconut oil, sugar, yogurt, eggs and vanilla extract.
3. Prepare the topping. Melt 2 more Tablespoons of coconut oil and combine with the chopped walnuts and sugar.
4. Whisk together the flours, poppy seeds, baking soda, baking powder, lemon zest and spices in a separate bowl. Fold the dry ingredients into the wet ingredients.
5. Pour the batter into the prepared muffin tin. Sprinkle a little of the walnut mixture over each muffin. Bake for 18 to 20 minutes, rotating the pan halfway through baking. The muffins will be done when a toothpick inserted into the middle comes out clean.
Cool on a wire rack for 10 minutes.