It's that time of season-- the nights are dipping cooler, and the days provide just about everything you could want from summer--and everyone is trying to hone in on the Perfect Zucchini Bread Recipe. It's a journey, not a destination... or at least that's what I'm telling myself as I eat zucchini-ed souffle mush in my haphazard, substitution-riddled approach to recipes. Thanks to CSA member Sue, who always has great recipe ideas for our farm produce, I think we're getting closer. She even mentioned that these puppies hold a tight, high muffin top, just like they're supposed to-- no sinking pits of porridge here-- and they come in at 145 calories each. And so, for your testing pleasure (and adapted very slightly...)
Sue's Kathie's Zucchini Muffins - makes a dozen muffins.
Ingredients:
1 cup whole wheat flour
2/3 cup all-purpose flour
1/2 cup sugar
1 tsp cinnamon
1 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/3 cups shredded zukes
1/2 cup skim milk
2 tablespoons canola oil
2 tablespoons honey
1 large egg
to sprinkle on top:
1 tablespoon sugar
1/4 taspoon cinnamon
Preheat oven to 400 degrees.
Combine whole wheat flour and next 6 ingredients (through salt) in a large bowl; whisk together. Combine zucchini, milk, oil, honey, and egg in a small bowl; stir until blended. Make a well in center of flour mixture; add milk mixture, stirring just until moist. Spoon batter into 12 greased muffin cups. Combine sugar and cinnamon; sprinkle over tops of muffins.
Bake at 400 degrees for 15 minutes or until golden. Remove from pans immediately and cool on a wire rack.
Hoummous among us.
My favorite part of fresh summer produce is... eating it fresh. Don't get me wrong, I live for multi-course extravaganzas (this is an understatement. This weekend: buttermilk and habanero/herb paste-soaked, deep-fried chicken with red potato salad (olive oil base, lemon basil, dill and a touch of fennel), mustard greens with a splash of rice wine vinegar, OJ and honey, steamed haricot verts and cherry clafoutis for dessert!) but not every day is Saturday, sadly. So the rest of the time, I avoid cooking as much as possible and graze while out in the field, or sometimes collect the grazings on a plate. 
hard-boiled eggs with a dab of sweet-hot mustard and lemon basil on a bed of mustard greens = two minute lunch. Fresh produce can stand up, and out, on its own!
hard-boiled eggs with a dab of sweet-hot mustard and lemon basil on a bed of mustard greens = two minute lunch. Fresh produce can stand up, and out, on its own!
John shows off his lovely bouquet this week. And, The Dog Days of Summer...
Keep the recipe ideas rolling in, and have a great weekend!
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