The Carroll Gardens' Greenmarket finally opened this weekend in Brooklyn. Sure it signals spring really is here, who'd know it from the freezing rain and arctic temperatures today? I'll leave you with this post and recipe I created for Cuisinart last year when squash of all types were abundant and the warm weather was a constant.
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A GOOD START
by Jennifer Perillo
Zucchini is a plant that keeps on giving. It starts by
yielding beautiful, orangey-yellow blossoms, which are perfect for eating
stuffed, or chopped up and sautéed in a frittata. Soon after, the rewards
continue with the vegetable itself. This past weekend I simply sliced it,
dressed it with lemon juice, olive oil, salt and pepper, then grilled and
served it as a side dish. My other favorite way to enjoy it is as zucchini
bread. In the summer, though, I prefer to make muffins since they take less
than half the time to bake.
The first thing you'll notice when researching zucchini
bread recipes is that it's usually a sweet quick-bread, more dessert like in
taste. While I love this classic method,
I wanted to let the flavor of this summer vegetable shine (and not feel guilty
about eating it for breakfast). It was
easy to accomplish by scaling back the amount of sugar and adding more
zucchini. Brown sugar also added a slightly deeper flavor than using regular
white granulated sugar. The way you prepare the zucchini also makes a big
difference. The shredder blade on the
food processor attachment of your Cuisinart Stand Mixer produces perfectly
sized strands that look beautiful and taste delicious in the final product.
The best part about starting the day with one of these
hearty, flavorful muffins is that zucchini is a great source of vitamin C,
fiber and folate. They're also portable,
so pop one into your purse or briefcase for a healthy mid-afternoon snack.
You're friends and family will think you're a magician because of how fast
these delicious treats disappear.
Zucchini Muffins
Makes 12 muffins or 2 loaf breads
This recipe also bakes
up great as a loaf bread. Just increase the cooking time to 50 minutes or until
a toothpick inserted comes out clean. Use your Cuisinart Stand Mixer's food
processor attachment with the shredder blade to prepare the zucchini.
2 ½ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
½ teaspoon allspice
½ teaspoon cinnamon
1 cup brown sugar
1 ½ cup walnuts, coarsely chopped (optional)
½ teaspoon lemon zest
3 cups shredded zucchini (about two medium squash)
3 large eggs
¼ cup canola oil
4 tablespoons butter, melted
- Preheat
oven to 375ºF. Coat a 12-cup nonstick muffin pan with cooking spray; set
aside.
- Whisk the flour, baking powder, baking soda, salt, allspice, cinnamon, and
sugar together in a large bowl. Add the zucchini, lemon zest and half of the
walnuts (if using) and stir to combine.
- In a
separate small bowl, lightly beat the eggs, canola oil and melted butter.
Pour over flour mixture and stir with a wooden spoon until mixed well with
the dry ingredients (it will look more like a dough than a batter).
- Spoon
into prepared muffin tin and sprinkle tops with remaining walnuts. Bake 20
to 25 minutes or until a toothpick inserted comes out clean.
Originally appeared on the Cuisinart Stand Mixer blog July 23, 2008.
Delicious and a great way to get some extra veggies!
Posted by: Megan | 04/21/2009 at 06:25 AM
Zucchini muffins sound delicious!
Posted by: Natasha - 5 Star Foodie | 04/21/2009 at 07:00 AM
These look delicious! I love zucchini muffins - I am always looking for ways to get more veggies in my diet!
Posted by: Jen Schall @ My Kitchen Addiction | 04/21/2009 at 08:22 AM
Zucchini season is starting early this year! Don't you just love to use this powerful veg that is so available and well priced? good post. best from Santa Barbara, s
Posted by: SStockwell | 04/21/2009 at 08:28 AM
Glad you're all digging this recipe!
Posted by: Jennifer Perillo | 04/21/2009 at 08:50 AM
These look fantastic. Now if I only had a stand mixer. I knew I should have registered for one!
Posted by: ilinap | 04/21/2009 at 01:08 PM
Love the lemon zest in your recipe! I can't wait for the farmer's market to return...
Posted by: Debi | 04/21/2009 at 05:52 PM
Dear Jennie!
Greetings from Shizuoka, Japan!
Many farmers grow zucchini of all kinds here in Shizuoka!
Thanks for sharing this great recipe!
I will have to ring my farmin friends!LOL
Cheers,
Robert-Gilles
Posted by: Robert-Gilles Martineau | 04/21/2009 at 06:25 PM
I always like to hear back from people who have made one of my recipes. My daughter and I made these after she got home from school. They are very moist and delicious! We used a standard size muffin tin and found the recipe made 18 muffins...had a few to share with the neighbors!
Posted by: Debi | 04/29/2009 at 04:56 PM