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.
A GOOD START
by Jennifer Perillo
- 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.