Can I tell you something? I used to hate zucchini. No really...HATE! Not seriously dislike - H-A-T-E!!! I would seriously gag at the thought of eating it. The smell of it used to make me run for the hills...for the mountains...mountains where zucchini could never grow.
Yeah. Well, I got over that. I grew up. And now...zucchini and I are friends.
Fry it. Bake it. Saute it. Put it in a soup. Put it in a muffin. Put it in a panini. I am gonna eat it. I am gonna love it.
So, it's the end of summer. I always find Labor Day to be like the last hurrah for summer. The last of the big barbeque's and picnics. I drink my last of the summer ales and get excited about Oktoberfest beers.
And now...everyone is trying to give you the lasts of their summer produce. You just had to accept those 17 zucchinis and basket of peppers from the lady down the street. I mean she is too adorable to say no to. So really, how much fried or roasted zucchini can you eat? Well, this recipe is really just a starting point for your zucchini baking fun. It's a simple yet very versatile so that you can play with quite a bit.
Like for me, I enjoy some onion flavor and I think next time I make these muffins I am going to try it with chives and cheddar. Do you love olives? Add some to this recipe and maybe leave out the carrot. You hate feta but you love Gruyere - try it out. Let your imagination make your muffin. You're thinking herbs now aren't you? Maybe some rosemary or thyme. Go ahead - this all is sounding fantastic to me.
Carrot & Zucchini Muffins
make 6 large muffins
2 cups all-purpose flour
1 Tbs. baking powder
pinch of salt
2 eggs
1/2 cup extra virgin olive oil (or your favorite oil to use)
1 cup (1-2 medium) zucchini, shredded
1/2 cup carrot, shredded
1 cup crumbled feta cheese
1 1/2 Tbs. lemon zest
Preheat oven to 350 degrees and grease 6-cup muffin pan.
Sift the dry ingredients together in a bowl and set aside. In a large bowl, beat the eggs and oil until smooth.
Stir in zucchini, carrot, feta, and lemon zest. Mix until combined. Slowly stir in the dry ingredients until just combined.
Spoon into prepared pan and bake for 30 minutes, or until puffed and golden. Remove pan from oven and cool 5 minutes. Remove muffins from pan and cool on a wire rack.
Store in an airtight container for up to 2 days. Or if you want a taste of summer later, freeze muffins for up to 3 months.
Yeah. Well, I got over that. I grew up. And now...zucchini and I are friends.
Fry it. Bake it. Saute it. Put it in a soup. Put it in a muffin. Put it in a panini. I am gonna eat it. I am gonna love it.
So, it's the end of summer. I always find Labor Day to be like the last hurrah for summer. The last of the big barbeque's and picnics. I drink my last of the summer ales and get excited about Oktoberfest beers.
And now...everyone is trying to give you the lasts of their summer produce. You just had to accept those 17 zucchinis and basket of peppers from the lady down the street. I mean she is too adorable to say no to. So really, how much fried or roasted zucchini can you eat? Well, this recipe is really just a starting point for your zucchini baking fun. It's a simple yet very versatile so that you can play with quite a bit.
Like for me, I enjoy some onion flavor and I think next time I make these muffins I am going to try it with chives and cheddar. Do you love olives? Add some to this recipe and maybe leave out the carrot. You hate feta but you love Gruyere - try it out. Let your imagination make your muffin. You're thinking herbs now aren't you? Maybe some rosemary or thyme. Go ahead - this all is sounding fantastic to me.
Carrot & Zucchini Muffins
make 6 large muffins
2 cups all-purpose flour
1 Tbs. baking powder
pinch of salt
2 eggs
1/2 cup extra virgin olive oil (or your favorite oil to use)
1 cup (1-2 medium) zucchini, shredded
1/2 cup carrot, shredded
1 cup crumbled feta cheese
1 1/2 Tbs. lemon zest
Preheat oven to 350 degrees and grease 6-cup muffin pan.
Sift the dry ingredients together in a bowl and set aside. In a large bowl, beat the eggs and oil until smooth.
Stir in zucchini, carrot, feta, and lemon zest. Mix until combined. Slowly stir in the dry ingredients until just combined.
Spoon into prepared pan and bake for 30 minutes, or until puffed and golden. Remove pan from oven and cool 5 minutes. Remove muffins from pan and cool on a wire rack.
Store in an airtight container for up to 2 days. Or if you want a taste of summer later, freeze muffins for up to 3 months.
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