This year has been the first year that I have been able to grow a really successful garden. I’ve tried many summers before, but the disappointingly meager results didn’t ever seem to justify all the time and effort spent on the garden.
This summer, I finally met with some garden success. My monster of a zucchini plant alone makes all the weeding and watering feel like time well spent. We are pulling one or two good sized zucchinis off the plant almost every single day. It is incredible!
It’s a lot of zucchini, but I am honestly not getting tired of it at all yet. I am discovering all of the many uses for the modest little veggie and it’s really quite astounding.
It turns out, you can put zucchini in almost anything! We are trying zucchini in everything from soups and pastas to relishes and salsa. I haven’t tried any zucchini desserts yet, but I’m sure the recipes are out there waiting for me.
The best part of having an abundance from the garden is being able to share the bounty. This week was my turn to bring in the kindergarten snack for 25 hungry kids. I turned to my veritable zucchini factory in the backyard.
With a big batch of Zucchini Apple Mini Muffins, I gave an entire kindergarten class a good helping of my homegrown produce. They were a big hit! Now, I’m filling the freezer with a few more batches to stick in school lunches and use as quick weekday breakfasts.
Dear Zucchini, I do love you. Please do your very best to last a little longer. I’m not quite ready for summer to end yet. Love, Your Biggest Fan.
|Zucchini Apple Mini Muffins|| |
- 2 cups all-purpose flour
- 1 cup whole wheat or spelt flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 pinch of ground cloves
- 1 pinch of ground nutmeg
- 1 cup raw cane sugar
- 2 eggs
- 1/4 cup melted butter
- 1 1/4 cups milk
- 1 large gala apple, grated (drained if very watery)
- 2 cups shredded zucchini (drained if very watery)
- Preheat oven to 400 degrees Fahrenheit. Grease muffin pans and set aside.
- Combine flours, baking powder, spices and sugar in a large bowl.
- In a smaller bowl, beat the eggs with the melted butter and milk.
- Make a well in the centre of the dry ingredients and pour the egg mixture into it. Add the grated apple and zucchini. Using a large wooden spoon, combine ingredients swiftly, being careful to not over mix. Batter will be lumpy, not smooth.
- Spoon the batter into muffin tins, filling them about 2/3 full and handling the batter as little as possible.
- For mini muffins, bake for approximately 10 minutes, or 20 minutes for standard muffins. Muffins are done when nicely browned and spring back when touched.
- Makes approximately 48 mini muffins, or approximately 18 standard muffins.
What produce are you enjoying most as summer is ending?