Photo courtesy of Sarah Culver Photography So, I'm working one day a week for a few hours at a local organic farm. My "payment" is fresh, ripe, delicious veggies. It's been a lot of fun so far because I get great local, fresh, organic produce, but I also am being challenged to try new recipes and incorporate new ingredients. When you eat local, you end up eating seasonally, too.
For those who partake in Farmers' Markets or CSAs (Community Supported Agriculture), you might find that, compared to your average supermarket, the selection is "limited". Especially those who have CSAs, you might find yourself overwhelmed with a box full of kale, kale, and...more kale. This can be a major kitchen challenge, but don't look at it as an obstacle, but a wonderful opportunity. How many different ways can you use this fresh, awesome ingredient? Does your family prefer it raw? Cooked? Grilled? It might not be easy at the beginning, but it's a great experience to start realizing what products are available at what time of year and to taste the difference between something sooooo in season versus something picked before it was ripe from somewhere halfway around the globe and then packaged and shipped to you days and days later...
Anyway, this past week I left the farm with the last of the fresh lettuce, some kale, a nice head of cabbage, a couple cucumbers, several yellow squash, and, the star of today's recipe, a bunch of zucchini!!!! I'm a huge fan of trying to incorporate veggies into breakfast, snacks, and generally un-veggie-like dishes. So, I decided to start with my mom's awesome zucchini bread recipe, but make it a bit more breakfast/any time other than dessert friendly. (Don't worry, these can definitely be eaten for dessert, too, but you won't have to feel guilty if you can't wait that long!) The original recipe has a bit more sugar; I reduced it and replaced half with maple syrup. I also used whole wheat pastry flour instead of regular flour. Finally, I added a LOT more zucchini.
Zucchini Muffins
makes 6 muffins
1 egg
1/4 c cane sugar*
1/4 c maple syrup
1 - 1 1/4 cup finely shredded zucchini (about 1 mediumish zucchini; I grated mine on a cheese grater)
1/3 c coconut oil, melted (olive oil will probably work, but it will lend a little different taste...butter should work too)*
1/2 tsp vanilla
2/3 tsp baking soda (a heaping 1/2 tsp)
1 c whole wheat pastry flour
1/3 tsp cinnamon (a heaping 1/4 tsp, or an "underfilled" 1/2 tsp)
dash of salt
* I think you could get away with only 2 Tbs if you used apple sauce instead. If you opt to do this, I would also decrease the oil by a Tbs or 2...if you try it, please post a comment and let me know how it works!
Preheat oven to 325* F. Line muffin tin with muffin cup liners. Mix egg, oil, sugar, syrup, and vanilla together until creamy. Add flour, salt, baking soda, and cinnamon. Stir until just combined. Add shredded zucchini and mix until evenly distributed. Fill muffin cups evenly (they should be very full!). Bake for about 20 minutes, until starting to brown around the edges and a toothpick inserted in the center comes out clean! Devour. Taste the goodness of summer.
Zucchini Goodness
B6 - needed for hemoglobin synthesis (the compound that carries oxygen around in the blood), coenzyme for amino acid and fat metabolism (makes the process work), required to convert tryptophan (an amino acid) into niacin (B3) and serotonin (neurotransmitter that helps control moods!)
Folate - needed for DNA synthesis to make new cells (hence why it's so important for expecting mothers!)
Vitamin C - collagen synthesis (structural component of connective tissue like tendons and blood vessel walls), increases bodily defenses against infection, serves as an antioxidant, necessary for proper thyroid function, and increase iron absorption, especially iron from plant sources
Anyway, this past week I left the farm with the last of the fresh lettuce, some kale, a nice head of cabbage, a couple cucumbers, several yellow squash, and, the star of today's recipe, a bunch of zucchini!!!! I'm a huge fan of trying to incorporate veggies into breakfast, snacks, and generally un-veggie-like dishes. So, I decided to start with my mom's awesome zucchini bread recipe, but make it a bit more breakfast/any time other than dessert friendly. (Don't worry, these can definitely be eaten for dessert, too, but you won't have to feel guilty if you can't wait that long!) The original recipe has a bit more sugar; I reduced it and replaced half with maple syrup. I also used whole wheat pastry flour instead of regular flour. Finally, I added a LOT more zucchini.
Zucchini Muffins
makes 6 muffins
1 egg
1/4 c cane sugar*
1/4 c maple syrup
1 - 1 1/4 cup finely shredded zucchini (about 1 mediumish zucchini; I grated mine on a cheese grater)
1/3 c coconut oil, melted (olive oil will probably work, but it will lend a little different taste...butter should work too)*
1/2 tsp vanilla
2/3 tsp baking soda (a heaping 1/2 tsp)
1 c whole wheat pastry flour
1/3 tsp cinnamon (a heaping 1/4 tsp, or an "underfilled" 1/2 tsp)
dash of salt
* I think you could get away with only 2 Tbs if you used apple sauce instead. If you opt to do this, I would also decrease the oil by a Tbs or 2...if you try it, please post a comment and let me know how it works!
Preheat oven to 325* F. Line muffin tin with muffin cup liners. Mix egg, oil, sugar, syrup, and vanilla together until creamy. Add flour, salt, baking soda, and cinnamon. Stir until just combined. Add shredded zucchini and mix until evenly distributed. Fill muffin cups evenly (they should be very full!). Bake for about 20 minutes, until starting to brown around the edges and a toothpick inserted in the center comes out clean! Devour. Taste the goodness of summer.
Zucchini Goodness
B6 - needed for hemoglobin synthesis (the compound that carries oxygen around in the blood), coenzyme for amino acid and fat metabolism (makes the process work), required to convert tryptophan (an amino acid) into niacin (B3) and serotonin (neurotransmitter that helps control moods!)
Folate - needed for DNA synthesis to make new cells (hence why it's so important for expecting mothers!)
Vitamin C - collagen synthesis (structural component of connective tissue like tendons and blood vessel walls), increases bodily defenses against infection, serves as an antioxidant, necessary for proper thyroid function, and increase iron absorption, especially iron from plant sources