Spiced Zucchini Muffins

Anyone else seeing monster zucchini like this one in your gardens or farmers' markets?  I bought this one for a dollar last week!  A dollar!  It's gigantic.  I assume that it was so cheap because the farmers have a harder time unloading the huge ones - maybe people are intimidated by them.  But never fear - now when you're at the market and you see a zucchini the size of your head, you will know what to do with it!

Crystallized ginger!

I found this recipe on 101 Cookbooks.  Heidi Swanson is one of my favorite food bloggers.  She takes the most lovely photos, and her recipes are seasonal and delicious.  They're also all-natural and vegetarian!  I'm on a bit of a muffin kick right now, so I adapted her zucchini bread recipe for healthy, satisfying muffins.  As I said before, it is a great treat to make these over the weekend and then freeze them for quick, hearty weekday breakfasts.

Spiced Zucchini Muffins

adapted from 101 Cookbooks

1 1/2 cups chopped walnuts
zest of one lemon
1/2 cup finely chopped crystallized ginger

1/2 cup unsalted butter
1 cup granulated sugar
1/2 cup light brown sugar, lightly packed
3 large eggs
2 teaspoons vanilla extract

3 cups grated zucchini

1 cup unbleached all purpose flour
1 cup whole wheat flour
1 cup oat flour or finely ground old-fashioned oats (you can use the blender or food processor for this)
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon

Preheat oven to 350 degrees.  Stir together walnuts, lemon, and ginger in a small bowl and set aside.  Cream butter in the bowl of an electric mixer.  Add sugars and blend until smooth.  Scrape down sides of bowl and add eggs one at a time, blending well after each addition.  Add vanilla and blend.  Add zucchini and blend.  Sift together dry ingredients and add to butter mixture in two additions.  Add walnuts, lemon zest, and ginger and mix just until combined.

Grease muffin tins or line with paper liners.  Fill 3/4 full, and bake for 20-25 minutes (for regular-size muffins), or 25-30 minutes (for jumbo muffins), or for 2 loaves, for 45-50 minutes.  The tops should look dry, and a tester inserted in the middle should come out clean.

Cool for a couple of minutes in the pans, and then remove and cool completely on racks.  Spread with cream cheese and enjoy!

Zucchini-Potato Cakes

On Friday, I had the day off, so I was going to meet some girlfriends at the beach for a picnic.  It was not that warm, and threatening to thunderstorm, though, so they came over and I made them some lunch at my place.  Zucchini-Potato Cakes topped with cool avocado, a salad of watermelon, cucumber, feta, heirloom tomato, arugula and mint, and chilled rose.  It was lovely, and summery, and a perfect girly lunch.  Also a really perfect way to use up some zucchini!

Zucchini-Potato Cakes

These would also be nice as an appetizer; instead of 12 patties, make 24 or even 36, and then top them with a little dollop of avocado cream.

2 smallish zucchini, grated
5-6 new potatoes, grated
1 cup mozzarella cheese, grated
1 clove garlic, minced
2 large eggs
1-1.5 cups breadcrumbs
salt and pepper to taste
olive oil, for frying

Combine all ingredients in a large bowl and mix well.  The mixture should be reasonably wet, but still hold its shape.  Start with 1 cup of breadcrumbs, and add more until you have the right consistency.

Heat a good amount of olive oil in a skillet over medium-high heat.  Shape the dough into 12 medium-sized patties, and fry in batches until deep golden brown, about 5-6 minutes per side.  Remove to a paper towel-lined plate, and then serve hot, topped with avocado slices, alongside a green salad.

Serves 6 for lunch.