Recipe Friday (remember these?)
Mar. 4th, 2016 05:17 pmI'm in ur fridge, bringin' recipes back.
When we moved, I donated my muffin tin, because, for some reason, I decided I was done with muffins. This was a vast error, because I missed it immediately, and had to buy another one. I was wrong - muffins are fantastic! Muffins have been my jam all summer, as I dealt with the traditional onslaught of zucchinis. You can freeze them, and just stick them in your lunch box. Chocolate zucchini muffins microwave beautifully and make for an awesome brownie-esque dessert.
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lilacsigil says I should explain my excellent method of zucchini squishing. If you're baking with zucchini, you need to squish the liquid out as much as possible, which I used to do by hand, or by twisting it in a tea-towel. Then I bought a ricer, so I could make my Nonna's gnocchi, and it occurred to me that it would be a good tool for squishing shredded zucchini. I use the plate with the largest holes, fill the thing with shredded zucchini, and squeeze it really hard. Green zucchini water comes out (which I should use in soup or a smoothie or something, but I never do) and you're left with fairly dry zucchini that mixes well into cakes and bread. I've actually used the ricer more for pressing zucchini than for gnocchi.
I've tweaked these recipes from the original so much that by the time next summer's zucchinis come in, I will have forgotten what I did. So I've transcribed and annotated and put them here for next time.
( Zucchini and Orange Muffins )
( Zucchini Corn and Cheese Muffins )
( Double Chocolate Zucchini Muffins )
From the bag of mixed heirloom zucchini seeds, we ended up with three varieties: cocozelle, grey, and yellow crookneck squash. They were all good, except the crooknecks turned into little gourds very fast. (Also, they were warty. I want to grow heirloom vegetables, but wow, those crooknecks were ugly.)
( Warty crookneck squash under the cut )
When we moved, I donated my muffin tin, because, for some reason, I decided I was done with muffins. This was a vast error, because I missed it immediately, and had to buy another one. I was wrong - muffins are fantastic! Muffins have been my jam all summer, as I dealt with the traditional onslaught of zucchinis. You can freeze them, and just stick them in your lunch box. Chocolate zucchini muffins microwave beautifully and make for an awesome brownie-esque dessert.
ETA:
lilacsigil says I should explain my excellent method of zucchini squishing. If you're baking with zucchini, you need to squish the liquid out as much as possible, which I used to do by hand, or by twisting it in a tea-towel. Then I bought a ricer, so I could make my Nonna's gnocchi, and it occurred to me that it would be a good tool for squishing shredded zucchini. I use the plate with the largest holes, fill the thing with shredded zucchini, and squeeze it really hard. Green zucchini water comes out (which I should use in soup or a smoothie or something, but I never do) and you're left with fairly dry zucchini that mixes well into cakes and bread. I've actually used the ricer more for pressing zucchini than for gnocchi. I've tweaked these recipes from the original so much that by the time next summer's zucchinis come in, I will have forgotten what I did. So I've transcribed and annotated and put them here for next time.
( Zucchini and Orange Muffins )
( Zucchini Corn and Cheese Muffins )
( Double Chocolate Zucchini Muffins )
From the bag of mixed heirloom zucchini seeds, we ended up with three varieties: cocozelle, grey, and yellow crookneck squash. They were all good, except the crooknecks turned into little gourds very fast. (Also, they were warty. I want to grow heirloom vegetables, but wow, those crooknecks were ugly.)
( Warty crookneck squash under the cut )