Prairie Ponderings – Small Towns & Zucchini

You know you live in a small town when you lock your car in late summer to prevent neighbors from putting zucchini in it.

I read this some time ago in one of those lists meant to make the reader smile and feel nostalgic. I think the original quip about zucchini came from Garrison Keillor of Minnesota Public Radio fame. I sure can identify. This spring I planted a very modest amount of zucchini—about six seeds, if I recall—but the plants have overtaken the 6×12 garden box and produce more than I can use or give away.

If you are overtaken by zucchini (either left in your car or from your own garden), try this recipe. It is good enough to go to the store or farmers’ market and (dare I say) purchase some zucchini.

It’s a bit different from straight up zucchini bread. I like muffins, because they freeze well and can be used in needed quantities. I made a couple of other modifications to make the recipe healthier and more flexible. I like a mixture of zucchini, carrots and apples in these muffins, but let’s be honest, has anyone ever left apples or even carrots in your car? Didn’t think so.

These muffins are a great addition to any meal and also make a great light breakfast or satisfying snack.

Garden Muffins
makes 2 dozen

Ingredients:
3 eggs, beaten
½ cup butter
½ cup coconut oil
½ cup granulated sugar¼ cup honey (or skip the honey and use 1 cup sugar total)
2 cups grated zucchini, carrot & apples (any proportion you like)
1 cup uncooked oatmeal
2 teaspoons vanilla
2 ½ cups flour (white or half white and half whole wheat)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 cup chopped walnuts

Directions:

• Preheat oven to 350 degrees.
• Mix eggs, butter & coconut oil. Mix well.
• Stir in sugar, honey, zucchini, carrots, apple, oatmeal and vanilla. Blend well.
• Sift together white flour, soda, powder, salt and cinnamon. Add (if applicable) whole wheat flour and stir into wet mixture.
• Stir in nuts.
• Drop spoonfuls of batter into muffin papers in muffin tin or, if non-stick, drop directly into the muffin tin indentions.
• Bake until tops just begin to brown, usually around 15-20 minutes.