Last week, Peter and I were dragging Maddie past our neighborhood’s community garden (which apparently smells like doggie catnip) when two women emerged from the tangle of tomato vines and sunflower stalks. Each was holding an inappropriately-large zucchini and laughing between words.
“Would you … like … one?”
That’s how we became the owners of a giant zucchini — a sentence that belongs at the beginning of a kid’s novel.
Maddie was pleased.
The above picture brings to mind her zucchini-theft when she was but a small pup.
Some things never change.
Anyhow. Giant zucchini. I’m not one to let vegetables go to waste, so I needed to think of something to do with this courgette before our 100-degree F temperatures rendered it inedible. That’s how we ended up with a hearty batch of pumpkin vegetable lasagna made almost entirely with sauteed zucchini and two — count ‘em, two — batches of pumpkin zucchini mini muffins. Why so much pumpkin in the summer? You can thank Peter “I only buy in bulk” THIH for stocking our pantry with three head-sized cans of pureed pumpkin.
The first batch of pumpkin zucchini muffins was hearty, but not quite what I was looking for. Suspecting that 100% whole wheat flour was a little too heavy for this recipe, I made the next batch with a mixture of whole wheat and all purpose flour.
The result was worthy of this month’s Recipe Redux:
The season of bountiful produce has arrived. Whether your produce comes from the Farmers Market, a CSA share, or a plot of dirt out back, show how you are using fresh July fruits or veggies.
There’s so much to choose from in July, but being handed a beautiful zucchini makes the choice easy. Pumpkin adds moistness without a lot of extra oil, and cutting back on sugar allows the flavor of pumpkin and zucchini come through. Feel free to experiment with different flours, such as coconut (add more liquid) or gluten-free blends.
Pumpkin Zucchini Mini Muffins
Prep Time: 15 minutes
Cook Time: 12 minutes
Ingredients (24 mini muffins)
- 3/4 cups white whole wheat flour
- 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup canned pumpkin
- 2/3 cup white sugar
- 1 egg, beaten
- 1/3 cup vegetable oil
- 1 cup shredded zucchini
Preheat oven to 375 degrees F (190 degrees C). Spray 24 mini muffin cups with cooking spray or line with muffin paper.
Mix together flours, baking powder, baking soda, and salt. In a separate bowl, mix together pumpkin, sugar, beaten egg, and oil. Stir pumpkin mixture into the flour mixture until just moistened. Add shredded zucchini and stir to combine. Spoon batter into muffin cups until each are about 2/3 full.
Bake in preheated oven 10 to 12 minutes or until a toothpick inserted into the center of a muffin comes out clean.
P.S. Of course, seeing as this is a classic THIH mini muffin pan recipe, I had to attempt stacking the muffins. How about two muffins?
P.P.S. Easy. How about three?
P.P.P.S. Child’s play. How about four?
P.P.P.P.S. What was that quote about if at first you don’t succeed … ?
P.P.P.P.P.S. Check out other zucchini recipes here!
P.P.P.P.P.P.S. And awesome garden-inspired Recipe Redux recipes below: