There’s always one monstrous vegetable that the guy doling out the produce for our CSA box is trying to get rid of. I always politely pass it up because a) I would have to figure out what to do with 5 pounds of x and b) there is no way that we would be able to consume 5 pounds of x in one week. So, you can imagine my joy when I discovered that the biggest zucchini/squash that I have ever seen in my life was sitting on my kitchen counter. This is what happens when my boyfriend goes to pick up the CSA box.
This is on top of the fact that the CSA box routinely has zucchini in it, and I still have trouble coming up with different, creative ways to use it (I am sure I am not alone in this?). So what does one do with a five pound squash? Make a lot of freezable zucchini treats. I knew that I had to use it up and unsurprisingly went back to my zucchini go-to’s: fritters and zucchini bread.
Last week I made a zucchini loaf that turned out alright, but I couldn’t get the idea of combining buckwheat and zucchini together out of my head. I also had a few problems with the loaf that I wanted to tinker with and fix, I just didn’t know I would be doing it so soon. Usually, zucchini bread is a one time per year thing in my household, but I guess the benefit of making it twice so close together means you can actually improve on what went wrong the first time.
The result were these muffins. As I was going to pour the batter into a loaf pan it occurred to me that making muffins was much more freezer friendly, in that you can easily grab one at a time, instead of defrosting a whole loaf. I fiddled around with the flours a lot in this recipe. It was my first time cooking with buckwheat flour and I pretty much always use all purpose flour somewhere in my baking. I am glad I didn’t though because these muffins turned out great. They are perfectly sweet, are not dry at all, and freeze perfectly. The walnuts and raisins give it some extra texture but you can easily leave them out or replace them with some dried cranberries or some chocolate chips.
Adapted from 101cookbooks zucchini bread
Preheat oven to 350F
Shred zucchini and squeeze to remove excess water.
In a large bowl, mix zucchini, eggs, butter, and sugars.
Add flours, baking soda, baking powder, salt, cinnamon and nutmeg. Stir to combine.
Add raisins and chopped walnuts. Stir.
Divide into 12 muffins and bake for about 20 minutes or until cooked through.
Remove from tin and cool completely. Store in an air tight container or freeze for future snacking.
Zucchini buckwheat muffins Recipe was last modified: August 29, 2013 by