My zucchini plants are quite bountiful. After one very large zucchini I harvested three more a week later... all of which were size of my forearm. Then two days later, I had another one ready for harvest!
My thoughts immediately shifted to a zucchini bread I made some years ago (when Happy Herbivore was still in its infancy). The recipe and picture are a hot mess, let me tell you. Oh, how far I've come.
Still, the recipe has received enough positive reviews that I thought I'd rework it a bit: Take out the flax-egg because I prefer to use "everyday" ingredients now and revamp the flavors a bit to be a little more... edgy.
I also went for muffins since they bake in a fraction of the time as bread, and, well, the less time my oven has to be hot, the better. It was 102 degrees in Central Park yesterday!
The result? deliciousness. And at less than 100 calories per muffin, these little zucchini clouds of whole wheat love are the perfect summer harvest snack. They're just a little sweet and really filling. Bake up a batch and see!
I also recommend they're chocolate cousins: HH's chocolate-zucchini muffins!