Week 10: Zucchini & Every-color Tomato

This week from the farm, we received:

- Eggplant
- Yellow squash
- Fresh onion
- Tomatoes - cherry, grape, peach, indigo, roma
- Cucumbers
- Carrots
- Salad greens
- Watermelon

It's near the end of summer and that means all of the good stuff is coming in season! We got a beautiful little watermelon this week, and all the different color tomatoes are ready to pick. The heirloom tomatoes these past two weeks has made one of our favorite Chinese comfort foods extra delicious - https://thewoksoflife.com/stir-fried-tomato-and-egg/. The peppers and onions went into some enormous bean quesadillas. Then the leftover peppers went into a salad for lunch. The watermelon got sliced up for snacking and muddled into cocktails, like this one https://leanneray.com/fresh-watermelon-mint-fizz/. Hopefully, I can pickle some onions this week and snack my way through all the baby tomatoes. 

Despite my best intentions to make zucchini muffins last week, I waited too long, and some of the zucchini had already gone bad. But I had exactly 2 cups of zucchini to make this recipe from "Good and Cheap" by Leanne Brown - the only thing I changed was the flour, which was originally all-purpose flour.

"Good and Cheap" Chocolate Zucchini Muffins

INGREDIENTS

Oil, to grease the pan
2 cups grated zucchini (1 large or 2 small zucchini)
1 1/2 cups whole wheat pastry flour
1 1/2 cups rolled oats
1 1/2 cups sugar
1/2 cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
4 eggs
1 cup plain yogurt
1 tablespoon ground cinnamon
1/2 cup dark chocolate chips

DIRECTIONS

1. Preheat the oven to 350 degrees

2. Grease 24 muffins cups with oil, or use paper liners

3. Cut off the round ends of the zucchini, and shred with a box grater (OR cut into chunks and run through a food processor until you get small chunks)

4. Combine the flour, oats, sugar, cocoa powder, baking soda, salt, cinnamon and chocolate chips, into a medium bowl

5. Mix the eggs and yogurt with the grated zucchini. Add the dry ingredients, mixing until just combined

6. With a spoon, dollop the batter into the muffin tins until each cup is less than full. Bake for 20-25 minutes.

7. Pull the muffins out and check them with the knife test. 

8. Cool for 20-30 minutes and serve!







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