Even though I had a garden this summer–and grew zucchini–sadly, I had none of my own. I fed them, I watered them, but my stubborn plants insisted upon throwing out only male flowers. Sure, they were pretty yellow blossoms perched upon those big-leafed vines, but I would have liked at least a few zucchini, considering their reputation for being so fruitful.
When An sent out this week’s Muffin Monday recipe for zucchini muffins, it was therefore a bit bittersweet. There were my zucchini vines outside my kitchen window, mocking me. And there I went to the grocery store to buy some locally-grown zucchini. What choice did I have?
On the way home, I plotted my variations. Would I add pineapple? Maybe some walnuts. Oooh…chocolate would really hit the spot! The brainstorming continued on with a variety of sweetness that would make these muffins ever-the-more perfect.
Back home, I looked at the recipe one more time before I assembled the ingredients…and realized–duh!–this was a savory muffin recipe, not at all suited to the add-ins ticked off on my mental list. A savory zucchini muffin? Really? I don’t think I’ve ever seen one of those before. This threw me off my game entirely.
So no, I didn’t make any major adjustments. I substituted most of the all purpose flour with white whole wheat, just to make it a little healthier, and used olive oil instead of the sunflower oil or melted butter. That’s about it. Why change something that is already a new experience?
The verdict? My 4-year-old took one bite and said he was full. My daughter told me she prefers sweeter muffins, though she liked the sesame seeds. As for me, I have to agree: I think we’re more of a sweet than savory muffin family. But it was worth a shot!
You can see the other variations of this week’s recipe at Baker Street, where there are sure to be some interesting spins on this savory treat.
- 2 medium zucchini (roughly 300 grams)
- 2 large eggs
- 1 cup buttermilk
- 6 Tbsp olive oil
- 1¾ cups white whole wheat flour
- ¼ cup all purpose flour
- 1 Tbsp baking powder
- ⅛ tsp fine sea salt salt
- dash freshly ground pepper
- 2 Tbsp sesame seeds, divided
- ½ tsp dried mixed herbs (I used Wildtree Garlic Herb Mix)
- Preheat oven to 400 degrees Fahrenheit. Grease a 12-cup muffin pan, or line it with paper cups. Set aside.
- Peel the zucchini, cut into cubes, and chop in the mini food processor. Transfer to a fine-mesh sieve and push out as much moisture as you can. Set aside.
- In a large mixing bowl, lightly beat the eggs. Add to them the buttermilk and olive oil. Mix until well-blended.
- In another bowl, stir together the flour, baking powder, sea salt, pepper, and 1 Tbsp of the sesame seeds.
- Make a well in the bowl with the dry ingredients and pour the wet ingredients into it. Add the zucchini and stir until just moistened.
- Divide batter between the 12 muffin cups. Sprinkle the remaining 1 Tbsp sesame seeds over the tops.
- Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.