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.
Zucchini and Sesame Seed Muffins
- 2 medium zucchini roughly 300 grams
- 2 large eggs
- 1 cup buttermilk
- 6 Tbsp olive oil
- 1 3/4 cups white whole wheat flour
- 1/4 cup all purpose flour
- 1 Tbsp baking powder
- 1/8 tsp fine sea salt salt
- dash freshly ground pepper
- 2 Tbsp sesame seeds divided
- 1/2 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.