Lemon-zucchini muffins (I had five or six zucchinis stored in the fridge and I’m not even growing them myself). For these muffins, you leave the zucchini unpeeled so the muffin tops will look like they’re sprinkled with green confetti (and I’m beginning to think there’s never a good reason to peel zucchini anyway). Combine a cup of shredded zucchini with the standard quick bread ingredients (flour, sugar, baking powder, and salt, mixed with eggs, oil, and milk), and raisins, and the zest of one lemon. This will produce a muffin that’s very light, without the rich and cakelike texture of zucchini bread, and nearly tasteless. I say this without judgment: I mean the lemon and zucchini flavors are subdued or cancel each other out, and you’re left with an airy summer muffin that approaches a popover in its seeming inconsequentiality.
(Photo: Sitges, Catalonia.)
365 Days of Food 