Our garden began as a next year project.
Then the kids brought home some parsley seeds.
Knowing how busy work would be this summer, and still sticking to my we-don’t-have-time-to-garden-this-year plan, I agreed to the planting of the parsley.
As you can imagine (and the reason I am writing about leftover zucchini and what in the heck to do with them) we lost our minds and planted a full garden.
Just like that, then we were committed and watched our tiny baby plants grow all Spring.
Into what I now refer to as the Little Shop of Horrors because it has gotten completely freaking out of control.
But I suppose when I learn to prune and cut back that will be another post, maybe next year.
How to Have a Big Girl Garden we could call it. Or perhaps How to Garden Without Going Insane.
Two great options for if I can get my gardening act together. We’ll see.
In the meantime it has been so fun, the kids have loved it, and picking fresh cucumbers and tomatoes for our nightly salads has been such a treat for all of us.
The corn is still going, in this part of WA state it may be ready by Thanksgiving lol.
So what did we do with a bunch of zucchini? Oh just bake batch after batch of moist, sweet, zucchini muffins that even my zucchini haters (yes, they exist but will come to love them too I hope) loved these muffins.
They are a great after school snack, perfect for breakfast, and well, I seem to eat one every time I walk by then so I would say any time works too.
Here is how I make my favorite Zucchini Muffins, my version is gluten free but feel free to use your regular flour in the place of mine.
- 3 eggs
- 1 1/4 cups sugar
- 1/2 cup vegetable oil
- 1/2 cup apple or white grape juice
- 1 1/4 t. almond extract
- 2 1/2 cups of gluten free flour blend or regular flour
- 3 t. ground cinnamon
- 2 t. baking powder
- 1 t. baking soda
- 1/2 t. salt
- 3/4 t. ground cloves
- 1 1/2 cups of shredded zucchini
- Heat oven to 350*
- Line your muffin tins with paper liners
- Combine first five ingredients and set aside
- In another bowl combine all dry ingredients and fold into the wet ingredients,
- Once they are blended, fold in the shredded zucchini
- Fill muffin liners until about 1/4 of a inch from the top of each one, and bake for about 20-25 minutes or until they spring back when you touch the top.
- Remove from oven, cool and enjoy!!