My sister-in-law Emily is a garden queen. She has the world's greenest thumb. I often think about growing a garden in my back yard, but I will pale in comparison. (Although she is coming over to help me plant some tomatoes- let's hope I don't kill them).
One year, her garden exploded zuchinnis. They were everywhere. Literally all of her counter space was taken up by beheamoth zuchinnis. If you didn't know they were home grown, one might believe them to be genetically modified and pumped full of water. There was so much zuchinni, so, naturally some was sent home with me.
I turned some into meals and some into desserts, and in doing so I realized something: Zuchinni is fab. It's good in everything. Throw some into the next spaghetti sauce you make- I promise it won't disappoint. I made a few bread/muffin recipes and decided I liked this one best. It's quite moist with a lot of substance to it, but somehow it's still light feeling. And it's a really sneaky way to get your
I-don't-like-vegetables kids to eat them without turning up their noses.
Chocolate Zuchinni Muffins