This year the squash were a big surprise all around. We planted just three kinds of zucchini squash (dark green, yellow, and light green), and of the three, only the yellow managed to survive the onslaught of the squash vine borers. We’ve had yellow zucchini coming in pretty regularly since mid July, and we’ve made chili and other good stuff with it. Then of course there are the volunteers that we didn’t actually try to grow but grew anyway.
This is what our tomato bed looked like in the spring before we planted the tomatoes.
It was as if every single seed from every squash and pumpkin we’ve eaten in the last year sprouted and grew out of our compost. There were butternut squash, miniature pumpkins, pumpkins, acorn squash, you name it in there. Crazy. Of course we couldn’t let it just go to waste, so we transplanted a good portion of it to other areas, and then composted the rest. Some of it took to the new home, but others were attacked by the darn you-know-whats and didn’t make it. We do have two good strong butternut squash vines that have given us six squash so far with more on the way, like this one trailing across the yard.
We are sad that our green zucchini didn’t make it for the second year in a row, but in case you have zucchini still coming out of your ears, I’ll share an easy recipe for tasty and almost healthy zucchini muffins. I started with a whole wheat sour cream muffin recipe from King Arthur Flour Whole Grain Baking and made a few changes to suit our taste, and the muffins were a big hit both at home and at the annual back-to-school teacher breakfast.
- 2 cups (226 g) white whole-wheat flour
- 1/2 cup (60 g) unbleached all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 4 tablespoons (57 g) unsalted butter
- 1 cup (175 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (227 g) Greek yogurt, lowfat
- 1-1/2 cups (263 g) grated zucchini (about 3 medium)
- cinnamon sugar for sprinkling
- In the medium bowl, whisk together the whole wheat flour, white flour, baking powder, baking soda, salt, and nutmeg. Set aside.
- In the bowl of the stand mixer, cream together the butter and sugar until it’s light and fluffy. Scrape down the bowl and add the eggs one at a time, beating after each. Add the vanilla and Greek yogurt and mix until it’s all well combined, then stir in the grated zucchini.
- Add the dry ingredients, about a cup at a time, mixing on low just until the batter is smooth. Cover the bowl and refrigerate for at least one hour. (The refrigeration time helps the whole wheat flour to absorb the liquids.)
- Preheat the oven to 400° F/200° C.
- Scoop the chilled batter into the prepared pan/muffin cups and sprinkle with a little cinnamon sugar. Bake until the muffins are cooked through and a tester comes out clean, about 22 to 26 minutes. Remove from the oven and allow the muffins to cool in the pan for 5 minutes, then turn them out on a rack to finish cooling.
stand mixer with paddle attachment, or hand mixer and large bowl
muffin tin, greased, or lined with papers (lightly spritz the papers with cooking spray)
Prep Time includes resting time for the batter before baking.