Zucchini, zucchini, everywhere! It’s that time of year again, when zucchini is overflowing in every garden. Even if you don’t grow zucchini yourself, you probably know someone who is desperately trying to pawn off this prolific vegetable on to you. Heck, I’ve even seen boxes of zucchini sitting out on people’s driveways, with signs saying “Take me! Please!” Observe exhibit A below, which was passed on to me by a fellow parent at my son’s practice. I took one look at his pleading eyes and I knew I had to accept.
So, of course the next logical question is what to do with all this zucchini? Well–as a famous Jim Davis quote says- “Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.” I’ve never met Jim Davis before, but something tells me he and I would get along great! What’s not to love about cakes, breads, and pies, especially when you’ve been out pounding some serious miles on the concrete?
For busy folks on the go, I say, why not add muffins to that list? They are portable, don’t require a knife to cut, and are already sectioned out into individual portions. And, runner’s diets in particular can always use a few extra carbs (or at least that is what I keep telling myself!). What I like about this recipe: the added apple makes it moist and sweet, and it cooks for a CROWD!
This is one of those perfect fall snacks my kids devour at the end of a long school day, in between practices, and homework (parents, you know the drill!). And, as an added bonus, this recipe literally whips up in minutes! What’s not to love? Pair it with some whipped honey butter and you’ve got yourself a perfect post-run snack or after school winner!*
*Timesaving tip: If you have excess zucchini, you can grate large quantities, measure out 2 cup quantities into ziplock bags, and freeze. When you are in the mood for some muffins, simply pop a bag out of the freezer and you are ready to go!