Zucchini Muffins

Zucchini Muffins, adapted from from Bruce Weinstein and Mark Scarbroug’s The Ultimate Muffin Book

I made these to use up some more of summer bounty’s that is taking over my kitchen.  Any ideas what I can do with the two remaining zucchini I have from the original eight?




  1. Leslee said,

    08.01.11 at 11:04 pm

    Here’s an idea: Slice zucchini VERY thinly, toss in olive oil, and arrange the slices on a cooking sheet. Top with kosher salt and fresh grated parmesan. Roast in a 425 degree oven for about 15-20 minutes until the parm is bubbly and browning. Remove from oven and squeeze fresh lime juice over the zucchini. This is my favorite way to enjoy zucchini (other than zucchini bread or muffins!).

  2. lindseyjhu said,

    08.02.11 at 9:43 am

    Lime juice…really?? I’m intrigued – thanks!

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