Serious Eats: Recipes
Sunday Brunch: Zucchini Muffins
Everyone knows muffins are really cake--The Cake Bible comes right out and calls these cupcakes--but compared to last week's crumb cake, these dense and delicious zucchini muffins are practically health food. Before the tins went into the oven, I looked at the batter, chunky with a whopping two packed cups of grated zucchini, and questioned whether it could emerge with any kind of crumb. But the recipe came through--how could I doubt Rose Levy Beranbaum?
I substituted 1/3 cup sunflower seeds and 1/3 cup rolled oats for the walnuts. I'm sure the called-for walnuts would be even tastier, if your loved ones are allergy-free. If you don't like oil in sweets you might try melted butter instead.
As summer slips into fall, I would serve these with butternut squash muffins, either all on their own, or as a sweet-savory bread basket alongside a roast--perhaps pork tenderloin with arugula, endive and walnut vinaigrette.