I had no intention of baking until later this fall when the flowers were done and I was finished with “this week’s bouquet”. Plus, I’m just too busy right now to fit baking into my life. But my sister told me there was a new season and episode of “The Great British Baking Show” on Netflix. I had no intention of watching it until I had more time, because I knew it would trigger my desire to bake again.
Well, one evening, knowing better, I watched the first episode, and I was immediately inspired to get up and bake, on a work evening, no less. I happened to have a huge baseball bat size zucchini that I had just picked from the garden, and it needed to be used.
Plus, the next day was the last day I would be in the office, and there was no way I was going to eat all those muffins myself. So . . . I caved, and starting making one of my favorite recipes . . . zucchini muffins.
The worst part of making this recipe is grating the 3 cups of zucchini.
After that, it’s smooth sailing. My favorite part is eating the batter. Does anyone else like the batter better than the baked product?
The finished muffins are moist and delicious. I took them to work and they were enjoyed by all.
But before packing them up for work, I had to taste just one. And I must say . . . a little butter makes them even better.
You can use this recipe to make either bread or muffins, simply by adjusting the baking time.