courgette.

I prefer the word courgette to zucchini and aubergine to eggplant, but I get the oddest looks when I use them out loud and in public. Oh, well.

My photo processing program wanted me to tag that farmer's face.  Sadly, I don't know his name.

I remember the first time I had a piece of zucchini bread–-I was shocked that something as nondescript and, well, vegetative could be a part of something so delicious!

Like most muffins, these come together quite easily; the most time-consuming part is grating the zucchini (but it’s a breeze if you use a food processor!). The whole wheat flour gives them a little more sturdiness than other muffins, but other than that, its presence is undetectable.

If you fill your muffins cups as instructed (rather than up-to-the-tippy-top like I did), you probably won’t get the mushroom effect that you see depicted here. It doesn’t make them taste any less delicious, of course; it’s merely a matter of aesthetics.

The chocolate chips and walnuts are optional, but in my humble opinion, they’re essential. A bite containing crunchy walnut, moist muffin, and rich chocolate first thing in the morning is a thing of beauty. Don’t skip the maple flavoring either, if you have it on hand–it adds a whole new level of complexity!

Zukey Muffins
Makes 12-14
Ingredients:

• 1 cup all-purpose flour
• ½ cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• ¼ teaspoon baking powder
• 1 egg, lightly beaten
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• ½ teaspoon maple flavoring
• 1 cup shredded zucchini
• ¼ cup semisweet chocolate chips
• ¼ cup chopped walnuts

Directions:
In a bowl, combine flours, baking soda, salt, and baking powder. Combine the egg, sugars, oil, and flavorings; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips, and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done.