Zucchini!

                There is a small Zucchini problem in our back garden this fall. The bush plants started pumping out fruits in mid-June and slowed down in August, just in time for the Italian climbing variety to shift into high gear. We have been well supplied with zucchini this year. One is four feet long and hanging off of the back trellis; it has not grown in a few days, so I think it is as big as it is going to get.  This means that we are creative in our zucchini cooking; it appears everywhere. Tonight—cream of zucchini soup and some zucchini muffins. Tomorrow—fritters. Wednesday—calzones. And then we will have to shift to cucumbers and tomatoes again.

Zucchini Muffins:

3 c flour—half whole wheat

1T BP

½ t BS

1t salt

2 t cinnamon

1 t nutmeg

½ t cloves

½ c milk

½ c oil

½ c sugar

2 c shredded zucchini

1.5 c ground walnuts

Large handful of dried blueberries

Mix dry together. Mix wet together. Mix dry and wet. Scoop into muffin tins and bake in 350 oven.