I picked up a load of zucchini at the farmers market this past weekend because it was 3 for a $1. They were kind of enormous and I wasn't convinced I'd be able to eat all three without getting bored, so I decided to use one for baking. I used my How to Cook Everything, by Mark Bittman, which remains my favorite cookbook because it's insanely useful (and definitely lives up to its name). There was a variation for Zucchini bread, I made them into muffins, and while I totally forgot to add the 1/4 stick of melted butter (whoops!) they turned out just fine. And following the advice of my friend Maris, I just added a bit extra butter on top when eating them. They are super moist—between the apple that's also in there, and an entire zucchini, I'm not surprised—and flavorful. I also like that I'll be getting an extra serving of veggies this week when I eat them for breakfast.
I had a flurry of activity in my kitchen Sunday. I made these, a big batch of granola (plain, with coconut and sweetened with maple syrup), and sour cherry compote which I plan on either eating with yogurt and topping with the granola for a breakfast take on a fruit crisp, or eating with chocolate chips for dessert. I'd never bought this type of cherry before, but again I was tempted at the market, so I figured I'd see what I could do with them. Love that shopping at the farmers market is having the effect of inspiring me to cook new recipes and also to experiment a little.