I discovered this recipe when I was an undergraduate at UCSD. Each Thursday our University would host a farmers market on campus. It quickly became a routine and aided in my developing a more sophisticated palate. I became obsessed with pluots (plum-apricots) that year. I also gathered quite the heap of zucchini during summer session.
Most of the zucchini was mixed with pasta during the week but on the weekends, I made these muffins. I never tried them with frosting until recently because once they come out of the oven, tasting them warm, there’s absolutely no need. They’re perfect as is. And with a little dollop of butter between the muffin top and bottom, heaven.
When my best friend, Tania, visited, I baked these for her and she’s been talking about them ever since. They’re not too sweet, super moist, fluffy texture in texture, with subtle ribbons of zucchini throughout. The nutmeg and cinnamon are just right too.
Recently, I made these again, trying them with the cream cheese frosting for the first time. Oh my. Why did I do that? It’s soooo good. It transforms a snacking and breakfast muffin into a delicious summer dessert. Just when I thought they couldn’t get any better..