Oh, hi there, summer

That awkward part of the year when the semester is over and temperatures climb well into the 90s, but it’s not Memorial Day yet.

Let’s see, what’s new? Well, this summer I am mostly staying put in Las Cruces. Digging into some cool research, with a new advisor who actually has funding (always a plus). Mike and I have moved into our new townhouse, and I have started biking to campus. For the first time I can remember, I won’t be taking classes in the foreseeable future.

I am thrilled to report that, despite the hot temperatures, our townhouse does a good job of staying cool inside. The seller added tons of insulation, and we don’t have central heat or A/C – only a couple of wall units – but they are more than sufficient unless you plan to spend an inordinate amount of time in the upstairs bathroom or office. We also have a Bosch oven (to go with our nearly-silent Bosch dishwasher) that boasts “genuine European convection.” This is apparently oven-code for awesome.

Our kitchen

Our kitchen, which is much more unpacked-looking than when this photo was taken.

With the advent of summer comes loads of zucchini in our biweekly “small harvest box” from Skarsgard Farms CSA. I was reminded of a similar problem exactly two years ago in San Diego, when we were members of the Be Wise Ranch CSA, and I found an easy zucchini muffin recipe online. I dug it out to make some last night, and thought I’d share.

Super Easy Zucchini Muffins
we’re talking one big bowl and no mixer!

  • 3 cups peeled and grated fresh zucchini (coincidentally, this is almost always the exact amount I get when I use all the zucchini the CSA gives me on any week)
  • 2/3 cup melted unsalted butter (this is 10 2/3 Tbsp)
  • 1 1/3 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 tsp baking soda
  • pinch of salt
  • 3 cups flour
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • < 2 cups nuts / raisins / chocolate chips / dried cranberries

Preheat oven to 350 degrees F.
Combine sugar, eggs, and vanilla in a large bowl. Add the zucchini and butter.
Sprinkle in the baking soda, salt, nutmeg, and cinnamon. Mix well.
Stir in the flour – gradually, unless you want a flour explosion.
Add any nuts / dried fruit / chocolate. (Recommendation: 6 oz. dark chocolate chunks and about 3/4 cup chopped pecans or walnuts!)
Coat each muffin cup in a 12-muffin tin with a little cooking spray, and fill the cups to the brim with batter. You should have at least enough batter to make 12 overflowing muffins.
Bake until golden brown, about 25-30 minutes.

These muffins make me actually want to eat a quick breakfast, and they use up my plethora of zucchini. Win-win!