Super Duper Zucchini Muffins

Somehow, these muffins were ridiculously fluffy. That's a good thing. I just didn't understand how, because I put two cups of sopping wet zucchini into these! Vegan alternative in (brackets). Adapted from allrecipes.com

2 1/4 c. flour
1 c. white sugar (Redpath sugar)
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. each cinnamon and nutmeg
1/2 tsp. salt
1/2 c. vegetable shortening, margarine, or unsalted butter
1/4 c. buttermilk or yogourt (or vinegar + soy milk)
2 eggs (or 2 portions egg substitute)
2 c. shredded zucchini - I left the skin on, and seeds in, and I used a cheese grater to shred it all
Optional: 1/2 c. chopped walnuts or pecans

Preheat oven to 350 F. Grease or spray-oil a muffin tin. Combine the sugar and dry ingredients. Cut the shortening into the dry ingredients, or use a food processor to combine shortening and dry ingredients. This step is important, as it is responsible for the fluffiness of these muffins!

Combine the wet ingredients in a separate bowl, and mix them into the shortening-flour mixture until just combined. Fold in the nuts. Distribute evenly to each muffin cup and bake for 15 - 20 minutes, or until a toothpick inserted in the middle of a centre muffin comes out clean.

Serve warm and fresh, on their own or spread with butter.

Stuffed Zucchini

Tim's bugging me to "get going" on putting up veg recipes. Here is a vegetarian delight! Even J loved it, and he's Mr. Meat! I'm posting this completely out of season, so save this one for a gorgeous summer evening when the zucchinis are ready to be picked.

Here's the story: My friend Justin brought over an enormous zucchini from his organic farm. I hadn't the faintest idea what to do with it. He suggested stuffing it. I used half of the zucchini to make muffins, and the other half on this.

Stuffing:
Optional: 1/2 lb. shrimp, peeled, cooked, chopped
3 - 6 cloves chopped garlic
12 fresh grape tomatoes (yellow and red), quartered
Handful of fresh basil, chopped
1/4 of a kolrabi, julienned
10 green beans, chopped
1/4 c. bread crumbs
3 - 4 Tbsp. cream cheese

Mix all of these ingredients in a bowl until very well combined. Stuff this mixture into a zucchini, prepared thusly:

Half the zucchini lengthwise, scoop out the seeds, but leave lots of flesh remaining. On the skin side, slice just a bit off the bottom so the zucchini sits flat. They should look like boats. You can do this with smaller zucchinis, as well. Place the unstuffed zucchinis skin side up, on a cookie sheet and broil at 500 F for about 5 - 10 minutes, or until they are sweating. Remove from oven, turn flesh side up, brush with oil, and sprinkle on salt and pepper.

Now, stuff your zucchinis with the veggie mixture, and sprinkle them generously with freshly grated parmesan and some more breadcrumbs. Bake at 425 F until stuffing is bubbling, parmesan is melted, and top is nice and crunchy, about 40 minutes!

Serves two, with one-half of a very large zucchini.