Today I’m excited to introduce to you a darling friend of mine, Erin. A fellow blogger and travel addict like myself, she’s sharing her recipe for some amazing Coconut Zucchini Muffins while I work another 16 hour day at the restaurant. Tis the season on Martha’s Vineyard, so once a week you’ll get a guest post from a talented food blogger friend, like Erin. I’ll let her take it away!
Hi there Cooking with Books readers! I’m Erin Clarke from The Law Student’s Wife, and I couldn’t be more honored to be guest posting for my wonderful friend Marnely today. The two of us originally “met” through blogging, and last summer, were finally able to hang out in “real life” when I visited Martha’s Vineyard. Marnely was the perfect tour guide, and we instantly bonded while attempting crack open super buttery lobster knuckles. (FYI: It’s harder than it looks and totally worth it.)
Today happens to be National Zucchini Day (yes, it’s a thing!), and to celebrate, I’m sharing a recipe for my latest summer fixation, Zucchini Coconut Muffins. These fluffy, mega-moist, and tropically-inspired breakfast treats are the evidence that inspiration is born of desperation. In my case, desperation looked like a zucchini excessive enough to sustain a small elephant.
Zucchini and I have a complicated relationship. In July, I welcome zucchini with warmth and exuberance. Every bite of zucchini bread, zucchini stir fry, and stuffed zucchini is as splendid as the one before. I am in summer produce heaven.
By August, zucchini gets clingy. Instead of occupying a small corner of my crisper, it takes over my counter and, by association, my life. What was once a beautiful thing—summer veggie burritos, zucchini waffles—digresses into squash mutiny, and I struggle to eat through my supply.
Zucchini Coconut Muffins are a tasty way to use up superfluous zucchini. Moist and healthy, they pack triple the coconut flavor with coconut oil, shredded coconut folded into the batter, and extra toasted coconut dusted on top. Because zucchini is so mild, it pairs well with the coconut and lets it be the star. Plus, a single batch of 12 muffins uses two full cups of shredded zucchini. We’re eating our greens and putting a dent in the zucchini supply. High five!
Zucchini may be clingy, but with the tasty prospect of Zucchini Coconut Muffins so near, I say we embrace the excess. Happy National Zucchini Day everyone! Thanks for letting me share this guest post with you.