I’m pretty excited about all the possibilities my garden possesses currently. This is the first year I’ve grown a full on vegetable garden, and so far, its turning out better than expected. I was inspired to make the step to vegetable gardening after I finally got a handle on growing herbs in pots. Trust me, it took several years to master that! I also had limited success with growing strawberries last year, a feat I hope to improve upon this year (jury’s still out on my 3 plants).
When I planted my 2 tomato plants, 2 cucumber plants, 3 pepper plants and one zucchini plant this year, my expectations were low. I was really hoping to get one vegetable from each plant, but so far I’ve harvested one jalapeno, and a jumbo zucchini, and have 7 more zucchini, a red pepper, multiple serrano chilis, another jalapeno, and umpteen tomatoes growing! The cucumbers are a little behind, but they’re flowering. I’ve found the hardest thing to deal with in gardening is patience…oh yeah, and bugs and slugs, but I’m working on that. Any tips for keeping your garden pest free? I’d really love some advice from some experienced gardeners.
If you thought my jumbo zucchini only made some Raw Zucchini Pasta, you thought wrong. That sucker was big enough to feed an army, and that’s exactly what I did. To say thank you to our neighbor for watering my garden while I was away, and to our friends for watching Tally, I made these lemon glazed zucchini muffins. Super delicious, and pretty darn healthy.
Lemon Glazed Zucchini Muffins recipe from TLC
|2||cups all-purpose flour|
|2/3||cup granulated sugar|
|1||tablespoon baking powder|
|1/2||teaspoon ground nutmeg|
|2||teaspoons grated lemon peel|
|3/4||cup chopped walnuts, pecans or hazelnuts|
|1/2||cup dried fruit bits or golden raisins|
|1/3||cup vegetable oil|
|1||cup packed shredded zucchini, undrained|
|1/2||cup powdered sugar|
|2||to 3 teaspoons fresh lemon juice|
- Preheat oven to 400°F. Grease well or paper-line 12 (2-1/2-inch) muffin cups.
- Combine flour, granulated sugar, baking powder, salt, nutmeg and lemon peel in large bowl; stir in nuts and fruit. Combine milk, oil and eggs in small bowl until blended. Pour into flour mixture; add zucchini, stirring just until moistened. Spoon evenly into prepared muffin cups.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan. Meanwhile, combine powdered sugar and lemon juice in small bowl until smooth. Drizzle over warm muffins.