I over did it guys. I have too much zucchini in my life. Between my mother and my overzealous eye at the farmers market in Logan Square. I have WAY. TOO. MUCH. ZUCCHINI. Did you know the zucchini is technically a fruit? Oh yeah, it is.
Speaking of Logan Square, if you have been reading this blog regularly, you know that I am a huge fan of Lula Cafe. In fact, it’s the one thing I do EVERY WEEKEND. I love this place. They do vegetables Iike no one else. They serve the best, most amazing coffee. They have a cute outdoor patio. Don’t believe me? Look here, and here for proof.
Lula also changes up their menu often. Don’t you like how I just call it Lula? Like we are old girlfriends? Oh hey girl, what’s up? Well, we are friends! Lula rocks my life every Saturday and Sunday! As I was saying, they change up their menu often. In fact, they have this sandwich called The Royale (capital T, capital R) and it changes almost every month. You guys, it was featured in the National Geographic! The National Geographic! Yes a magazine, that covers animal life, outer space and the planet earth at large, has noticed The Royale sandwich at Lula Cafe. Look here. The Royale is a tour de force. And Lula Cafe is apparently the epicenter of food on planet earth. I can’t anymore…
Now this menu change-up usually is a good thing because it means we are eating the freshest and most tasty vegetables at the exact moment they are in season. But the problem with an ever changing menu, is that sometimes my favorites go away…and don’t come back. Whaaahhh! Total FWP guys (first world problem.). Good-bye Nearly Summer Salad. Good-bye Green Chorizo Sopas, I will miss you. Maybe next year. Lula? Do you take requests? Bring back my almost summer salad and green chorizo sopas!!!! Please!!! Pretty please? Why you gotta always break my heart?
I don’t do well with change.
Well, these days Lula Cafe has this zucchini muffin studded with bits of chocolate, cherries and walnut. Zucchini? What madness is this? Zucchini doesn’t belong in a pastry!!! (Cue the song “One of these things just doesn’t belong here” in your head.) You guys this muffin is practically a health food. And you have a fridge full of summertime zucchini don’t you? I do. And I know you do, because I can see you thinking about what you are going to do with all of them. Here is another idea for your zucchini surplus.
But for now, this muffin: Grated zucchini which is low calorie. Chocolate and cherries which have antioxidants and walnuts which have all those omega-3s. I think for your own sake you should try these muffins. Now. Stat. Isn’t that what they say on Grey’s Anatomy?
Le sigh, Grey’s Anatomy. It just isn’t the same without Dr. McDreamy. Why Shonda? Why? Why did you do me like that? First you take away Sloan and then Shepherd? I better not start on this tangent. It won’t end well. Forget I said anything. (September 22nd new season. It better be good.)
I don’t do well with change.
Go ahead Lula, take this one off the menu too. I don’t care. I will just make my own….humph!
Here’s how to make a health muffin:
Gluten Free, Choco-Cherry-Nut Zucchini Muffins
Makes 12 muffins
1 3/4 all purpose flour or gluten free flour (I like this one)
1/2 cup sugar
1/2 cup olive oil (I’m Greek, this is the only oil I have, another health food, this is getting better)
1 cup zucchini, grated (Yeah, I know. Who knew zucchini a make excellent muffins)
1/4 cup milk
1/2 cup chocolate chips, semi-sweet
1/2 cup walnuts, chopped
1/2 cups dried cherries
1 and a 1/2 teaspoon baking powder
1 teaspoon vanilla
1 teaspoon cinammon
1/2 teaspoon clove
1/2 teaspoon salt
1. Preheat oven to 350F, line your muffin tin with paper liners.
2. Mix together the flour, sugar, baking soda, cinnamon, clove, and salt in a bowl.
3. In another bowl beat the egg, add olive oil, milk and vanilla.
4. Stir your wet ingredients into the dry ingredients and then add the grated zucchini, chocolate chips, dried cherries and walnuts.
5. Scoop the batter into your muffin tins about 3/4 full, top with a cherry half or walnut if you are feeling ambitious. Or don’t. No pressure.
6. Bake in a 350 oven for 20 minutes and then eat quickly. It’s for your health.