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Grief and Mother Nature Treats

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zucchini growing in my garden
garden goodness

Good grief and mother nature go together like basil and tomatoes. There is no escaping it. As much as I thought I could take a break from grief there is so much about Mother Nature that keeps it right on the edge of my mind and in my heart. William was such an outdoorsman. As a kid, he loved everything about playing in the woods. His passions included hunting, fishing or just being with Mother Nature. Fond memories include playing eye-spy searching out critters hiding in the brush. He was happy.

Will kayaking
in the Adirondaks: photo courtesy of the Van Sant family

Our new backyard (we have lived here 2 years now) brings William into my heart nearly every day. This week there are dancing blue birds, red tailed hawks, overhead, teaching their babies to fly and just this morning 4 young bucks butting heads—the latter brings an automatic, “Good Morning, William” from my lips. It makes me happy.

Buck and doe in my yard
my yard: photo by Carol Walsh

As always I am thankful to have these moments with William and to live in such a beautiful place. I am also thankful that the deer have kept their distance from my garden and that Mother Nature has provided us with an abundance of delicious fruits and vegetables for me to play with in the kitchen.

grief and mother nature come together to make these baby zucchini cakes

Take the zucchini (please take some) for instance. I only planted 2 seeds and I have more than I know what to do with. It’s been grilled, roasted, stuffed and pancaked, but my favorite new recipe are these little cakes. Enjoy!

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Yucatan Squash Cakes


  • Author: Lisa Keys
  • Total Time: 40 minutes
  • Yield: 2 1/2 dozen 1x
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Description

a little spicy kick from cayenne


Ingredients

Scale

3 cups white whole wheat flour (I use King Arthur brand)

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

pinch cayenne pepper, optional

1/2 cup cocoa powder

4 large eggs, room temperature

2 ½ cups granulated sugar

½ cup canola oil

¾ cup applesauce

¼ cup unsalted butter, melted

3 cups shredded zucchini, lightly tamp it down into the cup


Instructions

  1. Preheat oven 350F. Lightly grease or line 2 ½ dozen muffin cups with paper liners.
  2. Sift the flour, baking powder, baking soda, salt, cinnamon and cocoa powder into a large bowl, then whisk until blended and set aside. 
  3. In mixing bowl, beat eggs on high speed with an electric mixer for 2−3 minutes gradually adding the sugar. Beat until mixture is pale yellow, thick and creamy.
  4. Add oil, applesauce and melted butter; beat until well mixed.
  5. Add the flour mixture to the egg mixture and fold gently by hand until dry ingredients are completely moistened and mixed.
  6. Stir in zucchini.
  7. Using a standard ice cream scoop, fill muffin cups about 2/3 full. 

  8. Bake 25 minutes or until wooden pick inserted in cupcake comes out clean.
  9. Cool. Dust with powdered sugar or add a chocolate glaze or frosting, if desired, but really not needed.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: quick breads
  • Method: baking

Keywords: muffins, Yucatan, Mexican, spicy, zucchini, breakfast, snack

Did you make this recipe?

Share a photo and tag me @goodgriefcook — I can’t wait to see what you’ve made!

Reader Interactions

Comments

  1. Louis Matino (@LouMatino)

    July 18, 2014 at 11:36 am

    We’re loaded up with zuchinis and cucumbers as well, lol.

    Reply
    • lisakeys64

      July 18, 2014 at 12:21 pm

      my cucumbers are still small-can’t wait to make some tzatzicki sauce

      Reply

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