During New Jersey summers one often finds oneself confronted with an overabundance of zucchinis. One of my favorite uses for them is ginger-zucchini cupcakes, a recipe I found on epicurious.com. Last summer I made up a few batches of them with yellow zucchinis from our own garden, but today I was using the standard-fare green kind from our farm membership. This recipe is sweetened with crystallized ginger and honey, has a kiss of orange zest in it, and is spiced with more ginger and some cinnamon. It yields a product more like a carrot cake than zucchini bread, and was well worth jumping the gun on our countertop installation (scheduled for tomorrow).
I made a double batch today, using up three of my zucchinis. Most are marked for the dead-body freezer, to be meted out at a steady pace, but a lucky few were deliciously frosted with a ginger-cinnamon cream cheese frosting. It was a scrumptious and auspicious launch for our new kitchen, and a far less wholesome use for part of our farm membership than my usual approach of grilling or sauteing the veggies. I mean, zucchini for dessert? Perfect!