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Zucchini Muffins

In an attempt to save the zucchinis from ruining at the back of my fridge, I resorted to this very unusual recipe.

If you are one of those people who like the combination of sweet and sour, then you might like this. I was looking through the Williams-Sonoma Muffins book and came across this one in the vegetable section. The list of ingredients included zucchinis, orange marmalade and cinnamon. Weird combination, I thought.. then tried it.. with what I had in the refrigerator. I substituted the orange marmalde with sour cherry jam and added cheese and took out cinnamon. I waited impatiently as to how they will turn out. It worked.

I wanted some contrast with the bland and mushy taste of the zucchinis so I used a local cheese called Eski Ka┼čar – a pale yellow, sharp cheese made from sheep’s milk. It is aged in sacks for six months, after which it develops its taste. Substitute as you wish.


Recipe adapted from Williams-Sonoma Muffins.


  • 1+1/2 cups all purpose flour
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup sour cherry jam
  • 1/3 cup canola oil
  • 2 eggs
  • 1 zucchini (4 oz)
  • 1 cup cheese, diced


  1. Preheat the oven to 400F.
  2. Fill a 12 muffin tray with muffin cups and set aside. In a bowl, stir together all the dry ingredients.
  3. In another bowl, stir together the wet ingredients.
  4. Add the wet ingredients to the dry and mix with a fork until all flour is absorbed.
  5. Spoon batter into each muffin cup, filling it no more than three-fourths full.
  6. Bake until golden, dry and springy to the touch, about 18-20 minutes. Serve warm.