After mixing up the dry ingredients I began grating the zucchini for the wet ingredients. Lo and behold I found myself grating a cucumber. My friend Jane recently moved to Chicago and with her she brought bags of produce from Minnesota. Apparently the vegetable had tricked me from the moment I laid eyes on it in the brown bag at her apartment.
I decided to give it a go, making what John dubbed “highly experimental” muffins. I was sure to thoroughly drain the cucumber, as it holds much more water than zucchini. Amazingly, these muffins turned out quite well! The muffins obviously did not boast the lovely flavors that are created when zucchini and chocolate combine in a baked good, however the subtlety of the cucumber was quite nice.
I don’t know that I would make this substitution again on purpose, however next time I feel like making these muffins and there are no zucchinis in the house, I won’t hesitate to reach for the cucumber.