Zucchini Muffins

Preheat the oven to 350°F (180°C). Arrange a rack in the middle of the oven and line a muffin tin with paper liners or coat with nonstick cooking spray.

In a large bowl, mix flour, baking powder, baking soda, and ground nutmeg, and whisk to combine.

Grate the zucchini on the large holes of a grater. Reserve 1/4 cup of the zucchini for garnish. Place the remaining zucchini on a clean kitchen towel. Gather up the sides and squeeze over the sink to press out as much moisture from the zucchini as possible. Then add to the flour mixture. Stir the zucchini into the flour until combined with no big clumps of zucchini.

Finely grate the zest of the lemon into a medium bowl. Add granulated sugar and rub the zest into the sugar until fragrant. Add brown sugar, canola oil, eggs, vanilla extract, and kosher salt. Whisk until smooth and lightened in color.

Scrape the sugar mixture into the zucchini mixture and fold together with the spatula until just combined with no streaks of dry flour remaining (the batter will be very thick). Divide the batter evenly among the muffin wells (about 1/3 cup per well - they will be very full). Sprinkle with the reserved zucchini.

Bake until golden brown on top and a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.

Make the coffee according to the directions on the coffee maker.

Prep peach per instruction above.

Once the muffins are cooked, let cool for 5 minutes in the pan. If not using paper liners, run a thin knife around each muffin to loosen. Transfer the muffins to a wire rack and let cool for at least 5 to 10 minutes before serving.

Serve: Enjoy the muffins with peaches and coffee.