Tag Archives: zucchini

Gluten Free Zucchini Chocolate Dream Bread

23 Feb

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After a long hiatus, I am back to cooking again.

My love of baking has not subsided!  I have experimented with many types of gluten free flour . I’ve come to the conclusion that the best thing to do is to blend flours together to try and achieve the same consistency found in regular yummy bready things. Keep in mind it will never be the same. It just can’t. Once you make peace with that, the door into a yummy gluten free baking world will open!

So I had these ‘meh’ looking zucchini’s hanging out in my fridge as well as huge bag of dark chocolate chips. Combine that with a huge hankering for something sweet and voila its time to bake up a storm. I searched the web and found many recipes and took the best of the best each and came up with this.

Ingredients

Dry:

1 1/2 cups gluten free flour mix ( 1 part chickpea/fava bean flour, 1 cup of arrowroot or cornstarch and 1 part tapioca starch)

1/2 cup of dark chocolate chips

1 tsp xanthan gum

1/2 tsp of baking powder

1 tsp cinnamon

1/2 tsp of salt

Wet:

2/3 cups of light brown sugar

1 tsp vanilla extract

2 eggs

1/4 grapeseed oil or coconut oil

1/2 applesauce

Other:

2 medium small zucchini shredded (about 1 1/2 cups)

Directions:

1, Preheat oven to 350 F

2. Grease large loaf pan

3. Mix sugar and oil

4.Combine the rest of wet ingredients in a large bowl with mixer or by hand

5.Slowly add dry ingredients to wet ingredients

6. Fold shredded zucchini into mixture

7. Bake for about 50 minutes to an hour

The loaf should be nice and moist and just plain yummy. The recipe makes about 12 servings or 10 generous slices. I would suggest pairing this with some nice mate green tea, or even some nice chamomile if your having a late night snack. Or if your feeling very decadent with an amazing hot chocolate.

Happy eats!

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Sweet Basil Zucchini Soup: The Fresh Taste of Summer

21 Jul

I recently started receiving an organic vegetable basket every two weeks. This forces me to prepare my vegetables ahead of time so I can just dive into my fridge and find a yummy snack waiting. Last week’s basket came with about 6 zucchini and a whole lot of other fresh organic goodies. I had no idea what to do with some many vegetables and with so little time to eat them all. Until I thought of soup! Soup is such a great way to use vegetable that may otherwise go to waste! Not to mention I just love eating soup and with this cooler weather, a nice little bowl in the evening sounds just about right…

Sweet Basil Zucchini Soup

For this recipe you will need
Ingredients
4 cups of water
2 cups of chicken stalk/ or vegetable stock
12 basil leaves
6 green zucchini (peeled)
2 carrot (peeled)
2 cloves of garlic
1 onion
1 celery stalk
1 TBS of olive oil
salt and pepper to taste

Directions
1. Cut all the vegetables (zucchini’s, carrots, celery, onion, garlic)
2. In a pot combine the vegetables, broth and water.
3. Add 8 of the basil leaves
4. Let the vegetable and liquid heat up to a boil on meduim heat.
5. This should take about 40-45 minutes ( or till you can fork through the carrots easily)
6. After letting the contents of the pot cool put everything into the blender!
7. Add remaining basil leaves, oil and salt and pepper.
8. Blend it all, till it is a smooth consistency ( this is always my favorite part)
9. I sometimes like to add an extra raw garlic clove for a kick.

I find this soup tastes better after its had time for the flavors to take. I leave it in the fridge for about a day, and then take it out at night for a great delicate tasting soup! Optionally, I like to add some strong goat cheese or feta into my soup with a drizzle of olive oil and chili peppers flakes to counter the subtle sweet taste of the basil. If you like the sweet fresh taste of basil and want to add more shred some on top of heated bowl of soup! So until then, enjoy the soup as much as I do…

If you have any questions drop me a line!

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