Zucchini Bread 3 Ways!

It’s that time of year when the zucchini is coming out of our ears in the garden! There’s so much and if you’re like me I’m not always willing or have the know how to deal with it all! I came across a fabulous basic recipe and altered it a bit to create a few more delicious varieties of zucchini bread. The family loved them all!

Basic Perfect Zucchini Bread

(This recipe is from America’s Test Kitchen with a few alterations)

2 cups shredded zucchini

3/4 cup organic sugar

1 cup all-purpose flour

1 cup whole wheat, spelt, oat or barley flour of your choice ( or do it all with whole grain flour)

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon allspice

1/4 cup yogurt or milk of choice

1 tablespoon fresh squeezed lemon juice

5 tablespoons melted butter or organic canola oil

2 large eggs

Preheat the oven to 375 degrees. Lightly spray a bread loaf pan with Pam or grease with butter.

Shred the zucchini and place in a strainer over a bowl. Mix 2 tablespoons sugar into the zucchini and mix. This will pull the excess water out of the zucchini so it doesn’t make the batter to wet. Squeeze out the excess moisture and continue making the batter until ready to add.

Mix together all the dry ingredients and then gently add the rest including the zucchini. Smooth in prepared pan and bake for 55-65 minutes. Let the loaf cool in the pan for 10 minutes and turn out onto a wire rack. Completely cool and serve.

This one is really a dessert. You could get away with making it with all whole grains and even applesauce to replace the oil or butter.

Chocolate Chocolate Chip Zucchini Bread

2 cups shredded zucchini

2 1/2 cups flour of your choice

1 cup organic sugar

1/2 cup good cocoa powder (dutch processed is always best for baking)

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

3 eggs

1/2 cup melted butter or organic canola oil

2 teaspoons vanilla

1 cup chocolate chips

Preheat the oven to 350 degrees. Lightly spray a bread loaf pan with Pam or grease with butter.

Mix together all the dry ingredients and then gently add the rest including the zucchini. Smooth in prepared pan and bake for 50-60 minutes. Let the loaf cool in the pan for 10 minutes and turn out onto a wire rack. Completely cool and serve.

This recipe is one that reminds me of the beginning of fall! The flavors of orange, spices and cranberries with white chocolate are just wonderful! A fabulous treat to bring to any gathering!

Cranberry White Chocolate Orange Zucchini Bread

2 cups shredded zucchini

3/4 cup organic sugar

1 cup all-purpose flour

1 cup whole wheat, spelt, oat or barley flour of your choice ( or do it all with whole grain flour)

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon allspice

1/4 cup yogurt or milk of choice

Zest of one orange plus 1 tablespoon juice

5 tablespoons melted butter or organic canola oil

2 large eggs

1/2 cup dried cranberries

1 cup white chocolate chips

Preheat the oven to 375 degrees. Lightly spray a bread loaf pan with Pam or grease with butter.

Mix together all the dry ingredients and then gently add the rest including the zucchini, cranberries and chocolate. Smooth in prepared pan and bake for 55-65 minutes. Let the loaf cool in the pan for 10 minutes and turn out onto a wire rack. Completely cool and serve.

August 10, 2013September 4, 2013

No-Bake Energy Bites

These no-bake energy bites are so good and healthy! Perfect for taking on a hike or field trip with the kids!

Recipe

You will need:

1 cup dry oatmeal

1/2 cup chocolate chips

1/2 cup peanut butter

1/2 cup ground flax seed

1/3 cup honey

1 tablespoon ground cinnamon (optional)

1 teaspoon vanilla
1/2 teaspoon sea salt

Mix all ingredients together and roll into 1-2 inch balls. Enjoy!

August 10, 2013September 4, 2013

Vegetarian Nachos with Fresh Garden Salsa

Easy, fast, kid-friendly and delicious!

Recipe

Organic corn chips

1 can organic black beans, drained and rinsed

2 jalapeno peppers, finely chopped

3-4 cups shredded sharp cheddar cheese

Sour Cream

Avocado, chopped

Fresh salsa

On a jelly roll pan evenly place corn chips, black beans and peppers and cheese in that order. Place in oven with it set on broil for 3-5 minutes on the middle rack. Remove from oven, serve on plates and top with avocado, sour cream and fresh salsa.

Fresh Salsa

In a blender or food processor pulse:

1 red onion

2 garlic cloves

2 jalapeno or serrano peppers

1 bunch fresh cilantro or parsley

Add 2-3 pounds tomatoes, pulse a few times, keep it chunky.

Pour into bowl and add the juice of one lime and sea salt and pepper to taste.

July 16, 2013September 4, 2013

Sunny-Side Up Personal Pizzas!

Now here is a new twist on pizza! These personal pizzas are fun for the whole family to help make! My kids loved rolling out their own little pizzas and enjoyed eating them too! They can be made for breakfast, lunch or dinner! This recipe makes 4 personal pizzas or 2 large.

Recipe

1 lb. pizza dough (see recipe below)

1 cup tomato or pizza sauce

2 cups shredded mozzarella cheese

Additional toppings of your choice, such as mushrooms, onions, peppers, olives, spinach, etc.

4 large eggs

Basil leaves for garnish

Preheat oven to 450 degrees. Divide dough into 4 pieces and roll out on a floured surface, about 1/2-inch thick. Place 2 pizzas on a oiled jelly roll pan and bake for 10 minutes. Take out of oven and place sauce and toppings on the pizza, including cheese. Crack one egg over the top and put back into the oven for 15-20 minutes longer until the cheese is bubbly and the egg is set. Garnish with basil.

Pizza Dough

1 cup rinsed and drained canned white beans

1 cup warm water, divided

2 1/4 tsp. active dry yeast

1 tsp. sugar

2 1/2 cups flour, either all all-purpose flour or half white, half wheat

1 tsp. salt

2 Tbsp. olive oil

In a blender puree beans with 1/4 cup of the water until completely smooth. In a small bowl stir together the remaining warm water, yeast and sugar. Make sure the mixture gets foamy to ensure the yeast is fresh. In a large electric bowl fitted with a bread dough hook add the water and bean mixtures together along with 1 cup flour. Add the oil and salt. Add the remaining flour and mix until the dough begins to pull away from the sides of the bowl. Knead a few times on an oiled surface. Place in a large bowl and cover with plastic wrap and let stand for 1 hour or until doubled in size. Once the dough has raised punch down and proceed with directions above.

June 4, 2013

Healthy Chocolate Chip Pumpkin Cookies

Recipe:

These sweet cookies are packed with lots of good stuff! They didn’t even make it to a pretty plate before they were gone!

1/2 cup pumpkin puree

1 egg

1/4 cup organic canola oil

1 t. vanilla

3/4 cups whole wheat flour

1 1/2 cups rolled oats

1/4 cup organic sugar

1/4 cup organic brown sugar

1 1/2 t. cinnamon

1/2 t. baking soda

1/2 t. salt

1/4 t. baking powder

1/4 t. nutmeg

1/4 t. cloves

1/2 cup chocolate chips

1/2 cup dried cranberries

Heat the oven to 350`. Grease a jelly roll pan and set aside. In a large bowl mix together the first 4 ingredients. In another medium bowl mix together the flour, oats, sugar, baking powder, soda , salt and spices. Add the wet and dry ingredients together until just incorporated. Fold in the chocolate chips and cranberries. Bake for 12-14 minutes.