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Posts tagged “Zucchini

Sundried Tomato Pesto Harvest Vegie “Noodles”

Sundried Tomato Pesto Harvest Vegie Noodles

Shhhh … they aren’t really “noodles” … they just look sort of like noodles. They don’t really taste like noodles either, but I love the noodley look of this colorful vegetable medley. The Pesto Rosso (a.k.a, sundried tomato pesto) really complements the sauteed veggies too, especially when you add some crumbles of cheese on top.

It was getting very close to bedtime last night when I realized I was hungry. I didn’t want to have a big, heavy meal right before bed, but I didn’t want my stomach waking me up in the middle of night either. So I decided at the last moment to cook up something light and healthy but filling enough to tide me over till morning. I’ve been toying with the idea of using zucchini and summer squash as noodles with sauce over top, but when I went to make it, I thought “why just zucchini? why not toss some other vegetables too?” … and so I did.

For me, this was a late night snack, but I could envision these lovelies as a beautiful bed for meat, fish or chicken. Can you imagine how appetizing that would look? Or you could eat them as is for a wonderfully healthy vegetarian dinner. If you want a heartier meal, toss them with some whole grain fettucine or linguine. The wonderful thing about eating vegetables for dinner is you can pretty much eat as many as you want without guilt or worry.

Sundried Tomato Pesto Harvest Vegie Noodles

Sundried Tomato Pesto Harvest Vegie “Noodles”

This makes about enough for 1 hearty plateful or two side servings. Multiply if you have more mouths to feed!

  • 1 clove garlic
  • 1 teaspoon extra virgin olive oil
  • 1/3 – 1/2 of a small sweet onion
  • 1/3 of a large bell pepper (I used a yellow one)
  • 1/2 of a medium-sized zucchini (yielding a heaping cup or so of zucchini “noodles”)
  • 1 roma tomato
  • About 2 tablespoons fresh herbs, chopped (I used Basil and Terragon)
  • A splash of wine (or water)
  • About 1 Tablespoon Pesto Rosso (Sundried Tomato Pesto … recipe here)
  • About 1/2 Tablespoon white wine (or water)
  • To top: crumbled feta or queso fresco — or thin “shards” of freshly cut Parmesan & a cherry tomato or sprig of fresh basil or parsley, for garnish

Directions:

  1. Peel and chop the garlic finely and, in a small bowl, mix it with the olive oil. Set aside to allow the garlic to infuse into the oil while you chop up the vegies.
  2. Slice the vegies into thin noodle shapes. For the onion, slice it vertically and very thin. The zucchini: slice it in half, then slice each half into very thin slices. Cut the slices into noodle-sized strips. The tomato: cut it vertically, then slice like you did the zucchini. The bell pepper: just cut it into very thin strips.
  3. Now heat a frying pan over medium heat. Add the garlic with olive oil, onion and bell pepper and sautee until the onion is soft. Then add the zucchini and tomato and sautee until the zucchini “noodles” are tender. If the pan gets dry while you are cooking, add a splash of white wine (or water) to keep the vegies moist and tender and make sure they don’t stick to the pan.
  4. Mix the pesto rosso with a bit of white wine (or water) to thin it out, then toss it with the vegies.
  5. Top with crumbled cheese or shards of parmesan, garnish with a cherry tomato and/or fresh herbs and serve immediately.

Sundried Tomato Pesto Harvest Vegie "Noodles"

This recipe was shared at Tasty TuesdayWonderful Food WednesdayCast Party WednesdayFull Plate Thursday, Fit & Fabulous Friday, Weekend Potluck and Newlyweds Recipe Linky.


Zucchini Lemon Poppyseed Cupcakes

Zucchini Lemon Poppy Seed Cupcakes

After the Zucchini Lime Cake went over so well and I came home from Mom and Dad’s house with a zucchini the size of a baseball bat (only fatter), I thought I might try a lemon version of that cake … but with poppy seeds because lemon and poppy seeds are just sooo yummy togehter. I also wanted to make it in cupcake form because my daughter really really loves cupcakes.

Anyway, I decided to take a short break from work and whip up some cupcakes right before my girl came home from school. And she just happened to come home that day with this book about cupcakes that she checked out from the library. So it was quite serendipitous that I happened to be baking cupcakes. She really wants to try some of these cupcake recipes out of the book. I am supposed to choose which one we will make. Maybe I need to just buy her that book so we can try them all. The cupcakes finished up just as we were supposed to head out the door for dance, so I grabbed one of the smaller cupcake pans and brought it along and she ate two of them on the way. The rest of the six I fed to my yoga friends, right out of the cupcake pan, at the bar we go to after yoga for a glass of wine.

Most of these cupcakes we ate unfrosted, but I did make a lemon cream cheese frosting to go on some of them. Do you want the recipe for the frosting? It’s just light cream cheese, powdered sugar and lemon juice. You can add lemon zest if you like to intensify the lemon taste.

Zucchini Lemon Poppy Seed Cupcakes

Zucchini Lemon Poppyseed Cupcakes

You could also bake these as a cake in a 13x9x2 inch pan or two rounds or … well, whatever you like. Just add more cooking time for a cake.

  • 2 cups finely shredded zucchini
  • 1/4 cup oil
  • 1/2 cup lowfat or nonfat plain yogurt
  • 3 eggs
  • 1 cup sugar
  • zest of 1 lemon + juice of 1/2 lemon
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 – 4 teaspoons poppy seeds (I used two and my daughter and I both agreed they could use more poppy seeds)

Directions:

  1. Preheat the oven to 350. In a large mixing bowl, mix the wet ingredients, then stir in the dry ingredients.
  2. Spray your cupcake pans with cooking spray or use cupcake liners and fill each cupcake about 2/3 full.
  3. Bake for 20 – 25 minutes or until a toothpick inserted in the center comes out clean.
  4. Frost them if you like with lemon cream cheese frosting and sprinkle with poppy seeds (and lemon slices if you want to be extra fancy).

Zucchini Lemon Poppy Seed Cupcakes

This recipe was shared at Cast Party WednesdayThursday’s TreasuresFit & Fabulous FridayWeekend Potluck and Foodie Friends Friday, Lunch Box Linky and Share it Saturday.


Savory Breakfast Quinoa with Harvest Vegies

and some blue cheese crumbles and a few sunflower seeds too …

Savory Breakfast Quinoa with Harvest Vegetables & Blue cheese

Ann from Fountain Avenue Kitchen posted this beautiful recipe this morning. She started out her morning with this lovely breakfast … only to have it fall and land on the floor, breaking the plate. Oh how I can relate! I have mornings like that. Days when everything seems to tumble and break. She didn’t seem too upset about it … she was just glad that there was another serving left … I was mourning the loss of that beautiful square plate! And it wasn’t even mine.

But her breakfast quinoa sounded really good and it just so happens I had a bit of cooked quinoa in the fridge and an over-abundance of fresh vegetables in the house. So I made this for myself, and served it on a square plate … in honor of my friend Ann who gave her plate to bring me this recipe.

Savory Breakfast Quinoa with Harvest Vegetables & Blue cheese

Savory Breakfast Quinoa with Harvest Vegetables & Blue Cheese

Adapted from Fountain Avenue Kitchen. I didn’t have the same ingredients on hand so I switched out the vegies and the cheese. Feel free to mix up the vegies and cheese to what you like/what you have on hand.

For each serving:

  • 1 teaspoon olive oil
  • 1 clove garlic, peeled and chopped fine
  • 3/4 cup cooked quinoa (hot!)
  • about 2/3 cup fresh chopped summer squash and/or zucchini (or other vegetables)
  • About 10 cherry tomatoes (or 1 small garden fresh tomato, chopped)
  • a sprig of tarragon
  • a few basil leaves
  • 1 egg
  • a tablespoon or so of blue cheese crumbles & a few roasted sunflower seeds

Mix the olive oil and the garlic in a small bowl and let it sit for a few minutes to infuse the olive oil with the garlic flavors while you prep the rest of the ingredients.

Once you have everything together, toss the summer squash with the cherry tomatoes in the garlic and olive oil. Toss in the basil and tarragon as well. Set them on a small baking sheet and roast for about 10  minutes at 400 degrees or until the squash is crisp tender.

While the squash and tomatoes are roasting, heat a frying pan on medium heat and fry up an egg to your liking. I prefer them over easy, but do what makes you happy.

Now, when the squash and tomatoes are roasted, mix them with the hot cooked quinoa. Put a bed of the quinoa mixture on your plate, top with a few blue cheese crumbles and sunflower seeds, then when the egg is cooked properly, slide it on top of the quinoa.

Enjoy!

Savory Breakfast Quinoa with Roasted Cherry Tomatoes, Squash and Blue Cheese

This recipe was shared at Newlyweds Recipe LinkyWeekend Potluck and Totally Tasty Tuesday.


Creamy Cheesy Chicken Wild Rice Soup

Creamy Cheesy Chicken Wild Rice Soup

It is September … the weather is starting to cool down. I was really loving the cooler weather … until my allergies kicked in …

Ah but I am lucky! I “inherited” some wild rice from my sister. She said it was too salty and brought it along up to my parents’ place last weekend for us to “fix” for her. Well we didn’t get around to making anything with it, she left and my other sister left and there was still the wild rice in the fridge, so my mom asked if I would take it. Sure, I said. Then I can make soup!

So yes, I made soup. And what’s better than soup in the fall when there’s a little chill in the air and your allergies are in overdrive? Soup is just the thing to make you feel better … it’s so warm and comforting and wonderful.

Creamy Cheesy Chicken Wild Rice Soup

Creamy Cheesy Chicken Wild Rice Soup

This is a very thick and chunky soup. Feel free to adjust the amounts of vegies, rice and meats to your liking … if you want more of the delicious cheesy broth, put in fewer vegies and rice. Like many soups, it is really better the next day. If you want a vegetarian soup, leave out the meat and use vegetable broth in place of the chicken broth

  • 1/2 Tablespoon extra virgin olive oil
  • 1/2 cup chopped celery (reserve the leaves!)
  • 3/4 cup chopped onion
  • 1/2 cup chopped carrots
  • 1/2 cup chopped zucchini
  • 2 – 3 cloves of garlic, peeled and finely chopped
  • 1/4 cup flour
  • 2 cups milk (I used 1%)
  • 1 bay leaf
  • 1 cup shredded Edam cheese (I used some Dofino Edam cheese that Dofino sent to me as a “sample”)
  • 1/4 cup Asiago cheese (or other sharp cheese such as parmesan or romano)
  • 1/2 – 1 cup chicken broth
  • 1/2 cup corn
  • 2 cups cooked wild rice (use the wild Minnesota wild rice if you can find it … it’s SO much better!)
  • 3/4 cup cooked leftover chicken (or more if you want a meatier soup)
  • 1/2 cup corn (frozen, thawed or pre-cooked fresh)
  • 1 teaspoon Red Robin Seasoning or your favorite seasoned salt
  • The leaves from a few sprigs of fresh oregano and parsley
  • Salt & freshly ground pepper, to taste
  • For garnish: shredded cheese and oregano or parsley leaves

Directions:

  1. Heat a saucepan or your soup pot over medium heat and add the olive oil and swirl it around.
  2. Pour the celery, onions, carrots, zucchini and garlic into the pot. Over medium-high heat, sautee the vegies until the onions are soft and translucent and the zucchini is tender.
  3. Add the flour to the pan and stir, coating all your little vegetables and garlic bits in flour. Do this quickly before the flour starts to brown.
  4. Add the milk and bay leaf and cook over medium heat, stirring often, for about 5 – 10 minutes or so or until the mixture thickens.
  5. Add the shredded cheeses and cook for a few minutes longer until the cheese melts, then stir in the broth, rice, chicken, corn, and lower the heat to a simmer (on medium low to low) and cook for 15 – 20 minutes to let the flavors meld. Stir in the reserved celery leaves, oregano, parsley and Red Robin Seasoning. Add salt and pepper to taste.
  6. Serve hot, garnished with a bit more shredded edam cheese and a few fresh oregano or parsley leaves. Store leftovers in a covered container in the fridge.

Creamy Cheesy Chicken Wild Rice Soup

This recipe was shared at Share it Saturday, Manic Monday, Totally Tasty Tuesday and Talent Show Tuesday.


Zucchini Lime Cake with Pistachios

Zucchini Lime Cake with Pistachios

The great thing about being a food blogger is sometimes you get to have cake for breakfast. Which is a very good thing when you stayed up too late baking zucchini cakes to take along to your parents’ house for the 50th wedding anniversary party and didn’t have dinner and woke up STARVING.

I just wanted to use up the last of my zucchini before I visit my parents’ garden again. It is always overflowing with good vegetables this time of year. Besides, we are going to have lots of extra mouths to feed this weekend and it will be good to have something relatively healthy and totally delicious to snack on. The last big zucchini was big enough to make two cakes, so I made a chocolate one and this beautiful zucchini lime cake that my sweet friend Dor from La Difference Catering made when her house was overflowing with courgettes. She calls them courgettes. I think that’s a marvelously elegant word! Still I refer to them as zucchini. That’s just what we call those big green squash things here in the midwest US.

By the way, today we are on the letter Z in the A-Z Health Challenge on facebook! We made it! I have to thank all the wonderful bloggers who contributed their recipes, tips and knowledge along the way. That’s what made it so very fun. I will do a wrapup post with all the letters and their health benefits once this anniversary party is over.

For today, Z is for Zucchini! Let’s eat cake!

Zucchini Lime Cake with Pistachios

Zucchini Lime Cake with Pistachios

Slightly adapted from La Difference Catering. I made just a small amount of frosting because I like it light on the frosting, so if you want a heavily frosted cake, you will need to make extra frosting.

  • 1/2 cup golden raisins
  • 2 Tablespoons golden rum
  • 1 3/4 cup finely shredded zucchini
  • 1/4 cup oil
  • 1/2 cup lowfat or nonfat plain yogurt
  • 3 eggs
  • 1 cup sugar
  • 1 cup flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Frosting:

  • 3/4 cup powdered sugar
  • 2 oz. light cream cheese
  • zest of 1 lime
  • juice of 1/2 lime
  • Topping: a few Tablespoons of chopped roasted pistachios

Directions:

  1. Set the raisins in the small bowl, pour the rum over and let them soak for a good while (an hour or so) until they plump up good.
  2. Mix the wet ingredients.
  3. Add the dry ingredients and stir it all together. Stir in the raisins and rum.
  4. Spray a 9×13 inch pan with cooking spray, pour in the batter and bake for 30-40 minutes at 350 or until a toothpick inserted in the center comes out clean.
  5. Mix up the powdered sugar with the cream cheese till smooth, then add the lime zest and juice. Once the cake is cool, frost it. Just before serving, sprinkle with a few tablespoons of chopped pistachios.

Zucchini Lime Cake with Pistachios

This recipe was shared at Weekend PotluckTalent Show TuesdayTrick or Treat Tuesday1 Month of Fun, Cast Party Wednesday, and Thursday’s Treasures.


Italian Zucchini Asiago Whole Wheat Flatbread

Italian Zucchini Asiago Whole Wheat Flatbread

It’s finally cooled off enough here to BAKE (yay! happy dance!) and I decided I needed to make some flatbread. My son loves flatbread … he came upstairs just after I took these flatbreads out of the oven and decided he was going to have flatbread and a fruit smoothie for dinner. I panicked a little because that boy has a BIG appetite and he could easily polish off just about all the flatbread in one sitting, but he only ate 3 of them! Whew! There were still plenty left for the photo shoot.

I’m participating in an A-Z health challenge on my facebook page and today is the letter I. A was Avocado, B was Basil, C was Cilantro, D was Dill. E was Eggs. F was Flax. G was Garlic. I was scratching my head for the letter I … how many healthy things can you think of that start with the letter I? All I could think of was Ice Cream, and even though I have several healthy ice cream recipes, it didn’t seem like a very good choice, so I asked my kids who are both wonderful at brainstorming. My daughter suggested Italian Seasoning and that led me to think: Italian food! There are lots of health benefits to eating Italian food. You should see all the wonderful Italian recipes on my facebook page today! (If you happen to miss it or want to see some of the other recipes that were shared, I’m pinning all of the recipes to my A-Z Health Challenge Pinterest Board.)

This flatbread might not be “traditional” Italian cuisine, but it does have lots of the wonderful healthy things that Italians use in their cooking: whole grains, olive oil, lots of herbs (via the Italian Seasoning!) and the wonderful flavor of Asiago cheese. And hey, what’s a good Italian meal without bread? This flatbread is a wonderful base for a pizza, or serve it as the bread with your meal with some olive oil for dipping. Oh they go wonderfully with hummus too! … or you can just eat them plain, hot out of the oven, like my son. If you have any leftover flatbreads, put them in a bag and freeze them for quick meals (add sauce, cheese, and toppings and you have instant pizza!)

Italian Zucchini Asiago Whole Wheat Flatbread

Italian Zucchini Asiago Whole Wheat Flatbread

Inspired by this recipe from Red Star Yeast. I just saw that recipe and thought it was such a cool idea to put zucchini in a yeast bread!

  • 1 cup whole wheat flour
  • 2 cups bread flour
  • 1/2 cup finely shredded zucchini
  • 2 – 3 Tablespoons shredded asiago cheese
  • 2/3 cup plain nonfat yogurt
  • 1 Tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon Italian Seasoning
  • 2 1/2 teaspoons yeast
  • 2 teaspoons sugar
  • 1/3 – 2/3 cup water (or other liquid)

Directions:

  1. Put all the ingredients in the bread machine (or the bread attachment to a KitchenAid … that works too!), using 1/3 cup of water to start. Set the machine on the dough setting and watch it as it starts mixing: add water as needed until it forms a nice ball of dough. I had to use the full 2/3 cup on mine.
  2. When the dough is done, take it out and cut the dough into equal-sized pieces for the desired number of flatbreads. I made 12 mini-flatbreads, but you can make 2 large rounds for pizza or 6 for individual pizzas if you prefer.
  3. Dusting the dough with cornmeal to keep it from sticking, shape the dough into discs with your hands, cover and let rest for 5 minutes or so, then stretch the dough further with your hands or use a rolling pin to roll the flatbreads to about 1/4 inch thick (adding more cornmeal as needed to keep it from sticking).
  4. Cover with a towel and let rise in a warm place till your breads are the desired thickness, then bake at 425 for about 10 – 15 minutes or until golden brown. I like to cook my flatbreads on a pizza stone to get them nice and crisp on the bottom, but you can bake them on a cookie sheet if you don’t have a pizza stone.

Italian Zucchini Asiago Whole Wheat Flatbread

This recipe was shared at Tastetastic Thursday, Thursday’s Treasures, Fit & Fabulous Fridays, and Weekend Potluck.


Cheesy Zucchini Chorizo Breakfast Boats

Cheesy Zucchini Chorizo Breakfast Boats

If you haven’t noticed, I have an affection (obsession) for cheese. I have a drawer in my fridge dedicated to cheese. I buy little chunks of flavorful cheeses and use them frequently in my cooking. Some sweet soul at Arla (the maker of Dofino cheeses) noticed my affinity for cheese … and sent me several “samples” of Dofino cheeses. Ironically, these “samples” are the same size as the little chunks I normally buy at the store … and there are six different kinds … some of them I can’t even find at my local stores. I’m in cheese heaven! They did ask that I share my recipes that I make with their cheeses. Are you kidding? There’s no way you could shut me up!

CHEESE!

On to the recipe: if you’ve never had a really good chorizo with eggs and potatoes, it’s a sublime experience. Those three ingredients together are simply magical. Add a little cheese and it’s heaven on a plate. My dad makes this wonderful chorizo (one of these days I’ll get the recipe for it!) and I found some in the freezer, so I cooked some chorizo with eggs, potatoes and cheese while my sis was here. I had about 3/4 cup of the cooked chorizo left after they left, so I decided to make it into a breakfast boat, using one of those gorgeous Italian zucchini that my sister brought me. It made such a beautiful boat I was tempted to add a mast with a little sail just for fun, but I didn’t want to mess up the perfection of the melty cheese …

Cheesy Zucchini Chorizo Breakfast Boats

Cheesy Zucchini Chorizo Breakfast Boats

This filling will stuff two medium (14-inch) zucchini if you cut the tops off lengthwise, or two halves if cut in half lengthwise and both halves are stuffed … or even more if your zucchini are small!

  • 3/4 cup good quality lean chorizo, cooked
  • 1 cup potato, cut in small cubes, cooked
  • 1 cup diced zucchini
  • 1/2 cup sweet onion, chopped
  • 1 jalapeno, finely chopped
  • 3 eggs
  • 1 cup shredded cheese (I used about 2/3 cup shredded Dofino Gouda cheese, plus about 1/3 cup Mexican fiesta blend I had in my fridge that I needed to use up … I mixed the two to make my own amazing cheesy blend)

Directions:

  1. Cut the zucchini lengthwise to make two boats and with a grapefruit spoon (or other scooping device), scoop out the insides to make boats. (Save the seedy inside part to make Zummus.)
  2. Cook up the chorizo in a frying pan over medium heat, chopping it up into little crumbles as it cooks. When the chorizo is done, remove it from the pan and drain off the excess fat from the pan. Fry up the potato till it’s cooked, then add the zucchini, sweet onion and jalapeno and sautee for a few minutes until the onion is translucent and the zucchini is tender.
  3. Meanwhile, in a small bowl, whisk the eggs with 3 tablespoons of water till smooth. Sprinkle with Red Robin Seasoning or your favorite seasoned salt.
  4. Add the chorizo back into the frying pan and stir to mix, then pour in the eggs, scrambling them just for a few minutes. Fold in about 1/2 of the cheese mixture as well. You want to leave the eggs very moist, not quite done, because they will finish cooking in the boats.
  5. Spoon this lovely mixture into your zucchini boats, sprinkle with the remaining cheese, and place them on a baking sheet. Bake at 350 for about 10 minutes (or broil briefly) until the cheese on top is melted and bubbly.
  6. Serve hot. Plates are optional. ;)

Cheesy Zucchini Chorizo Breakfast Boats

This recipe was shared at Recipe of the Week, Thursday’s Treasures, Recipe of the Week and Scrumptious Sundays.


Zummus {A zucchini-lima twist on hummus}

Zummus: A Zucchini Lima Bean Twist on Hummus

It’s funny how a recipe evolves sometimes. The other night I was talking to my yoga instructor/artist/foodie friend and she was telling me how she had made Baba Ganoush (a middle eastern eggplant dip) with zucchini, and she had done the zucchini on the grill so it had this wonderful smoky flavor and I was thinking to myself “I gotta try that” … especially because I have several lovely zucchini left that my sister brought me and I love Baba Ganoush ALMOST as much as I love hummus.

Then the next day, I got onto facebook and two of my foodie friends (Katrin from Running with the Deviled Eggs and Terra from Cafe Terra) had both done a hummus with lima beans. Lima beans? Seriously? Wow. They both looked totally yummy … but the really funny part about this was Katrin was challenging me and another of our friends to do this too.

Now I have never in my life cooked with lima beans, but I thought, what the heck, I’ll take your challenge. I stopped and got lima beans on my way home from yoga. As I went into the kitchen to begin making it, the idea struck me to combine these two ideas and make some sort of baba ga-hummus thing … see then I could have the best of both worlds all in one! … but with zucchini and lima beans in lieu of the eggplant and chickpeas.

I was trying to think of a good name for this crazy creation, mixing baba ganoush, hummus, lima beans, zucchini … I settled on “zummus” … mostly because I have a thing for the letter Z and hey, we are totally on a zucchini kick here lately. By the way, it’s every bit as good (or better) than any hummus or baba ganoush you’ve ever tasted. You would never guess it’s made with zucchini and lima beans. It’s got that yummy hummus texture and the garlicky tahini taste with a hint of smokiness. I totally love this stuff.

Zummus: A Zucchini Lima Bean Twist on Hummus

Zummus

This makes a small amount.  If you’re making it for a crowd, double or triple the recipe. You’re gonna need it … trust me.

  • About 1 cup of zucchini pulp
  • Smoked paprika
  • 1 cup frozen lima beans
  • 2 – 5 cloves of garlic (depending on how garlicky you want it!)
  • 1 Tablespoon tahini
  • 1 Tablespoon extra virgin olive oil
  • a handful of fresh parsley
  • 1/2 teaspoon cumin
  • 1/2 teaspoon sea salt
  • juice of 3/4 of a lime

Directions:

  1. Cut a large zucchini lengthwise and using a grapefruit spoon or other such instrument that’s good for digging into summer squash, hollow out some of the pulp inside. It’s quite alright if it’s seedy because this is all going to get roasted and blended into a puree. Chop the pulp into chunks. (Save the zucchini shells for stuffing …)
  2. Spray a baking pan with cooking spray, set the zucchini pieces on it in a single layer, and sprinkle liberally with smoked paprika. Bake at 350 for about 10 – 15 minutes or until the zucchini is completely tender. The zucchini cooks down as it roasts, so you should end up with about 1/2 cup of zucchini after you’re done roasting.
  3. Now, measure out your lima beans and put them in a microwave-safe bowl. Add a couple tablespoons of water, cover the bowl with a plate and microwave for 2 – 3 minutes, stirring about halfway through, or until all the beans are nice and tender. (If you’re making a bigger batch, you’ll have to adjust the cooking time to get all the beans to cook.)
  4. Put the roasted zucchini and the lima beans (complete with cooking water!) in a food processor or handi chopper and add the remaining ingredients. Blend until everything becomes a lovely paste. Add water to get it to the consistency you desire. I like it a little thick, so it’s spreadable.
  5. Serve with toasted pita wedges or flatbread or vegies. It also makes a great spread for sandwiches, wraps and little toasts.

Zummus: A Zucchini Lima Bean Twist on Hummus

Check out the other lima bean hummus recipes:

This recipe was shared at Scrumptious SundayManic MondayThursday’s TreasuresFit & Fabulous Fridays, and Share It Saturdays.


Zucchini Avocado Quesadilla

Zucchini Avocado Quesadilla

So in case you haven’t noticed, the ingredient of the week (month?) is zucchini at my house. My sis brought me several zucchini, some beautiful stripey Italian zucchini and some plain green ones, some big, some little. I love zucchini season because it makes me get really creative in the kitchen, trying to think of different ways to use this plentiful, mild-tasting vegetable. Zucchini is so good for adding to so many dishes because it takes on the flavor of whatever you pair it with, so it can be sweet or savory, and it can take on many different textures too depending on whether it’s shredded, chunked, sliced, or ribboned, raw or cooked.

For this quesadilla, I used one of the smaller green zucchini, but I think the Italian ones would be nice in a quesadilla too. I was just making a small one for me for lunch, so I didn’t want to cut into one of those big guys. Honestly I really wanted some shredded chicken on this quesadilla, but I didn’t have any on hand and was in a rush to make lunch so I went with a vegie version. I think if you had some leftover chicken around (perhaps from the grill?), you may want to toss that into the mix. Beans would be fun to put on here too. But then again, it’s nice just like this …

Zucchini Avocado Quesadilla

Zucchini Avocado Quesadilla

  • 17 – 20 thin slices of a small/medium-sized zucchini
  • 1/2 of a ripe avocado
  • 1 oz. light cream cheese
  • 1 Tablespoon finely chopped onion
  • 1 Tablespoon finely chopped ancho chile (or other hot chile pepper)
  • 2 cloves of garlic, peeled and chopped fine
  • 1/2 Tablespoon plain nonfat yogurt
  • juice from a wedge of fresh lime
  • fresh cilantro leaves
  • shredded gouda cheese (sorry I forgot to measure how much I used! You can eyeball it, though. Enough to cover the zucchini in a thin layer.)
  • 2 medium-sized tortillas (not the tiny taco-sized ones, but not the huge burrito-sized ones either … whole grain/whole wheat is good!)
  • For serving: your favorite salsa!

Directions:

  1. Preheat the oven to 400 F. Spray a baking pan with cooking spray and lay the zucchini slices on the pan in a single layer. Spray them lightly with cooking spray, sprinkle with Red Robin Seasoning (or your favorite seasoned salt) and bake at 400 for about 10 minutes. Flip them over and cook for just a few minutes more until the zucchini rounds are tender.
  2. While the zucchini are cooking, mash up the avocado in a bowl, then mix with the cream cheese, garlic, yogurt, and lime juice. Take one of the tortillas and spread it with this creamy green mixture, then when the zucchini are done, arrange them on top and sprinkle with cilantro leaves.
  3. Top with shredded gouda cheese (or whatever cheese you prefer … I like gouda because it has a good flavor and it melts well … and then put the other tortilla on top.
  4. Heat a skillet over medium heat and spray with cooking spray. Slide the quesadilla carefully onto the skillet, cover and let cook for about 5 minutes, checking the bottom frequently to see if it’s golden brown yet.
  5. When it is nicely browned on the bottom, flip it over to brown the other side. (To help you flip it, you may want to slide the quesadilla out of the pan onto a flat cutting board, then flip it over and slide it back into the pan. The bottom side will be crisp, so this isn’t as hard as it may sound.)
  6. Once both sides are brown and the cheese is melted, slide the quesadilla onto your cutting board, cut it up and serve with salsa.

Zucchini Avocado Quesadilla

This recipe was shared at Foodie Friends Friday, Scrumptious SundayRecipe of the Week, Fit & Fabulous Fridays and Manic Monday.


Zucchini Chickpea Mock “Crab” Cakes

Zucchini Chickpea Mock Crab Cakes

When I saw these zucchini “crab” cakes over at My Kitchen Addiction, I so very badly wanted to try them. I love crab cakes. I love zucchini. I loved the idea of making a crab-cake-like thing with zucchini. I couldn’t wait till my sister brought me some zucchini so I could try them! She brought me these gorgeous striped Italian zucchini, along with some regular green ones. I used one of the pretty Italian ones for this dish.

These “crab” cakes have no crab in them at all … they are made with zucchini, breadcrumbs, spices and chickpeas. They don’t really taste like crab, but they are pretty yummy. They have that same soft, gentle texture that crab cakes have, which I really love. I think, though, the next time I make these I will tone down the Old Bay seasoning or replace it altogether with other seasonings. I love Old Bay seasoning on seafood, but it seems a little strong when there really isn’t any seafood present. (Or maybe, just maybe, next time I should toss in some real crab along with the zucchini! Now that would be fun.)

This time, however, I had some tzatziki on hand so I thought instead of tartar sauce, I smeared on some tzatziki and topped with slices of mom’s first fresh garden tomatoes. Oh yes, that was the perfect topping in my book. I also think they would be fun as sliders, served in little buns. I suppose most people would classify these as appetizers, but I think they make a nice little meal.

I was in a rush to eat so I didn’t salt and drain the shredded zucchini like she did … I just set it on a clean kitchen towel, covering it in the towel, and pressed to remove the excess moisture. I also added extra breadcrumbs and some chickpeas to mellow out the flavor a bit and give it some extra protein.

Zucchini Chickpea Mock Crab Cakes

Zucchini Chickpea Mock “Crab” Cakes

Adapted from My Kitchen Addiction. I think I got about 15 – 18 2-inch patties from this batch. It was hard to count because I kept munching on them as I cooked.

  • 2 cups grated zucchini
  • 2 cups bread crumbs
  • 1 egg
  • 1 tablespoon light mayonnaise
  • 1/4 – 1 teaspoon Old Bay seasoning (I used 1 teaspoon, but I think that was too much. I recommend starting with a little bit and tasting it, then add more to taste.)
  • 1/4 – 1/2 teaspoon salt (again, start light and add to taste)
  • 1 teaspoon Dijon mustard
  • 1 handful fresh parsley, chopped
  • a sprig or two of fresh terragon, chopped
  • 1 clove of garlic, peeled and finely chopped
  • 1/4 cup freshly shredded asiago cheese
  • 1 heaping cup of chickpeas, finely chopped until they are almost a mush in a handi chopper or food processor
  • Freshly ground black pepper
  • For frying: 2 – 4 tablespoons extra virgin olive oil
  • For dipping/serving: tartar or tzatziki sauce (my recipe for tzatziki is here), fresh tomato slices, little buns if you like

Directions:

  1. Set the zucchini on a clean kitchen towel, cover and squeeze out the excess moisture. Put the zucchini in a large mixing bowl and toss it with the breadcrumbs. Add the rest of the ingredients except the olive oil and mix well. Form into patties.
  2. Heat 2 Tablespoons of the oil in a large skillet over medium heat.  Once the oil is hot, add the cakes to the pan.  Cook for 4-5 minutes on each side, until golden brown. If you have more cakes yet to cook, add a Tablespoon more oil and wait till it heats up, then cook the rest of the cakes. Put the cakes in a clean towel to keep them warm until you’re done frying.
  3. Serve warm, topped with your choice of toppings. They can be reheated in the oven (or toaster oven) at 400 for about 5 – 8 minutes.

Zucchini Chickpea Mock Crab Cakes

This recipe was shared at Cast Party Wednesday and Manic Monday.


1,2,3 Chocolate Zucchini Cake {Lowfat}

123 Chocolate Zucchini Cake {Lowfat}

This is a luscious, moist and healthy chocolatey cake that takes only takes a few minutes to put together (most of that time is grating the zucchini) and it’s so yummy! I made it years ago when my daughter-in-law first came to visit and we topped it with strawberries (or was it raspberries?) and whipped light cream and reveled in it. She mentioned to me not long ago how good it was and I had completely forgotten that I’d made this cake for her. I’m so glad she mentioned it because this cake is way too good to be forgotten! I got up this morning eager to look up the recipe and make it again since my sis brought me some gorgeous zucchini.

My sweet daughter just had some of this for breakfast, so I asked her if she would take the photos for me. I think I might let her do the photography more often. She has a good eye and a different style and perspective and it makes me so happy when she helps me with my cooking and blogging projects.

A little note about fat: it is true that the low-fat diet led to a lot of health problems. I don’t advocate cutting fat out of your diet (especially not if you’re going to replace it with sugar!) Include healthy fats like olive oil, cheese, nuts and avocados, but also include lots of fiber and grains, fruits and vegies and watch your total calorie intake. I like to reduce fats and sugar in baked goods and desserts because it reduces the calories, but then I also try to add whole grains and fiber to make treats that are truly health conscious, but still satisfy my desires for a decadent dessert.

123 Chocolate Zucchini Cake {Lowfat}

1,2,3 Chocolate Zucchini Cake {Lowfat}

Adapted from Food.com. I cut down the sugar, replaced some of the oil with yogurt and replaced some of the flour with whole wheat flour and flaxmeal.

  • 1 cup flour
  • 3/4 cup whole wheat flour + 1/4 cup flaxmeal (or 1 cup whole wheat flour)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cocoa
  • 1 1/4 cups white sugar
  • 3 eggs
  • 1/4 cup oil
  • 1/2 cup lowfat or nonfat vanilla yogurt
  • 2 teaspoons vanilla
  • 2 cups grated zucchini

Directions:

  1. Mix the dry ingredients.
  2. Add the liquid ingredients and stir it all together.
  3. Spray a 9×13 inch pan with cooking spray, pour in the batter and bake for 30-40 minutes at 350 or until a toothpick inserted in the center comes out clean.

123 Chocolate Zucchini Cake {Lowfat}

This recipe was shared at Weekend PotluckScrumptious SundaysFamily Fresh MealsManic Monday, Cast Party Wednesday, Thursday’s TreasuresTastetastic Thursday, Fit & Fabulous Fridays, and Foodie Friends Friday.


Balsamic Roasted Zucchini & Mushrooms

{Guest Post from Carrie’s Experimental Kitchen}

Balsamic Roasted Zucchini & Mushrooms

It’s Day 4 of my vacation and Carrie from Carrie’s Experimental Kitchen is such a sweetie … she is tending the kitchen here today. Carrie is a fantabulous cook and great “virtual” friend that I am so pleased to know. And did you know she’s publishing a cookbook? I’m so excited for her!!! This dish that she is sharing is right up my alley … I can’t wait for zucchini season now.

Anyway, without further adieu, here’s Carrie!

~~~~~~~~~~~~

Carrie-Farias-of-Carrie's-Experimental-KitchenHi everyone, I’m Carrie behind Carrie’s Experimental Kitchen and I am thrilled and honored to be a guest here today at Sumptuous Spoonfuls! I just LOVE Ann’s blog and the fact that she uses fresh ingredients in her dishes (just like me!), it truly does make the world of difference! I love looking around the kitchen, seeing what I have on hand and creating a meal that is simple yet delicious, whether or not your an experienced chef or a kitchen novice. I have been married for 17 years and am the mother of two girls, ages 15 and 10, who I lovingly refer to as my food testing “guinea pigs”. I reside in a small town in Northwestern NJ and graduated from Johnson & Wales University with a B.S. in Hotel/Restaurant Management. I am also awaiting the release of my first cookbook called “Carrie’s Experimental Kitchen: A Collection of Mediterranean Inspired Family Meals”; which is scheduled to be released in the late summer, early fall of 2012.

And now for the recipe…

Two of my favorite vegetables combined together with garlic and balsamic vinegar make this a must try side dish the next time you’re looking to try something new and easy! I LOVE roasting just about anything, and this was no exception. Just look at the beautiful color and the taste was incredible!

Balsamic Roasted Zucchini & Mushrooms

  • 2 Zucchini, washed and sliced into 1/4″ thick slices
  • 8-10 Large Mushrooms, rinsed and quartered
  • 2 Cloves Garlic, chopped
  • 2 tbsp. Extra Virgin Olive Oil
  • 1 tbsp. Balsamic Vinegar
  • Kosher Salt, to taste
  • Fresh Ground Black Pepper, to taste

Add the zucchini, mushrooms and garlic to a bowl. In a separate bowl, whisk together the oil, vinegar, salt and pepper and pour over the vegetables. Mix well then place on a baking sheet. Bake at 425 for 15-20 minutes, turning halfway. Serves 4.

*Nutritional Information: Calories 94, Carbs 7g, Fat 8g, Protein 3g

Enjoy!

*Calculations based on ingredients entered into MyFitnessPal and may not be 100% accurate.

Carrie Palladino Farias
Carrie’s Experimental Kitchen

Website: http://www.carriesexperimentalkitchen.blogspot.com
Facebook: www.facebook.com/CarriesExperimentalKitchen
Twitter: www.twitter.com/CarriesExpKtchn
Pinterest: CarriesExpKtchn


Ratatouille with Ravioli

Ratatouille Ravioli

A while ago I gave my sweet friend Camille some eggplant and she told me she made Ratatouille Pasta with it. She showed me the recipes she used, and described how she did it and I filed that thought away for a day when I had eggplant and a little time to cook it. I don’t recall what type of pasta she said she used, but I thought this mini-ravioli that I have would be just perfect with Ratatouille.

And yeah, it was.

Ratatouille with Ravioli

I found a little history on Ratatouille:

“The word Ratatouille actually comes from the french term “touiller,” which means to toss food. Ratatouille originated in the area around present day Nice. It was originally a meal made by poor farmers (in essence it started out life as a peasant dish), and was prepared in the summer with fresh summer vegetables.

The original and simplest form of Ratatouille used only courgettes (zucchini), tomatoes, green and red peppers (bell peppers), onions, and garlic.  Today aubergine (eggplant) is usually added to the list of ingredients.”

source: http://ratatouille.weebly.com/index.html

Ratatouille with Ravioli

Some people consider Ratatouille as a side dish, but I think serving it like this definitely elevates it to “main course” status.

  • 1 t. olive oil
  • 1/2 large onion, chopped
  • 1 1/2 c. chopped eggplant
  • 1 1/2 c. chopped summer squash or zucchini
  • 1 bell pepper, chopped
  • 4 cloves garlic, peeled and chopped
  • 1/2 quart canned tomatoes
  • 2 bay leaves
  • Several sprigs of fresh thyme leaves or 1/2 t. dried thyme
  • Salt and freshly ground pepper to taste
  • Fresh or frozen mini cheese ravioli (or your favorite pasta!), cooked. I think this would be lovely with bowtie pasta, cavatappi or tortellini
  • Shredded Mozzarella or Italian Blend cheese
  • Chopped cherry tomatoes for garnish

Ratatouille with Ravioli

Directions:

  1. Spray a frying pan with cooking spray, then heat over med-high heat on stove till the pan begins to warm. Swirl the olive oil around in the hot pan, then add the onion and sautee for about 5 minutes.
  2. Add the eggplant, summer squash, garlic and bell pepper and sautee for about 3 minutes longer.
  3. Add the tomatoes in their juices, crushing them with your hand as you add them if you have large chunks of tomato.
  4. Go rinse the tomato mess off your hands.
  5. Add the bay leaves and thyme and reduce heat to medium. Cook gently, stirring frequently, for about 15 minutes longer.
  6. Season with salt and pepper to taste.
  7. Now, you can enjoy the Ratatouille just like this … but to make the beautiful cheesy ravioli casserole, toss the cooked ravioli with a good amount of the Ratatouille in a casserole dish or oven-safe bowl and sprinkle with shredded cheese, and then bake at 350 until the cheese is all melty–I think I cooked my bowl for about 15 minutes or so.

Another way I discovered that I really love to eat this Ratatouille is on a bed of Jasmine rice, sprinkled with feta cheese, like this:

Ratatouille on Jasmine Rice with Feta

This recipe was shared at Katherine Martinelli’s Pasta Blog Hop.


Curried Stuffed Summer Squash

Curried Stuffed Summer Squash

My parents came to visit this weekend and with them they brought SO much beautiful bounty from their garden: peppers, onions, potatoes, eggplant, turnips, tomatoes, yellow watermelon, butternut squash.

They brought me a jar of salsa that they had made and a box full of canned tomatoes. AND a case of dad’s homemade wine.

We debated whether we should go out for dinner or stay in and cook– but since we had SO much food in the house, well, it just seemed like we should cook up some of it!

So I took the summer squash that my friend gave me last weekend and stuffed it some of dad’s venison apple sausage, some feta cheese and a bunch of  goodies from the garden. Oh it turned out good. We had a bit of soup and some bread along with some Pinot Grigio and we were well fed and happy.

Here are the squash sisters. Aren’t they pretty? The dark green one was a winter squash that had a mild sweet taste to it and smooth texture. The brighter green stripey one on the left was the one we ate last night. I am not sure what kind of squash these are since my friend says they were volunteers in her garden, but I sure love the taste of them. Someone told me they are cushaw squashes. Do you think that’s what they are?

The squash sisters

Curried Stuffed Summer Squash

You can adjust the seasonings to your own tastes. I didn’t actually measure anything either … just threw it all together, so feel free to adjust up or down on any of the ingredients.

Ingredients:

  • 1/2 of a large summer squash or zucchini (eggplant would be good this way, too!), sliced lengthways and seeded if it has seeds in the middle like mine did
  • 1 t. extra virgin olive oil
  • 1/2 of a large bell pepper, chopped
  • 1 red onion, peeled & chopped
  • 3 -4 cloves of garlic, peeled & chopped
  • 5- 7 fresh mushrooms, sliced and diced
  • about 3/4 c. chopped fresh tomato
  • about 3/4 c. cooked low-fat sausage (I used 2 venison-apple sausages, but turkey or chicken sausage would be good too. Peel off the casings if the sausage has them then chop. You could also leave out the sausage if you prefer just vegies.)
  • about 3/4 c. breadcrumbs
  • About 1/3 c. feta cheese crumbles
  • 1/4 t. cinnamon
  • 1/4 t. nutmeg
  • 1 – 2 t. Thai red curry paste
  • 1/2 t. smoked paprika

Directions:

  1. Scoop out the flesh of the summer squash with a grapefruit spoon, leaving about 1/4 – 1/2 inch thick shell so it’s sturdy enough to hold the stuffing when it’s cooked.
  2. Chop up the scooped out flesh of the squash.
  3. Heat a medium saucepan to medium-high heat, then swirl around the olive oil in the pan. Add the squash, onion, garlic, peppers and mushrooms and sautee until the vegetables are tender.
  4. Remove from heat and stir in the sausage, tomato, feta cheese, breadcrumbs, and spices. Add salt and pepper to taste.
  5. Spoon the stuffing back into the squash shell, packing it in so it all fits. If it doesn’t all fit back into the squash, you can bake some in a separate casserole dish. Sprinkle with a bit of extra feta cheese and top with a few chopped cherry tomatoes if you like.
  6. Bake at 350 degrees for about 30 minutes or until the cheese on top is melted and everything is well heated through.
  7. Scoop out servings from the beautiful squash shell.
Curried Stuffed Summer Squash
This is part of my series of 31 Days of Warmer Connections. Every day in October, I am blogging about connections through food.

Crunchy Fish Tacos with Zucchini Avocado Summer Vegie Melange

Crunchy Fish Tacos with Zucchini Avocado Summer Vegie Melange

This was a recipe born out of a need to use up leftover fish and corn on the cob … it was late summer so we also had an over-abundance of vegetables from the garden (but no cabbage!) and we happened to have an avocado on hand. Little did I know my parents had never had fish tacos before. I remembered the fish tacos we’d had in California, and the idea just struck me that all of this stuff would taste good together. So I stirred up some vegies, heated the fish, and served it all with crunchy taco shells, showing them how to fill them … They loved them. This was years ago and we have all since had the opportunity to eat fish tacos elsewhere in many different ways. I just had some in Colorado that were served with a lovely mango salsa. Those were nice, but I think I still prefer these.

I know that fish tacos are supposed to be served on soft corn tortillas with lots of cabbage and avocado cream and don’t get me wrong, they are good like that, but … well, I like my tacos crunchy. And I’m not that crazy about cabbage. Besides, who says you can’t have a crunchy fish taco?

You could certainly make this the “traditional” way with corn tortillas if you like. Just warm the tortillas before you add the toppings.

How many people this serves depends on how much fish and taco shells you have. The vegie melange is quite forgiving: you can adjust the types and quantities of the vegies to suit whatever you prefer/have on hand and the amount needed.

Fish Tacos with Zucchini Avocado Summer Vegie Melange

Ingredients:

  • 1 t. olive oil
  • 1/2 of a small zucchini, chopped
  • 1/2 of an onion, chopped
  • 1 clove garlic, chopped
  • 1 – 2 t. finely chopped jalapenos
  • 1/2 of a small bell pepper, chopped
  • 1/4 c. sweet corn, cooked
  • 1 ripe tomato, chopped
  • 1/2 of an avocado, chopped
  • Cooked fish, cut into strips (I used leftover Parmesan-Almond Crusted Fish)
  • Taco shells
  • Fresh cilantro leaves
  • Lime wedges
  • Shredded cheese or crumbled goat cheese (optional)

Directions:

  1. Spray a pan with cooking spray, then drizzle it with olive oil. Heat to med-high heat.
  2. Sautee the zucchini, onion, and garlic in the pan until onion is translucent. Add the peppers and the corn and cook briefly till all the vegies are warm and lightly cooked. Sprinkle with Red Robin salt (or just regular salt) and fresh ground pepper to taste.
  3. Remove pan from heat. Stir in the tomato and avocado.
  4. Meanwhile heat up the fish. Crisp the taco shells in the oven.
  5. In each taco shell, put a strip or two of cooked fish, and top with the vegie melange and cheese (if desired). Sprinkle with cilantro.
  6. Serve with lime wedges.
The sauteed vegie melange:
Sauteed Summer Vegie Melange
Finished tacos, ready for eating. I forgot the cheese today … can you believe I forgot the cheese? Oh well, they were still quite delicious!
Crunchy fish tacos with avocado zucchini summer vegie melange

Nutrition Information:

Serving size: 2 tacos. I like to use the Ortega Whole Grain Corn Taco shells which would increase the fiber and decrease the amount of fat in this dish. Of course it also depends on how you prepare the fish. This analysis assumes grilled fish and about 1 T. of shredded cheddar cheese on each taco.
Crunchy Fish Tacos with Zucchini Vegie Malange Nutrition Information

Decadent Double Chocolate Zucchini Bread

Decadent Double Chocolate Zucchini Bread

I need to tell you right now: if you don’t seriously love chocolate, skip this post. This recipe is strictly for chocolate lovers. It’s best if you are a dark chocolate lover although I think you could possibly mellow it out if you cut some of the chocolate and used milk chocolate chips. But I wouldn’t. Really, this is so good and dark and rich. And yes, it’s healthy too. All that dark chocolate is full of antioxidants–and hey it’s got zucchini in it so you are sneaking vegies into your pleasure zone. It’s low in fat, full of whole grains and if you wanted to cut the fat further, you could skip one of the eggs and use 2 more egg whites. This is not like any zucchini bread you’ve ever tasted. Did I mention it’s chocolate?

The recipe makes 2 loaves so you could eat one, and share one with one of your chocolate-loving friends. Or eat one, and freeze the other for chocolate emergencies. I’m having it for breakfast … all … week … long. Mmmmm. Chocolate.

Decadent Double Chocolate Zucchini Bread

Ingredients:

  • 2 1-oz. baking chocolate squares, melted
  • 1/4 cup cocoa
  • 2 eggs
  • 2 egg whites
  • 1 1/4 cups sugar
  • 1/3 cup canola oil
  • 1/3 cup non-fat vanilla yogurt
  • 2 1/2 cups grated zucchini
  • 1 teaspoon good quality vanilla extract. I like to use Mexican vanilla.
  • 1 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 1/4 cup flaxmeal
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 cup dark chocolate chips. Use really good quality chips like Ghirardelli 60% Cacao chocolate chips–you won’t be sorry.
Chocolate Zucchini Bread -- see, it starts out green!

Directions:

  1. Preheat oven to 350 degrees F.
  2. Spray two 9×5-inch loaf pans with cooking spray.
  3. In a large bowl, combine chocolate, cocoa, eggs, egg whites, sugar, oil, yogurt, zucchini, and vanilla. Beat well.
  4. Stir in the flour, baking soda, salt and cinnamon. Fold in the chocolate chips.
  5. Pour batter into prepared pans. Sprinkle the tops of the loaves with raw sugar.
  6. Bake in preheated oven for 60-70 minutes, or until a knife or toothpick inserted into the center of a loaf comes out clean.

I chopped up the chips a bit to distribute the chocolate taste …

I chopped up the chips a bit to distribute the chocolate flavor more ...

Done! I had to cut it right away …

The finished chocolate zucchini bread

Nutrition Information:

1 serving = 1/10 of 1 loaf

Nutrition information for Decadent Double Chocolate Zucchini Bread

Recipe analysis from http://caloriecount.about.com/cc/account/flog_add.php?tab=new_recipe

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Exchange sponsored by Scharffen Berger.

This recipe was shared at Best Bread Recipes of 2011.


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