Archive for zucchini

Sunday, August 25th, 2013

Vegan Chocolate Apple Zucchini Cake

It is that time of year again when anyone you know that grows zucchini is trying to find a loving home for it. My garden was too small this year to grow any myself, so I have a few neighbors that learned how much I love to cook and also love zucchini, so now I have tons of zucchini at my house. This recipe original is here. I took out the coffee and pureed my own apple since I rarely buy applesauce and used egg replacer instead of bananas. I also changed the brown sugar to pure maple syrup.  I love to make treats that are full of hidden goodness. This recipe is definitely a winner for that reason. Anyone eating this chocolate cake would have no idea that is has apple and zucchini in it, plus it is made with whole wheat flour and vegan!  I had some extra batter and used it to make a few muffins to freeze for later. This is very rich and yummy. So enjoy!

Vegan Chocolate Apple Zucchini Cake

2 c. whole wheat flour

1/2 c. cocoa powder

1 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1/4 c. canola oil

1/2 c. pureed apple (original recipe uses applesauce)

1/2 c. sucanat

1/3 c. pure maple syrup

1 tsp. vanilla

egg substitute for 3 eggs (I used Egg Replacer)

1/4 c. milk of choice (I  used almond milk)

2 c. grated zucchini

3/4 c. dark chocolate chips

3/4 c. chopped walnuts (optional)

Preheat oven to 360 degrees. Prepare pan. I used pan spray to coat a 9 in. square pan.

First mix the egg substitute of choice and set it aside. Then puree the apple and grate the zucchini and set those aside.

Combine the flour, baking soda, baking powder, salt in a large bowl and set aside.

In a separate bowl, combine the canola oil, pureed apple, sucanat, pure maple syrup, vanilla, egg substitute, and milk. Stir well and add the zucchini, chocolate chips and walnuts.

Now combine the zucchini mixture to the flour mixture and stir well. It will be super thick, but it is okay. Scoop the batter into the prepared pan and put in the oven to bake for 40-50 minutes. Make sure you to do the toothpick check to make sure it is done before removing from the oven.

I let this cool before serving. We ate it with vanilla soy ice cream and it was perfect!

Monday, August 12th, 2013

Fresh Herb Zucchini Pizza

zucchini pizza small

I have been away for a few days. Just trying to squeeze in a little more fun before my kids go back to school in less than two weeks. I am not looking forward to the stress. But, I do have a great recipe to share today. I love this time of year, when the garden is ready to harvest and every meal is full of garden fresh ingredients. We have been making this pizza for a long time. It originated from Moosewood years ago. It has evolved of course, but the key ingredients of fresh herbs and garden fresh zucchini on this pizza make it soooo delicious! The preparations involve broiling the zucchini mixture before putting it on the pizza, to avoid a watery mess on your dough. We have tried it without broiling it and it just makes the crust too soggy. So while the pizza dough is rising, prepare the zucchini and it won’t create any waiting to put the whole thing in the oven.

Fresh Herb Zucchini Pizza

Pizza dough for one pizza

2 tsp. olive oil

3 garlic cloves, minced

2 tbsp. fresh lemon juice

2 tbsp. fresh mint leaves, minced

1 tbsp. fresh thyme, minced

1 tbsp. fresh basil, minced

salt and pepper to taste

5 c. zucchini, sliced thin

While your pizza dough is rising, prepare the following. Preheat the broiler. In a large bowl, combine the olive oil, garlic, lemon juice, fresh herbs, and salt and pepper.  Stir and then add the zucchini and stir until everything is well combined. Place this mixture on a baking sheet and broil for about 10 minutes, or until the zucchini is tender. You will notice that the zucchini will have lost some of its water content, which is what you want. Change the oven temperature to 450 degrees. Now roll out the pizza dough and put it on a baking pan, or pizza pan. Put all the zucchini mixture on the dough. Spread it around evenly and put it in the oven to bake for about 12 minutes, or until the crust is lightly browned. This is delicious hot, but don’t burn your mouth on the hot zucchini!