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Inspiration for wholesome weeknight & weekend cooking.

Posts tagged ‘zucchini’

Quinoa with Zucchini, Corn & Basil

This recipe uses raw corn and zucchini, which I wasn’t brave enough to try!  I boiled my corn on the cob for 9 or 10 minutes and then removed the kernels … and I blanched the zucchini for a quick minute.  I also made the vinaigrette (olive oil and lemon) in a separate small bowl and added it into the salad (I didn’t use it all).  I would definitely double this recipe as it only serves 2.  This would be great for lunch or a BBQ dinner while fresh corn is still available.

Quinoa with Zucchini, Corn, Parsley & Basil

Recipe from blog Gourmette NYC.

Quinoa with Zucchini, Corn, Parsley, and Basil

Ingredients:

1 cup cooked quinoa
1 ear of corn, kernels removed
1 small zucchini, thinly sliced (use a mandoline for best results)
1/2 cup chopped parsley
1/4 cup minced basil
1/4 cup extra virgin olive oil
1 lemon, juiced (about 2 tablespoons)
Salt and pepper

Directions:

In a large bowl, toss the quinoa, corn, zucchini, parsley, and basil. Add the olive oil and lemon juice and toss, adding more olive oil and lemon juice if desired. Salt and pepper to taste.

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Healthy Dark Chocolate Zucchini Muffins

This is a wonderful tasting, moist and healthy muffin that you can feel good about giving to your kids or enjoying as an afternoon snack.  After tasting these, you won’t believe there isn’t any white flour, sugar, butter or vegetable oil in them.  They truly taste decadent — and they’re not!  Note: if you don’t have the wheat germ or flax, substitute with oats and the muffins will turn out fine!

Healthy Dark Chocolate Zucchini Muffins

Recipe adapted from the blog Baking Adventures in a Messy Kitchen.

Healthy Dark Chocolate Zucchini Muffins

Ingredients:

2 cups grated zucchini
1/3 cup honey
1/4 cup molasses
1/4 cup coconut oil, softened or melted
2 large eggs
1 banana , well mashed
3/4 cup yogurt (vanilla or plain; Greek or non-fat or low fat)
1 teaspoon vanilla extract
1 1/3 cups whole wheat white flour
1/3 cup toasted wheat germ
1/4 cup ground flaxseed or meal
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/3 cup (heaping) dark chocolate mini chunks (Whole Foods private label sells these in a bag)

Directions:

To prepare, grate the zucchini, using paper towels to squeeze out any excess moisture, and mash the banana.

Heat the oven to 375 degrees. Grease mini muffin tray, planning for 45-50 mini muffins.

Using a stand mixer, beat together the zucchini, honey, molasses, coconut oil, eggs, banana, yogurt, and vanilla until well mixed.

In a separate bowl, combine the flour, wheat germ, flax seed, cocoa powder, baking soda, cinnamon, and salt with a whisk.

Add the flour mixture to the stand mixer incrementally, beating on low speed, stopping as soon as the flour is fully incorporated.

Remove the bowl from the stand and fold in the dark chocolate mini chunks.

Scoop the batter into mini muffin cups (filling just over 3/4 full), and bake them in the oven for approximately 13 minutes. Let sit in the pan for a few more minutes, then move to a wire rack to cool completely.

Try to eat just one. Really. Try.

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Zucchini Bread

I have a weakness for zucchini bread and banana bread.  It’s great to snack on and great toasted with butter for breakfast.  This is my favorite zucchini bread recipe – I don’t think it gets any better than this!

Zucchini Bread

Recipe slightly adapted from The Silver Palate Cookbook.

Zucchini Bread

Makes 2 loaves.

“For best flavor, wrap the breads when cool and let stand overnight before serving.  With its sugar, spice and nuts, this is a tea bread, almost cake-like.”

Ingredients:

3 tablespoons sweet butter, melted or at room temperature (plus an extra 2 teaspoons for greasing loaf pans)

3 eggs

1 1/4 cups vegetable oil

1 1/2 cups granulated sugar

1 teaspoon vanilla extract

2 cups grated unpeeled raw zucchini

2 cups unbleached, all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 cup shelled walnuts, chopped

Directions:

1. Pre-heat oven to 350 degrees.  Generously butter two 9×5 inch loaf pans.  Line bottoms of pans with parchment paper and brush with butter.

2. In a large bowl, beat the butter, eggs, oil, sugar and vanilla until light and thick.  Fold the grated zucchini into the oil mixture.

3. Sift the dry ingredients together in a separate bowl.  Stir into zucchini mixture until just blended.  Fold in the walnuts.

4. Pour the batter into the buttered loaf pans.  Bake on the middle rack of the oven for 1 hour and 10 minutes or until a cake tester inserted in the center comes out clean.

5. Cool slightly, remove from pans, and cool completely on a rack.

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