A Healthier Zucchini Bread

I am quite amused that my last post on here was also zucchini bread. This morning I adjusted Meaningofpie's zucchini bread recipe to add more complexity and healthiness. ;) Enjoy!


2 cups grated, unpeeled, zucchini (2 medium or 3 small zucchini)
1 cups all purpose flour
3/4 cup rolled oats
3/4 cup wheat flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon cinnamon

1 cup brown sugar

2 teaspoons vanilla extract

½ cup safflower oil (or other vegetable oil)

3 eggs

1/4 cup maple syrup (or melted honey)

1/2 cup pecans or walnuts, chopped
1/2 cup raisins
For a more moist loaf, add 1/2 cup milk

Preheat the oven to 350 degrees. Prepare a bundt pan (9″ across) by spraying with oil and flouring it, tapping out the excess flour. You may also use 2 medium loaf pans.

Grate the zucchini and press on it with paper towels to remove the excess moisture. You can also pre-grate zucchini in summer and freeze it for later. In a small bowl, combine the flours, oats, baking soda, baking powder, salt, and cinnamon.

In the bowl of an electric mixer, combine the sugar, vanilla, oil, and eggs and beat for 2 minutes. Add the syrup (and milk, if using) and beat until combined. Add the zucchini and mix until just combined. Add the flour mixture and mix on medium-low until it is fully incorporated. Add the nuts and raisins and mix to combine.

Pour the batter (expect a very liquid batter) into the tube pan or loaf pans and bake for 35-45 minutes or until a toothpick inserted into the middle comes out clean. Adjust the time accordingly if using loaf pans. Allow to cool for 5 minutes. Invert the bread onto a plate. If the bread doesn’t come out, gently use your fingers to pull the top away from the edges and middle (without so much force as to tear the lovely top). Invert again. You can also give it a firm tap (“thud”) and it should release. Invert the bread again onto a serving plate, pretty side up. Slice and enjoy. Eat it warm plain, with softened butter, or jam.

Zucchini Bread!

I've been wanting a good recipe for zucchini bread, so I made one up following principles of other breads I've made without yeast. And here is the resulting recipe, which is quite tasty. Feel free to add another half cup of sugar, I prefer my breads not to be too sweet so I can eat them with jam or fruit butter for breakfast.

Zucchini Bread

1 cup all-purpose flour

3/4 cup whole wheat flour

1/2 c brown sugar

1.5 tsp baking powder

3/4 tsp baking soda

1 tsp cinnamon

1 tsp nutmeg

1 cup shredded zucchini

2 eggs

1/2 cup plain yogurt

1/4 cup oil

Preheat oven to 350. Mix dry ingredients together in a medium to large bowl. Then add the eggs, yogurt and oil. Mix well. Add the zucchini and incorporate well. LIghtly grease a 5x9in loaf pan with oil and pour batter into pan. Bake for 1 hour or longer if needed, until a toothpick inserted into the center of the loaf comes out clean.

Espresso Cheesecake

Espresso Cheesecake

Crust:

2 cups of vanilla wafers (or more if you like a thick crust)

1/4 cup brown sugar

1/2 cup butter

Filling:

16 ounces cream cheese

1/2 cup natural sugar

1.5 tablespoons flour

2.5 large eggs

1/6 cup heavy cream

1 tablespoons espresso powder

Pull cream cheese, eggs, and cream; bring to room temperature.

Combine espresso powder and heavy cream together, set aside. Preheat oven to 350˚.

In a food processor, pulse cookies until crumbly. Add in sugar and butter, continuing to pulse until combined. Press into a 9″ cheesecake pan and bake for 12-15 minutes. Remove from oven and let cool.

In a stand mixer bowl, beat cream cheese, sugar, and flour together until well combined; scrapping down the sides as needed (or you can use a medium bowl and a hand mixer). Add one egg at a time and beat well. Finally, add in heavy cream (mixed with espresso powder) and beat until cheesecake is combined (being careful to not over beat.)

Pour mixture into crust and place in oven. Bake for 15 minutes and then reduce oven temperature to 250˚. Continue to bake cheesecake for 30-45 more minutes or until cheesecake barely wiggles and is set.

Remove from oven and let cool to room temperature. Place in refrigerator overnight to chill.

Caramel Sauce!

Ok, usually I look at a recipe start making it and then change some things around. But, this recipe for caramel sauce is just too heavenly to change at all. But I had to share it with you:

http://simplyrecipes.com/recipes/caramel_sauce/

Hummus

Hummus

1 can garbanzo beans, drained but reserve juice

1 Tblsp olive oil

2 Tblsp lemon juice

1-2 tsp cumin

1-2 tsp crushed red pepper

1-2 tsp minced garlic

salt and pepper to taste

Place all ingredients (except the garbanzo juice) in a blender or food processor. Add 1/3 cup of juice and blend. Add more as necessary to reach desired thickness. Add more of any ingredient until desired flavor is achieved. Can also add roasted red pepper for another delicious take.

Tip: For a lesser calorie version, try edamame hummus. Use 1 1/2 cups of edamame that has been boiled. Add another Tblsp of olive oil. Mix as above, rather than using any kind of juice, just add more olive oil and lemon juice a little at a time until desired thickness is reached.

Homemade Cherry BBQ Sauce

Homemade Cherry BBQ Sauce

2 tablespoons olive oil

1 teaspoon (or more to taste) favorite chili powder

1/2 yellow onion, finely chopped

2 cloves garlic, chopped (or about 2 tsp minced garlic from a jar)

2 tablespoons tomato paste

Juice of 2 oranges, about 1/2 cup works well if you don't have fresh

Juice of 1/2 lemon, about 2-3 tablespoons works well if you don't have fresh

1 cup ketchup

1 (16-ounce) bag frozen pitted cherries, thawed (or around a cup is enough for a good flavor)

1/2 cup water ( or a little under)

Crushed or powdered red pepper (optional, to taste)

Add oil to a medium saucepan over medium heat. Once hot, add onion, and garlic, and saute until onion is soft and translucent. Add the remaining 1 teaspoon chile powder, and tomato paste and toast for 1 minute. Add orange juice, lemon juice, ketchup, cherries, water, salt, and pepper (and red pepper for a little bit of kick at the end). Reduce heat to low and simmer for 30 minutes. Puree with a hand blender until smooth.

*Taken from foodnetwork, but made my own slight modifications as per usual.

Chocolate Cappuccino Cupcakes

Chocolate Cappuccino Cupcakes

10 tablespoons butter

1 1/4 cups white sugar

4 eggs

1/4 teaspoon almond extract

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup strong brewed coffee

Preheat oven to 350 degrees F (175 degrees C). Grease two muffin pans or line with 20 paper baking cups.

In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, almond extract and vanilla.

Combine the flour, cocoa, baking powder and salt; stir into the batter, alternating with the milk, just until blended. Spoon the batter into the prepared cups, dividing evenly.

Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Top with frosting (recipe below).

Cappuccino Frosting

1/2 cup margarine or butter, softened

1/4 cup strong brewed coffee (cold)

3 cups powdered sugar

1/4-1/3 c. cocao powder (optional)

1 1/2 t. vanilla

Using an electric mixer or in a large bowl with a hand held mixer, place the margarine and coffee, and cream them together. Add half of the sugar, and beat well to combine. Add the remaining ingredients and continue to beat the mixture until light and fluffy.

Both recipes are easy to veganize!