It is that time of year again! Zucchini are everywhere. If you have a garden, you may be inundated with these beautiful green vegetables. If you know a gardener, you may be the recipient of one or more of these beauties. I can remember one summer when we were kids that our garden supplied us with more zucchini then we knew what to do with. We literally had wagon loads! We gave a lot of them away but even so my mom had to make some very creative recipes to try and use up our supply before they went bad. Zucchini soup, zucchini casserole, zucchini pizza … and the list goes on and on! Needless to say, I am sure we were not the first family to be so sick of zucchini by September that we never wanted to see another one again…well at least until the next year. There are a million ways to use a zucchini but the recipes below are made especially for that zucchini that was hiding underneath the leaves and is now the size of a small baby. These are not the ones to use in a recipe that requires a tender vegetable. These are better served peeled, de-seeded, grated and then baked into all kinds of fun recipes. I will often grate and measure the exact amount required for my favorite zucchini bread recipe, bag it and freeze it to use mid winter. I am sure that everyone has their favorite zucchini recipe. Here are just a few of mine. Enjoy!
Paleo Friendly Zucchini Bread
1-1/2 cup blanched almond flour
1 tablespoon cinnamon
1 teaspoon cardamom
1/2 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon baking powder
½ teaspoon salt
½ teaspoon nutmeg
3 eggs, beaten
¼ cup maple syrup
1 ripe banana
1 cup shredded, unpeeled zucchini
Preheat oven to 350 degrees Fahrenheit. Spray or grease 2 mini loaf pans or muffin tins.
Combine the dry ingredients in a small bowl.
Place the wet ingredients in the bowl of a stand mixer, then beat on medium for 1-2 minutes until frothy and fully combined. Add the zucchini and beat again just enough to incorporate.
Slowly add the dry ingredients with the mixer running, until all of the flour mixture has been incorporated.
Spoon the batter into 2 mini loaf pans. You can also use this batter to make muffins.
Bake for 30-35 minutes until the middle is set and a toothpick comes out clean.
Chocolate Zucchini Bread
1 ¼ cup blanched almond flour
¼ cup cocoa powder
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
2 large eggs
¼ cup maple syrup
2 tablespoon melted coconut oil
1 cup shredded zucchini, moisture squeezed out
Optional add-in: ¼ chopped walnuts, ¼ cup chocolate chips
Preheat oven to 350 degrees Fahrenheit and grease two mini loaf pans or one large loaf pan.
In a medium bowl, combine the dry ingredients. Stir in the nuts or chips if using.
In a large bowl, lightly beat the eggs with a fork. Whisk in the maple syrup and oil, then stir in the squeezed zucchini.
Add the dry ingredients to the wet and mix until thoroughly combined.
Transfer batter to the prepared pan(s). Bake for 28-30 minutes for the mini loaf or 35-40 for the large loaf.
Cool for 5 minutes in the pan before removing to a rack to cool completely.
4 cups shredded zucchini (about 2 medium)
1/2 teaspoon sea salt
2 whole eggs (preferably medium in size)
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon Himalayan pink salt
1/4 teaspoon pepper
1/2 cup almond flour
1 tablespoon coconut flour
1-2 tablespoon coconut oil for frying
In a bowl, place the shredded zucchini and 1/2 tsp. sea salt. Stir gently and let set for 10 minutes to allow zucchini to sweat. After the 10 minutes, transfer the zucchini to a flour sack towel, cheesecloth or nut milk bag. Squeeze as much liquid out as possible so you don’t have soggy fritters.
While the zucchini is “sweating,” in another bowl combine the eggs, oregano, basil, additional sea salt, black pepper, almond and coconut flours.
Combine the squeezed shredded zucchini with the egg mixture and stir to combine. If the zucchini still holds a lot of moisture or eggs were on the larger side, you may need to add additional flour to achieve that pancake-like consistency.
Place a medium/large skillet on the stove over medium heat. Add coconut oil to the skillet. When the skillet is very hot, drop 1/4 cup portions of the zucchini mixture onto the pan. Press down gently so they’re about 1/2-inch thick.
Cook on each side for 3-5 minutes. Flip carefully so they don’t fall apart. When done, transfer to a wire rack or plate lined with a paper towel. Repeat until zucchini mixture is gone, adding more coconut oil to the pan between each batch. Coconut oil spray will also work well between batches.
Serve with apple sauce or sour cream, or eat them plain. Enjoy!
“Be generous. Give to those you love; give to those who love you, give to the fortunate, give to the unfortunate – yes, give especially to those you don’t want to give. You will receive abundance for your giving. The more you give, the more you will have.”
“You may encounter many defeats, but you must not be defeated. In fact, it may be necessary to encounter the defeats, so you can know who you are, what you can rise from, how you can still come out of it.”
Every Sunday morning when we are home, my husband and I have breakfast together and our favorite thing to eat is waffles. I have been on the search for a fantastic, crispy waffle for a long time and I finally found the recipe. I have made some other great waffle recipes, but this one not only tastes great, but it makes the crispiest gluten-free, dairy-free waffles that I have ever eaten. What I love about this recipe is not only how easy it is to make, but how versatile. I have added and changed the recipe almost every time I have made it and each time the waffles are just as delicious and just as crispy. I forewarn you, if you are not one of those people that enjoys a crisp waffle, then these are not for you.
(The original recipe comes from the Real Food Dieticians and if you go to their site, you can find some great reviews and comments about this recipe. ) The recipe below has a few of my own changes.
Gluten-Free, Dairy-Free Crispy Waffles
2 cups finely ground almond flour
1 cup tapioca starch/flour
1 Tbsp. + 1 tsp. baking powder
2 Tbsp. flax meal + 6 Tbsp. warm water or 2 eggs
1 cup dairy free milk (flax, almond, soy, coconut)
2 tsp. apple cider vinegar
¼ cup liquid sweetener (maple, agave, coconut nectar) [or milk or water if you want it to be sugar-free as well]
1 1/2 tsp. vanilla
1/2 tsp. cinnamon
½ cup oil (coconut, melted; olive, grapeseed, sunflower)
Preheat waffle iron according to manufacturer’s directions.
In a large bowl, combine almond flour, tapioca starch and baking powder. Whisk or stir to combine well.
In a small bowl or coffee cup, whisk together flax meal and warm water. Set aside until thick and egg-like.
In a small bowl, add milk and apple cider vinegar. Allow to sit while you melt the coconut oil (if you are using it) on the stove.
To the milk mixture, add flax meal, maple syrup, vanilla and finally, the melted coconut oil. Whisk well to combine and quickly add to dry ingredients (because coconut oil will start to harden and clump if you don’t).
Stir batter just until combined. Using a ¼ cup scoop (or size recommended by manufacturer), pour batter onto preheated waffle iron and cook until golden brown.
Layer on your favorite toppings and enjoy! (My favorite – almond butter, banana, cinnamon and maple syrup)
Note: when I first made the waffles, I thought that there was something wrong with the batter. You can see how the middle is brown but the edges do not seem to be cooked? I have determined that it is all of the tapioca starch that makes this happen because that “uncooked” part seems gooey. I flipped that waffle and cooked it on the other side for 30-60 seconds and then they seemed fine. The other side looked fine:
I sprayed my waffle iron with coconut oil before cooking. I did not have an issue with them sticking but I did see some comments with the original recipe where people complained about having that issue.
Here are some of the changes and additions that I made to the recipe:
The first time I made them, I was out of coconut oil, so I used olive oil. The consistency of the batter was a little but thinner than it is when you use coconut oil, but the waffles cooked up the same.
I have been trying to go without sugar in recipes, so I made them without the maple syrup and added 1/4 cup more milk and again they tasted a little bit less sweet but they cooked up exactly the same.
I made the batter with 1/4 cup maple syrup + 1/4 cup milk and 1/4 tsp. monk fruit powder and the waffles were just a little more sweet like the original recipe.
I am always trying to add more vegetables into my diet so I have added:
grated carrot – I made the batter in my vitamix so the carrots really were more pulverized then grated and the waffles cooked up fine with a lovely orange hue.
grated zucchini – I added one small zucchini to the batter and cooked them up like normal and you would have never know that there was zucchini in there.
I purchased powdered beets and kale from Earthlight and I added a tsp to the batter. It changed their color a little but the flavor was basically the same once I added all of my toppings.
I hope you enjoy these waffles as much as I do. It makes about 8 waffles depending upon the size of your iron. I freeze the extras for a mid week treat! Bon Appetite!