I haven’t forgot about this lovely blog, I promise! I have been so busy; tending to the garden, taking advantage of the summer sun (lounging in the pool), putting in extremely long, productive hours at work, traveling & so much more. I have barely cooked lately, just munching on garden fresh veggies, hummus, summer salads as well as copious amounts of fruit. Throw in hours spent on a raft, in the warm water, the sun shining brightly, with a Starbucks Peach Green Tea Lemonade in one hand and the newest Bon Appetit mag in the other, well I think we can all see why minimal cooking has been done lately.
Looking at the kitchen counter there sits over a dozen zucchini of all different sizes. These babies can’t go to waste, I’ve spent too much time weeding the garden and tending to their needs. Talking about my plants as my kids is really no big deal or much of a surprise. I searched and searched for what I was hoping would be some new inspiration for zucchini recipes. NO. Nothing. My attention span was too short this morning. I reverted back to my grandma’s classic Zucchini Bread. Delicious as always. With addition of unsweetened coconut as well as raisins, I took it too another level. Of course, why wouldn’t I. Healthy, not so much. But what do you expect when using one of grandma’s recipes. Exactly.
I just couldn’t stop there. I continued to grate zucchini. This time using two recipes from Sara Forte of The Sprouted Kitchen. First off, this girl is genius, I know I have mentioned this before but really just listen here. I see her as an inspiration, look forward to her blog posts and long for the day in which I can meet her or even better, work with her! (Check her out at http://www.sproutedkitchen.com) Zucchini Bread Bites up first and then a I-don’t-have-all-of-these-ingredients-so-I’ll-improvise batch of Hearty Apple Bread. You know where this is going… 🙂
1 cup shredded apple
1 cup shredded zucchini
3/4 cup of whole wheat flour
1 cup of oat flour
1/2 cup of oatmeal
1 tbsp. baking powder
1 tbsp. cinnamon
1 tsp. ginger
1 tsp. salt
1 cup Silk Almond Milk
1 tbsp. Vanilla Extract
1/2 cup ricotta
1/4 cup butter (softened)
1/4 cup brown sugar
1/4 cup coconut sugar
squeeze of lemon
Preheat the oven to 375 degrees F.
Spray pans with your favorite cooking spray. I used Trader Joe’s Coconut Oil. FAV item.
Combine all of the wet ingredients in a bowl with a whisk. Combine all of the dry ingredients in a bowl. Simply add the wet to the dry. Fold in the apple + zucchini.
For bite sized muffins, bake roughly 25 mins. For bread loaf pan bake about 45 mins. Either way make sure outside is golden and the inside is fully cooked. The ricotta makes the inside super moist and delicious.
This can be cut and served with a yogurt topping of your favorite Greek yogurt with the addition of some agave nectar or honey as well as some toasted pecans for a little crunch. Midday snack or midnight snack, you cant go wrong with this!
PS – unfortunately the end product picture would not upload, grrr. This will leave your mind open for imagination as to how they will look.