Tag: zucchini

Banana Zucchini Mini Muffins

Leave a comment

banana.zucchini.muffins

1 ½ cup whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp salt
2 ripe banana, mashed
1-2 zucchini, shredded
2 Tbs Stevia
1 Tbs cinnamon
1 Flax egg (1 Tbs ground flax seed + 3 Tbs warm water)
½ cup coconut oil

topping:

1/3 cup brown sugar
2 Tbs flour
1 Tbs ground cinnamon
1 Tbs coconut oil

Preheat oven to 375. Spray mini muffin pan with light olive oil
Mix flax egg and let set for about 5 minutes
In medium bowl: combine flour, baking soda, baking powder, salt and cinnamon
In large bowl mix bananas and zucchini. Add in oil, flax egg, and stevia
Stir in the dry mixture to the moist mixture.
Spoon into muffin pan
In small bowl mix ingredients for the topping
Sprinkle the crumbs onto of prepared muffin mixture.
Bake about 15 minutes.
Let cool in pan for 5 minutes, then cool completely on cooling rack.

Advertisement

Zucchini Pasta with Avocado Lemon Basil Pesto

Leave a comment

Zucchini Pasta with Avocado Lemon Basil Pesto

zucchiniPESTO2

Sauce:

1 ripe avocado
½ cup basil
1 Lemon, for juice
1 Tbs Oregano
Thyme
¼ cup Water (or more if needed)

Pasta:
3-4 Zucchini

Using Blender (Vitamix) blend together all ingredients.  Add more water if needed, until you get the consistency you desire.
For pasta you will need a Veggetti (this can be purchased at Bed, Bath and Beyond).
Simply stick one end of zucchini through the Veggetti and rotate creating long “noodles”. Boil water, throw in your noodles, and boil for 1 minute.  Remove from heat and rinse.  Drizzle sauce over your cooked zucchini pasta and enjoy!

If you’d like, you can add more veggies to the mix, such as sliced grape tomatoes.

zucchiniPESTO1

 

 

[Leftovers can store in fridge for a day or so]

Easy Vegetable Soup

Leave a comment

The great thing about this soup is you don’t have to stick to the exact recipe.  Add more of veggies you love and leave out the ones you hate.  I frequently use this as a way of “cleaning out the fridge”.  When my veggies look like their at the end of their life I chop ’em up and toss ’em in!
veg.soup1

1 sweet onion, diced
2 cloves of garlic, minced
3 Tbs olive oil
2-3 large zucchini or squash, sliced in coins and cut in half again
4 large carrots, chopped into bite size pieces
4 stalks of celery, chopped into small pieces
1 bag of frozen corn
1 bag of frozen green beans
2 cans of beans, (I chose 1 kidney beans and 1 can black beans)
1 can diced tomatoes (low sodium)
1 can tomato paste
4 cups water plus one vegan bullion cube (or 32 ounces of veggie stock)
S and P to taste
I also add a season from Trader Joe’s called the Every Day Seasoning

veg. soup2Heat oil in large soup pot.  Sauté onion and garlic for a couple of minutes until brown.  Lower heat to medium heat and add in the zucchini, carrots, celery.  Once the vegetables have softened a little, about 5 minutes) Add the water and bullion cube.
Bring to a boil and add thawed green beans and corn.
Once boiling, reduce to a simmer for about 30 minutes or until you are ready to serve.

Soup saves well in jars, and re heats nicely.  Can last about a week in refrigerator.

Wildberry-Zucchini Bread

Leave a comment

If you’ve tried my favorite blueberry zucchini bread, you’re sure to enjoy this extended version.  This bread is irresistible with its sweet berries, a crispy outer layer, and a soft, moist inner layer.

Wildberry Zucchini Breadwildberrybread

3 cups all-purpose flour
2 cups sugar
3 egg replacer (4 ½ tsp. Ener G + 6 Tbs warm water, allow to sit for a few minutes)
½ cup oil
½ cup apple sauce
3 tsp vanilla extract
1 tsp baking powder
¼ tsp baking soda
dash of salt
2 tbs cinnamon
1 cup blackberries
1 cup raspberries
2 cups shredded zucchini

Preheat oven to 350 degrees. Spray bread pan with cooking spray.

In medium bowl mix flour, baking soda, baking powder, salt and cinnamon.

In a large bowl mix sugar, oil, egg replacer, apple sauce, vanilla.  Once mixed well, stir in the shredded zucchini.

Stir in the dry ingredient in small bit, ensuring no lumps.  After all ingredients are mixed together, pour in the berries.

Fill pan 2/3 way with batter.

Cook approximately 40-50 minutes until tops are slightly crisp.  Times may vary depending on size of bread pans. For muffins cook about 18-20 minutes.