Tag Archives: zucchini recipes
With an abundance of zucchini popping up in everyone’s garden, who isn’t wondering what the heck to do with them? Roast it, bake it, keep it healthy, or create a little treat that doesn’t leave you feeling guilty? (It’s a vegetable, therefore if it’s in a dessert, it’s good for you, right???)
I decided to freeze most of the zucchini from Jeff’s garden, but wanted to make something a little sweet with what remained. There are tons of zucchini bread and muffin recipes out there, and here’s another one to add into the mix! I’ve seen several different general dessert recipes which call for maple syrup instead of sugar, so I gave that a try. I also love chocolate, so figured a handful of chocolate chips wouldn’t hurt!
I’m usually not a big fan of muffins because they either tend to be overly dry or too sweet, but these are light with just a twinge of sweetness.
- 1 cup flour (I used King Arthur's Gluten-Free Multi-Purpose Flour.)
- 2 tsp baking powder
- ¾ tsp sea salt
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ cup pure maple syrup
- ¼ cup olive oil
- 2 eggs, beaten
- 1 packed cup shredded zucchini, patted dry
- A handful of chocolate chips
- In a mixing bowl, whisk the flour, baking powder, sea salt, cinnamon, ginger, and nutmeg.
- Add the maple syrup, oil, and eggs. Beat together until the batter turns smooth.
- Add the zucchini and chocolate chips. Stir by hand until everything is combined. The batter will be slightly sticky.
- Spoon the mixture into the muffin cups, and bake for about 20-25 minutes. Insert a wooden toothpick into the center of a muffin to check for doneness. The toothpick should emerge clean.
- Cool the muffin pan on a wire rack for a few minutes, then transfer each muffin out of the pan and onto the wire rack to continue cooling.
The herb chicken I made in the crock-pot for dinner was ready to go. Jeff was on his way over, and I needed a vegetable side dish to whip up in a pinch. Let’s face it – steamed vegetables can get boring really quickly. There’s only so many times a girl can eat steamed zucchini sprinkled with sea salt, pepper, and some Italian seasonings as a side dish. With two zucchinis in my refrigerator, I wanted to create something different with them. So I found a recipe for zucchini fritters on Smitten Kitchen and modified it a bit to be gluten-free.
Out came my box grater, and naturally a mess resulted on tiny counter top. If you don’t already know, be aware – zucchini is a very watery vegetable. Zucchini water ended up EVERYWHERE. (I’m not a neat cook.) But the shredded vegetable inside the box grater looked delicious!
As I’ve started reading more about cooking and baking gluten-free foods, I learned that gluten-free flours taste better when they are combined together. So instead of all-purpose flour, I mixed millet and amaranth flour together. The flours added a wonderful nutty taste to the fritters. The recipe I used had extra ingredients for toppings, but we really enjoyed them completely plain. I made another batch to bring to a cookout over the weekend, and they were a fantastic appetizer!
Zucchini Fritters (adapted from Smitten Kitchen)
Makes about 10 fritters
1 pound zucchini (about 2 medium)
1 teaspoon coarse or kosher salt, extra to taste
1 large egg, lightly beaten
Ground black pepper
1/4 cup Millet flour
1/4 cup Amaranth flour
1/2 teaspoon baking powder
2 tablespoons Olive oil (for frying)
Preheat oven to 200 degrees.
Trim off the ends of the zucchini. Using a box grater or the shredding blade in a food processor, grate the zucchini.
In a large bowl, toss the zucchini and salt together. Let it sit for 10 minutes, then wring out excess water from the zucchini. As the Smitten Kitchen recipe suggested, I pressed the zucchini against the sides of colander with a spoon. That didn’t seem to get all the water out, so I switched to towels. I couldn’t believe how much water drained out!
Place the shredded zucchini back into a bowl and mix in the egg and pepper. In a separate bowl, combine the millet and amaranth flours, and the baking powder. Toss the mixture in with the zucchini and stir until everything is combined.
Heat 2 tablespoons of olive oil in a skillet over medium high heat. Once the pan is nice and hot, drop small spoonfuls of the mixture into the pan. Slightly flatten each spoonful with a spatula and cook 3-4 minutes or until the edges start to brown. Flip each fritter and cook for an additional 2-3 minutes. Place each fritter on a paper towel to drain, then transfer them onto a cookie sheet. Repeat this process with the remaining batter. Place the cookie sheet in the oven for about 10 minutes.