Zucchini Muffins with Lots of Other Stuff

From the kitchen of One Perfect Bite...Over the years, this has become my go-to recipe for zucchini muffins. I've  made these hearty gems for over 20 years now, and if you glance through the ingredient list, you'll see why my children use to call them "kitchen sink" muffins. Not, mind you, for their scrumptious taste, but because I put everything but the kitchen sink into the batter. I know you will like them. While they are a bit heavier than the usual breakfast muffin, they are moist and delicious and also keep well. That's important when a recipe makes 18 muffins. The recipe is simple enough for young cooks to prepare and if you use a box grater to shred the zucchini, they can be made without special equipment. I spray the paper liners to keep the muffins intact when the liners are peeled back for eating. It's not necessary, but it does make for nicer looking offering. I hope you'll give this recipe a try. Here is how they are made.

Zucchini Corn Cakes

From the kitchen of One Perfect Bite...I've carefully controlled my purchases at farm stands and green markets this summer. Last year, our farm share was too large for the two of us, and it led to waste, with much of the produce becoming fodder for the compost pile. This year, I've been very careful. Sensible planning, coupled with the reality of a smaller refrigerator have made it easier to keep purchases under control. I no longer buy flats of berries or lugs of tomatoes, and I generally limit myself to what we can consume within a week. I do get thrown off balance every now and then, usually because friends who still garden remember me from the days when I was feeding the immediate world. I ended up with 4 pounds of zucchini this weekend because of gifts we received from friends who like to share the bounty of their gardens. So, I spent today making pickles, quick bread and these lovely zucchini corn cakes. The pancakes are one of my favorite ways to use zucchini. I serve these as a side dish for the Silver Fox, but when he is traveling they serve as a main course for me. They are packed with flavor and quite easy and inexpensive to make. The recipe is straightforward and I do hope those of you who are dealing with extra zucchini will give it a try. Here is how these tasty cakes are made.

Chocolate Chip Zucchini Cupcakes

From the kitchen of One Perfect Bite...I do hope that after reading this post, you'll do as I say and not as I do. I was in a rush this morning and trying to get these cupcakes made before we had to leave for the day. I quickly assembled the ingredients and at the last minute discovered that I didn't have paper liners for my muffin pans. We all know what I should have done, but that didn't happen. Rather than dash to the store for the liners, I decided to grease the muffin cups and let it go at that. Big mistake! Half of the cupcakes clung tenaciously to the pan and those that did release looked like the had gone 9 rounds with a young Mohammed Ali. Normally, I would have scrapped the batch, but I started to nibble at the crumbs and they were so delicious I couldn't bear to throw the cupcakes out. These are really good and I know you will enjoy them - if you can get them out of the pan. They are nearly effortless to make and the cupcakes are moist and delicious. Be forewarned that the batter for the muffins will be dense and fudge-like until the zucchini is worked into it. The moisture in the zucchini loosens the batter and makes it more malleable. Be sure to line your pans with paper liners and then spray the liners with a nonstick spray. The muffins are worth the aggravation. I will be making these again. The recipe, which came from Gourmet magazine, appears below.


Chocolate-Chip Zucchini Cupcakes...from the kitchen of One Perfect Bite courtesy of Gourmet magazine

Ingredients:
1-1/2 cups all-purpose flour
2 tablespoons unsweetened Dutch-process cocoa powder
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup plus 2 tablespoon sugar
1/2 cup vegetable oil
1 large egg
1/2 teaspoon pure vanilla extract
1/2 pound zucchini, coarsely grated (1 cup)
1 (6-ounces) package semisweet chocolate chips

Directions:
1) Preheat oven to 350°F with rack in middle.
2) Whisk together flour, cocoa, cinnamon, baking soda, baking powder, and salt.
3) Beat together sugar, oil, egg, and vanilla in a large bowl with an electric mixer until thick and creamy, 2 to 3 minutes.
4) At low speed, mix in flour mixture until just incorporated. Stir in zucchini and chocolate chips.
5) Divide batter among lined muffin cups and bake until tops spring back when lightly pressed, 30 to 35 minutes. Cool in pan 5 minutes, then turn out to cool completely. Yield: 12 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Maple-Glazed Apple Spice Bread

Two Years Ago Today: Peanut Butter and Banana Bread

Three Years Ago Today: Peanut and Pumpkin Soup

Four Years Ago Today: Apple Custard Pie with Streusel Topping

Savory Parmesan and Zucchini Bread

      

From the kitchen of One Perfect Bite...We Oregonians are a hardly lot, but weather extremes seem to initiate strange behaviors in us. We don't get a lot of very hot or very cold weather here, and when our usually comfortable temperatures rise or fall, a mass migration to areas of artificial heating and cooling occurs. Folks stay home. I was at one of my favorite farm stands this morning and I was the only customer there. This kind of heat takes a toll on berries and while I had not gone looking for a bargain due to the lack of customers and the rapidly deteriorating condition of the berries, I was able to buy flats of them at half price. When I got home I realized that I had also been gifted more zucchini. I got the berries processed and then puzzled through what I could do with the squash. I had just made a dessert type bread, so I decided to move to the savory end of the spectrum. I've used this Taste of Home recipe before and, save for increasing the amount of cheese used in the ingredient list, I've pretty much stuck to their version of the recipe. This is a nice loaf to serve with barbecue and the bread also makes a lovely toast. It comes together quickly and, because of the zucchini, it stays moist and keeps well. This is another recipe that works well in a cottage or cabin kitchen and it is a great starter recipe for young cooks to try. This savory bread will neither make nor break your reputation as a cook. It is a pleasant loaf whose major virtue is ease of assembly. It is also a great way to use up zucchini when it starts to come in. Here's how the loaf is made.

Savory Parmesan and Zucchini Bread...from the kitchen of One Perfect Bite courtesy of Taste of Home

Ingredients:
3 cups all-purpose flour
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
1 cup buttermilk
1/3 cup sugar
1/3 cup butter, melted
1 cup shredded peeled zucchini
1 tablespoon grated onion

Directions:
1) Preheat oven to 350 degrees F. Grease and flour a 9 x 5-inch loaf pan. Set aside.
2) Combine flour, cheese, salt, baking powder and baking soda in a large bowl.
3) In another bowl, whisk eggs, buttermilk, sugar and butter. Stir into dry ingredients just until moistened. Fold in zucchini and onion.
4) Pour into a greased and floured 9 x 5-inch loaf pan. Bake for 1 hour, or until a toothpick inserted near center of loaf comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).

One Year Ago Today: Summer Pudding

Two Years Ago Today: Martha Stewart's Spaghetti 101

Three Years Ago Today: Frozen Strawberry Souffle

Four Years Ago Today: Chicken Wellington

Chocolate Zucchini Bread

      

From the kitchen of One Perfect Bite...I hope you understand that it is nigh on impossible to write a food blog that does not contain at least one seasonal entry for zucchini bread. Well, that time has come, and while I've done my best to disguise the zucchini, you are going to have to man-up to the fact that your chocolate cake has some green stuff in it. Actually, this is a very nice bread/cake. It comes together easily and it's guaranteed to satisfy the sweet tooth and chocolate cravings of the dessert lovers who assemble at your table. This is an almost foolproof recipe, but because the chips tend to sink to the bottom of the pan, you'll want to make sure the pan is well-greased and lined. Several years ago, following myriad tragedies that would rival those of Euripides, I started to line the bottom of all my bread and cake pans to assure the contents would release from the pans in one piece. Please follow suit, at least with this bread, because this is one that wants to stick. The recipe, which first appeared in Taste of Home magazine, is a keeper, so I hope you'll put it in your in-basket. Here is how this simple bread is made.

Chocolate Zucchini Bread...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine

Ingredients:
1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
3 tablespoons baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup grated unpeeled zucchini
1/2 cup semisweet chocolate chips

Directions:
1) Preheat oven to 350 degrees F. Grease an 8 x 4-inch loaf pan. Line bottom of pan with parchment paper. Grease paper. Set aside.
2) Cream  butter and sugar in a large bowl until light and fluffy. Beat in eggs and vanilla.
3) Combine flour, cocoa, salt, baking soda and cinnamon in another bowl and gradually add to creamed mixture just until moistened. Fold in zucchini and chocolate chips.
4) Spoon into prepared pan.  Bake for 60-70 minutes or until a toothpick inserted near  center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (12 slices).

One Year Ago Today: Stir-Fried Asparagus with Pork

Two Years Ago Today: Relish the Relish - Two Hot Dog Toppers

Three Years Ago Today: Red Pepper Relish

Four Years Ago Today: Parmesan Crisps

Zucchini and Caramelized Onion Tart

From the kitchen of One Perfect Bite...This is a wonderful zucchini dish, but I must tell you up front that there are two parts to this recipe and neither of them is quick to do. Now that you've been warned, I must also tell you that while the two recipes are not hard to make, they both are time consuming and require a lot of chopping. Are you still with me? The recipes come from Cooking Light and the tart makes a wonderful brunch, luncheon or light dinner entree. The work starts with caramelizing onions. Fortunately, the onions can be made several days before you plan to use them, and that helps reduce any last minute stress that might occur as the tart is put together. Once the onions are ready to go, you are free to move on to the second stage of this creation. There's nothing difficult here, save for the slicing of the zucchini, and once that's done the tart comes together quickly. The finished tart is beautiful and, while I won't make it often,  this recipe has gone into my brunch rotation. This is the kind of dish I like to serve to friends who are also good cooks. While leftover onions can be used for soup or for roast beef and blue cheese subs, the tart does not hold up well. It can, of course, be eaten, but it gets soggy and the texture seems to change if it sits too long. I hope my effort to be honest hasn't frightened you away. Here's the recipe for the brave among you.

Basic Caramelized Onions...from the kitchen of One Perfect Bite courtesy of Cooking Light magazine

Ingredients:
3 tablespoons olive oil
1 tablespoon butter
12 cups vertically sliced yellow onion
1/4 teaspoon kosher salt

Directions:
Heat a large Dutch oven over medium heat. Add oil and butter; swirl until butter melts. Add onion and salt; cook 15 minutes or until onion begins to soften, stirring occasionally. Reduce heat to medium-low. Cook 50 minutes or until very tender, stirring occasionally. Cook an additional 10 minutes or until browned and caramelized, stirring frequently. Yield: 2 cups.

Zucchini and Caramelized Onion Tart...from the kitchen of One Perfect Bite courtesy of Cooking Light magazine

Ingredients:
Pie dough for a 10-inch pie or tart pan
1 tablespoon olive oil
4 cups (1/8-inch-thick) slices zucchini
3 garlic cloves, minced
3/4 teaspoon kosher salt, divided
1/2 cup finely chopped Basic Caramelized Onions
1 cup 1% low-fat milk
1-1/2 tablespoons all-purpose flour
1/2 teaspoon freshly ground black pepper
3 large eggs
2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)

Directions:
1) Preheat oven to 425 degrees F.
2) Roll dough into a 12-inch circle. Fit dough into a 10-inch deep-dish pie plate or quiche pan. Fold edges under and flute. Line dough with foil and fill with pie weights or dried beans. Bake at 425 degrees F. for 12 minutes or until edges are golden. Remove weights and foil and bake an additional 2 minutes. Cool on a wire rack.
3) Reduce oven temperature to 375 degrees.
4) Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat. Add zucchini and garlic. Sprinkle with salt and sauté for 5 minutes, or until crisp-tender. Cool slightly.
5) Arrange Basic Caramelized Onions over bottom of crust and top with zucchini mixture. Combine remaining 1/2 teaspoon salt, milk, flour, pepper, eggs, and cheese in a medium bowl, stirring well with a whisk. Pour milk mixture over zucchini mixture. Bake at 375 degrees for 35 minutes or until set. Let stand 10 minutes before serving. Yield: 6 servings.

One Year Ago Today: Turkish Chicpea and Potato Stew with Bahart + Cappadocian Cave Dwellings

Two Years Ago Today: Blue Cheese Dip

Three Years Ago Today: Scandinavian Yellow Pea Soup

Lite Zucchini Bread

From the kitchen of One Perfect Bite...I love the bold colors of the produce that fights for space on the counters of my summer kitchen. Those bell-clear reds and bright greens and yellows are destined for jars whose colors will brighten my pantry shelves and rival the tones of an artist's palette. I have clear plans for the reds and will have them packed away in no time, but using all those greens and yellows is more problematic. The squash does me in every year. I can control how much we grow and purchase, but what we inherit from neighbors and well-meaning friends moves me into that dangerous "now what" realm of kitchen creativity. I've decided to use the last of the squash for breads that I can freeze and use later in the year. I'm not a huge fan of zucchini bread. My sweetometer kicks in quickly and I find most loaves are way too sweet for my taste. I've been eyeing this recipe for months now and finally came to the conclusion that at its worst, it would be better than the cloying recipes that I had tried to date. I got with the program this afternoon and can happily report the bread isn't half bad. The recipe is a contest winner that was published in Taste of Home Magazine. The bread is very easy to make and it is perfect for toting to a morning coffee or committee meeting. If you are looking for a sweet treat that can be made with minimal effort, I think you'll be happy with this bread. It uses half the sugar and oil of a typical loaf and its flavor improves with age. I suggest you make it at least 8 hours before you plan to serve it. If you are looking for a lite version of zucchini bread, you might want to give this recipe a try. Here's how the bread is made.

Lite Zucchini Bread...from the kitchen of One Perfect Bite courtesy of Taste of Home Magazine

Ingredients:
3/4 cup sugar
1/4 cup unsweetened applesauce
1/4 cup canola oil
2 egg whites
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1-1/4 cups shredded peeled zucchini
1/2 cup raisins

Directions:
1) Preheat oven to 350 degrees F. Coat an 8 x 4-inch loaf pan with grease oa non-stick cooking spray.
2) Combine sugar, applesauce, oil, egg whites and vanilla in a medium bowl. Beat until well blended.
3) Combine flour, cinnamon, baking powder, salt, nutmeg and baking soda in another bowl. Gradually beat into sugar mixture. Fold in zucchini and raisins.
4) Pour or scrape batter into prepared pan. Bake for 50-60 minutes or until a toothpick inserted near center of bread comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (12 slices).

One Year Ago Today: Couscous with Sun-Dried Tomatoes and Feta Cheese

Two Years Ago Today: Lime Marmalade

Three Years Ago Today: Sweet and Spicy Watermelon Rind Pickles

Zucchini Bread with Pineapple and Walnuts

From the kitchen of One Perfect Bite...Every year I engage in some insanity with friends who were in my Master Gardener's class. It actually is a challenge. At this time of year, our local farm stands sell huge zucchini for a dollar. These monsters are 18 to 24 inches long and if you dropped on your foot, serious damage could be done to your toes. At any rate, the challenge is to see who can make the best use of the dollar zucchini. The first year we did this was easy. We all had clean slates and didn't have to concern ourselves with repetitions or copy cat entries. However, we've done this for five years now and it is getting harder and harder to come up with new things to make. In past years I've worked on savory entries that could be served as meals. This year I want to confuse everyone and work my way through the sweet end of the spectrum. I made this bread just before we left for New Hampshire and it is one of the loaves that traveled with me from one coast to the other. It was given luggage space because the combination of zucchini and pineapple was a delightful surprise and I wanted to share it with my daughters. If you have not yet tried the combination, I hope you will give this moist and flavorful bread a try. I promise you won't regret it. Here's the recipe I used.

Zucchini Bread with Pineapple and Walnuts...from the kitchen of One Perfect Bite courtesy of Lane County Extension Service

Ingredients:
1 cup packed brown sugar
1/2 cup softened butter
1 cup grated zucchini
1 (8-oz.) can crushed pineapple (with juice)
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/2 cup chopped walnuts

Glaze

1/2 cup confectioners' sugar
1 teaspoon corn syrup
1/4 teaspoon ground cinnamon

Directions:
1) Heat oven to 350 degrees F. Grease and flour bottom only of a 9 x 5 inch loaf pan.
2) Cream brown sugar and butter in a large bowl until light and fluffy. Reserve 1 tablespoon pineapple juice. Stir in pineapple, zucchini, and eggs. Add flour, baking soda, cinnamon, salt, and allspice. Blend well. Fold in nuts. Spread evenly in prepared pan.
3) Bake for 60 to 70 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes, and then remove from pan and finish cooling on a wire rack.
4) To Make Glaze: Combine confectioners' sugar, reserved 1 tablespoon pineapple juice, corn syrup and 1/4 teaspoon ground cinnamon. Mix until smooth, and spoon over warm loaf. Cool completely on wire rack. Wrap and store in refrigerator. Yield: 8 to 12 servings.

One Year Ago Today: Savory Spinach and Rice Cakes

Two Years Ago Today: Raspberry Kuchen

Three Years Ago Today: Lemon-Herb Slow Cooker Chicken

Fast, Fresh and Figure Friendly Summer Vegetable Crepes

From the kitchen of One Perfect Bite...Before I get to today's recipe I wanted to note the passing of Nora Ephron, a wise, witty and intelligent woman who was the creative force that brought the movie Julie and Julia to life. Nora was a champion of women, and rather than search for words to honor her, I thought I'd use some of her own words to capture the sense of who she was. She will be missed.

Speaking at a commencement exercise: "Whatever you choose, however many roads you travel, I hope that you choose not to be a lady," Ephron told Wellesley's Class of 1996 in a commencement speech. "I hope you will find some way to break the rules and make a little trouble out there. And I also hope that you will choose to make some of that trouble on behalf of women."

When asked about mortality: "You do get to a certain point in life where you have to realistically, I think, understand that the days are getting shorter, and you can't put things off thinking you'll get to them someday. If you really want to do them, you better do them. There are simply too many people getting sick, and sooner or later you will too. So I'm very much a believer in knowing what it is that you love doing so you can do a great deal of it."

Today's recipe is for an unusual crêpe that uses summer vegetables and herbs. They are served cold, and are very easy to prepare, especially if you use the "ready-to-use" crêpes that can be found in the grocery store. They are also figure friendly and manage to cut calories without sacrificing flavor. The recipe was first published in Eating Well magazine and you can find nutritional information for them here. I think those of you who try these will really be pleased. Here's the recipe.

Vegetable Crepes...from the kitchen of One Perfect Bite courtesy of Eating Well Magazine

Ingredients:

Sauce

1/3 cup reduced-fat sour cream
1/2 cup chopped fresh chives, divided, plus more for garnish
3 tablespoons low-fat milk
2 teaspoons lemon juice
3/4 teaspoon salt, divided

Filling

1 tablespoon extra-virgin olive oil
2 cups chopped zucchini
1-1/4 cups chopped green beans
1 cup fresh corn kernels, (from 1 large ear)
1 cup part-skim ricotta cheese
1/2 cup shredded Monterey Jack cheese
1/4 teaspoon freshly ground pepper
4 9-inch “ready-to-use” crêpes

Directions:
1) To make sauce: Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.
2) To make filling: Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, remaining 1/4 cup chives, remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until cheese is melted, 1 to 2 minutes. Remove from heat.
3) To make crepes: Place one crêpe on a piece of parchment or wax paper (or leave it on piece of plastic separating crêpes in package). Spoon one-fourth of vegetable-cheese mixture (about 3/4 cup) down center of crêpe. Use the paper (or plastic) to help you gently roll crêpe around filling. Place crêpe seam-side down on a dinner plate. Repeat with remaining crêpes and filling. Serve each crêpe topped with 2 tablespoons of the reserved sauce and more chives, if desired. Yield: 4 servings.

Cook's Note: Ready-to-use” crèpes are fast and convenient. Look for them in the produce section of the market or near refrigerated tortillas.

One Year Ago Today: Blueberry Cream Squares

Two Years Ago Today: Baba Ganoush

Three Years Ago Today: Blue Corn Muffins

Zucchini Caponata

From the kitchen of One Perfect Bite...Classic caponata is a Sicilian dish that's made with eggplant, olives and capers. It has a unique bittersweet taste that I've grown to love and I use it the way many folks use pesto. It's not unusual to find it on my table as an appetizer or a side-dish and I've even been known to use it as a main course. The second round of our holiday meals centered on food from the Mediterranean. I selected foods that lent themselves to the grill and al fresco dining. Yesterday, I used caponata as an appetizer. Tonight, I used it as a sauce for a pasta that made a light and simple supper. I'm not terribly fond of eggplant, so I've replaced it with a variety of summer squash that is more to my liking. You'll notice that I cut my vegetables into a larger dice than is generally used in caponata. I prefer the texture of chunkier vegetables and I've found caponata prepared in this way can be served with brushetta or pasta with equally good results. I've really simplified the classic recipe and use only those ingredients that are absolutely necessary to achieve the flavor I want. There's no denying that a lot a lot of chopping is required to make this, but if you like bold flavors, I know you'll love this dish and find the effort worthwhile. Here's the recipe.

Zucchini Caponata...from the kitchen of One Perfect Bite

Ingredients:
1/4 cup olive oil
1 cup chopped onion
1/2 cup chopped celery
2 teaspoons minced garlic
3 cups zucchini cut in 1/2-inch dice
1 cup yellow squash cut in 1/2-inch dice
1-1/2 cups chopped skinless tomato
1 tablespoon tomato paste
2 to 3 teaspoons sugar
1/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 to 2 tablespoons drained capers
1/4 cup pitted halved black olives, preferably oil-cured
1/4 cup chopped fresh basil

Directions:
1) Heat oil in a large heavy skillet. Add onions and celery and cook until softened, about 5 minutes.
Add garlic and cook until fragrant, about 30 seconds. Stir in zucchini, yellow squash and tomatoes. Reduce heat and cook, covered, until vegetables are cooked, about 20 minutes.
2) Stir in tomato paste and cook, uncovered, until liquid evaporates.
3) Add sugar, salt, and pepper; stir and remove from heat. Cool slightly. Stir in capers, olives and basil. Refrigerate, covered, for 8 to 24 hours before serving. Yield: 2 cups.







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Two Years Ago Today: Blueberry and Lemon Tea Biscuits








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Tzatziki - Hye Thyme Cafe
Balsamic Fig Spread - Fresh and Foodie
Two Mushroom Pates - One Perfect Bite
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Double Chocolate Zucchini Bread

When things are quiet here, I browse through food blogs the way others do magazines. I admire some and learn from others, always gleaning tips and tidbits that have the potential to make our next meal something really special. As a result, my bookmark folder is an embarrassment of riches that I'd be ashamed to let others see. While not talking numbers, I can happily report that I'm now current through the summer of 2009. While it took a while, I was finally able to make this wonderful Double Chocolate Zucchini Bread, originally featured at Baking Bites that summer. If you're not familiar with the site, stop by and see what's happening. You'll be happy that you did. This lovely cake-like bread was worth waiting for. It is moist. It is flavorful. It is chocolate. I know you'll love it, so rather than gab I'll get right to it. Here's the recipe for one of the best zucchini breads I've ever had. I did say chocolate, didn't I?


Double Chocolate Zucchini Bread...from the kitchen of One Perfect Bite, courtesy of Baking Bites

Ingredients:
2 cups all purpose flour
1/2 cup unsweetened cocoa powder, sifted
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/3 cup vegetable oil
3/4 cup buttermilk
1 teaspoon vanilla extract
2 medium zucchini, shredded to equal 1-1/4 cups
1 cup chocolate chips

Directions:
1) Preheat oven to 350F. Lightly grease a 9×5-inch loaf pan. Set aside.
2) Sift flour, cocoa powder, sugar, baking powder and salt into a large bowl.
3) Whisk eggs, vegetable oil, buttermilk and vanilla together in a medium bowl.
4) Add wet to dry ingredients and stir until almost fully combined. Add zucchini and chocolate chips and stir until evenly distributed in batter (batter should be fairly thick).
5) Bake for 50-55 minutes, or until a toothpick inserted into center comes out clean or with only moist crumbs attached. Turn loaf out of pan and cool on a wire rack before slicing. Yield: 1 loaf.

You might also enjoy these recipes:
Chocolate Zucchini Cake - One Perfect Bite
Double Chocolate Zucchini Bread (Low Card Gluten Free) - All Day I Dream About Food
Chocolate Zucchini and Sweet Potato Bread - Anna's Table
Chocolate Zucchini Muffins - Cookie Madness
Vegan Chocolate Banana and Zucchini Bread - Anja's Food 4 Thought
Chocolate Zucchini Bread - Closet Cooking
Chocolate Zucchini Spelt Cake - Anja's Food 4 Thought

Chocolate Zucchini Cake

From the kitchen of One Perfect Bite...This is a wonderful cake, but it's one that falls into my "hate to love it" category. The cake is delicious and fairly easy to make, but I have a problem with its baking time. I've made it several times and on each occasion the baking time has varied. In all three instances, it has taken longer to bake than the recipe suggests. My oven has just been recalibrated, so I doubt there is a problem with the thermostat, and I'm using the specified pan-size, so I know there is no problem there. I can tell you that my cakes still shimmy at the end of the 30 minute time suggested by the recipe. Mine require a minimum of 50 minutes to assure a stable center. I suspect the difference is attributable to the amount of moisture in the zucchini, but I really don't know for sure. At any rate, the cake is good enough that I'm willing to keep an eye on it while it bakes. The cake is based on a recipe developed in the Ghiradelli kitchens and the original recipe can be found here. This version of the cake, created by Kate Westburg, was a winner in a Ghiradelli competition held at the DuPage County Fair this past summer. I've changed the recipe slightly and if you'd like to see the original it can be found here. The cake is delicious, even if it drives me crazy. I hope you will try it. It's worth the aggravation. Here's the recipe.

Chocolate Zucchini Cake ( 3-G Stealth Zucchini Cake)...from the kitchen of One Perfect Bite, inspired by Kate Westburg

Ingredients:
3 large eggs
1 cup + plus 1/2 teaspoon vegetable oil, divided use
2 teaspoons vanilla extract
2 cups sugar
1/2 cup unsweetened cocoa
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon cinnamon
2 cups grated zucchini
1 cup semisweet chocolate chips
4 ounces baking milk chocolate

Directions:
1) Preheat oven to 350 degrees F. Lightly grease bottom and sides of (9-by-13-inch) pan or 2 (3-by-6-by-9-inch) loaf pans.
2) Combine eggs, 1 cup vegetable oil, vanilla, and sugar in a large bowl. Beat to combine, about 1 to 2 minutes.
3) Sift together cocoa, flour, baking soda, baking powder, salt and cinnamon; add 1/2 cup at a time to wet ingredients. Mix until well combined.
4) Stir in zucchini and chocolate chips. Pour into prepared pan; bake 30 minutes for (9-by-13-inch) cake pan (approximately 50 minutes for loaf pans), or until cake tester comes out clean. Using a 9 x 13 x 2-inch pan, I still needed a minimum of 50 minutes to bake the cake.
5) Melt baking milk chocolate in double boiler or in microwave over water (being careful not to scorch). Whisk in 1/2 teaspoon canola oil. Drizzle ribbon topping over cooled cake. Yield: 16 servings.

You might also enjoy these recipes:
Zucchini Cookies - The Local Cook
Hazelnut Zucchini Cake - My Kitchen in the Rockies
Chocolate Zucchini Cake - Eat At Allie's
Zucchini Cake with Lime Cream Cheese Frosting - Baking Bites
Chocolate Streusel Zucchini Cake - Let's Dish
Zucchini Cake with Crunchy Lemon Glaze - David Lebovitz
Apple Zucchini Cake with Walnuts - Anja's Food 4 Thought

Zucchini Muffins

From the kitchen of One Perfect Bite...If you are into muffins, I have a treat for you. These muffins come from The Shipyard Galley, a restaurant, on Buzzard's Bay in Massachusetts. I have no adventure or quaint characters to share with you today. As a matter of fact, I've never set foot on Buzzard's Bay, much less eaten at The Shipyard Galley, but thanks to the folks at King Arthur Flour I do have the recipe for their wonderful zucchini muffins. This was a case of love at first bite and I must tell you I'm hooked. Whenever I make these, I have to fight the urge to use large muffin pans and only the calorie count prevents me from doing so. A standard muffin checks in at 335 calories, doubling that means more time on a treadmill than I'm willing to spend. More's the pity! If you try these, I suspect you'll share my addiction. Here's the recipe.

Zucchini Muffins...from the kitchen of One perfect Bite, inspired by The Shipyard Galley an King Arthur Flour

Ingredients:
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1-1/2 cups all-purpose flour
1 cup grated zucchini
1/2 cup chopped toasted walnuts
1/2 cup raisins or currants

Directions:
1) Preheat the oven to 375 degrees F. Line one 12-cup muffin tin with papers, or grease each cup.
2) Beat sugar, oil, eggs, and vanilla till smooth and somewhat lightened in color, about 1 minute at high speed.
3) Add baking powder, baking soda, salt, and cinnamon, beating to combine.
4) Add flour, beating just till smooth.
5) Add the zucchini, nuts, and raisins or currants.
6) Divide batter evenly among the prepared muffin cups, filling them about 3/4 full.
7) Bake muffins for 25 to 27 minutes, or until a cake tester inserted into a muffin comes out clean. Remove from oven, and after a minute or so gently tilt them in pans, so their bottoms don't become soggy. As soon as muffins can be handled, transfer them to a rack to cool. Yield: 12 muffins.

You might also enjoy these recipes:
Zucchini Blueberry Bread - Mrs. Regueiro's Kitchen
Zucchini Carrot Muffins - Real Mom Kitchen
Double Chocolate Zucchini Bread - All Day I Dream About Food
Whole Wheat Zucchini Muffins with Greek Yogurt - Andrea Meyers
Zucchini and Cranberry Chocolate Chip Cookies - Sweet and Savory Tooth
Lemon Zucchini Cookies - Mindika Moments

Zucchini Fritters

From the kitchen of One Perfect Bite...Zucchini and fruit cake have one thing in common. They both are passed around a lot. Though we don't grow zucchini, generous friends and neighbors keep our cupboards full and we never want for it. While I've lots of recipes for zucchini, I still keep my eyes open for new or different ways in which to prepare it. That's how I happened upon this fritter recipe developed by Michael Symon. Recipes for fritters abound, but his has a Greek flair that makes it especially interesting. The addition of mint and dill and a healthy portion of feta cheese set his fritters apart from others I have tried. You will love these, but if you decide to make them there is a potential problem you should be aware of.

Watery zucchini will spoil the fritters.To avoid that, I use a potato ricer to squeeze as much liquid from them as I possibly can. If the fritter mixture is too damp, the fritters will separate while being fried and leave you with a greasy mess. While these can be made ahead of time and reheated, I don't recommend doing that. My preference is to serve them freshly fried and hot. They can be served with Greek yogurt, or tzatziki if you prefer. They are a bit of work to assemble, but the fritters are delicious and worth the effort. Here's the recipe.

Zucchini Fritters...from the kitchen of One Perfect Bite inspired by Michael Symon

Ingredients:
2 pounds zucchini
1 teaspoon salt
1 tablespoon chopped mint
1-1/2 tablespoon chopped dill
1 large scallion, white and green parts sliced thinly on the bias
2 teaspoons minced garlic
Zest of one lemon
1/4 teaspoon black pepper
1 cup (4-oz.) feta cheese, roughly chopped
1 egg
3 tablespoons flour
Canola oil for frying
Optional:
Tzatziki
Greek yogurt
Fresh dill, to garnish
Additional lemon zest, to garnish

Directions:
1) Grate zucchini onto a clean kitchen towel using the large holes of a box grater. Sprinkle with salt. Set aside for 30 minutes. Wring as much liquid out of the zucchini as possible, discarding liquid. I use a potato ricer for this task.
2) In a medium bowl, combine zucchini, mint, dill, scallion, garlic, lemon zest, pepper and feta. Stir in egg and flour and mix until well combined.
3) Heat enough canola oil in a pan over medium high heat to come halfway up sides of fritters. Form fritters, using 1/4 cup measure, and place gently into hot oil. Fry, turning once, until fritters are golden brown on each side, about 4 to 6 minutes. Remove from pan and drain on paper towels for a minute. Plate and garnish with a dollop of Greek yogurt or tzatziki, fresh dill and lemon zest. Yield: 8 fritters.

You might also enjoy these recipes:
Zucchini Gratin - One Perfect Bite
Stuffed Zucchini Slices - Sugar Crafter
Zucchini Carrot Muffins - Real Mom Kitchen
Zucchini and Carrot Soup - Tobias Cooks
Zucchini-Pineapple Muffins - Kahakai Kitchen
Zucchini Pancakes - Delicious Dishings
Zucchini Bread - Fresh4Five