Chocolate Zucchini Bread

Well, it was bound to happen - summer is over and it's time to go back to work/school.  Sounds like it's time for a treat.  If you have not already been given a gigantic zucchini from someone's garden, it's probably because you are trying to get rid of the ones from your own garden, which is why pretty much everyone is making zucchini bread right now.  This recipe uses 2 whole cups of zucchini per loaf (so it's great for using up large quantities) and is lower in sugar than many other recipes, which I prefer.  This recipe can be easily doubled.

P.S. I have heard that some people's comments were not published.  I always publish and respond to comments, so please repost if you do not see your comment after 48 hours.  I love to hear your responses to the recipes, so please let me know if you've tried something!

Ingredients for one loaf:

1 cup all purpose flour
1/4 cup whole wheat pastry flour
1/4 cup unsweetened cocoa
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup coconut sugar (or packed brown sugar)
2 eggs
1/4 cup butter, melted or organic canola oil
1/2 tsp vanilla
2 cups shredded, packed zucchini

Directions:

1. Preheat oven to 350 degrees Fahrenheit.

2. In an medium bowl, whisk together flour, cocoa, baking soda, salt, and cinnamon.

3. In a large bowl, whisk together sugar and eggs.  Slowly add in melted butter and vanilla.  Add zucchini.

4. In two portions, add the dry ingredients to the wet ingredients.

5. Pour into a greased loaf pan and bake for 35 - 45 minutes.

 For a more decadent treat, top a slice of chocolate zucchini bread with a scoop of frozen vanilla yogurt, chopped dried cherries, and toasted almonds (not shown here). Enjoy!

Frozen Chocolate Almond Banana Bites

I'm in the middle of a really intense art class for my Masters degree right now and have been creating "art" for about 14 hours a day, so this week I'm going to share with you a really easy yet delicious recipe I have slightly adapted from Angela Liddon's She Glows cookbook.  This treat is perfect for hot summer nights when you are craving ice cream but don't want all the sugar.  There are just a few ingredients, and they are easy to put together.  If you've ever had frozen chocolate covered bananas at the fair (or Folk Fest), you will love these.  You will notice in the picture that I added raw cacao nibs to mine, but I don't think it is necessary.  You could try adding shredded coconut, though.

Serves: that depends on how much will power you have! (Makes about 24 pieces)

Ingredients:

2 large bananas, peeled and sliced into 24 thick rounds
3 Tbsp natural peanut, almond, or other nut butter (my favourite is Mystery Butter, which is a combination of cashew butter and almond butter - not such a mystery...)
1 tsp coconut oil
2 oz 70% chocolate
24 roasted almonds

Directions:

1. Cover a baking sheet with parchment paper, and place the 24 banana rounds on the paper.

2. Top each piece of banana with 1/2 tsp of nut butter.  Place one whole roasted almond into the nut butter, on top of the banana round.

3. Cover with plastic wrap and place in the freezer for at least 30 minutes.

4.  In a small saucepan over a very low heat, melt the coconut oil and chocolate together.

5. Using a teaspoon, drizzle the melted chocolate over the frozen banana-almond pieces.

6. If you want, stick a toothpick (unflavoured!) into each piece.  Cover with plastic wrap again, and place back in the freezer for 15 - 30 minutes to firm up.  Once the pieces are frozen, you can either eat them or transfer them to a freezer bag to store for longer.  If you store them longer, partially thaw them at room temperature for a few minutes before eating them.  Enjoy!

Shopping Tips:

1. Many different kinds of nut butter can be found in the natural foods section of any major grocery store.

2. You can buy roasted almonds, or bake them at 350 degrees Fahrenheit for 5 - 7 minutes to make your own.

Grilled Pineapple with Coconut Basil Dust

During the summer months, I like to eat lighter.  The days are longer and hotter, fresh fruits and vegetables are in season, and I have more time to cook.  Occasionally, at the end of a light meal,  I like to have something sweet and refreshing.  I'm not really a baker, though, and I also want to keep my desserts fresh and light.  The best way to do that is by incorporating fruit into dessert.  By grilling the pineapple on the barbecue, the sweetness intensifies, and there is an added dimension of smokiness.  The pairing of pineapple and coconut is classic, but the addition of basil is unexpected yet complimentary.  You can serve just the pineapple and basil dust for a really light final course, or add a scoop of Coconut Bliss dairy-free ice cream as I have done.  

Serves 2 - 4

Ingredients:

pineapple

2 Tbsp shredded, unsweetened coconut

2 Tbsp fresh basil

1 Tbsp coconut sugar

zest of one lime

Directions:

1. Toast shredded coconut in a dry pan over medium heat on the stove until it just starts to turn colour but is not brown.  Remove and cool.

2. Slice and core pineapple.  Grill for approximately 3 - 4 minutes per side over medium heat.  Pineapple will have grill marks and be tender throughout.

3. In a food processor, combine coconut, basil, sugar, and lime zest.  Pulse until well combined.

4. On a serving plate, place the ice cream if using, grilled pineapple, and top with basil dust.  Serve immediately and enjoy!

 Shopping Tips

1. When choosing a pineapple, check to make sure that the leaves are green and healthy.  The one in the picture above is not ripe because the body is still very green and firm.  When ripe, the bottom of the pineapple will start to turn yellow and it will smell pineapple-y and be slightly tender.  Once it starts to smell sweet, it is probably overripe.  Cut pineapple will keep in the refrigerator for several days and become sweeter as it sits, so it is better to cut it earlier than later.  Also, grilling the pineapple will intensify the sweetness.  It is better to grill slightly firm pineapple rather than pieces that are falling apart.