As I've said before, it's that time of year...the time of year when there are lots of zucchini! And, I have a weakness for free food. I'm growing some yellow zucchini but do I say no when others want to give me some...yeah, not so much. Therefore, we are eating a lot of zucchini. Beyond chocolate cake, Dylan and I made fritters tonight that were inspired by this recipe. I had some leftover frozen corn so I thought I'd add it. All in all, pretty darn good. Dylan thought so too!
Zucchini and Corn Fritters
2-3 zucchini shredded, didn't measure but it was probably around 3-4 c.
2 tsp salt
2 tsp oregano
2 tsp dried dill
fresh ground pepper to taste
2 eggs, beaten
1/4 to 1/2 c frozen or fresh corn kernels
2/3 c gluten-free flour blend
For pan frying:
2 T olive oil
Shred the zucchini and put into a colander. Sprinkle salt on top and let set in the sink or over a bowl for approx. 10 min. After the 10 min. squeeze as much of the excess liquid out as possible. Combine with the remaining ingredients in a medium sized bowl. Drop by spoonfuls in a pan heated with the olive oil. Flatten slightly and cook approximately 2-3 minutes on each side until golden brown (I did ours on a nonstick electric griddle at around 300 degrees). Enjoy!
Showing posts with label zucchini. Show all posts
Showing posts with label zucchini. Show all posts
August 21, 2011
August 11, 2009
It's that time of year again...
If you planted a zucchini you have a lot! Well, have I got the recipe for you. I adapted this recipe, that another blogger adapted, and included some spices similar to a recipe my great grandma would make when I was a kid. Her cake was the first time I would even consider eating zucchini cake. Try it...I guarantee you'll love it!
Chocolate Spice Zucchini Cake (GF/CF) (adapted from this page)
Mix together in large bowl, set aside:
3 eggs
1 1/4 c sugar ( I've updated this...and will try 1 c next time (was 2 c in the original recipe, everyone at work seemed just fine with 1 1/4 c!)
3/4 c milk (I use unsweetened almond milk)
3/4 c oil
1 T vanilla
Sift together, then add to wet ingredients:
1 tsp salt
1.5 c gluten-free flour blend (ingredients can be found at the link above, works great)
1/2 tsp xanthan gum
1 tsp baking soda
1/4 tsp baking powder
1/2 c cocoa
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
2 c zucchini, shredded give or take a bit (I usually use 2 medium zukes)
Once the dry ingredients are mixed in well with the wet ingredients (get rid of those cocoa lumps!), add the zucchini. Pour into greased 13x9 pan and cook at 350 for at least 20 minutes or until done. Take out and cool on a rack. Unlike many gluten-free baked goods, because of the zucchini, this cake will not dry out...it gets moister with age. I actually like it better after a day or two!
Optional: Sprinkle chopped pecans/walnuts, cocoa nibs/chocolate chips on top before baking.
Chocolate Spice Zucchini Cake (GF/CF) (adapted from this page)
Mix together in large bowl, set aside:
3 eggs
1 1/4 c sugar ( I've updated this...and will try 1 c next time (was 2 c in the original recipe, everyone at work seemed just fine with 1 1/4 c!)
3/4 c milk (I use unsweetened almond milk)
3/4 c oil
1 T vanilla
Sift together, then add to wet ingredients:
1 tsp salt
1.5 c gluten-free flour blend (ingredients can be found at the link above, works great)
1/2 tsp xanthan gum
1 tsp baking soda
1/4 tsp baking powder
1/2 c cocoa
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
2 c zucchini, shredded give or take a bit (I usually use 2 medium zukes)
Once the dry ingredients are mixed in well with the wet ingredients (get rid of those cocoa lumps!), add the zucchini. Pour into greased 13x9 pan and cook at 350 for at least 20 minutes or until done. Take out and cool on a rack. Unlike many gluten-free baked goods, because of the zucchini, this cake will not dry out...it gets moister with age. I actually like it better after a day or two!
Optional: Sprinkle chopped pecans/walnuts, cocoa nibs/chocolate chips on top before baking.
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