Tag Archives: Zucchini

SRC: Baking and Creating with Avril’s Zucchini Cornbread

Baking and Creating with Avril Zucchini Cornbread-3For November’s Secret Recipe Club, I was paired with Avril of Baking and Creating with Avril. Avril is a pro-star baker, with tons of delicious recipes like this Hummingbird Bundt Cake, these Apple Crumble Muffins, and even a cake with Cauliflower in it!

With the help of Mr. Bean, I ended up choosing to make her zucchini cornbread as we didn’t want something that was sugar-tastic and it was definitely delicious!

Baking and Creating with Avril Zucchini Cornbread-1

As expected, I did make a few changes: I made it gluten free, dairy free by substituting almond milk for the buttermilk and olive oil & more almond milk for the melted and cooled butter. I also reduced the sugar to 1/4 c. and used salt to help dehydrate the zucchiniĀ  instead of sugar.) Even with the modifications, it had an excellent texture, had a good amount of sweetness and was nice and moist.

Baking and Creating with Avril Zucchini Cornbread-5

Gluten, Dairy and Soy Free Zucchini Cornbread

1/3 c. each of brown rice, millet and sorghum flours (or 1 c. of any GF flour – if you can have gluten, use 1 1/2 c. flour and omit the xathan gum)
1/2 c. tapioca starch
1 tsp. xathan gum
3/4 c. cornmeal1 tsp. baking powder
1/2 tsp. baking soda
1/4 c. sugar
1/2 tsp. salt + 1 tsp salt
1 medium zucchini
1/3 c. olive oil
2/3 c. almond milk (or other dairy free milk)
1 tsp. apple cider vinegar
2 eggs

  1. Half an hour before you want to make your cornbread, grate the zucchini, sprinkle it with 1 tsp salt and place in a dish towl lined strainer or seive. After 1/2 hour (or more), squeeze out excess water from zucchini. Set aside.
  2. Preheat your oven to 350F and grease a 9 x 5″ pan. (I used a 6″ cast iron skillet & 4 out of 6 large muffin tins.) If your pan(s) are metal, place in the oven while it’s preheating)
  3. In a measuring cup, mix together the almond milk and the apple cider vinegar. Set aside.
  4. In a large bowl, whisk together flours, xathan gum, cornmeal, baking powder, baking soda, 1/2 tsp. salt and sugar.
  5. In a separate bowl, whisk together the olive oil, milk mixture and eggs. Mix in the grated grated zucchini.
  6. Pour the wet ingredients into the dry and mix with a spatula until all the flour is incorporated. Add more almond milk if required.
  7. Remove the pan from the oven (careful, it’s hot!) and pour the batter into it.
  8. Return to the oven and bake for ~18 min (for muffins), ~30 – 35 min (for 6″ cast iron skillet) or ~50 minutes (for the loaf pan) or until a toothpick inserted comes out dry.
  9. Allow to cool slightly before serving.
  10. Enjoy!

Baking and Creating with Avril Zucchini Cornbread-2

Please check out the rest of Group D’s recipes by clicking below!

12 Comments

Filed under Baking

SRC: Food Baby Life’s Chocolate Zucchini Muffins

Food Baby Life Chocolate Zucchini Muffins-2

For February’s Secret Recipe Club, I was paired with Susan of Food Baby Life. Susan is an amazing baker – just look at all the Daring Bakers, Tuesdays with Dorie and Baking with Julia challenges she has done! It was very hard for me to decide what I was going to make! I spent so long looking through recipes like her cornflake biscuits (so similar to what my grandma used to make for us when we were kids!), Spiced Apple Baked French Toast, or her Mediterranean Lamb Salad. Food Baby Life Chocolate Zucchini Muffins-1

I was having such a hard time deciding what I was going to make, so I asked Mr. Bean for help. I ended up choosing her chocolate zucchini muffins. I made them gluten free and a little bit healthier by replacing some of the oil with applesauce.

Food Baby Life Chocolate Zucchini Muffins-5

I had a few issues – all of which would probably have been solved had I squeezed the water out of the zucchini prior to mixing it in. My muffins took almost 40 minutes to cook because the insides were too wet. Once they were cooked, they were pretty tasty!

Food Baby Life Chocolate Zucchini Muffins-3

Gluten Free Chocolate Zucchini Muffins

1/4 c. each tapioca starch, potato starch, brown rice flour, sorghum flour and millet flour
1 tsp. xathan gum
2 tsp. baking powder
Pinch of salt
1/4 c. cocoa
3/4 c. gluten free oats
1/3-1/2 c. coconut palm sugar
1/2 tsp. cinnamon
1 small zucchini, grated & excess liquid squeezed out
1 egg
3/4 c. almond (or other dairy free) milk
1/4 c. olive oil
1/2 c. applesauce
1 tsp. vanilla

  1. 1. Line or grease a muffin tin and preheat oven to 350F. (I used 12 mini muffins and 9 normal sized)
  2. Shift together flours. Mix in the remainder of the dry ingredients.
  3. In a separate bowl, mix together the wet ingredients.
  4. Pour the wet into the dry and mix until just combined.
  5. Spoon into prepared muffin tins and cook for 20 – 25 min for the normal sized muffins.
  6. Let cool in pan for 5 minutes before cooling on a wire rack.
  7. Enjoy!

Susan, it was great looking through all the beautiful recipes on your blog! šŸ™‚

Food Baby Life Chocolate Zucchini Muffins-4

Please click below to see the rest of Group D’s recipes!

11 Comments

Filed under Baking

SRC: Hapa-tite’s Zucchini Loaf (Muffins)

Hapa-tite Zucchini Muffins-2
For September’s
Secret Recipe Club, I was paired with Nicole of Hapa-tite. Nicole lives in the DC area and is strongly influenced by all the cultures in her family, which means some pretty delicious and varied foods! My favourite are all the cute Bento box things she has!

I spent a few days mid-September visiting with my sister in Quebec and since we planned on having a baking fest, it seemed like the perfect time to make something for secret recipe club! I was also really impressed with myself as I hardly procrastinated at all on these! (A first in the last few months!)

Hapa-tite Zucchini Muffins-4

I ended up choosing her Zucchini Loaf and making it Bean Style – lower sugar, less fat and gluten free! We also just made half a recipe as we didn’t want to have that much food after all our baking expeditions. We definitely weren’t disappointed – I really wish that I made the whole recipe and took some home with me as these are perfect breakfast muffins as they aren’t too sweet and are packed with nutrition! When I make them again, I want to try using some almond flour to increase the protein and maybe even use a bit less starch as these muffins would still be awesome even if they were a little denser.
Hapa-tite Zucchini Muffins-3

I have to admit that I liked being able to take photos not at my own house – especially for the different props! The house my sister lives in has an old picnic table in the back yard under an acorn tree, which helped make these photos super “fall-esque.”

Gluten, Dairy, Soy and Refined Sugar Free Zucchini Muffins

1/2 c. brown rice flour
1/3 c. sorghum flour
1/3 c. potato starch
1/3 c. tapioca starch
3/4 tsp. guar or xantham gum
1/2 tsp. salt
1/2 tsp. baking soda
3/4 tsp. baking powder
1 1/2 tsp. cinnamon
2 eggs
1/4 c. maple syrup
1/8 c. oil
1/2 c. applesauce
1 1/2 tsp. vanilla
1 – 1 1/2 c. zucchini
1/2 c. chopped walnuts
1/2 c. raisins

  1. Preheat oven to 350F and line a 12-muffin tin with paper liners.
  2. Sift flours into a bowl and whisk in the salt, baking soda, baking powder and cinnamon.
  3. In a separate bowl, beat the eggs until fluffy.
  4. Add the remaining liquid ingredients and beat until combined.
  5. Stir in zucchini.
  6. Pour liquid ingredients, walnuts and raisins into the dry and stir until just combined.
  7. Spoon into muffin tins and bake for ~12 – 18 min or until an inserted toothpick comes out clean.
  8. Remove from the pan onto a cooling rack.
  9. Enjoy!

Hapa-tite Zucchini Muffins-1

How are you making the most of fall?

Please check out the rest of Group D’s recipes below!

11 Comments

Filed under Baking

Gluten Free Vegan Zucchini Pumpkin Loaf

After making a paleo pumpkin pie for the Thanksgiving dinner with Mr. Bean’s family (the crust was a variation of Elana’a Coconut Almond Crust from her Almond Flour Cookbook and the filling was from This Primal Life), I needed to make some kind of egg free for the dinner my brother hosted the next day. I didn’t want a pumpkin pie repeat, although if I had I would have made this one with an almond flour crust, and I wanted it to be relatively healthy (given the whole trying not to eat so much sugar thing.) I got thinking: since I love pumpkin loaf and zucchini loaf, why not put them both together? So I did and it was tasty.

Since the loaf is egg free, it takes a lot longer to cook than its egg filled counterpart. It’s also a lot harder to tell whether it is fully cooked our not, but the good thing is with egg replacer made with pureed fruits is that if you over cook it a bit, it is still pretty moist. I slightly under-cooked mine (oops), but I didn’t hear any complaints and it still disappeared very quickly at dinner!

I really liked the flavour – the combination of the spices, pumpkin and zucchini were quite delicious and the raisins added just a little hint of sweetness. Personally, I enjoyed it the most plain, but it also tasted fair good with a bit of margarine or earth balance spread.

Gluten Free Vegan Zucchini Pumpkin Loaf
Adapted from the Joy of Cooking

1/2 c. almond flour
1/2 c. tapioca starch
1/3 c. rice flour
1/3 c. millet flour
1/3 c. sorghum flour
1 tsp. xathan gum
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. cinnamon
3/4 tsp. ginger
1/2 tsp. nutmeg
1/8 – 1/4 tsp. cloves
1/8 – 1/4 tsp. allspice
6 tbsp. vegan margarine or butter replacement
1/3 c. sucunat (I grind mine in my magic bullet first so it’s nice and powder-y)
14 oz jar of canned pumpkin
1 egg replacer
1/3 c. agave nectar
2 tbsp. almond milk
1 tsp. vanilla extract
1 small – medium zucchini, grated with excess water squeezed out.
1/2 c. raisins

  1. Preheat your oven to 350F. Grease or line a 9×5″ pan with parchment paper.
  2. In a medium sized bowl, whisk together all the dry ingredients.
  3. In the bowl of your mixer, cream the fat and sucunat together until fluffy. Add in the pumpkin, egg replacer, agave nectar, almond milk and vanilla extract and beat until combined.
  4. Add in the dry ingredients and beat until almost smooth.
  5. Mix in the zucchini and raisins on low speed until evenly distributed.
  6. Bake in oven for at least one hour (mine took about 1 hr 15 minutes) or until inserted toothpick comes out clean.
  7. Remove from oven and let sit in pan for about 5 minutes. Remove from pan and let it cool. You can serve it warm, but it cuts a bit better if it is cooler.
  8. Enjoy!

What’s your favourite kind of loaf?

Recipe Submitted to: Gluten Free Wednesdays.

9 Comments

Filed under Baking