Zucchini Bread

Zucchini Bread

Zucchini Bread

Zucchini is one of those vegetables that doesn’t do much for me.  Truth be told, no vegetable really does that much for me but I know I need to consume them.  Other than potatoes that have been deepfried and I’m not sure I should count that?!  Zucchini does redeem itself fantastically when grated into a loaf or muffin and this recipe from ‘Bake Class’, a terrific baking book by Anneka Manning, is wonderfully simple, quick, moist and speckled with zucchini.

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I made it the first time using Bob’s Red Mill 1:1 Gluten Free Flour and it turned out great.  It didn’t rise as high as the ones made with all-purpose flour/whole wheat flour but the delicious taste and moistness was still there.  The gluten-free version was also a little denser but it was still all eaten within 48 hours!

A note to those of you purchasing the Red Mill Gluten Free Flour…I purchased the 1:1 bag which already has the addition of zanthem gum to it.  It is more expensive than their other gluten free flour, by about $3 where I purchased it, but you just measure and substitue in your recipes without having to fuss with additional ingredients.  A winner for this recipe anyway!

I skipped the pistachio’s in my bread as I didn’t have any on hand but feel free to add in some pecans or walnuts or even a few butterscotch chips.  Scumptious, moist and packed with flecks of zucchini the only improvement I made was slathering my slices with some sweet butter.  Mmmm Mmmm, fabulous with your morning coffee or afternoon tea.

Oh, a few more things…this recipe has no salt so ‘no’, I didn’t forget it; I used regular brown sugar instead of raw sugar and once I was short about 1/2 cup of zucchini so I added in some ripe banana and it was great.  Give this recipe a try and feel free to message me!

Zucchini Bread awaiting Butter
Where’s the Butter?

Happy Baking.

Zucchini & Pistachio Loaf

Preheat oven to 325F.  Parchment line a 5 x 9 1/2 with parchment paper to make sling for easy removal.

Ingredients:

2 eggs

1 cup raw sugar

2/3 cup sunflower or light olive oil

Grated zest of 1 orange

2 1/4 cups coarsely grated zucchini

1/2 cup (approx.) unsalted shelled pistachios

1 cup all-purpose flour

1 cup whole-wheat flour

2 tsp baking powder

1 tsp cinnamon

Method:

In a large bowl, whisk together eggs, sugar, oil and zest.  Stir in zucchini and pistachios.

In a medium bowl, sift together the flours, baking powder and cinnamon.  Add to the the zucchini mixture and stir with a spatula or large spoon just until combined.

Spoon into the prepared loaf pan and smooth top evenly,

Bake for approximately 50-55 minutes or until a skewer inserted in the centre comes out clean.  Let cool about 5 minues and remove from pan to cool completely.

 

 

 

 

 

 

 

Broccoli Soup

Broccoli Soup

Happy 2017!  Wishing you a healthy and happy year.

For many of us 2017 always starts with the intention to eat healthier and ban desserts. Easier said than done but to assist in the process I’m sharing this simple yet flavourful broccoli soup recipe.

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Cheddar Garnished Broccoli Soup

If you often order Broccoli Soup from restaurants you can know whip it up at home quickly and easily. Add a salad or a fresh whole wheat roll for lunch and feel virtuous.  You could probably still add in a little dessert!

broccoli-soup
Broccoli Soup

Broccoli Soup

Makes approximately 6-8 servings

Ingredients:

2 tablespoons butter

1 bunch broccoli, peeled and cut into small pieces (use peeled stalks and florets)

2 medium potatoes, peeled and cut into small pieces

1 small onion, cut into small pieces

6 cups vegetable or chicken broth

1 cup milk and cream or combination of both

salt and pepper to taste

Grated Cheddar Cheese to garnish – couple tablespoons per serving

Method

In stock pot over medium heat melt the butter and saute the onion until translucent.

Add the broth, potatoes and broccoli and bring to a boil. Turn down to a simmer and cook until vegetables are softened.

Let cool slightly until safe to handle and either use a blender or immersion blender and puree to desired consistency.

Return to pot (if necessary) and add in 1 cup of milk or cream.  Stir well and add salt and pepper to taste.

Add in a little dill or some red pepper flakes for additional flavour if desired.

Serve garnished with some grated cheese.