Recently, I wrote about finding that thing most gardeners dread – a huge zucchini in my garden. It was hidden under a very large leaf, and I missed it before I went on vacation.
So, I’ve been on the hunt for zucchini recipes.
The first two have turned out really well.
First, Potato Zucchini and Goat Cheese Au Gratin from the website Keeping Up With the Kehners.
It calls for yellow squash in addition to zucchini, which I didn’t use. Also, I used white potatoes, which I had on hand, not red. In addition, I substituted Gouda cheese for goat cheese, also what was available.
It’s really good. I’m going to make it again tonight.
My second recipe is Zucchini Chocolate Chip Muffins from Allrecipes. I tried these out to take to a friend of mine who doesn’t get out often due to health problems.
They’re wonderful. But then, anything with ¾ cup sugar and chocolate chips should be fantastic. However, I usually don’t cook with sugar.
In addition, lately, I’ve been trying the Wheat Belly Diet plan. So here’s a muffin recipe I developed:
Wheat Belly Zucchini Chocolate Chip Muffins
1 cup rice flour
½ cup buckwheat flour
½ cup quinoa flour
3 Tablespoons baking powder
1 teaspoon ground cinnamon
1 egg, slightly beaten
½ cup vegetable oil
¼ cup milk plus 2 tablespoons
1 teaspoon vanilla extract
1 cup shredded zucchini
½ cup semisweet chocolate chips
- Preheat oven to 425 degrees. Line muffin tins with paper muffin liners.
- Combine flours, baking powder, and cinnamon in a large bowl. Mix egg, oil, milk, and vanilla extract in a bowl; stir into dry ingredients until just moistened. Fold in zucchini and chocolate chips. Fill muffin cups.
- Bake 20 to 25 minutes.
Note: The Wheat Belly diet recommends cutting out sugary food, so the chocolate chips aren’t part of the food plan.
Update: I added a couple more tablespoons of milk to the recipe. It made the texture better and reduced the baking powder taste.
Stay tuned for more zucchini recipes.