Tag Archives: olive oil

Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread
Double Chocolate Zucchini Bread

Hello everyone!

Double Chocolate Zucchini Bread with Yoghurt & Olive Oil by www.gingerlemonandspice.com

As promised here is the Double Chocolate Zucchini Bread Recipe with Yoghurt and Olive Oil you voted you wanted to see next!

This is another recipe I made to use up this enormous zucchini I got from my grandma’s garden. Maybe you remember my Zucchini Corn Muffins from the last post?

Very moist and with indulgend chocolate bits throughout the bread this is every chocolate lovers fantasy! Nobody would ever think that there are three (!!) cups of zucchini inside!

I did also freeze some slices of the cake and liked it still but it is best eaten fresh.

Double Chocolate Zucchini Bread with Yoghurt & Olive Oil by www.gingerlemonandspice.com

Double Chocolate Zucchini Bread with Yoghurt and Olive Oil
Prep time
Cook time
Total time
A very moist and flavorful chocolate bread that uses up a whole lot of your zucchini harvest!
Recipe type: Cake
Serves: 20 slices
  • 2 eggs
  • 270 g (1 cup) sugar
  • 190 g (1½ cups) flour
  • 25 g (1/3 cup) cocoa powder
  • 1½ tsp baking powder
  • ½ tsp salt
  • 80 g (1/2 cup) olive oil
  • 120 g (1/2 cup) plain yoghurt (I used 3,5 % fat)
  • 1 tsp vanilla extract
  • 440 g (3 cups) zucchini (finely grated and water pressed out)
  • 130 g (1 cup) dark chocolate chips or chopped chocolate pieces
  1. Preheat your oven to 180°C (350°F). Butter and flour a big loaf tin (or two smaller ones).
  2. In a large bowl mix eggs and sugar for about 5 minutes until pale, fluffy and very creamy.
  3. Add flour, cocoa powder, baking powder and salt at once and mix on slow speed until incorporated.
  4. Then pour in olive oil, yoghurt and vanilla and mix through.
  5. Fold in zucchini and chocolate.
  6. Pour your mixture into your loaf tin(s) and bake for 65 minutes. Check if the chocolate bread is ready by inserting a wooden skewer. If there is still wet dough on the skewer leave it in the oven for longer. (mine needed 20 minutes more when baked in one loaf tin)

 Adapted from Give Recipe

Double Chocolate Zucchini Bread with Yoghurt & Olive Oil by www.gingerlemonandspice.com

Have a great day!

~ Kathrin

Speedy Shrimp Pasta

Speedy Shrimp Pasta
Speedy Shrimp Pasta

Good evening out there!

This weekend I was all alone in the flat by myself, so I took the chance to make a very big mess in the kitchen over and over again 😉

I should be studying as my exams are getting closer and closer and I have really difficult ones to pass this semester – but I just couldn’t let the chance go by!

During all the testing, picture taking and recipe studying I was getting hungry. I was stumbling on a recipe of a blog I am reading: Speedy Sauteed Shrimp & Pasta from dinners, dishes and desserts.


It had pasta, shrimps and sun-dried tomatoes, which especially of the last I am a big fan at the moment. I usually eat them plain or with cheese  but I was already wondering what else I could do with them! On top of it all the package I have right now is very special to me, as it says the tomatoes are from Izmir region in Turkey!! That was where I stayed last summer – and we also went on the fields, ate fresh tomatoes and saw the people laying out the tomatoes in the sun to dry. You see – I had no chance but to make something special with them!

This and that I had already pre-cooked shrimps in the fridge that needed using made this a no brainer for me. Shrimp pasta it was!

Of course I had to give the recipe some twists, as I didn’t have everything on hand. But it was very delicious!!


Speedy Shrimp Pasta

adapted from dinners, dishes and desserts (see for exact messurements, I just did it roughly for one person)

Speedy Shrimp Pasta

Speedy Shrimp Pasta

Speedy Shrimp Pasta

Speedy Shrimp Pasta










spaghetti for one person

1 tablespoon olive oil

1/2 piece of onion

1 piece of garlic

a few red chili flakes

about 7 shrimps (I had precooked ones, but fresh or frozen ones would work to – just cook them through)

about 3 sun-dried tomatoes

juice of 1/2 lemon

parsley (I used frozen), salt, pepper

parmesan to taste



1. Cook the pasta according to directions on box.

2. Meanwhile heat a large skillet on medium heat and put the oil inside. Chopp onions and put inside. Saute for a little bit, then crush garlic in a garlic crusher and add with chili flakes  to the onions.

3. Put shrimps into the skillet and after 2 minutes add the chopped dried tomatoes and lemon juice.

4. Season with parsley, salt and pepper.

5. Put the cooked spaghetti in the skillet and mix well with shrimp mixture. If you want you can drizzle with additional olive oil and sprinkle with parmesan.

6. Enjoy preferably with a glass of white wine!

Speedy Shrimp Pasta

~ Kathrin

Caprese – Tomatoes, Mozzarella and Basil Salad

Caprese – Tomatoes, Mozzarella and Basil Salad
Caprese – Tomatoes, Mozzarella and Basil Salad

Hello everybody!


Today I want to share a recipe of the italian salad caprese with you.


I made it this weekend for my parents and I think it was really delicious! Usually I am not at my parents house, as I am studying at a university 110 km north of my hometown. The last times I went to visit my family over the weekend or for some days around christmas and new years, it became a habit for them to pronounce me as their cook 😉 I have free hand – I can cook whatever I want and usually they eat it, so it can’t be too bad. I like being creative and think about what meal they might like and how to make a meal a little less in carbs – as that is what we are trying to change our diets into since the new year. So a little caprese salad really fits well into this plan – and it also looks very delicious because of the italian colours!! And for an extra bonus it is very quick and easy to make.


Also I got to spend the weekend with the beautiful Sony DSLR  camera of my godchild. It was soo fun to work with it! The pictures are just waaaay better then with my own pocket digital one. And all the options!! I am totally in love ♥ ♥ ♥


So enough talk for now – of to the recipe we go!



Caprese salad


About 5 tomatoes (depends on size)

1 ball of mozzarella (about 125 g)

basil leaves

2 tablespoons olive oil

4 tablespoons dark balsamic vinegar

salt, herbs (I used a dry mixture called pizza herbs, it contains thyme, oregano, basil,…)


1. Hold tomato on the side and cut it into 5mm slices from bottom to top. If you do it like that, all the kernels will stay in their place!

2. Cut the mozzarella into very thin slices.

3. Put tomatoes and mozzarella slices diversified and variantly into a dish. Your dish needs to have a rim to hold the oil and vinegar later on! Put as much basi leaves in between the layers as you like! I didn’t have much basil left which is why I only did a little decoration.

4. Mix the vinegar, oil, and herbs in a little bowl. Salt the tomato and mozzarella layers just from the top, that is enough. Take a spoon and drizzle the vinaigrette on top.

5. You can let it sit for half an hour or just eat it straight away! It won’t go bad if it stays for a little while. Enjoy!!