Tag Archives: olivenöl

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!
Author:
Recipe type: Cake
Serves: 20 slices
Ingredients
  • 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
Instructions
  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

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.

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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!

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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!!

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Kathrin