Tag Archives: zucchini

Oct17

Double Chocolate Zucchini Bread

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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
 
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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

Sep23

Zucchini Corn Muffins With Cheese

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Zucchini Corn Muffins With Cheese
Zucchini Corn Muffins With Cheese

Hello everyone!

Today I have something for you, that I have never made or even tried before then:

Zucchini Corn Muffins with Cheese by www.gingerlemonandspice.com

CORN MUFFINS!

I saw corn muffins or bread on different blogs and it always looked so yummy with it’s light brown top and golden color! I know that they are/it is often eaten with chillis or other warm comfort dishes, so I needed to try!

With what do YOU like to eat your corn muffins or corn bread?

Zucchini Corn Muffins with Cheese by www.gingerlemonandspice.com

These ones of course have a special little twist. They have shredded zucchini in them, which makes them a little healthier!

Since my mum forgot to pick a zucchini in our little backyard it grew quite big – like REALLY big. I haven’t seen one this big before!! It was like a baseball bat, but about three times as thick!!

I didn’t have my camera on hand (big mistake 😉 ) so I don’t have a picture, but please just believe me when I tell you – this thing was enormous!!

I googled and searched all my sources to find recipes to use up my zucchini monster. And this is one of the recipes that has made it to the final list! (which means, there will be more! *wink* 😉 )

I adapted this recipe from Two Peas and their Pod and I am quite pleased how they turned out!

Zucchini Corn Muffins with Cheese by www.gingerlemonandspice.com

I hope you give them a chance! Have fun baking!!

 

Zucchini Corn Muffins With Cheese
 
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A yummy side for any chilli! Or simply perfect as a snack.
Author:
Cuisine: American
Serves: 12
Ingredients
  • 1 cup buttermilk
  • 45g (3 tbsp) butter, melted and cooled
  • 3 tbsp canola oil
  • 2 large eggs
  • 150g (1 cup) flour
  • 120g (1 cup) corn flour
  • 4 tbsp sugar
  • 2½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ½ cup shredded zucchini, liquid squeezed out
  • ½ cup corn kernels (frozen or canned)
  • 1 cup shredded Cheese (I used Gouda)
Instructions
  1. Preheat the oven to 300°C (400°F). Line the 12 molds of a muffin pan with paper cups.
  2. In a bowl mix eggs, buttermilk, melted butter, and rapeseed oil until well blended. Add flour, corn flour, sugar, baking powder, baking soda, and salt and mix well but start slow.
  3. Fold in zucchini, corn and cheese and divide the batter evenly between the 12 molds.
  4. Bake for 15-20 minutes in the oven until the tops are golden and a skewer inserted into the center of the muffins comes out clean. Let the muffins cool for 5 minutes then remove them from the pan and serve.

 

Zucchini Corn Muffins with Cheese by www.gingerlemonandspice.com

See you soon,

xoxo ~Kathrin

May29

Zucchini, Corn And Feta Muffins

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Zucchini, Corn And Feta Muffins
Zucchini, Corn And Feta Muffins

Hello everybody!!

 Zucchini & Feta Muffins with Walnuts and Corn by ginger, lemon & spice

Sorry it took me so long to get back writing on my blog. There was so much on my plate the last 3 weeks or so… But more about that in my brandnew post later today.

Right now I want to tell you about my very first guest post!! Carrie from Chicago Foodie Sisters asked on her Facebook page if someone would be willing to share a recipe and a bit about themselves on her website. And I said yes!

Actually it then took some time until it all happened, but now I am very proud to say: It is finally up!! Hop on over and read on Chicago Foodie Sisters about my savory Zucchini and Feta Muffins with Walnuts and Corn!!

Zucchini & Feta Muffins with Walnuts and Corn by ginger, lemon & spice

I liked them so very much – they were the perfect snack through any time of the day, be it breakfast, afternoon or the middle of the night! As I knew they wouldn’t be eaten all at once I froze most of them and they were even better after thawing!! I just left them at room temperature until they weren’t frozen anymore and enjoyed them 🙂

Zucchini & Feta Muffins with Walnuts and Corn by ginger, lemon & spice

Also I tried myself on a little bit of ‘food decorating’ for this shoot – how do you like the pictures?

 

Zucchini, Corn And Feta Muffins
 
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A perfect and delicious little snack, which keeps well and is ideal to put in lunchboxes or take on picnics!
Author:
Recipe type: Savory
Serves: 12
Ingredients
  • 2 eggs
  • 80ml (1/3 cup) oil (rapeseed or sunflower)
  • 300ml (1¼ cup) buttermilk
  • 300g (2½ cups) flour (I used half white/whole wheat)
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 100g corn* (canned or frozen)
  • 100g zucchini*, finely grated
  • 100g chopped walnuts*
  • 150g feta* in small cubes
Instructions
  1. Grease a muffin tin and put in muffin paper cups if you want. Preheat oven to 180°C (350 °F).
  2. In a bowl mix eggs, oil and buttermilk well. Add flour, salt and baking powder on top and distribute the dry ingredients a little with a spoon. Then mix wet and dry ingredients slowly until just incorporated.
  3. Add corn, zucchini and walnuts. Then fold in feta carefully with a tablespoon.
  4. You can use the spoon now to transfer the batter into the muffin cups! You can make the cups pretty full, at least in my case the muffins just rose but did not spill and sank back when cooling!
  5. Bake the muffins for 25-30 minutes. Check with a wooden skewer!
  6. Enjoy!! 🙂
Notes
* I am sorry I can't tell how much of those ingredients you need in cups. Corn, walnuts and feta it is approximately 1 big handful of each and zucchini about ¾ of a smaller one.

 

 

 Zucchini & Feta Muffins with Walnuts and Corn by ginger, lemon & spice

Lots of love,

~ Kathrin