Tag Archives: baking

Zucchini Bread & Muffins: Substitutions for the Win!


Don’t be alarmed…but this post contains TWO…yes TWO recipes at the bottom! ūüôā

Recently we were away visiting my partner’s brother¬†on the family farm. ¬†Aside from a lovely piece of land and variety of animals, they also have a fantastic garden that¬†creates more gigantic zucchinis than one knows what to do with!

We came home with four and today I finally used up a couple of them.

A load of bread and a dozen muffins later…I still have zucchini left…

Remaining zucchinis

I think I see a stir fry in our future!

Click here for the recipes or scroll to the bottom of the post.

 

So, to use up the zucchini we had, I decided to make zucchini bread and chocolate zucchini muffins. ¬†The bread turned out awesome! Moist and yet dense enough that it doesn’t fall apart when you cut and butter it.

zucchini bread

The muffins are brilliant too…the only problem is that I left them in 3 or 4 mins too long and the bottoms started to burn. ¬†Luckily they’re slightly crisp but it’s really not noticeable, especially when you’re distracted by the chocolatey goodness!

You can see the crispy bottoms in this picture

You can see the crispy bottoms in this picture

I have to say that I’m extra happy with how they turned out…since I had to substitute ingredients because there were items I either didn’t have or that ran out as I worked. ¬†Substitutions for the win!

Here are the substitutions I made….

  • Subbed in grape seed oil for the vegetable oil
  • Cut the oil needed for the bread in half and added butter instead
  • Substituted honey greek yogourt for sour cream in the muffins
  • Had no brown sugar so used only white sugar for the muffins
  • Added nutmeg to the muffins

 

The bread is lovely and semi sweet whereas the muffins are chocolatey and delicious…no sign of healthy zucchini in them anywhere! (I swear though, I DID add it!)

I have altered the recipes below to include my substitutions since I really like how everything turned out.

 

Chocolate Zucchini Muffins

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  • 1 1/4 cups flour
  • 3 tbsp cocoa powder
  • 1 tsp¬†cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 3/4 tsp baking soda
  • 1/4 cup grape seed¬†oil
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/4 cup greek yogourt (I used “honey” flavour and it worked out fine)
  • 1 1/2 cups grated zucchini
  • 1/2 cup semi sweet chocolate chips
  • zest from one orange (optional) (I didn’t use this ingredient but saw it mentioned and am curious how it would taste so I thought I would leave it in. ¬†Terry’s chocolate orange anyone? ūüėČ
  1. Preheat oven to 350 degrees. Butter or grease a muffin tin.
  2. Whisk together flour, cinnamon, baking soda, salt, cocoa powder in a small bowl until combined. Set aside.
  3. Beat together sugars, oil, and eggs until slightly fluffy.
  4. Stir in vanilla and yogourt.
  5. Fold in the grated zucchini (and zest if using).
  6. Add to the dry ingredients. Stir to combine and add the chocolate chips. Don’t stir too much or the dough will bake denser than desired.
  7. Fill your muffin tin, each spot a bit over halfway.
  8. Bake for 15-20 or until a toothpick entered in the center comes clean. (At 20 minutes, my muffin bottoms got a wee bit burnt so check on them at 15 mins)

 Delicious and Moist Zucchini Bread

zucchini bread

 

  • 2 1/4 cups¬†all-purpose¬†flour
  • 1 1/2 teaspoons¬†baking powder
  • 1 teaspoon¬†ground cinnamon
  • 3/4 teaspoon¬†baking soda
  • 1/2 teaspoon¬†freshly¬†ground nutmeg
  • 1/2 teaspoon salt
  • 3¬†large¬†eggs
  • 3/4 cup¬†packed brown sugar
  • 3/4 cup sugar
  • 1/4 cup grape seed¬†oil
  • 1/4 cup soft butter
  • 1 1/2 teaspoons¬†vanilla extract
  • 2 1/2 cups grated zucchini
  1. Preheat oven to 350¬įF
  2. Grease a 9″ bread pan with butter
  3. Mix dry ingredients: flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a bowl
  4. In a separate bowl, mix the eggs, sugars, oil, butter and vanilla
  5. Fold wet mixture into dry mixture until just combined and then fold in the zucchini.
  6. Pour the batter into the prepared pan and spread it into an even layer. Bake for 1 hour or until toothpick inserted in the center comes out clean
  7. Transfer the pan to a wire rack to cool slightly, and give it about 15 minutes before transferring the bread from the pan to the rack.

BBQ Chicken Breast; Without the BBQ


IMG_3246

A delicious and satisfying lunch!

Click here for the recipe or scroll to the bottom of the post.

 

I love BBQ chicken. ¬†Sadly, we don’t have a BBQ so I have to make do with our oven and stovetop.

This particular way of preparing the chicken breasts leaves them moist and delicious! ¬†You don’t get the grill smoke, but the smoked paprika helps with that and the coating keeps in all the flavour and juices. ¬†So good!

The first thing I should mention is that this chicken needs to marinade for at least an hour so this isn’t a spur of the moment recipe. ¬†You have to preplan a bit. ¬†I left my chicken to marinade in the fridge overnight and it was spectacular so if you can wait for longer than an hour, I would encourage it.

Also, go with bone-in chicken breasts. ¬†The bone adds to the flavour, not to mention they’re cheaper! ūüôā

These are my chicken breasts after marinading for about 16 hours, laid out on a cookie sheet and sprinkled with a good amount of pepper and sea salt.

Before

Before

And here they are afterwards.  I baked them at 350F for about 20 minutes, brushed on BBQ sauce, baked for another 10 minutes, did the BBQ sauce brushing yet again and then allowed for another 10-15 minutes.

 

After

After

 

They were moist and delicious!  All that was missing from this BBQ chicken was the grill lines!

BBQ Chicken Breasts: Moist and Delicious!

IMG_3246

  • chicken breasts, bone in
  • smoked paprika
  • olive oil
  • lemon juice
  • garlic, minced
  • cajun spice (or other mixed spice that you like)
  • BBQ sauce, your preference
  • salt
  • pepper
  1. Mix the paprika, lemon juice, garlic, oil and spice mix.  Place chicken breasts in a freezer bag (or something else as sturdy), cover in marinade and place in fridge for anywhere from 1 to 12+ hours.
  2. Preheat oven to 350F.
  3. Place chicken breasts in a casserole dish uncovered, or a cookie sheet and season with salt and pepper.
  4. Bake for 20-25 mins.
  5. After the initial bake, remove from oven and brush on the BBQ sauce.  Return to oven for 5-10 mins.  Do this 2 or 3 times depending on the size of the chicken breasts and how long they need to reach an internal temperature of 165F.
  6. Serve!

Seedy Shortbread Cookies – making my taste buds happy!


So this isn’t going to be a regular blog post. I have no recipe to share, only a set of screamingly happy tastebuds prompting me to write this ūüôā

 

So THIS cookie:
Yummy shortbread

 

…so good!!

 

Shortbread with chocolate, flax seeds, pumpkin seeds and a hint of cinnamon.

I am now on the hunt for a recipe as my grandmothers shortbread recipe creates cookies that I feel are too flaky to handle the addition of seeds.

 

Anyone have a recipe out there??


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