Chocolate Zucchini Bread

It’s that time of year again. If you garden, or know someone who does, there is bound to be an abundance of zucchini in your life. I like zucchini many ways, but baked into bread has to be one of my favorites. Add some chocolate to that and we have a sure winner on our hands! I sent my most recent loaf to my husband’s office, saving just one piece each for the kids. All three of them finished their few bites and begged for more. Next time, maybe I need to make two loaves. (Please excuse the fuzzy photo. Our camera is not working and I’m trying to make do my phone.)

chocolate_zucchini_breadChocolate Zucchini Bread

½ c coconut flour (57 g)
½ c arrowroot starch (57 g)
6 T cocoa powder (30 g)
1 t baking soda
½ t salt
8 large eggs
½ c coconut oil, melted
1/3 c honey (114 g)
1 T apple cider vinegar
1 c shredded zucchini (170 g)

  1. Preheat oven to 350°F
  2. Generously grease a 9×5 loaf pan, or line with parchment
  3. Whisk together coconut flour, arrowroot starch, cocoa powder, baking soda, and salt in a large bowl
  4. In a separate bowl, beat eggs until frothy and uniform in color
  5. Stir in oil, honey, and vinegar
  6. Beat egg mixture into flour mixture until smooth
  7. Add zucchini and mix until thoroughly combined
  8. Pour batter into prepared pan
  9. Bake for 50-55 min until a skewer inserted into the center comes out clean

Yield 1 loaf of bread

NOTES

  • Arrowroot starch may also be called “arrowroot flour”
  • The batter combines more smoothly if eggs are room temperature. Chilled eggs may harden the coconut oil, which yields a slightly heavier loaf with a coarser top.
  • For best results, allow bread to cool completely before slicing.

What is your favorite way to cook zucchini?

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Fluffy Pancake Mix

Pancakes were one of the first things I learned to make without grains. It didn’t seem to take too much effort to come up with a good recipe that tasted and felt like “real” pancakes using peanut butter or almond flour. It wasn’t until I decided to work up a nut-free version that I ran into problems. The batter was too stiff or the cakes were too grainy or the whole thing tasted a little funny. No matter what I tried, I couldn’t seem to get the final product just right. It wasn’t until I tried a slightly different approach that I discovered pancake greatness. These pancakes are perfectly light and fluffy and taste just like pancakes should. The kids gobbled them up, then asked for more, twice!

Fluffy Pancake Mixfluffy pancakes

1⅓ c coconut flour (150 g)
¼ c maple sugar or dark brown sugar (50 g)–optional, see notes
2 T psyllium husk powder (18 g)
1 T cream of tartar
2 t baking soda
1 t salt
  1. Stir together mix ingredients
  2. Store in an airtight container

Yield: 1½ c mix (enough for 24 pancakes)

To make pancakes:

¼ c packed pancake mix (40 g)
4 large eggs
3 T olive oil–or other liquid oil, see notes
2 t vanilla extract–optional

  1. Measure pancake mix into a medium bowl
  2. Add remaining ingredients and beat until smooth
  3. Pour by ¼ c onto nonstick griddle over medium heat
  4. Cook for 2-3 minutes, until edges are set and bubbles remain in the center
  5. Flip and cook on second side for an additional minute, until browned

Yield 4 cakes

NOTES:

  1. I have made this mix without any sugar, with 2 T sugar, and as written. The batter is a bit thicker and pours a little less easily with no sugar than with sugar, but it still pours well. We don’t usually add syrup to our pancakes, so I found the sugarless version didn’t quite have enough sweetness for our family. I liked the mix with 2 T sugar, but the kids weren’t quite convinced it was so great. As written, they loved the pancakes with no additional toppings.
  2. I do not recommend making this recipe with coconut oil as it gets too thick to pour. If coconut oil must be used, I suggest either bringing eggs to room temperature before mixing in melted coconut oil or scooping the thick batter onto the griddle and spreading it out into an even round.
  3. My daughter prefers silver-dollar pancakes to standard 5- to 6-in cakes. For her, I’ll pour just 1 T batter for each cake. At this size, they cook more quickly, 1½-2 minutes on the first side.

How do you like your pancakes?

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DISCLAIMER: This post may contain affiliate links. If you choose to purchase an item after clicking through one of my links, I may receive a small commission. Your cost remains the same. Thanks for supporting The Hyphenated Kitchen!

Beef and Cranberry Bowl

I recently started following The Autoimmune Protocol (AIP), which begins with the elimination of major inflammatory food categories, including nuts, seeds, legumes, eggs, nightshades, dairy, soy, and grains. If you are interested in learning the science behind the protocol, I highly recommend The Paleo Approach by Sarah Ballantyne. Since I’ve cooked dairy-, grain-, and nightshade-free meals for years, I have been surprised by what a transition this still is for me. Apparently I was eating more eggs, seeds, legumes, and nuts than I realized.

Breakfast on the AIP diet is particularly challenging with all the major American breakfast staples off the menu. I’ve mostly been stir-frying meat with fruits and vegetables or cooking a vegetable porridge. A week or so ago, I was inspired to create this dish after seeing a recipe for Corned Beef and Cranberry Hash. This has been one my most popular concoctions to date. The last time I made it, the kids requested I double the recipe and serve it for lunch, too!

Beef and Cranberry Bowlbeef and cranberry bowl

1 lb raw ground beef (454 g)
2 c shredded carrots (227 g)
1 c diced onions (160 g)
1 c chopped spinach (142 g)
2 garlic cloves, minced (6 g)
1 T dried parsley
1 t ground turmeric
1 t salt
½ t dried thyme leaves
¼ t ground cinnamon
¼ t ground cloves
2 c cranberries (227 g)
1 c beef or chicken stock

  1. Brown ground beef with carrots and onions
  2. Add spinach, garlic, and spices, and cook an additional 1-2 min until fragrant
  3. Stir in cranberries and stock
  4. Simmer, stirring occasionally, until cranberries have popped and stock has been absorbed (about 20 min)

Yield 5 1-cup bowls

What is your favorite breakfast food?

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DISCLAIMER: This post may contain affiliate links. If you choose to purchase an item after clicking through one of my links, I may receive a small commission. Your cost remains the same. Thanks for supporting The Hyphenated Kitchen!

Cranberry Muffins

When I was a kid, we made cranberry bread using the recipe from the book Cranberry Thanksgiving by Wende and Harry Devlin. As an adult, Carol Gelles’s recipe from 1,000 Vegetarian Recipes became a family favorite. Once we’d cut grains out of our diet, though, we clearly needed a new concept for cranberry bread. This recipe combines the best parts of both favorites, leaving behind the grains, dairy, and copious measures of sugar. Plus, you don’t have to chop up the cranberries!

cranberry_muffinsCranberry Muffins

¾ c coconut flour (85 g)
1 t cardamom
1 t baking soda
½ t salt
8 large eggs
½ c coconut oil, melted
2 T orange juice
1 T honey
1 T molasses

1¾ c whole fresh or frozen cranberries (170 g)

  1. Preheat oven to 350°F
  2. Line 12 standard-size muffin cups with parchment
  3. Whisk together coconut flour, cardamom, baking soda, and salt
  4. In a separate bowl, beat eggs until frothy and uniform in color
  5. Beat in coconut oil, orange juice, honey, and molasses
  6. Add flour mixture and stir until smooth
  7. Fold in cranberries until evenly distributed throughout batter
  8. Spoon batter into prepared muffin cups
  9. Bake for 35 min, or until firm and springy in the center
  10. Remove immediately to wire rack
  11. Allow to cool 5-10 minutes before serving

Yield 12 muffins

How do you like your cranberries best?

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DISCLAIMER: This post may contain affiliate links. If you choose to purchase an item after clicking through one of my links, I may receive a small commission. Your cost remains the same. Thanks for supporting The Hyphenated Kitchen!

Apple Cinnamon (Coffee) Cake

I wanted something sweet for breakfast the other morning, and the kids (crazy little people) told me they were tired of banana bread. Given the abundance of apples in our house this year, I thought apple cake might just hit the spot. Given that all three of my kids asked for a second piece, I’d call it a big hit!

apple-cinnamon-cakeApple Cinnamon (Coffee) Cake

2 c peeled, diced apples (250 g)
1 T cinnamon
½ c apple juice
¾ c coconut flour (85 g)
1 t baking soda
½ t salt
8 large eggs
½ c coconut oil, melted
1 T apple cider vinegar
  1. Preheat oven to 350°F
  2. Grease and line 8-in round pan
  3. Combine apples, cinnamon, and juice in large flat-bottomed pan
  4. Cook over low heat, stirring occasionally until apples are softened and liquid is syrupy
  5. Whisk together coconut flour, baking soda, and salt
  6. In a separate bowl, beat eggs until frothy and uniform in color
  7. Stir coconut oil and vinegar into eggs until well combined
  8. Add flour mixture to egg mixture and stir until smooth
  9. Mix in apples, including syrup, until evenly distributed throughout
  10. Pour batter into prepared pan and bake for 40-45 min, until fully set in the center
  11. Allow to cool in pan 5-10 min before removing and slicing

Yield: 1 8-in cake

To make this a more dessert-y dish, I recommend adding a dollop of coconut whipped “cream” and/or drizzling with your favorite caramel sauce.

Do you prefer your cakes for breakfast or dessert?

Banana Crepes

I created this dish one morning at the end of the pay period when we were out of a number of staples. I didn’t have any flours or milks on hand, so pancakes and custard were out. I wasn’t in the mood for another breakfast of plain eggs, and I probably wouldn’t have been able to convince the children to eat them anyway. Instead I mixed up a little of this and that and discovered this surprisingly versatile little recipe.

banana-crepesBanana Crepes

5 large eggs
1 c mashed banana (227 g)
⅓ c coconut oil
½ t salt

  1. Puree together all ingredients until smooth
  2. Spoon 2 T batter onto ungreased griddle over med-low heat and spread out to a 6-in circle
  3. Cook until edges are well browned (about 1½ min)
  4. Flip carefully, spreading crepe flat if it crumples
  5. Cook an additional 30-60 sec

Yield: 18 crepes

Note: An experienced crepe maker could probably make 6-7 10-in crepes with this recipe, but I can’t get them to flip without tearing. If you are successful in making the larger size, I’d love to hear about it in the comments!

Vanilla Fig Granola

I was always a big granola fan growing up. Mom used to make it in huge batches, baking it on three or four jelly roll pans. Grain-free granola is not an entirely new concept, but many recipes seem to require an awful lot of steps. Recently, my daughter begged for a package of premade nut and berry trail mix at the grocery store. On a whim, I tossed in some more nuts and poured almond milk over it. It was delicious! I figured starting with my own mix, adding some vanilla, and toasting it all would only make it better. If grins and empty bowls at breakfast are any indication, I was right.

vanila_fig_granolaVanilla Fig Granola

1¼ c blanched, slivered almonds (135 g)
½ c chopped walnuts (60 g)
½ c chopped pecans (60 g)
½ c raw pepitas (60 g)
½ c raw chopped cashews (60 g)
½ c minced dried figs (60 g)
1 c dried unsweetened coconut flakes (60 g)
1 T coconut oil, soft or melted
½ t vanilla
¼ t salt
  1. Preheat oven to 375°F
  2. Stir together all ingredients until well combined
  3. Spread mixture into an even layer on an ungreased 12 x 18 baking sheet with sides
  4. Bake for 15 minutes, stirring twice (I find it works well to stir after about 7 minutes and after another 5)
  5. Allow to cool completely before serving or storing

Yield: 1 lb granola (or 4 level cups)

Note: As this recipe has no added sweeteners, the granola is only lightly sweet. For a sweeter taste, try drizzling a little honey or maple syrup on top before serving.

What’s your favorite way to eat granola?