For anyone with zucchinis overflowing from the garden this gluten free zucchini chocolate chip cake is a perfect way to eat more zucchini!

 

 

Start by grating some zucchinis.

 

 

In a bowl add eggs,

 

 

sugar,

 

 

a splash of vanilla,

 

 

and oil. Then mix.

 

 

Add flour, xanthan gum,  cinnamon, ginger,

 

 

baking powder and soda.

 

 

Then mix thoroughly. It took me a few minutes to get all the lumps out. Maybe it would be different if I actually sifted my flour first …but that ain’t  gonna happen.

 

 

Next add grated zucchini,

 

 

chocolate chunks or chips,

 

 

or big chocolate chips, whatever you have. And mix.

 

 

spray the Bundt pan with cooking spray. I’ve tried oiling it by hand but the spray is so much faster and goes on so evenly.

 

 

Dust with flour.

 

 

Pour batter into pan and bake at 350 for about 45 minutes.

 

 

No photos of making the glaze, my hands were sticky and I think I just forgot.

 

 

brush on the lemon glaze.

 

 

Hopefully you will do a better job than I did.

 

 

Then you must have a slice to see if it’s any good.

 

 

Yum.

 

Zucchini Bundt cake~ Gluten free

ingredients

• 2½ cups grated zucchini, excess moisture squeezed out
• 6 ounces of dark chocolate, chopped or chocolate chips
• 2 cups gluten free flour
• 1/2 t. xanthan gum
• 1 t baking powder
• ½ t baking soda
• 1 t salt
• 2 t ground cinnamon
• 1 t ground ginger
• ½ t ground nutmeg
• 1-1/2 cups sugar
• 3 large eggs
• 1 cup oil
• 2 t pure vanilla extract

Lemon Glaze:

• ¼ cup lemon juice
• 1/3 cup granulated sugar
• 1 cup confectioners’ sugar
  

Preheat the oven to 350 °F.  Grease a 10-cup Bundt pan with nonstick cooking spray and dust it thoroughly with flour.
In a bowl  beat the eggs, sugar and oil until light and fluffy, then add the vanilla and beat.  beat in the dry ingredients all  until they are thoroughly combined,  Add the zucchini, and chocolate and mix  until they are completely incorporated.
Pour the batter into the prepared Bundt pan. Bake for 45-55 minutes,  test with a toothpick, if it comes out clean the it’s done and when it has begun to pull away from the sides of the pan. 
The Glaze.

In a bowl, mix together the lemon juice and sugar, then stir in the confectioners’ sugar until the glaze is smooth. 
Using a pastry brush, immediately brush the glaze onto the warm cake.  The glaze will set as the cake cools. Allow the cake to cool completely, then transfer the cake to a stand or serving plate. 

 

This simple Grilled Zucchini recipe is just what I needed! the zucchini are loving this weather and daily I’m finding surprises of MORE zucchinis. I peek under leafs expecting to find that baseball bat sized one that inevitably happens. 

 

 

Super simple, mince up parsley and a clove or two of garlic.

 

 

In a bowl, kind of a large bowl, large enough to hold all the zucchini you plan to use. Toss in the parsley

 

 

garlic, 

 

 

lemon juice,

 

 

olive oil,

 

 

salt,

 

 

and pepper.

 

 

mix it and set aside.

 

 

Slice the zucchinis longways.

 

 

spray lightly with cooking spray and grill until tender.

 

 

I’m trying out grilling on a 3.00 stovetop grill.

 

 

It seems to work fine.

 

 

Gently toss grilled zucchinis into parsley and garlic mixture.

 

 

And serve right away.

 

Grilled Zucchini with parsley garlic and lemon

Ingredients

• 3 tablespoons finely chopped fresh parsley
• 2 teaspoons fresh lemon juice
• 1 1/2 teaspoons extra-virgin olive oil $ 
• 1/2 teaspoon salt  
• 1/4 teaspoon freshly ground black pepper  
• 1 garlic clove, minced
• 4 zucchini, cut lengthwise into 1/4-inch slices Cooking spray

 

     Preheat grill to medium-high heat.
     Combine first 6 ingredients in a large bowl.
     Coat squash slices lightly with cooking spray. Place squash on grill rack coated with cooking spray; grill 1 1/2 minutes on each side or until tender. Add squash to parsley mixture; toss gently to coat. Serve immediately.

 

Thumbs up to Bob’s Red Mill gluten free Pizza Crust mix it tastes just fine. I made two pizzas with  it. 

 

 

For the first one I roasted some zucchini and onions.

 

 

I love pesto on pizza it adds such a nice flavor.

 

 

And cheese, with a layer of zucchini.

 

 

onions and some pepperoni or salami or whatever you have.

 

 

Tomato slices with most of the drippy seeds and juice removed.

 

 

topped with more mozzarella and cheddar.

 

 

Baked until the cheese is good an melty.

 

 

Next I tried for more of a traditional looking pizza. I started with tomato sauce,

 

 

shredded mozzarella, salami,

 

 

and a bunch of fresh parsley.

 

 

And tomato slices topped with more cheese.

 

 

When I pulled it out of the oven I had to see what was going on under there. I didn’t want to find that the middle was gooey. yay, it looked fine. And it was flexible! After the crumbly wraps I was expecting it to fall apart.

 

 

Let cool a little and serve.

 

 

Gluten Free Pizza

ingredients

• 2 partially baked gluten free pizza crusts

 

Pesto zucchini Pizza

• 1/2-1/4 cup pesto
• 1 zucchini sliced and roasted
• 1/4 onion sliced and roasted
• 8oz shredded mozzarella/ cheddar /pepper jack
• a few slices pepperoni or what ever you have on hand
• 1 tomato sliced, drained and seeded

 

Tomato Pizza

• tomato sauce
• shredded mozzarella/cheddar
• a few slices pepperoni or what ever you have on hand
• 1 tomato sliced, drained and seeded
• 1/2 cup chopped fresh parsley
• salt and pepper to taste

 

Layer on partially cooked pizza dough the toppings in whatever order you like. And top with cheese.

*I like the pesto or tomato sauce  as the 1st layer.

bake at 425 until cheese is melty and the crust is lightly brown.

I am just having too much fun with #photoadayjuly! Who would’ve known two slices of vegetarian sausage would have anything to do with eyes?

 

It started out innocently enough, a bunch of vegetables on the table to be made into a pizza. But then there was that nagging feeling that I still hadn’t taken any picture of any eyes.

I laid a few things out on the cutting board and before I knew it I had a face with eyes! I though that was as far as it was going to go

 

So I got the dough ready.

 

I was so busy laughing at my Mr vegetable head that I forgot to grease the pan before putting the dough on.

 

It turned out to be just fine with the oil that ran off from the pesto when it baked.

 

On the left I have chicken, roasted red peppers, green bell peppers and cracked pepper cheese. On the right I have carrots, some kind of vegetarian sausage, I don’t know, it was a deal.And cracked pepper cheese.

 

Then I realized that the face wanted to be on the pizza! So I put on a layer of shredded mozzarella as sort of a foundation or concealer or something. The sausage slices were such perfect almond shaped eyes. A thin slice of zucchini made the most adorable eyelashes. A bent green bean added just the right touch for a nose.

 

More zucchini sliced with a vegetable peeler for the curled moustache and curly hair. Roasted red pepper made his stunning lips and his two bucky front teeth made from cucumbers were solely inspired by Bubba J!

 

I added a little more mozzarella and off to the oven he went.

 

Bake until the dough is lightly browned on the bottom and the cheese is bubbly. 

 

Serve warm or eat later when you can stop laughing.

 

With pizza and vegetables all things are possible!

 

Make your own pizza face

suggested items

• your favorite pizza dough
• zucchini ribbons
• roasted red peppers
• cucumbers
• carrots, sausage
• chicken
• cheese
• green beans
• pesto

 

Bake at 500 until the dough is lightly browned on the bottom and the cheese is bubbly.

 

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