Tuesday, November 11, 2014

Chocolate Zucchini Bread

12:00 AM 0 Comments
It's Too Yummy Tuesday!

On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!


In continuing my fall-themed recipes, here's one I make this time of year that's sure to please. If you're never tried a zucchini-style bread because it sounds weird, give this a shot! Zucchini in baking imparts no flavor of its own, but melts away to create a wonderful moistness. (That's why it's important NOT to drain or pat dry zucchini in a baking recipe unless specifically instructed.)

I found this recipe in the breakfast section on joyofbaking.com, but we have it as a dessert treat or afternoon snack. I have not managed to convert this to a paleo-friendly version yet, so it's a special treat I indulge in once in a great while. I love the smell wafting through the house while this is in the oven!

Chocolate Zucchini Bread


Ingredients

1 1/2 cups zucchini (about 1/2 lb)
1 cup flour
1/2 cup unsweetened cocoa powder
3/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp ground cinnamon
3/4 cup semi sweet chocolate chips
2 large eggs
1/2 cup oil (I use coconut or olive oil, but you can use vegetable if you prefer)
1/2 cup white sugar
1/2 cup firmly packed light brown sugar
1 tsp vanilla extract


Directions

Heat oven to 350 degrees. Grease a 9x5 loaf pan. 

Grate zucchini; set aside. In large bowl, combine flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. I like to use a wire whisk for this because it gives the flour the same texture as if I sifted it. Stir in chocolate chips.

In a separate large  bowl, beat eggs. Add oil, sugars, and vanilla; whisk until well blended. I use the whisk from earlier, but an electric mixer can lend a hand. Just don't overbeat. Fold in zucchini and then flour mixture, stirring until just combined. Pour into loaf pan and bake 55-65 minutes, until the bread has risen and a toothpick inserted in the center comes out clean. Cool on a wire rack for a while, 10-20 minutes, then remove from pan to cool completely. If the family can stay away that long, at least! This tastes great while still warm...but try to be patient for at least half an hour to keep the moistness from evaporating in the steam caused by cutting into this too soon.

 This can be stored at room temperature for several days, but I usually keep it in the fridge. It also freezes well.

~~~

J. Rose Allister is the author of more than twenty-five books, primarily romance and erotic romance. A former editor and submissions director, she now works as a mild-mannered hospital secretary by day, naughty writer by night. Connect with her on Twitter or Goodreads. She loves talking to people!

Tuesday, November 4, 2014

Yummy Maple Sweet Potato

12:00 AM 0 Comments
It's Too Yummy Tuesday!

On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!


So last time I posted a fall recipe for making applesauce, and with Thanksgiving almost here, I wanted to post a traditional side dish that is super easy and is a bit healthier than the style I grew up with.

My mother always made sweet potatoes at Thanksgiving, and it was one of my favorite dishes. She used lots of margarine, corn syrup or brown sugar, and a generous layer of marshmallows on top. With sweet taters in season now, I've been buying organic ones from the local farmer's market and adding them to my lunch. I season them in different ways, but when I'm in the mood for something like my mom's old recipe, I came up with a paleo-friendly twist that's simple and delicious! 

Yummy Maple Sweet Potato


Ingredients

Sweet potato (I use 1 large at a time, but you can size this up by adding 1/2-1 potato per serving. Double the rest of the ingredients as needed.)
1 tbsp butter
2 tbsp real maple syrup (or honey, if that's what you have in the house)
a dash of salt to bring out the flavors

Directions
Prick potatoes with a fork and bake at 375 for 45 minutes to 1 hour until soft. Squeeze soft potato from skins, mash together with butter, syrup, and salt. Serve!

Enjoy!

~~~

J. Rose Allister is the author of more than twenty-five books, primarily romance and erotic romance. A former editor and submissions director, she now works as a mild-mannered hospital secretary by day, naughty writer by night. Connect with her on Twitter or Goodreads. She loves talking to people!

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