Zucchini Pancakes with Garlic Dill Sauce

December 9th, 2019 | Posted by Milana in Appetizers - (0 Comments)

Zucchini Pancake with Garlic Dill Sauce

Yields: 8 servings

INGREDIENTS:

2 Medium Zucchini, Unpeeled, coarsely grated

1/4 cup Sweet Onion (quarter of a large onion or half of a small), finely grated

2 Large Eggs, beaten

6-8 Tbsp Flour (I use white whole wheat)

1 tsp baking powder

1/4 tsp turmeric

1 tsp salt

1/2 tsp finely ground black pepper

Avocado or Peanut Oil for frying

SAUCE:

1/3 cup Mayonnaise

2 cloves Garlic, minced

3 Tbsp finely chopped Fresh Dill

1 Tbsp Chives, finely chopped

1 Lime, squeezed

Salt and Pepper to taste

1/4 tsp Trader Joe’s Onion Salt

Compari Tomatoes, cut in half and sliced for garnish as pictured

Fresh cilantro leaves, for garnish

DIRECTIONS:

In a large bowl, mix together zucchini, onion, and eggs. Stir in 6 tablespoons of flour, baking powder, salt and pepper. If the batter is too thin from the zucchini, add another 2 tbsp of flour.

In a 10” saute pan over medium heat 1 tbsp of oil. Drop about 1/2 cup of batter and spread it out evenly into a 6” pancake. Lower the heat to medium-low and cook on each side for about 2-3 min. until golden brown. Continue with the rest of the batter until you have 3-4 pancakes.

In a small bowl, combine all sauce ingredients. Spread about a 1-1/2 Tbsp on each pancake leaving an inch border. Garnish with tomatoes and some cilantro leaves. Pre-slice before serving. Enjoy!

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Rating: 5.0/5 (1 vote cast)

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Zucchini Chocolate Chip Muffins

October 10th, 2019 | Posted by Milana in Breakfast/Brunch | Dessert | Recipes - (0 Comments)

These delicious & most importantly nutritious muffins are dairy free, soy free, and vegan. Made with zucchini, whole grains, healthy fats, and unrefined sugar.

INGREDIENTS:

1 -½ cups grated fresh zucchini a box grater works well, no need to peel (about 2 small-medium)

1 -¾ cups white whole wheat flour

1 -½ tsp baking powder

½ tsp salt

1 tsp cinnamon

1 cup Trader Joe’s Plain Cashew Cultured Beverage (vegan buttermilk)

1/3 cup honey or pure maple syrup

1 flax egg or 1 Large egg

1 tsp vanilla extract or vanilla bean paste

4 Tbsp Coconut oil, melted and cooled slightly

½ cup Vegan Chocolate Chips + more for sprinkling on top (I use Enjoy Life Brand)

Cooking spray (I used Trader Joe’s Coconut Oil)

DIRECTIONS:

Heat oven to 400°F. Line muffin tin with liners and spray lightly with cooking spray. Set aside.

Place grated zucchini in a clean kitchen towel and squeeze out excess liquid over a bowl or the sink. Set aside.

In a large bowl, whisk together flour, baking powder, salt and cinnamon.

In a medium bowl or liquid measuring cup, whisk together buttermilk, honey (or maple syrup), flax egg, zucchini, vanilla and coconut oil.

Pour the wet ingredients into the dry and mix gently with a rubber spatula until combined. Gently fold in chocolate chips.

Scoop the batter into the prepared muffin tin, and top each muffin with a few extra chocolate chips.

Bake at 400 degrees for 5 minutes and then reduce oven temperature to 350. Continue baking for 15-20 minutes, until a tester inserted into the center of a muffin comes out clean. Cool muffins in the pan for 5 minutes before removing to a wire rack.

Enjoy! Don’t forget to rate, tag and leave feedback when you try my recipe! Xoxo

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Rating: 5.0/5 (1 vote cast)

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Vegan Zucchini Double Chocolate Brownies

October 11th, 2018 | Posted by Milana in Dessert | Recipes - (0 Comments)

INGREDIENTS:

3 cups shredded zucchini (on the smallest side of the box grater), do not drain

2 cups flour (I used half white Whole wheat and half unbleached all purpose)

1/2 cup sugar ( I use organic evaporated cane sugar or coconut sugar) (if you like brownies a little sweeter you may add an additional 1/2 cup but it will alter the nutritional content)

1-1/2 tsp baking soda

1/2 cup avocado oil (or any neutral oil)

1/2 cup unsweetened cocoa powder (I used special dark cocoa

1/2 tsp salt

1 Tbsp vanilla extract

1-1/4 cups vegan chocolate chips (save some for topping)

DIRECTIONS:

Heat oven to 350F. Prepare a 9×13 baking pan line with parchment paper greased with cooking spray.

In a large bowl shred your zucchini. Add the rest of the ingredients and stir with a spatula until well combined.

Pour into pan evenly and top with remaining chocolate chips. Bake for 25-35 min until tester comes out clean and not wet. Some crumbs is fine on the tester as long as it’s not wet with batter.

Let stand for 20 min. Serve warm or room temperature. Enjoy.

*original recipe adapted from I am baker.

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Rating: 5.0/5 (2 votes cast)

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Healthy Zucchini Oatmeal Chocolate Chip Breakfast Cookies

September 15th, 2017 | Posted by Milana in Breakfast/Brunch | Recipes - (0 Comments)

Good Morning Everyone! TGIF! For those of you who have chaotic mornings and don’t seem to have a chance at a normal breakfast, this recipe may be for you. It’s loaded with good nutrition and is absolutely delicious! These are also ideal for after school snack and in general a healthy pick-me-up for anytime of the day. They are also ideal for breastfeeding moms as they have all the ingredients to increase milk supply. Packed with soluble and insoluble fiber, protein, omega 3’s, vitamin C, Iron and potassium. Everything needed for energy, satiation, blood pressure management and anti-inflammatory properties. This recipe does not have oil or butter or milk. They are very chewy and moist. They bake up really well and store in a tight container in the fridge up to 5 days. These can be frozen after baking and defrosted on the counter for 30 min for those nights a decadent guilt free dessert is necessary. Try this recipe today and feel free to leave some reviews down below. Thanx for stopping by. Happy baking!

INGREDIENTS:

1-1/2 cups rolled oats, divided (I used gluten free but any kind can be used)

1 Cup white whole wheat flour

2 Tbsp ground flax meal (optional)

2 Tbsp Brewer’s Yeast (optional)

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp sea salt

1 heaping cup of finely grated zucchini (about 2 medium)

1/3 cup unsweetened applesauce

1/4 cup brown sugar

1 egg

1 tsp vanilla

3/4 cup semi sweet and dark chocolate chips

DIRECTIONS:

Heat oven to 350F. Line a large cookie sheet with parchment paper.

Using one cup of oats, process them to a fine crumb in a food processor to create a flour like texture. This method is optional but I prefer it this way because it creates a very nice texture in the cookie. In a separate bowl, add the oat flour and the rest of the dry ingredients except for the chocolate chips and stir to combine. In a another bowl, whisk the egg, sugar, applesauce, vanilla and zucchini until combined and add it to the dry ingredients. Stir with a rubber spatula or wooden spoon until everything comes together. Fold in your chips. Using a cookie or ice cream scoop of 1-1/2 Tbsp-1/4 cup, scoop them onto the cookie sheet and bake for 13 min for small scoop and 20 min for large scoop. They will be chewy and moist in the center.

Nutrition Analysis Calculated with all ingredients mentioned above. Makes 18 cookies.

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Rating: 5.0/5 (2 votes cast)

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