Introducing Erica, Recipe-Experimenter-in-Chief August 22 2014, 0 Comments

Hi, my name is Erica and I'm a MBA student balancing first-year coursework with cooking up new ideas—in and outside the test kitchen--for the team here at Love Grain.

I live for playing with my food and in posts from me, you can look forward to new ways to use your Love Grain Breakfast mix and other ways to bring teff into your meals for a well-nourished life.

I have celiac disease, and when it comes to gluten-free baking, I like to keep things as simple as possible. But here's the trouble: many of the gluten-free blends I can buy on the shelves of supermarkets aren't especially nutritious, but making my own gluten-free flour blend can be expensive and time-consuming. Some days, I'm ready to measure out my quinoa and buckwheat flours by grams, but other days I want none of the hassle!

What I love about this recipe is you can just use the Love Grain mix as is—no need to add baking soda or extra flour. Most of the ingredients are probably already in your pantry and fridge, so get a hold of your zucchini, grab those mixing bowls, and enjoy the sweet results. If you're feeling generous, share the muffins and the love (grain) with some friends :)

Chocolate Zucchini Bread

Adapted with love (grain) from one of my favorite food blogs, Oh She Glows

Makes about one dozen muffins or one loaf. 

 

 


     

    Ingredients

     

    Wet

    • 1 egg or 1 vegan “egg” (1 tbsp ground flax or ground chia + 3 tbsp water, refrigerated until gelled)
    • 1 and 1/4 cup milk (non-dairy or dairy works—both are good)
    • 2 tsp white vinegar, cider vinegar, or lemon juice (pick an acid, any acid)
    • 3 tbsp pure maple syrup (the real stuff--no Mrs. Butterworth's!)
    • 1 tsp vanilla extract

    Dry

    • 1 package Love Grain Mix
    • 1/3 cup cocoa powder (so good)
    • 1/2 tsp salt (iodized or fine sea salt is great)
    • 3/4 cup granulated sugar (I'm a fan of coconut sugar, but brown or white will work, too)

     

    Add-ins

    • 1 and 1/2 cup shredded zucchini (no need to peel!)
    • 1/2 cup chocolate chips (gotta love that 70% dark)
    • 1/2 cup of whatever else you'd like (I go for chopped walnuts, shredded coconut, or more chocolate!)

    Directions

    1. Preheat oven to 350F. Grease muffin pan with cooking oil or spray or use paper cupcake liners. 
    2. Grate zucchini using a box grater (on the coarse grating end) or food processor (with the grater disc in). Set your shredded zucchini aside.
    3. Mix milk and your choice of vinegar or lemon juice in a small bowl and set aside. It'll curdle—totally normal.
    4. In a one mixing bowl, whisk together your dry ingredients. In another bowl, mix together the wet ingredients (egg, milk-acid mixture, maple syrup, and vanilla).
    5. Stir wet ingredients into dry ingredients until combined. Fold in your Add-ins.
    6. Scoop batter into prepared muffin tin. Bake for about 15-17 minutes at 350F, or until muffins slowly spring back when touched. A toothpick should come out mostly clean. Allow to cool.
    I enjoyed these straight out of the oven with some homemade roasted cashew butter—and I brought some for my friends at work (hence the to-go bowl and containers in the picture!)

    For more recipe inspiration and a little more about what I do outside of Love Grain, feel free to check out my nutrition consulting business, Zen Cookery (www.zencookery.com) or my personal site (www.erica-zendell.com).

    Happy eating!