All posts tagged: zucchini

Chocolate Zucchini Cake

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This recipe has a lot of zucchini in it, almost three full cups, and it makes a soft, moist cake that even meatarians could enjoy.  I really REALLY wanted to make a luscious frosting for this cake but I already felt a bit guilty about the sugar I used and didn’t want to add more because it was supposed  to be a healthy alternative to the two ice cream cones I like to eat after dinner every night :/. But, it could definitely withstand a decadent frosting and be amazing. So pick one of your favorite recipes and top it off!  Or you could go the powdered sugar route like me :). Adapted from: Two Peas and Their Pod Ingredients: 2 1/2 cups all-purpose flour 3/4 cup Dutch-process cocoa 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup unsalted butter, at room temperature 1/2 cups granulated sugar 1/2 cup maple syrup 1 teaspoon vanilla extract 2 large eggs 1 cup milk or milk sub (I used soy.) 3 cups shredded zucchini 1/2 …

Zucchini Goat Cheese Rolls + Mushroom Pasta

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Umm…I think I mentioned that I found goat cheese heaven in Korea, right?  Oh yeah. I did. It’s right HERE! I could not wait to use this in something other than shoving my knife into the tub and scooping it out for knife-directly-to-mouth type of maneuver. Enter: Zucchini.  I stuffed the zucchini with goat cheese and a makeshift black olive tapenade, baked it in the oven and then shoved it into my mouth. Much better. Maybe. It’s pretty good on its own. Hehe. I also tried something that I’ve been thinking about since I reviewed Jungsik; an upscale restaurant in Gangnam. They had a delectable lamb dish that included fried soft rice cakes (ddeok). It was just as wonderful as I remembered. If rice cakes weren’t so processed and unhealthy, I may just eat the rice cakes and goat cheese until I am sick. Oh, dreams… Ingredients for Zucchini + Goat Cheese Rolls 1 medium zucchini 1/2 cup of goat cheese 1/2 cup of black olives 2 tablespoons of chopped, fresh oregano 1 large garlic …