Will Run For Chocolate Zucchini Bread

Celebrate fall with chocolate zucchini bread! 

I don't know about you but after a big event (Montreal)I lose just about all motivation to train.  It's usually fear of my next event that eventually gets me out of the door.  That and feeling like a giant slug isn't much fun.

I've discovered in the past two weeks that eating and training  are not the same thing so you probably shouldn't exchange one for the other.

I've been reminded of just how intense cross-fit workouts are (four days later I could finally walk normally).

And I've come to realize that running the least amount possible between now & my next half-marathon at the end of October may not be the best strategy if I want to be able to climb the three flights to my classroom on the Monday after the race.

So even though eating and training are not the same thing here is a chocolate zucchini bread recipe.  You could put it in a cake pan and call it cake.  With a little frosting no one would know the difference.

So question of the day is how do you get back into training after a big event and/or the end of racing season?  

Chocolate Zucchini Bread

(1 loaf)

ingredients

2 cups whole wheat pastry flour

1/2 C Cocoa (Camino is my favourite)

1/2 tsp salt

1 1/2 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

1/3 C melted coconut oil

1/2 C + 1 T unsweetened applesauce

3/4 C granulated sugar

2 tsp vanilla bean paste

2 C finely shredded zucchini (do not drain liquids)

1/3 C raw pecans

1/3 C chopped dates

Preheat oven to 350 F.   In a large bowl, combine flour, cocoa, baking powder, baking soda, dates, pecans and cinnamon.  In a medium bowl combine melted coconut oil, applesauce, sugar, and vanilla and zucchini.  Add wet mixture to dry mixture stirring until just combined.  Your batter will be thick enough to make you think that you might have forgotten something.  Pour batter into a greased loaf pan (silicone is my favourite) and bake for 50-60 minutes.

Share with your Granny & Great Aunt (if you are so lucky) over a cup of tea.

Maybe it's time to stop cursing all the zucchini on my counter

Will Run For Summer Squash

mini zucchini pizza

Are you currently trying to remember the date for International Put a Zucchini (or any other summer squash for that matter) in Your Neighbour's mailbox day?  Or maybe trying to pay your monthly gym membership with bags of summer squash?  Better yet, are you offering 2 for 1 or rather 15 for 1 squash deals (sure you can have a zucchini but you need to take 15 pattypan squash with it). 

Farmer did an amazing job of growing summer squash this year: yellow zucchini, green zucchini & pattypan squash the size of flying saucers.  While it's fabulous to be able to eat locally and ecologically grown food there are only so many ways that a girl can eat a summer squash.

Here are just a few of the ways that we've tried as of late.

zucchini, tomato sauce, feta

Mini Zucchini Pizza

(serves 2-4 or 1 zucchini lover)

I am not a huge fan of zucchini that doesn't come in a cake but these are delicious and so easy to make!

ingredients

1 small zucchini cut into 1/4 inch thick rounds 

1/2 C of your favourite tomato sauce or pesto

1/4 C feta (mozzarella, swiss and cheddar work as well)

optional ingredients

sun dried tomatoes

fresh basil

fresh cherry tomatoes

mushrooms

finely chopped onions

Preheat broiler to low.  Slice zucchini into rounds and place on baking stone.  Top each round with tomato sauce, your favourite toppings (mine were sun dried tomatoes and basil) and feta.  Broil on low for approximately 5 minutes and then on high until cheese begins to melt.

Eat as soon as possible!

pizza with grated yellow zucchini

If you are like Farmer and are thinking that this pizza will turn out to be a soggy mess think again.  The zucchini turns out rather crispy.  It's important to remember to squeeze the water out of the zucchini before placing it on the pizza.  Left over tomato sauce, frozen pizza dough from Eat Local Sudbury and some vegetables meant supper was ready in less than 25 minutes.

tomato sauce with grated zucchini & kale

If you still have summer squash left over try throwing it in your favourite tomato sauce and pulsing the sauce with your hand blender.  You won't even know it's there.  While you're at it sneak in some kale as well.

I have a feeling that I'm not finished with summer squash quite yet.

Will Run For Harvest Cake

It's my birthday and I can eat cake for breakfast (and lunch and supper) if I want to!

happy birthday breakfast

In preparation of a day of cake eating I started my day at the gym (narrowly escaping the birthday tiara).

Next was a tea party with the beautiful creamer set that Farmer bought me while visiting Prince Edward Island.

sugar lumps from Magog

After that Pace Bunny promised me the workout of my choice for my birthday.  I was really hoping for matching running themed jewellery or dirt in a jar from our favourite running route (please note sarcastic undertones) but the workout of my choice didn't turn out to be so bad.  Six kilometres + a 1 K walk.  There isn't any walking in running with PB and I so this was all kinds of awesome.  I might take up mall walking.   

Finally,I was lucky enough to get to have dinner with Granny & my favourite great aunt (all while watching Y&R).

While a birthday is a great excuse to eat cake any excuse will do.  With more zucchinis, carrots & beets on their way from Spill The Beans Farm I hope to see more cake in my future.

Harvest Cake

1 C wholewheat pastry flour
1 C unbleached all purpose flour
1 1/2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1/4 tsp freshly grated nutmeg
1/2 C buckwheat honey
1/2 C soymilk + 2 tsp lemon juice (stir and allow to sit until thickened)
2 flax eggs (2 T ground flax + 6 T warm water)
1/4 C olive oil
1 T vanilla bean paste
1 C grated carrot
3/4 C grated zucchini
1/4 C grated beet 

Preheat oven to 400 F.  Grease 9 inch square baking pan with olive oil.  Set aside.  I decided that I would cut the cake in 1/2 and make a 1/2 cake instead.  It wasn't my best idea.

half cake

Grate 1 C carrots, 3/4 C zucchini, & 1/4 C carrot.  Set aside.

glorious garden vegetables

In a medium bowl combine dry ingredients.

In a large bowl combine honey, soy milk + lemon juice, flax eggs and vanilla.  Stir vigorously or drag out the electric mixture until everything is well combined.  Add grated vegetables and continue to stir.  Slowly add dry ingredients.

Bake for 25-30 minutes.

In desperate need of icing

Icing

For the icing I used My New Roots recipe for honey coconut icing.  This recipe calls for only a few simple ingredients: coconut milk, honey, coconut oil, cornstarch, water and a pinch of sea salt.  I would recommend doubling or even tripling the recipe if you are a lover of all things coconut, honey and/or icing.

I need to eat cake more often

Will Run For Zucchini Mash, Hash, & Succotash

I thought that I would share part of my favourite zucchini poem (doesn't everyone have a favourite zucchini poem?) written by George Shannon and illustrated by Sam Williams. 

It begins....

Zucchini

Meeny

Miney

Moe.

Plant a seed

And watch it grow

And ends with...

Zucchini juice.


Zucchini mouse.

Zucchini jam and scone.

Zucchini hash

And succotash

Zucchini

Meeny

Miney

MOAN!

I'm not going to lie. I don't really like zucchini.  I especially don't like zucchini in vast quantities (there is a reason for international put a zucchini in your neighbour's mailbox day).  I might have spent almost every Saturday singing the praises of summer squash at the local market last summer but that was only because I wanted other people to buy the summer squash so I wouldn't have to eat it.  A girl can only eat so many slices of zucchini loaf. 

Then I discovered Mama Peas' Summer Succotash Quesadillas with Nacho Mmm Sauce recipe from her blog www.peasandthankyou.com .  But why would I follow a delicious recipe when I could wing it (so that I can enjoy a very empty and clean refrigerator that's why)?

Mash, Hash & Succotash

(Serves 4)

ingredients

1 small yellow zucchini 

1 small green zucchini

2 large portobello mushrooms

1 medium cooking onion

1/2 large ripe tomato 

1 Tbsp sunflower oil

Daiya mozzarella shreds 

Begin by slicing zucchini, mushrooms and onions.  Dice tomatoes.  In a large frying pan over medium heat warm oil.  Saute onions and mushrooms until soft.  Add zucchinis and tomato.  Saute ingredients until zucchinis are soft but not limp (disgusting!)

saute your vegetables

Mash, Hash & Succotash Sauce

(approximately 1 C)

ingredients

1 ripe avocado

1/2 C chunky salsa

1/4 C nutritional yeast
1 large garlic clove

1 Tbsp lime juice

chipotle chili powder (decorative)

Blend all ingredients in blender until desired consistency is reached.  You may have to scrape down the blender.

blend salsa, garlic, nutritional yeast, avocado, and lime juice

decorative chipotle is hot!

Ezekial Wrap Chips

ingredients

4 Ezekial wraps cut into triangles

1/2 tsp unrefined sunflower oil

cumin

chili powder

Preheat oven to 350 F.  Lightly brush Ezekial wraps with oil.  Sprinkle wraps with cumin and chilli powder.  Bake in oven at 350 F on baking stone until the edges begin to curl and turn brown (5 minutes or less).

baked Ezekial tortilla with sunflower oil, cumin & chilli powder 

Top Ezekial chips with Succotash.  Add a dollop of Mash, Hash, & Succotash sauce.  Top with Daiya shreds or cheese.  Broil on high until cheese is melted.

meeny, miney, moan!