tomato

Chocolate Marbled Zucchini Bread

 
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This decadent sweet bread is great to eat right away, or can be stored frozen for a future treat!

RECIPE INSPIRED BY REAL SIMPLE

Yield: 1 Loaf

 

Ingredients:

  • 1/2 cup, plus 2 tsp Canola Oil

  • 1 1/2 cup All-Purpose Flour

  • 5 oz Semisweet Chocolate

  • 1 1/2 tsp Ground Cinnamon

  • 3/4 tsp Salt

  • 1/2 tsp Baking Soda

  • 1/4 tsp Baking Powder

  • 1 cup Granulated Sugar

  • 2 Large Eggs

  • 1 1/2 tsp Pure Vanilla Extract

  • 2 cups Packed, Grated Zucchini

Directions:

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  1. Preheat the oven to 350.

  2. Grease an 8 1/2 by 4 1/2 inch loaf pan with cooking spray or additional canola oil and flour.

  3. Melt chocolate in a microwave or double-boiler. Stir together the chocolate and 2 tsp of the canola oil. Set aside and let cool to room temperature.

  4. In a large bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt. Set aside.

  5. Grate or shred zucchini, so there are 2 fully packed cups. Drain slightly.

  6. In a separate bowl, whisk together 1/2 cup of canola oil, sugar, eggs, and vanilla. Fold in the zucchini. Add the wet ingredients to the dry ingredients and combine thoroughly.

  7. Transfer half of the batter to the loaf pan. Pour half of the chocolate evenly into the pan. Repeat with the remaining batter, then chocolate. Using a long butter knife, swirl the chocolate and bread batter together to make the marbled pattern, making sure to include the batter at the bottom.

  8. Bake for 60 to 70 minutes, until a toothpick comes out clean. Cool in the loaf pan for 15 minutes, then transfer to a wire rack to cool completely.

Watermelon Gazpacho

 

This fresh, grilled gazpacho will cool you down on any hot summer day.

Yield: 12 servings

 

Ingredients:

  • 1 cup Granulated Sugar

  • 1 Seedless Watermelon

  • 8 Plum Tomatoes

  • 2 Red Onions

  • 2 Seedless Cucumbers

  • 2 Jalapenos

  • 6 Limes

  • 1 bunch Fresh Mint

  • White Vinegar

  • Extra Virgin Olive Oil

  • Salt

  • Pepper

Directions:

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  1. Pick and chop mint; reserve stems for simple syrup.

  2. Bring 1 cup water and 1 cup sugar to a boil; remove from heat, add stems, cover and steep.

  3. Peel and slice the watermelon about 1" thick. Grill, on medium heat, all but one or two slices and let caramelize a bit on both sides.

  4. Grill tomatoes enough to remove the skins.

  5. Slice 1 1/2 red onion and grill; well cooked but not charred.

  6. Grill jalapenos; then remove skin and seed them.

  7. Grill the limes enough to get them juicy.

  8. Once all of this has cooled puree everything that went on the grill, except the limes, along with the garlic and chopped mint.

  9. Add the juice from the limes.

  10. Add a healthy splash of olive oil, simple syrup, and vinegar.

  11. Add salt and pepper and adjust everything to your taste.

  12. Take the remaining slice(s) of watermelon, the 1/2 red onion, and the cukes and dice them as small as you can.

  13. Add your diced items to your puree, and re-season as necessary.