Zucchini Carrot Muffins

This recipe comes from Diana Rattray. I found it out there on the net. It's super yummy although it really doesn't quite meet my high standards for "healthy". I'll play around with the recipe later to get it more friendly with our healthier lifestyle. However, I can't deny how exceedingly yummy they are and how quickly they disappear from the kitchen!

2/3 cup vegetable oil
2 flax eggs (2 T flax meal + 6 T water, mix & allow to sit)
2/3 cup granulated sugar
1/2 cup light brown sugar
2 cups gluten free flour
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
2 t. ground cinnamon
1-1/2 cup shredded unpeeled zucchini
1/2 cup shredded carrot

Grease 12 muffin cups. Heat oven to 375 degrees.

In a mixing bowl, beat the oil and eggs, sugar and vanilla.

Combine flour, soda, baking powder, salt and cinnamon. Add to wet ingredients, stirring until blended. Fold in the shredded zucchini and carrots.

Fill muffin cups about 3/4 full (mine were completely full and it was fine). Bake 20 minutes. Watch 'em disappear!!

Chocolate Zucchini Cake - Vegan!

3 cups gluten free flour
1/2 cup raw sugar
1 t. sea salt
1-1/2 t. baking soda
1/2 cup cocoa
1/2 cup honey
1/2 cup coconut oil
2 t. vanilla
2 t. vinegar
1 cup water
3 cups zucchini - shredded

Set oven to 350 degrees. Mix together dry ingredients. Add remaining ingredients, beat on medium speed until smooth. Bake in greased 9 x 13 25-30 minutes.

*Do NOT over bake. Better if slightly undercooked
*Can add a couple Tablespoons flaxseed oil
*For stronger chocolate flavor add 1-2 tablespoons more cocoa (suggested)
*Make sure to bake right away so the baking soda and vinegar stay active (add vinegar last)

Zucchini Pizza

Like a lot of people right about this time of year, we have an over abundance of zucchini. When we initially put those little tiny cute plants in the ground we have no conception of how they will evolve into these ginormous plants that yield a seemingly unending amount of gorgeous green squashes. Well, I got myself busy and found some really great recipes. This one, tonight, was pretty yummy. The twins LOVED it (they aren't normal kids, though. They eat mostly a vegetarian diet and seldom see junk food pass in front of them).

3 cups shredded zucchini
3/4 cup egg substitute (I use flax eggs)
1/3 cup gluten free flour
1/2 t. salt
2 cups shredded vegan mozzarella cheese
2 small tomatoes, halved and thinly sliced
1/2 cup chopped onion
1/2 cup julienne green pepper
1 t. dried oregano
1/2 t. dried basil
3 T. shredded vegan parmesan cheese

Optional items:
3-4 cloves garlic, crushed (I used 5 because I LOVE garlic)
chopped artichoke hearts
sliced olives
be creative!!

Preheat oven to 450 degrees. In bowl combine zucchini, egg substitute. Mix well. Add flour and salt. Stir well. Spread onto the bottom of 12" pizza pan coated with non-stick spray. Bake for 8 minutes. Reduce to 350 degrees. Sprinkle with mozzarella, tomatoes, onion, garlic, green pepper, oregano, basil, parmesan cheese and any other goodies you deem worthy of your pizza experience. Bake for 15-20 minutes or until onion is tender and cheese is melted. Remove and enjoy a pretty unique example of extraordinary cuisine!