I am featured in Cooking Minute this week! Take a New York minute to check out this cool project (1:22 to be precise) WWW.COOKINGMINUTE.COM
Cooking Minute is a photo documentary project about New Yorkers, in their kitchen making their favorite recipe. The photographs (Aaron, the super cool creator of this project, took over 4000 shots of my process) are then set to original music in a fast forward “film” format. It’s food, meets lifestyle, meets tiny kitchens, meets cool.
The recipe I made is a twist on an old family favorite, a ubiquitous recipe of my childhood. A summertime classic.
When the summer vegetable garden overflowed with zucchini the feast would begin. Zucchini fritters, zucchini saute, stuffed zucchini, and zucchini soup, but when we had officially had our fill of the standard zucchini fare, my Great Aunt Mamie would bring out the big guns. Chocolate zucchini bread. My sisters, brother and I would gobble this up. To this day, I can transport myself to Aunt Mamie’s kitchen table, a plate of chocolate zucchini bread, and complete envelopment of love and nourishment.
I did my same ‘ol trick of twisting the classic recipe up into a beautiful, nutrient dense bundle, while maintaining the integrity of the original flavors. I wonder what Aunt Mamie would think of my version? When something didn’t meat her culinary approval she would let you know. “That was lousy” was her favorite subtle phrase. My family claims I have inherited Aunt Mamie’s candor. I hope so because that would mean I would never share a recipe that I thought was “lousy.”
Jump on over to the cooking minute page and show this project some social media love. Then jump on into your kitchen and whip these babies up.
Have a recipe you’d like me to shape up? Shoot it on over to email@example.com. I love a challenge.
Happy Baking —
Gluten Free Chocolate Zucchini MuffinsPrint
- 3 large eggs
- 1/4 cup of coconut oil, melted
- 1/4 cup of almond milk
- 2 cups of almond flour, well packed
- 2 tablespoons of coconut flour
- 1/2 cup of coconut palm sugar
- 1/4 teaspoon of salt
- 1/2 teaspoon of baking soda
- 1 zucchini, shredded
- 1 cup of chocolate chips
- 1/2 cup of walnuts, chopped
- 1/2 cup of dried cranberries
- In a large bowl combine almond flour, coconut flour, coconut palm sugar, baking soda and salt. Whisk well to combine.
- In a small bowl whisk to combine eggs and coconut oil Stir wet ingredients into dry ingredients.
- Add zucchini, chocolate chips, walnuts, and cranberries. Stir well to combine.
- Slowly add almond milk to loosen dough a bit. You may not need the entire 1/4 cup.
- Fill muffin tins, lined with paper and rubbed with a bit of coconut oil, 3/4 full with muffin batter.
- Bake at 350° for 25-30 minutes. Until toothpick inserted in center comes out clean.
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