ChezCindy: Olive Oil Zucchini Bread

 

There is still time to get zucchini from the farm stands as the summer weather lingers on.  Perfect to make this super-moist zucchini bread made with olive oil and yogurt.  The ingredients come together quickly with no need to pull out the electric mixer.  All that is needed is a couple of bowls, a rubber spatula, and a whisk.  Delicious and easy!   

Olive Oil Zucchini Bread  

1 1/2 cups grated zucchini

2/3 cup light brown sugar

1/3 cup olive oil

1/3 cup plain Greek yogurt

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon sea salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 1/2 teaspoons ground cinnamon

Preheat the oven to 350 degrees.  Butter an 8-inch loaf pan.  

In a large bowl, use a rubber spatula to mix together the grated zucchini, brown sugar, olive oil, yogurt, eggs, and vanilla extract.  

In a separate bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon.  Fold the dry ingredients into the wet ingredients.  

Pour the batter into the prepared loaf pan, bake for 45-55 minutes, until a toothpick inserted into the middle of the loan comes out clean with just few crumbs attached.  Cool on a wire rack for 10 minutes.  Remove the bread from the pan and cool completely before cutting.  

ChezCindy: Lemon Caprese Cake

 

This delightful cake is light in texture but loaded with flavor.  It is also gluten free being made with almond flour.  Pictured here with a topping of whipped cream, it is also great with just a light dusting of powdered sugar.  The cake can be left at room temperature or stored in the refrigerator remaining moist for several days.  

Lemon Caprese Cake

1 1/2 sticks unsalted butter

6 ounces white chocolate, chopped

5 large eggs, divided

1/4 teaspoon sea salt

2/3 cup granulated sugar

1 1/2 cups almond flour

1/4 cup fresh lemon juice, from 1 large or 2 medium lemons

4 teaspoons fresh lemon zest, from 1 large or 2 medium lemons

Place the butter and white chocolate in the top of a double boiler and melt until smooth.  Cool slightly, set aside.  

Preheat the oven to 350 degrees.  Butter the inside of a 9-inch springform pan.   

Place the egg whites into a medium bowl along with the salt.  Place the yolks into a larger bowl with the sugar.  Using a handheld mixer, beat the whites on medium speed until stiff peaks form, about 2 minutes, set aside.  Using the same mixer for the yolks, beating them on medium speed until light and pale in color, about 2 minutes.  Using a rubber spatula, add the now cooled chocolate mixture, almond flour, lemon juice, and lemon zest into the bowl with the yolks, stirring to combine.  Fold in half of the whipped egg whites into the chocolate base, then fold in the remaining half to combine.  Transfer the mixture to the prepared cake pan, baking for 40-45 minutes until puffed and golden brown.  

Cool completely on a wire rack.  Release the outer rim of the springform pan.  Dust the top of the cake with powdered sugar.  Serve with lightly sweetened whipped cream if desired.