- 2 zucchini
- 1 T creme fraiche
- 1/2 t dried sage
- 2 T olive oil
- 2 T pine nuts
- 50 g grated oude kaas (old cheese)
Preheat oven to 180C. Cut the zucchini in half lengthwise, and remove the innards with a tea spoon, leaving 1/2 cm of flesh before the rind. Chop the innards fine and mix with the creme fraiche and sage. Season to taste with pepper and salt.
Grease a baking dish. Lay in the zucchinis, and fill with the creme fraiche/zucchini mixture. Sprinkle with cheese and pine nuts. Bake 20 min. until golden brown.
- 3 eggs
- 1 C sugar
- 1 C brown sugar, firmly packed
- 1 C vegetable oil
- 1 t vanilla
- 2 oz melted unsweetened chocolate
- 2 C shredded zucchini
- 2 C all-purpose flour
- 1/2 t baking powder
- 1 t baking soda
- 1 t salt
- 1 t cinnamon
- 3/4 – 1 C chocolate chips
- 1 C slivered almonds (optional)
Beat eggs (at medium speed of an electric mixer or by hand) in a large mixing bowl until thick and lemon-colored. Add sugar, brown sugar, oil, and vanilla, beating well. Stir in melted chocolate and zucchini.
In a medium mixing bowl combine flour, baking powder, baking soda, salt, and cinnamon. Add flour mixture to zucchini mixture, stirring just until dry ingredients are moistened. Fold in chocolate chips and almonds.
Spoon batter into two well-greased 9x5x3″ loaf pans. Bake at 350F for 45-60 minutes or until a wooden pick inserted in center of loaf comes out clean. Let bread cool in pans for 10 minutes, then remove from pans and let cool completely on a wire rack before slicing.
Credits: Probably Carolyn Friedemann due to the typesetting of the original, but I’m not sure.
23-03-2013: Making this recipe is how I discovered that Slinky likes zucchini.
12-09-2015: We made these into muffins today, with some alternations. 2 C zucchini was roughly two small zucchinis. We halved the amount of sugar, and omitted the baker’s chocolate and chocolate chips, and instead shook in some amount of cocoa powder. The result was 28 muffins, which baked at 180C for 25 min.
- 300 g flour
- 1 packet baking powder, ~15 g
- 175 g brown sugar
- 2 T koekkruiden
- 75 g butter
- 5 T stroop
- 1 egg
- 200 ml milk
Preheat oven to 175 C. Line a muffin form with flour or muffin liners. In a large bowl mix the flower, baking powder, sugar, spices, and a pinch of salt. Melt the butter and stroop in the microwave for ~20 seconds. Mix the butter mixture with the egg and milk. Pour the liquid into the flour and mix with a fork; lumps are OK. Pour into the muffin forms. Cook in the middle of the oven ca. 20-25 min. until brown and a toothpick comes out clean. Let cool 5 minutes before removing.
Credits: Aller Hande
2015-04-03: A rainy holiday required muffins. We used molasses instead of stroop, and a mix of cinnamon, ginger, and cloves for the spices.
Adjustments: 1/2 t salt, but salted butter; some hickory smoked salt; garlic powder; 1 t cayenne; pinch of red pepper flakes.
(The surprise comes from the fact that we bought fish thinking it was trout, then thought it was salmon, and then found out it might be trout.)
Soak for at least 12 hours/overnight in cold water with cinnamon, cloves, and either honey or maple syrup. Then take out of water, stud with cloves, pour over a mixture of wholegrain mustard and honey and, if you have the time, baste. Slowcook for about 4 hours, depending on slowcooker. And put a tiny bit of broth in the bottom, just for added moisture.