Zucchini Bread or Muffins

Zucchini Bread Muffins_CCGF(Photo above is a muffin version of the recipe below used for my designing healthy desserts course: Served with spiced carrot granola, chai pear sauce, caramel mascarpone cheese, and candied carrot twist)

Last week there was a party at work and someone had made zucchini bread. It looked and smelled so good but sadly I couldn’t taste it. I’ve been looking for fall recipes that include pumpkin, apples, breads, muffins, pies etc. I want warm, tasty comfort fall treats. I plan to make a pumpkin cheesecake soon, but I really wanted to make a bread or muffin this time to have an alternate thing to eat for breakfast.

Gluten Free Zucchini Bread with walnuts

Moist Ingredients:
1 cup diced zucchini (washed but not peeled)
2 egg
1⁄2 cup canola oil
1 teaspoon gluten-free vanilla

Dry Ingredients:
1⁄2 cup white rice flour (you can substitute brown rice flour)
1⁄2 cup sweet rice flour
1⁄4 cup corn starch
2 Tablespoons tapioca starch
1⁄2 teaspoon xanthan gum
1 cup sugar (or xylatol for a sugar free/diabetic friendly option)
3⁄4 teaspoon baking soda
1 teaspoon baking powder
1⁄2 teaspoon salt
1 teaspoon cinnamon
1/3 cup chopped walnuts*
Zest from one small lemon*

Glaze Ingredients:
1 Tablespoon powdered sugar
1⁄2 teaspoon lemon juice

Method of Prep:

Wash zucchini and chop into a fine dice – set aside.

In a medium bowl combine the eggs, oil, and vanilla and mix well.

Add diced zucchini and mix well.

In a separate bowl combine the dry ingredients and mix well.

Add moist ingredient mix to dry ingredient. Stir until well blended. Grease a loaf pan or line 12 cupcake tins and pour mixture into pan or prepared muffin tins. Bake 1 hour at 325 ° for bread or 25 minutes for muffins. Check center for doneness with a toothpick (you should have a little crumb on the toothpick – these are moist muffins). Remove from oven and let cool for a 5 minutes in pan then carefully remove from pan and place on a wire cooling rack to finish the cooling process.

Prepare glaze, which should be a little runny. Drizzle with glaze. Let cool.

Featured on The Whole Gang’s Friday Foodie Fix! (http://www.thewholegang.org/2012/06/friday-foodie-fix-zucchini-gluten-free-recipes/)

Prosciutto-Wrapped Chicken

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Prosciutto – Wrapped Chicken

1 boneless skinless chicken breast halved length wise

2 pieces of Prosciutto (thinly sliced)

1 teaspoon olive oil

Season chicken breast with pepper (no need to season with salt when using the prosciutto). Wrap each piece of chicken with one piece of prosciutto. Place the seam side down on a baking sheet. Lightly rub the top of each chicken breast with oil.

Bake at 350@ for 10-15 minutes until almost cooked. Switch oven to broil and broil for 5 minutes (or until cooked fully)

Serve with sauteed spinach and zucchini.