AMAZING & EASY ZUCCHINI RECIPES ‣‣ healthy & gluten-free

AMAZING & EASY ZUCCHINI RECIPES ‣‣ healthy & gluten-free

August 30, 2019 26 By William Morgan


(gentle music)
– Hi, friends, welcome back to my channel.
If you’re new here, my name is Alyssa.
Today I have got three recipes for you
that use my favorite summer
vegetable of all time, zucchini.
I have been sharing a lot
of zucchini-inspired recipes
on the blog lately, and I just
love it this time of year.
I love how fresh it is.
It’s a very hydrating vegetable,
and I love that it can be turned savory
and sweet at the same time.
So today I’m gonna show you
how to use it three different ways.
We are making a
gluten-free zucchini bread.
We’re also making some dark
chocolate, super duper gooey,
absolutely delicious zucchini brownies.
These are probably the best
brownies that I’ve ever made,
and they’re vegan.
And we’re also gonna be making
some five-ingredient zucchini fritters,
which are a really
lovely summer side dish.
So all of these recipes
are up on the blog for you.
If you would like to make them,
you can find the links right down
below this video in the description box.
Before we dive in, I
would love to invite you
to subscribe if you are not
yet part of our channel.
Tap that red button right below this video
that says Subscribe.
And otherwise, let’s go ahead and dive in.
I’m actually gonna start this video
by showing you how to
prep zucchini for baking.
So if you’re gonna use
grated zucchini in baking,
basically you just use a box grater,
or you can use a food
processor to grate it up.
And then once you’re done,
it’s really important
to squeeze out the liquid.
So you’ll just take all
of that grated zucchini,
put it in a clean dish towel,
and then basically just like
you would make almond milk
or something like that,
you’re gonna squeeze all of the
liquid out of that zucchini.
And that’s gonna really help make sure
that your baked goods aren’t too soggy
and everything bakes through.
So I’m using this method for all three
of the recipes in today’s video,
so just keep that in mind
as we’re going through,
and I hope that helps get us started.
So let’s dive in.
So we’re gonna start with our
gluten-free zucchini bread.
We’re gonna use some oat flour,
as well as some chickpea
flour, almond flour,
tapioca starch, coconut sugar,
cinnamon, baking powder,
little nutmeg, some ginger,
and a pinch of sea salt.
And you can just stir that together
or whisk it together until it’s combined.
Then we’ll add in two beaten eggs,
as well as some light flavored oil.
I used almond oil here.
A little bit of almond milk.
And again, stir that
together until it’s combined.
Once you have that batter together,
you can just add in
your shredded zucchini.
And again, we’ll just fold that together
until the zucchini is evenly distributed
throughout the batter.
Then we will transfer this
into a greased loaf tin.
I like nine by five here.
And you could top it
with stuff if you wanted.
I just usually leave this bread plain
because I don’t really feel
like it needs much topping,
but up to you.
It would be great with some
chocolate chips on top.
And then you’ll just bake this
until it is golden brown and puffy,
and when a toothpick is
inserted into the center,
it comes out clean.
This is what it looks like.
It’s so pretty.
And I let it cool completely in the pan
before I turn it out and
transfer it to a rack,
just to make sure that
it is completely cool
before you slice it
because that will make sure
that it’s not gummy in the center.
Once you’re ready to slice things up,
you can just slice it up.
And it is so gorgeous.
I love the texture inside of this.
It tastes amazing.
It toasts up beautifully.
Not too sweet, and also full
of nutritious ingredients.
I love serving mine with a little bit
of peanut butter or almond butter on top,
but, again, you can really do
anything with zucchini bread.
It’s one (laughs) of those
things that just is versatile.
So I hope you guys give this
one a try because it’s so yum.
The second recipe are
our zucchini fritters.
I’m gonna add my shredded zucchini,
which I pressed, into the bowl.
And then I’m gonna add
in some quinoa flour,
a little salt and pepper,
as well as some sliced up scallions,
and then you will stir that together
until the flour kind of coats
all of the grated zucchini.
From there, we’ll add in a beaten egg.
And again, stir together
until it’s combined.
And I think you can
actually make these vegan.
I have had some people
on the channel tell me
that they work vegan.
So if you don’t eat eggs, try
them vegan with a flax egg.
But they definitely cook better with eggs.
Once you have your dough together,
we are actually going to pan fry these up.
So I just add some olive oil into a pan.
It’s probably three tablespoons or so.
And then I let it heat up, and
then I drop a spoonful or two
of the zucchini batter into the pan.
I just kind of spread it out
and shape it with my spoon.
And I just repeat to fill the pan
and repeat until I’ve used all the batter.
These cook for about two
to three minutes per side
until they are nice and crispy
and golden brown on one side,
similar to how you cook pancakes.
And once you have them
cooked on both sides,
you can just transfer them to a wire rack
and complete the cooking
process of the other fritters.
So here’s what they look like.
They are gorgeous golden
brown on the outside,
nice and crispy.
And I love serving these with
a dollop of either vegan mayo
or maybe some coconut yogurt
or something like that.
And then I do some sort of fresh herb
and a little bit of pepper on top.
And they are so good.
They are my favorite thing
to make all summer long.
I love having them as leftovers.
I toast them up in the toaster oven,
and then I spread them with some hummus
and avocado and things like that,
kind of like a mini sandwich,
and they just taste delicious.
They’re so easy to make,
and you can change up the
spices however you like.
So I definitely think
you guys gotta try these
before the summer ends.
Last but not least,
we’re making our flourless vegan
zucchini brownies, so good.
Starts with almond butter.
And you’re just gonna
add that into a bowl.
To that, we’ll add in some mashed banana,
as well as a flax egg, some
coconut sugar for sweetness,
and then that’s gonna
be your wet ingredients.
So you’ll just stir this together
until it forms a batterish consistency.
Then we’ll add in our dry ingredients.
So the dry ingredients
that we’re gonna use are
cacao powder obviously.
We’re also gonna add in some
chocolate protein powder.
I think you could replace this
with additional cacao
powder or maybe oat flour,
but I actually really
like the protein powder.
I find that it works really well in here.
So I like to do chocolate protein powder,
some baking powder, and some sea salt.
And then you will just stir this together
until it forms a thick brownie batter.
Little bit messy, you can see. (laughs)
The cocoa powder went everywhere.
But you’re basically just looking
for a thick brownie
batter type consistency.
And then we will fold in our
zucchini and chocolate chips
and call it a day.
I love this recipe, you guys.
It is so frickin’ good.
You guys are gonna love it.
So once you have the zucchini
and chocolate chips folded in,
you can just transfer this
into a parchment-lined brownie pan.
I use eight by eight pans here.
And just use your spatula
to kind of press it into the corners.
It is a thick batter, so
you want it to be thick.
You’re gonna have to push it around there.
But once you have it all spread out evenly
and it’s smooth and it’s into the corners
and you’re ready to bake
it, you can bake it up.
So you’ll just transfer
this into a 350 degree oven.
It will come out looking like this.
Definitely need to leave these
cool before you slice them.
I leave them in the
pan to cool completely,
and then I remove them from the pan
using the parchment paper,
and I slice them up.
They are very, very fudgy,
so something to keep in mind is
if you do have trouble slicing them,
clean your knife off
between every single slice,
and that will help you
get a less sticky cut,
I guess you could say.
But they are definitely fudgy,
so they might be a little bit messy,
but they are absolutely delicious.
And you would never know
that there (laughs) is secretly
some vegetables inside.
So here is just the texture.
I want you to see how gooey they are.
They are so good.
I love them.
And I’ll also tell you
that my family said that these are some
of the best brownies they’ve ever tasted,
so if you’re gonna try
one recipe in this video,
it should probably be these ones.
And there you have it, my friends,
I hope you enjoyed our fabulous
zucchini recipes today.
I love, love, love zucchini.
It’s just one of those vegetables
that I literally could eat
pretty much (laughs) every meal
and not get sick of it.
Doesn’t have a ton of flavor,
really hydrating, like I
said, and it’s very versatile.
So if you’re interested in
trying any of these recipes,
they are up on the blog for you.
You can find them down in
the description box below.
I will also add the link to the
zucchini archive on the blog
which has all (laughs) of the recipes
that I’ve made using
zucchini, which is a lot.
And there’s also some savory
ones in there for you as well.
So I hope you guys enjoyed it.
Don’t forget to hit that red button
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up if you enjoyed it,
and I’ll see you guys in the next one.
Bye!
(gentle music)