Zucchini is one of the most versatile and flavorful vegetables and hands-down the best ingredient for flavorful and rich baked goods. This recipe combines the flavor of zucchini with a range of other indulgent Ingredients, like maple syrup, walnuts, and more.

Serving size: makes 10 slices
Cook time: 45-50 minutes

Ingredients:

• 1 Tbsp. butter, softened, for greasing the sides of your pan

• 3 whole eggs

• ¾ tsp. Kosher salt

• 70 g (⅓ cup) white granulated sugar

• 40 g (¼ cup) brown sugar

• 1 tsp. baking powder

• ½ tsp. baking soda

• ¾ tsp. ground cinnamon

• ¼ tsp. ground ginger

• A tiny pinch of ground nutmeg

• 65 g (¼ cup) sunflower seed oil

• 110 g (under 3 Tbsp.) Greek yogurt

• 60 g (¼ cup) whole milk

• 25 g (2 tbsp) water

• 225 g (1 ½ cup) gluten-free buckwheat flour

• 400 g (2 ½ cups) shredded zucchini

• Extra butter, softened, for serving

• Warm maple syrup, for serving, if desired

Instructions:

1. Preheat your oven to 340˚F.

2. Line one small bread baking pan with parchment paper, allowing enough length in the parchment paper for the edges of the paper to come up over the longer-ended sides of the pan by roughly one centimeter.

3. Butter the remaining exposed pan surfaces on the shorter ends of the pan that might come into contact with the zucchini bread batter as it bakes.

4. Set the prepared bread baking pan aside for later.

5. In a large mixing bowl, whisk together the whole eggs, Kosher salt, white granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, sunflower seed oil, Greek yogurt, whole milk, and water.

6. Mix until the ingredients are completely mixed.

7. Add the gluten-free buckwheat flour, and mix until no lumps remain in the batter.

8. Add the shredded zucchini, and mix until the zucchini is evenly distributed throughout the batter.

9. Pour the contents into the prepared parchment-lined bread loaf pan that you set aside earlier.

10. Bake the loaf in the oven at 340˚F for roughly 40-50 minutes, or until the loaf is fully cooked through, or when a toothpick inserted into the center of the loaf comes out clean.

11. Remove the Zucchini bread from the oven, and allow it to cool at room temperature.

12. After about fifteen minutes, use a sharp knife to make sure the edges of the loaf aren’t in contact with the sides of the bread pan.

13. Carefully remove the loaf from the bread baking pan, and transfer the Zucchini bread to a wire rack to cool at room temperature.

14. Cut into slices, and serve with extra softened butter; and maybe add a warm teaspoon (or two) of maple syrup on top of each slice

No.2: Matcha Cookies

Naturally green due to the matcha powder, they’re perfect for St. Paddy’s day afternoon snack!

Prep time: 10 minutes

Serves: 12 servings
Note: Use softened Vegan butter or softened coconut oil.  If the dough is too sticky, place it in the fridge for 30 minutes to firm up.

Ingredients:

• ½ cup (120g) softened Vegan butter

• ⅔ cup (130g) coconut sugar

• ¼ cup (62.5g) unsweetened applesauce

• 1 tsp vanilla extract

• 2 cups (240g) gluten-free flour

• 1 tsp baking powder

• 2 tsp matcha powder

• ¼ cup (42g) Vegan white chocolate chips

• ¼ cup (42g) Vegan chocolate chips

Directions:

• First, preheat the oven to 350 degrees Fahrenheit.  Line a baking pan with parchment paper.

• In a large mixing bowl, add softened Vegan butter, coconut sugar, applesauce, and vanilla extract.   Use a mixer to beat together.

• Then, add in gluten-free flour, baking powder, and matcha powder.  Stir together.

• Fold in the white and dark chocolate chips.

• Use a cookie scoop to scoop balls of dough onto a lined pan.  Place at least 2 inches apart.

• Bake for 10 to 12 minutes.

• Finally, remove from oven and serve!

No.3: White Chocolate & Pistachio Truffles

Ingredients:

• 1 cup dairy-free chocolate chips (70% cocoa or higher)

• ¼ cup full-fat coconut milk (from a can)

• ¼ cup finely chopped pistachios

• Crushed pistachios, for coating

Instructions:

1. In a microwave-safe bowl, melt the chocolate chips in 30-second intervals until smooth.

2. Stir in the coconut milk and finely chopped pistachios until well combined.

3. Place the mixture in the refrigerator for about 2 hours until it firms up.

4. Using a small cookie scoop or spoon, scoop out portions of the mixture and roll them into balls.

5. Roll the truffles in crushed pistachios for coating.

6. Store the truffles in an airtight container in the refrigerator until ready to serve.

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