This summer certainly flew by us. Normally we enjoy the farmers markets in and around Edmonton every weekend, but this summer, with a new baby and our entire lives changing (aka: lack of sleep) we only made it out to a couple of the farmers markets. We went to the downtown farmers market once or twice and enjoyed the fresh fruits and veggies and for the last weekend in August we finally made it out the the St. Albert farmers market (my favorite). I think I prefer the St. Albert market because of the size and the variety of vendors they have there. Plus it's just so spacious and grand.
Last summer at the end of the season (though I think it might have even been in October) I took on a new challenge and I tried my hand at canning. Couldn't tell you what prompted me to try this, but I really enjoyed it. It was hard work and the house was steaming with the many large pots of boiling water going on the stove. Those canned (jarred) goods lasted us until this summer, we may even have some of my beets and roasted vegetables in the cold storage downstairs. I should really go check.
This summer however, my hands have been a little bit preoccupied and as such there likely will be no canning/jarring going on in this house. Talk about a safety issue with a little one who needs your attention, eek.
Anyways, the point of my story here is that the farmers markets are loaded with great locally grown produce and other treats and though I was only able to get out to a few markets this summer I do have one super fantastic recipe to share with you all based on my yellow zucchini purchase.
I have written in the past about this fabulous book, Gluten Free on a Shoestring by author Nicole Hunn. I really like that Nicole uses easy to find "regular" ingredients that you probably have in your kitchen already. In her book she also explains the costs associated with making the recipes yourself instead of buying the item premade. And in keeping with the whole love of farmers markets and locally grown foods this time I found an online recipe by Nicole for Gluten-Free Chocolate Chip Zucchini Bread. What better way is there to enjoy your farmers market fresh vegetables than to mix them with chocolate chips and make them into a dessert (or breakfast)? C'mon don't pretend you do do that as well.
Gluten Free Chocolate Chip Zucchini Bread
Courtesy of www.glutenfreeonashoestring.com
1 tsp xanthan gum
1 tsp kosher salt
1 tsp baking soda
1 tsp baking powder
2 tsp ground cinnamon
1 cup granulated sugar
1 cup packed light brown sugar
2 1/2 cups grated zucchini
2 extra large eggs at room temperature, beaten
1 ripe banana, peeled and mashed
1/2 cup vegetable oil
2 tsp pure vanilla extract
8 ounces semi-sweet chocolate chips
1 tbsp cornstarch
- Preheat oven to 325 degrees F. Grease 2 standard loaf pans and set aside.
- In a large bowl, place flour, xanthan gum, salt, baking soda, baking powder, cinnamon, granulated sugar and brown sugar and whisk combine (working out any lumps in the brown sugar). Set aside the dry ingredients.
- In a separate bowl small bowl, place the zucchini, eggs, banana, oil and vanilla, and mix to combine well.
- Create a well in the center of the bowl of dry ingredients, and pour in the wet ingredients. Mix to combine. The batter will be very wet. In a separate small bowl, toss the chocolate chips with the cornstarch. Pour the chocolate chips and cornstarch into the batter, and mix until the chips are evenly distributed throughout the batter. Divide the batter evenly between two prepared loaf pans, and smooth the tops with a wet spatula.
- Place the loaf pans in the center of the preheated oven, and bake, rotating once, until the tops are golden brown and a toothpick inserted in the center of each loaf comes out clean (about 50 minutes).
- Remove from the oven and allow to cool for at least 30 minutes in the loaf pans. Remove from the pans and transfer to a wire rack to cool completely.
- Slice and serve. Leftovers should be wrapped tightly in freezer-safe wrap and frozen until ready to use.