Wheatless Foodie

Summer’s officially over, but the zucchini keep coming. If you’ve ever grown zucchini, you know how they can get out of hand. Some of my family members are definitely giving them the “fish eye”. This recipe is a favorite even with my beloved zucchini haters. CHOCOLATE CHIP ZUCCHINI BREAD Dry Ingredients 1/2 cup white rice flour 1/3 cup tapioca flour 1/3 cup cornstarch 1/2 cup sugar 1/2 teaspoon xanthan gum 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon cinnamon Wet Ingredients 1 egg 1/4 cup canola oil 1/3 cup milk 1 cup shredded zucchini 1/2 cup semi-sweet chocolate chips Preheat oven to 350ºF. Combine dry ingredients in medium-sized bowl. In separate bowl, mix together wet ingredients. Mix wet ingredients with dry ingredients, and stir in chocolate chips. Pour into greased 9”x 9” baking dish. Bake until done in center and slightly browned on top, about 30 minutes. Printable Recipe

I never met a summer squash I didn’t like, or a tomato either for that matter. The summer garden that my family helped me plant this year is overflowing with squash and tomatoes. Beans too, but that’s a story for another day. I got the idea from Mike Eberhart’s gluten free blog to make “bases” that can then be used in other recipes. The idea is to start with a set of ingredients, cook them, then use the resulting “base” as an ingredient, or a sort of sauce, in other dishes. Using what I had, which were onions from the grower’s market and lots of tomatoes and summer squashes from my garden, I made this “base”: Tomato Zucchini Base Sauce 2 onions, chopped and sautéed in a little olive oil. 8 cups diced, peeled and seeded tomatoes 8 cups diced summer squash (zucchini, yellow crookneck and patty pan) Salt and Pepper to taste Combine and simmer until all veggies are cooked. Store in refrigerator for up to 5 days, or store in freezer. Here’s how I’ve used it so far: Eaten as-is – sort o...