Zoodles with Beet Pesto

I got a spiralizer for Christmas and I have to say, I'm in love with it.  Zucchini noodles (zoodles) are so much fun to make (and eat)... and I love all the interesting ways there are to serve them.  Today I covered raw zucchini noodles with a stunning pink pesto made with garlic, beets, and almond meal.  You don't really taste the beets in this pesto, but you do taste a lot of garlic.  Actually, the pesto was so delicious, I found myself blissfully devouring every last bit that I could scrape out of the blender jar.  This recipe is a keeper for sure!   

Start by spiralizing 2 zucchini. I promise, once you start cranking out the zoodles, you'll be hooked.

The beet pesto ingredients are placed in a food processor or vitamix and whirred together.  Simple! 

These zoodles are served at room temperature so pour the beet pesto on the zoodles and combine.  That's it - you're about 10 minutes away from having a garlic flavor bomb explode in your mouth.  

Oh my, I wish you could taste this amazing dish.  I really hope you'll give it a try soon.

Items used to make this recipe:

(affiliate links)

• spiralizer https://amzn.to/3rAiUS4

• vitamix https://amzn.to/3XAIGnO

• food processor https://amzn.to/434gta2

• almond meal https://amzn.to/43Tbha9

• disposable gloves https://amzn.to/44mJaQA

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Zoodles with Beet Pesto

makes 6 servings

Printable Recipe

Ingredients

• 2 medium zucchini, washed

• 1 cup cooked red beets, peeled

• 1/2 cup extra virgin olive oil

• 1/4 cup almond flour (or meal), sifted

• 3 tablespoons red wine vinegar

• 2 tablespoons warm water

• 2 cloves garlic, peeled

• kosher salt and pepper to taste

Directions

1. Spiralize zucchini into spaghetti-like zoodles; set aside.

2. In a food processor or vitamix blender, blend together the cooked beets, olive oil, almond meal, red wine vinegar, water, and garlic.

3. Taste carefully and add kosher salt and pepper to taste; stir well.

4. Pour beet pesto over raw zucchini zoodles and serve immediately.

Note

• The pesto can be made ahead of time, but don't toss with the zoodles until just before serving (doing so will make the sauce watery). 

To Cook Beets

1. Trim stems and leaves. 

2. Cover beets with water and boil for 50-60 minutes or until a knife easily pierces all the way through (be sure beets stay completely submerged). 

3. Remove beets from water.  When cool enough to handle, use a paper towel to remove and discard skin.  Note: Wear disposable gloves to keep your hands from getting stained. 

inspired by heatherchristo.com

Chocolate Zucchini Snack Cake

So today is the first day of the new year and most food blogs will be posting lighter, healthier recipes, but not me... I give you CAKE! 

But wait a minute... if you think about it, this is a single layer cake made with greek yogurt and shredded zucchini, and the frosting is just a thin layer of ganache... so basically, this really is a lighter, healthier recipe!!  Glad to do my part - you're welcome.

Start with shredded zucchini (or half and half, shredded zucchini and shredded yellow squash).  Thankfully, good zucchini is available throughout the year.

Whisk the flour, sugar, cocoa powder (I use dark cocoa), baking powder, baking soda, and fine salt together in a large mixing bowl. 

Note - sugar is usually considered a "wet" ingredient, but this is a casual cake that is easily mixed together by simply stirring, so no biggie.  You could even throw all the ingredients in one bowl and call it a day if you wanted to.

But I like to mix the wet and dry stuff separately and then combine them, but I digress.

Here are the wet ingredients - eggs, canola oil, greek yogurt, and pure vanilla extract.

Whisk to combine.

Pour the wet ingredients into the dry.

Stir to combine.

Lastly, stir in the shredded zucchini (and shredded squash if using).

Before you pour the cake batter in the pan, be sure to coat the pan with baking spray - the kind that contains flour and oil.  This stuff is the bomb and I never bake a cake without it - helps your cakes release from the pan every single time!!  Great stuff.

And here's another tip that's completely unnecessary, but wow does it make a difference.  Wrap your pan with insulated baking strips so they rise evenly and don't develop a hump in the middle while baking.  Seriously, I use them for every layer cake I bake.  From simple snack cakes to large wedding cakes.  I never have to trim the tops of my layer cakes.

Enjoy!

Items used to make this recipe:

(affiliate links)

• 8x8-inch professional cake pan https://amzn.to/3NvTeQb

• Baker's Joy https://amzn.to/3PAg1x4

• insulated baking strips https://amzn.to/3r70oDd

• box grater https://amzn.to/3NoKMCq

• offset spatula https://amzn.to/434OIOm

• black cocoa powder https://amzn.to/447bZ3F

• very best pure vanilla extract https://amzn.to/3ovS9fE

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CHOCOLATE ZUCCHINI SNACK CAKE

makes one 8x8-inch cake (can be doubled and baked in a 9x13-inch pan)

Printable Recipe

Ingredients

Cake:

• 1 cup all purpose flour

• 1 cup granulated sugar

• 1/4 cup dark cocoa powder, sifted (darkest you can find, like black cocoa)

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon fine salt

• 1 large egg

• 6 tablespoons plain greek yogurt

• 2 tablespoons vegetable oil

• 2 tablespoons hot brewed coffee (or hot water)

• 1 teaspoon pure vanilla extract

• 1 cup shredded zucchini (or substitute up to half yellow summer squash)

Ganache:

• 4 ounces semisweet chocolate, chopped

• 4 ounces heavy cream

Directions

To make the cake:

1. Preheat oven to 350F, spray metal cake pan with Baker's Joy, and wrap pan with insulated baking strips (optional, but they keep the cake from forming a hump in the middle).

2. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt; set aside.

3. In a medium bowl, whisk together the eggs, greek yogurt, oil, coffee, and pure vanilla extract.

4. Pour wet mixture into bowl containing the dry ingredients and mix well; add shredded zucchini and stir until combined.

5. Pour batter into cake pan and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.

6. Remove from oven and cool completely before topping with ganache.

To make the ganache:

1. Place chopped chocolate in a heat-safe bowl; set aside.

2. In a medium heavy-bottom saucepan, heat cream until just before it reaches the boiling point (small bubbles will form around the edges).

3. Remove cream from heat and pour over chocolate.

4. Let the chocolate and cream steep together for 2 minutes, then whisk gently until the two combine and become shiny, dark, and glossy.

5. When cake is completely cool, pour ganache over cake; use an offset spatula to spread evenly.

6. Chill cake until service. Store in an airtight container.