using up the last of our zucchini

last week our local farmers market sold the last of the zucchini of the season.  we loaded up on a few and decided to make as many meals with it as possible.  here are two:

zucchini pasta with tomato and basil

zucchini bread with chocolate nibs

for those of you who know me, i have a difficult time following exact measurements and remembering the recipes i make up, so a lot of times i just say to add ingredients to satisfy your taste buds.  bare with me.

zucchini pasta

serving size- 2

2 zucchinis

your favorite homemade spaghetti sauce

2 T fresh basil for garnish

take a spiral peeler or any peeler you own and peel zucchini into long pieces. drizzle sauce over zucchini and top with fresh basil.

enjoy this as a side dish or main dish.

*this dish can be made raw or cooked.  i put my zucchini in warm water on the stove no higher than the low setting so as to not cook out all the nutrition.  i did this because ryan says that zucchini has too strong of a flavor for him.

zucchini bread with chocolate nibs

3 c. almond flour

3 c. grated zucchini

1 1/4 c. honey, (or sugar or any other sweetener your prefer)

1/2 c. vegetable oil

3 beaten eggs

3 t. cinnamon

2 t. vanilla

1 t. baking soda

1/2 t. baking powder

1/2 t. nutmeg

1/4 t. allspice 

1 tsp. salt

3-4 oz shaved raw chocolate or carob

oven 350F and check with a toothpick until it comes out clean (or if you don't have an oven like me do the pan and metal noodle strainer option)

in a large bowl combine flour, sugar, baking soda, baking powder, cinnamon, nutmeg, allspice, salt and stir.

add vanilla, oil and beaten eggs and mix.

stir in zucchini

fold in chocolate nibs.

pour into pan and check with a toothpick after 15 minutes.  continue checking until toothpick comes out clean.