Date Sweetened Zucchini Fudge Cake

Yes, you read that right....zucchini fudge cake. Sweetened not with sugar, but with dates to boot!

I was surprised to pick yet another zucchini from the garden yesterday. It was gorgeous as ever and it looks like we will be getting another few before you know it. I guess the cooler tempts the past few weeks have kept the plant alive instead of drying up. I am surprised it's still giving us zucchini. I think we must have gotten over a dozen from this one plant alone. It must be getting tired. And to be honest, I'm looking forward to fall and harder shelled squash like buttercup, butternut and pumpkins, oh my! But, let's not get ahead of ourselves, and may we savor one of the last few zucchini and a long 4 day weekend with CAKE!

But, I do love getting a new zucchini. I get all excited when I see it starting to grow on the plant's base. I just can't wait to use it! Either in a dinner dish or yes a lovely baked good. I have been hoping to make another great zucchini chocolate cake this year, and what better way to finish up some summer squash with a chocolate cake. I was excited to discover that zucchini goes so well with dates and together they make the cake moist, chewy and stick together perfectly. I added a few more tablespoons of maple syrup to sweeten it a touch more, but you do not have to if you are trying to stick to just fruits for sweets.

Date Sweetened Zucchini Fudge Cake Recipe
(gluten, dairy, egg, nut and refined sugar-free)
1/3 cup baking cocoa
1/3 cup coconut flour
1/2 cup of millet flour
1/2 cup of tapioca flour
1 ts. of baking powder
1 ts. of baking soda
1/2 ts. of sea salt
1/2 ts. of ground cinnamon
2 Tb of ground flax meal
1 heaping cup of pitted dates
1 cup of boiling water
2-3 ounces of dark chocolate bar (72% cacao or higher)
1 1/2 cup of freshly grated zucchini
3 TB of softened coconut oil (or light olive oil)
1 ts. of pure vanilla

optional:
3 TB of pure maple syrup (or honey, or agave)
1/4 cup of allergen-free chocolate chips sprinkled on top

First of all, boil 1 cup of water to pour over a heaping cup of chopped pitted dates. Let the dates, boiling water and the broken dark chocolate bar soak for at least 10 minutes, or you can until it is cooled. Then pour the date, water chocolate mixture into a magic bullet or high powered blender and whip up until creamy and thick. This mixture should look almost like a chocolate pudding mixture.

Then, blend the dry ingredients in a bowl, then add the wet and the date mixture. Mix well and pour into a oiled 9x9 Pyrex pan for a thick and chewy cake. It would also work to pour into a 9x13 pan to be a thinner cake, or more like brownies. If you like, sprinkle some allergen-free chocolate chips on top of cake before baking.

Bake the cake in a 9x9 pan for 50-55 minutes in a preheated 350 degree oven, or the 9x13 pan for 40-45 minutes. Make sure to bake until the middle it baked and doesn't come up gooey with a tooth pic. 

Let cool for 30 minutes before cutting and serving. This cake will serve between 9-12 people. Serve just is, or with your favorite vegan ice cream. But to be honest, it is pretty wonderful on it's own. It is a perfect treat for an end of summer celebration. ENJOY!

Well friends, I hope you have some relaxing Labor Day weekend plans. I am excited to spend time with my family and soak up every last bit of summer before schedules, routines and cooler air set in.

Here is a link to some of my other favorite Labor Day weekend recipe ideas. 

Much love as always to you and yours!

Fresh Blueberry and Tomato Salsa

So, this is what happens when you have pounds of blueberries laying around and a fresh and beautiful batch of tomatoes straight from the garden. I made this the other day with hopes that they might compliment each other and I'm not super sure it does if you have more tart rather than sweet berries. But, you will have to make it soon and let me know what you think. It was also fun to make this salsa pretty much from all the ingredients in my backyard. I kinda feel like I could rough-it on my own now...well at least I could  if I wanted to just eat salsa in and on every thing.

This salsa is made with fresh tomatoes from my garden, but if that is not accessible for you you can use a 28 ounce or quart-sized jar of canned tomatoes as well. The fresh tomatoes give this salsa a strong fresh and vibrant flavor. So perfect for this time of summer when all you want to do is eat fresh and cool foods. This salsa is perfect for dipping yes, but also for topping on quinoa, millet or in wraps or other summer fav salads and such.

Can you see the blueberry specks? Well, they are there! They are not overpowering and do not turn the salsa completely blue, but it is a hidden and fresh addition to the perfect summer salsa treat.

I must warn you though... you may have 'salsa breath' after eating this fresh and amazing treat. It sneaks up on you... and it just happens. It is just more evidence of devouring it and wondering where did it all go and why so fast?!

Fresh Blueberry and Tomato Salsa Recipe
4 cups of fresh tomatoes that have been blanched to remove skins (also put through a strainer or in cheese cloth to removed access water after blanching)
1 small sweet yellow onion, chopped
2 minced garlic cloves or 1 ts. of dried garlic powder
1/4-1/3 cup of raw local honey
1 TB of extra virgin olive oil
1/2 cup of fresh chopped cilantro
1-2 TB of fresh chopped parsley
1 large lemon squeezed
1 lime squeezed
1 heaping cup of fresh sweet blueberries
1 or 2 small jalapeno peppers (with seeds for spicier or without seeds to avoid heat and make a mild salsa)

First, blanch 2-3 pounds of fresh tomatoes, any size or color will do. Use your favorite or what you got available. Then after you blanch the tomatoes in boiling water for 2-3 minutes and then submerged in cold water. Remove the skins and then set the tomatoes in a strainer and press down on the tomatoes to remove more juices and water. And when you come up with about 4 heaping cups of diced blanched tomatoes you can add those to a large blender or food processor. Then add the rest of the ingredients and then blend on high for 10-30 seconds until it is to the consistency you desire. Then serve with your favorite gluten-free corn chip. And, let the dipping begin!

My favorite and choice chips for paring with this salsa is Garden of Eatin' Blue Chips that is made with organic blue corn and is certified GMO free. Which is a super plus when consuming a grain like corn.  Plus, it doesn't hurt that the slight blue of the berries in the salsa and the blue of the chips match. I am all about good looking food :)

Hope you are enjoying the summer fruits and veggies. Local produce is always best. There is just nothing that tastes better, and those extra vitamins will have your body thanking you as well.

Hope you are well and much love!