Gluten-Free Spiced Zucchini Bread

Gluten-Free Spiced Zucchini Bread, from The Free People Blog

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Fudgy Zucchini Muffins

Fudgy Zucchini Muffins, from The Washington Post

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Sweet and Savory Tomato Jam

Sweet and Savory Tomato Jam, from The Washington Post

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Sweet Corn Ice Cream

Gramercy Tavern‘s Sweet Corn Ice Cream, as published in Epicurious

Corn?  In ice cream??  Believe it.  If you’ve read about any of my other ice cream adventures, you may have noticed I like to try some different things when it comes to frozen desserts (sweet potato ice cream anyone?  Or how about a popcorn-infused frozen custard?)

So when I made this and asked five different people to try it before telling them what it is was, I don’t think anyone was surprised when I revealed what the mystery concoction was.  They all said the same thing upon tasting it blindly: “It tastes familiar…it’s good, I’m just not sure what it is.”  And I totally agree.  You eat it and think, “Hm, that’s interesting…and tasty…but what the heck is it??”  It’s sweet and custardy and earthy and smells wonderful.

I served this alongside a scoop of old school Friendly’s watermelon sherbet–a whole summer meal wrapped up into one dessert.

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Carrot Cake

Carrot Cake, from epicurious.com

What makes this carrot cake different from the bajillion other carrot cake recipes you have tried?  It has PUREED CARROTS in the batter.  Genius, right?  The puree makes this cake extra moist and flavorful–and is a winning combo with the cream cheese buttercream.

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Chocolate-Zucchini Cakes

Chocolate-Zucchini Cakes

Another sneaky way to get veggies into those kids!  Mini chocolate muffins can look so innocent…

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Carrot, Banana, and Flaxseed Muffins

Carrot, Banana, and Flaxseed Muffins, adapted from Martha Stewart

I adapted these muffins from a recipe for Zucchini, Banana, and Flaxseed Muffins.  With my zucchini plants producing only blossoms at this point and a bag of carrots in my fridge, I figured they would make a good substitute.  I substituted 1 cup of  the all-purpose flour with whole wheat, threw in a handful of raisins, completely left out the sugar, and added an extra banana with good (healthier) results.

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Spinach Muffins

Spinach Muffins, adapted from Weelicious

How do you get a kid to eat spinach?  Put it in muffin form, and call them “Dinosaur Muffins.”  I substituted whole wheat for all-purpose flour in this recipe with good results.

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Zucchini and Carrot Oat Bran Muffins

IndyNess’ Zucchini and Carrot Oat Bran Muffins

My son just started attending a new preschool–now requiring me to feed him breakfast in the morning before he goes, which I didn’t have to do before.  Considering I was already racing to get him to school and me to work on time each morning, I needed to come up with a few quick breakfast options for him that didn’t have the words “Froot” or “Lucky” in them.

He is really enjoying these muffins, despite their hidden veggies and whole grains–they are moist, soft, and just sweet enough to make them feel like a treat.

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White Chocolate Sweet Potato Cake

Martha Stewart’s White Chocolate Sweet Potato Cake

Sweet potatoes?  In  a cake?  Well, why not?  You can put pumpkins, carrots, and zucchini in cake.  You can make pie out of sweet potatoes.  It’s not as weird as it sounds.

This cake is very similar to pumpkin cake.  The lightness of the white chocolate whipped cream frosting is a good counterpart to earthy, dense, and moist cake.  I chose to use pecans instead of the macadamia nuts this recipe calls for, and dusted the cake with cinnamon.

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