My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

 

 


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

Friday
Aug152014

Chocolate Chip Zucchini Cake with Cream Cheese Frosting

Hi and welcome to Cakeday. Doesn’t that sound a million times better than Monday?

Chocolate Chip Zucchini Cake with Cream Cheese Frosting [only 2 Flours!] | edibleperspective.com #glutenfree

Me thinks so.

Chocolate Chip Zucchini Cake with Cream Cheese Frosting [only 2 Flours!] | edibleperspective.com #glutenfree

Now before I go ruining this post with terrible Monday jokes I have to tell you the most important thing about this cake:

This is quite possibly the best recipe I have ever created on the entire blog. I know that is a crazy thing to say but it may just be true. It’s definitely in the top 10 recipes and probably in the top 5 and definitely a contender for #1.

Do you know what this means?

YOU MUST MAKE THIS CAKE. I don’t care if you’re gluten-free or you eat all of the gluten—all of the time. This cake is about to be your best friend. You’re going to start having dreams about it and when zucchini season is over you’re going to cryyyy. But don’t worry because you can always switch up the zucchini for carrots. In fact, this recipe is based off my most recent carrot cake recipe that was adapted from my first carrot cake recipe, both of which I adore.

But this cake WINS.

Chocolate Chip Zucchini Cake with Cream Cheese Frosting [only 2 Flours!] | edibleperspective.com #glutenfree

And it’s totally going to bathe in cream cheese frosting, because sometimes you just need cream cheese frosting drenched over a cake.

Unless you can’t tolerate dairy. Then you don’t want to do that. But don’t worry, I’ve got you dairy-free peeps covered. Check: options 1 + 2 + 3

Chocolate Chip Zucchini Cake with Cream Cheese Frosting [only 2 Flours!] | edibleperspective.com #glutenfree

Also. No mixer required! You’re going to whip this right in your blender. Because it’s easier and creamier and oh my god so good.

I realize I’m slightly excited about this cake, but you will soon see why.

Chocolate Chip Zucchini Cake with Cream Cheese Frosting [only 2 Flours!] | edibleperspective.com #glutenfree

SEE!!!

photography side note: Do not even ask how I managed to get this photo. You should see the other 40 before this one. The frosting is quite thick and does not easily pour out of the creamer spout, making this pour shot nearly impossible. I used my remote shutter with my tripod set up and had the shutter speed cranked high. I also pre-focused the camera right in the spot I was pouring in hopes it would get a clear shot of the pour. Somehow, 1 out of 40 worked! Just keeping it real.

Chocolate Chip Zucchini Cake with Cream Cheese Frosting [only 2 Flours!] | edibleperspective.com #glutenfree

The funny thing about photographing cakes is that you basically have to photograph the entire thing and then HOPE it tastes edible [preferably better than edible] so you can post the recipe without having to remake it. I totally lucked out here because this would have been a pain in the buttocks to remake and photograph.

Chocolate Chip Zucchini Cake with Cream Cheese Frosting [only 2 Flours!] | edibleperspective.com #glutenfree

But holy moly the anticipation before that first bite! I could have died.

Chocolate Chip Zucchini Cake with Cream Cheese Frosting [only 2 Flours!] | edibleperspective.com #glutenfree

I’m not even going to try and describe the texture to you because I think you can tell from the photos. And it’s got this dense but light thing going on that is confusing and amazing and too hard to describe.

Even more awesome news is that you only need oat flour + almond flour to make this cake! Ahh, simplicity.

Chocolate Chip Zucchini Cake with Cream Cheese Frosting [only 2 Flours!] | edibleperspective.com #glutenfree

Zucchini baked goods will always hold a special place for me as I’ve explained on the blog before. Every year growing up my mom and I would bake loaf after loaf of zucchini bread as my dad would pull the biggest zucchinis you’ve ever seen from our garden and pile them up on the back step.

By the end of the season our loaves were filled with chocolate chips [because, why not?] which were obviously my favorite. So each year I feel the need to come up with a fun new zucchini baked good and this year I think I’ll stop right here.

Make this if you know what’s good for you.

Chocolate Chip Zucchini Cake with Cream Cheese Frosting [only 2 Flours!] | edibleperspective.com #glutenfree

Print this!

adapted from: my carrot cake recipe

Chocolate Chip Zucchini Cake with Cream Cheese Frosting gluten-free, dairy-free option // yields about 12 servings

for the cake:

  • 1 1/3 cup large grated zucchini, use 1-2 small/medium sized zucchinis with skin on [or peel if desired]
  • 2 cups gluten-free oat flour
  • 1 cup blanched almond flour
  • 1/2 cup + 2 tablespoons lightly packed muscovado sugar, or brown sugar
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1/2 cup 2% milk
  • 1/4 cup full-fat plain Greek yogurt, or low-fat
  • 3 tablespoons honey
  • 4 teaspoons pure vanilla extract
  • 1/3 cup unrefined coconut oil, melted and cooled
  • 1 cup dark chocolate chips

for the frosting:

  • 8oz cream cheese
  • 1/4 cup half + half
  • 1-4 tablespoons 2% milk
  • 4-6 tablespoons honey
  • 1 1/2 teaspoons pure vanilla extract

*Take out all ingredients about 30 minutes before baking to let come to room temperature. Once the cake is cooling remove the cream cheese from the fridge to soften.*

Preheat your oven to 350* F.

Place your grated zucchini evenly on a kitchen towel with another on top. Press down gently and let the moisture absorb into the towel. Keep covered.

Thoroughly grease your bundt pan [I used a 9 3/4-inch by 3 1/3-inch bundt pan] or 2, 8-inch round pans on all sides with butter or coconut oil. Lightly flour and knock around to fully coat the pan. Flip over and knock on the pan to release excess flour.

In a large bowl stir together the flours, sugar, baking powder, cinnamon, and salt.

In another bowl whisk the eggs. Then whisk in the milk, yogurt, honey, and vanilla. Whisk in the oil until fully combined. Pour the wet into the dry and whisk until just incorporated [when you no longer see dry flour].

Fold in the grated zucchini and chocolate chips until evenly distributed. Pour into your pan and level. Place in the oven to bake for 42-52 minutes, or until the top is cracked and golden brown and a toothpick comes out nearly clean. You don’t want it gooey but just slightly moist.

Place the pan on a cooling rack for about 20-30 minutes. Carefully slide a thin spatula or butter knife around the center ring and edges. Flip over bracing with your hand and allow to cool fully on the rack.

Once cooled, place all frosting ingredients in your blender [starting with the lesser amount of milk and honey]. Blend until just fully creamy and add more milk for a thinner consistency or honey for sweetness. It will thicken a bit as it sits. Pour over the cake and store any excess covered in the fridge.

Serve cake and store leftovers fully covered in the fridge. Best eaten at room temperature or warmed for a few seconds out of the fridge.

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Notes: If you can’t find full fat Greek yogurt, low-fat and probably even non-fat will work okay. Plain whole milk yogurt can most likely be used but if it’s runny reduce to 3T.

Dairy-free: Use applesauce instead of yogurt. Use unsweetened almond milk or soymilk in place of 2%. Use one of the frosting recipes here: 1 + 2 + 3

Flours: Sub flours at your own risk. I would not attempt subbing the eggs with flax-eggs.

Chocolate Chip Zucchini Cake with Cream Cheese Frosting [only 2 Flours!] | edibleperspective.com #glutenfree

Happy Cakeday, people.

Ashley

I’m on vacation this week so if your comment or email goes unanswered I’ll get to it when I return! Thank you!

Friday
Aug152014

Breakfast Friday: Grilled Poblano and Corn Frittata

Friday.

Summer.

Breakfast-brunching.

Let’s do it.

Grilled Poblano + Corn Frittata | edibleperspective.com

Step 1. Buy some delicious corn.

Step 2. Buy 2 poblano peppers.

Step 3. Grill everything until charred.

Step 4. Sauté onion + garlic.

Step 5. Add the peppers + corn.

Step 6: Add the eggs.

Step 7. Cheese on top!

Step 8. Broil til’ bubbly.

Step 9. EAT. SCARF. ENJOY.

Grilled Poblano + Corn Frittata | edibleperspective.com

If you’re a savory breakfast lover this is about to be your jam. I promise the grilling step is worth it, but if you don’t have a grill roasting in the oven is 100% doable. So no excuses on not making this frittata!

Grilled Poblano + Corn Frittata | edibleperspective.com

I highly recommend using a super sharp + aged cheddar cheese. Pepper Jack could also be fun but the sharpness of the cheddar is just spot on perfect for this meal.

Grilled Poblano + Corn Frittata | edibleperspective.com

Not photographed: Huge piece of cantaloupe I consumed on the side. Huge = half a cantaloupe. I consider my part-time summer job to be “melon destroyer.” It’s a title I’m proud to wear.

Now let’s get to it – because, Friday.

Grilled Poblano + Corn Frittata | edibleperspective.com

Print this!

Grilled Poblano + Corn Frittata gluten-free // yields 3-4 servings

  • 2 ears of corn – shucked, about 1 cup if using frozen
  • 2 medium sized poblano peppers
  • 1/4 cup diced red onion
  • 2 cloves garlic, minced
  • 8 eggs
  • 2 tablespoons half & half
  • 1 tablespoons chipotle adobo sauce
  • 2-3 ounces sharp white cheddar cheese, grated
  • ghee or oil
  • salt + pepper
  • toppings: green onion, hot sauce, salsa, etc.

Preheat your grill to 400* F.

Spread a light coating of oil on the corn and peppers. Place on the grill. Cook corn for about 3 minutes per side and rotate 3 times until starting to brown/char. Cook the peppers for about 3-5 minutes per side until charred and bubbly on each side. You want the peppers very tender.

Allow corn and peppers to cool. Slice corn off the cob by standing it on its end over a large bowl and slice the kernels off. Slice the stems off the peppers and de-seed. Chop peppers to desired size.

Heat a 10-inch pan over medium with 2 teaspoons ghee or oil. Add the onion with a sprinkle of salt and cook until softened, about 5-7 minutes, stirring occasionally. While the onions cook thoroughly whisk the eggs, a big pinch of salt + pepper, half & half, and adobo sauce together in a bowl. Add the garlic to the pan and cook for another minute, stirring often. Stir in the corn and poblanos.

Reduce heat to medium-low. Add a bit more ghee/oil to coat the bottom and sides of the pan if needed and set your oven to low-broil [high will also work].

Pour the eggs in and let cook until almost fully set for about 5-7 minutes. While cooking gently push the eggs with a spatula from the edge towards the center and tilt the pan to allow the uncooked eggs to move to the outer edge. This will help avoid overcooking the bottom of the frittata. Once the eggs are nearly set all the way through sprinkle with cheese and place under the broiler on the top rack for 2-4 minutes until bubbly and puffed. Watch closely as it will overcook and burn fast!

Let sit for for a few minutes before slicing and serving. Top as desired.

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To roast the peppers in the oven: Preheat oven to broil and place peppers on a baking sheet and lightly oil. Let roast under the broiler for 4-6 minutes, flipping twice. You want the pepper to be bubbly and charred. Allow to cool then remove the stem and de-seed.

If using frozen corn or if not grilling the corn: Remove corn from kernels. While cooking the onion add corn to a pre-heated pan over med-high heat with a bit of ghee/oil. Cook, stirring occasionally for 5-7 minutes until starting to brown. Remove from heat and add in with the pepper per the instructions.

Adobo Sauce Alternative: If you can’t find adobo sauce [ethnic aisle in a small can] add in 1-2 teaspoons of your favorite smoky hot sauce. Adobo sauce is spicy and smoky in flavor and you don’t want to miss it!

Grilled Poblano + Corn Frittata | edibleperspective.com

Hope you have some time to relax + eat delicious things this weekend!

Ashley

p.s. We’re heading out tomorrow to visit friends back east for a week so if you have any recipe questions that I don’t answer right away this is why! I’ll respond once we return home. Be sure + check the blog next week as I have a few posts coming that you don’t want to miss! Stay tuned!