Zucchini Bread

Ingredients:

• 1 1/2 cup grated zucchini
• 2/3 cup brown sugar
• 1/2 cup SOOC lemon olive oil
• 1/3 cup plain Greek yogurt
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon grated lemon zest (optional)
• 1/2 cup chopped walnuts (optional)

Directions:

1. Heat oven to 350 degrees.
2. Prepare an 8-inch pan by coating the sides and bottom with olive oil.
3. In a large bowl, mix together the grated zucchini, brown sugar, olive oil, yogurt, eggs, and vanilla extract.
4. In a separate bowl, mix together the flour, salt, baking soda, baking powder and spices. Fold the dry ingredients into the wet ingredients. Fold in the walnuts and lemon zest if using.
5. Pour the batter into the prepared loaf pan and bake for 40 to 55 minutes. The bread is done when a toothpick inserted into the middle comes out clean.
6. Cool on a wire rack for 10 minutes. Remove the bread from the pan and cool on the rack completely before cutting and serving.

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Espresso Granola

Ingredients:

– 5 C rolled oats
– 1 C wheat germ
– 1 tbs ground cinnamon
– 1/4 C brown sugar
– 1 tsp ground nutmeg
– 1 tbs vanilla extract
– 1/2 C dried coconut flakes
– 1/4 C SOOC Espresso balsamic vinegar
– 1/2 C SOOC Blood Orange extra-virgin olive oil
– 1/4 C water
– 1/2 C raisins or craisins
– 1/2 C sliced almonds

Directions:

– Preheat oven to 325 degrees
– Mix oats, wheat germ, brown sugar, coconut, cinnamon, and nutmeg together in a bowl. Add Blood Orange EVOO, Espresso balsamic, vanilla extract, and water. Mix all ingredients well and spread onto a baking sheet.
– Bake about one hour, stirring every 15 minutes. Granola should be crunchy when it is done. Combine granola, almonds, and raisins/craisins into a bowl and mix.

Enjoy this granola over your favorite yogurt or with milk!
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Blueberry Pancakes

1 ½ cups flour
¼ cup sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¾ cups buttermilk
1/3 cup ricotta cheese
2 tablespoons Butter Extra Virgin Olive Oil
2 eggs
2 cups blueberries

In a mixing bowl, combine the dry ingredients. Make a well in the center and pour in buttermilk, ricotta, olive oil, and eggs. Stir just until the mixture is moistened. Fold in the blueberries. Lightly oil a griddle of large non-stick skillet over medium heat. Drop the batter by ¼ cups onto the hot griddle and spread gently into 4-inch rounds. Cook the pancakes 2-3 minutes. Turn the pancakes over and cook 1-2 more minutes. Repeat with the remaining batter. Place the pancakes on a cookie sheet and keep them warm in the oven while cooking the remaining batter. Serve them with Blueberry Balsamic Vinegar.

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