Slightly Indulgent Mondays, Olive Oil Zucchini Muffins, & a Give-Away!
October 4, 2009 { }
First – a request – I’m planning recipes to post for the next few months and really want to know what you want to see here. There is a poll at the bottom of the brown sidebar – please take it and help me give you the recipes you want most. Thanks!
Olive Oil Zucchini Muffins with Lemon Cream Cheese
I want dessert for breakfast without feeling bad about it. So, I messed around with an old Italian favorite – Olive Oil Zucchini Cake with Lemon Crunch Glaze and came up with a healthier gluten-free, sugar-free version. These muffins have moved to the top of my favorites list.
I know that I still haven’t sold everyone on garbanzo bean flour – but I love the higher protein flour blend I’ve been using. It has a more fiber and protein than other flours without being loaded with fat. Low carb diets have never worked for me – I always feel sluggish and hungry. Instead, I go for healthier carbs and work on balancing carbs, protein, and fat in my diet.
A couple of weeks ago, Trish from Gluten-Free in SLC linked up her Gluten-Free Zucchini Muffins. I had pounds of zucchini on hand at the time – these muffins were inspired by her recipe.
Olive Oil Zucchini Muffins with Lemon Cream Cheese
makes 12 muffinsFor the muffins:
1 ¾ cups high protein gluten-free flour blend
¼ cup teff
1 teaspoon xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon fresh grated nutmeg
½ teaspoon ginger
¼ teaspoon cloves
½ teaspoon kosher salt
½ cup unsweetened applesauce
2 extra large eggs, lightly beaten
1/3 cup good quality extra virgin olive oil
½ cup agave
2 1/3 cups coarsely grated zucchini*
1 teaspoon freshly squeezed lemon juiceFor the Cream Cheese:
1 (8 ounce) package Neufchatel cheese at room temperature (light cream cheese)
generous ½ teaspoon lemon zest
2 tablespoons agave nectarTo make muffins:
Preheat oven to 350 degrees F. Prepare a standard muffin tin with cooking spray or line with cupcake papers. If using cupcake lines, spray lightly with cooking spray.In a large mixing bowl, sift together flour blend, teff, xanthan gum, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves. Add salt and, using a whisk, mix until uniformly combined.
In a medium bowl, whisk together applesauce, eggs, olive oil, and agave until combined. Make a well in the middle of the dry ingredients. Add wet ingredients and whisk together until smooth. Stir in zucchini and then stir in lemon juice.
Using a spring-release ice cream scoop, put one scoop of batter into each hole. Bake for 22 – 25 minutes, until muffins test clean with a toothpick. Let muffins cool in tin on a wire rack for 10 minutes and then carefully remove and set on a wire rack lined with a paper towel.
To make Lemon Cream Cheese:
Put cream cheese, zest, and agave in a bowl and mix on medium-high speed until thoroughly combined and cream cheese has lightened slightly.Serve muffins warm and allow guests to spread with room temperature lemon cream cheese.
Featured Blogger: Shirley from Gluten-Free Easily and her Flourless Chocolate Banana Walnut Honey Cake
Shirley is a friend of mine and I read her blog regularly. Her Gluten-Free Easily concept is one anyone who must eat gluten-free should pay attention to and adopt – and she says it better than I could:
As a gluten-free blogger and a gluten intolerance and celiac support group leader, my happiest moments are when someone tells me that they know they can live gluten free from my example–that it’s “doable” and not a sacrifice at all. Every day I read and hear that being gluten free is so difficult and it irritates me to put it lightly. For many, uttering those words is a self-fulfilling prophecy. There are so many real foods we can eat and so many dishes we can make at home (from real foods, some mainstream processed foods, and perhaps a few gluten-free specialty foods) or enjoy out. Admittedly, it takes a different approach and gets a bit of getting used to, but the rewards are huge! You don’t worry about whether this processed product with the gluten-free label on it that you just paid something like $2 an ounce for will be enjoyable. You can shop at any grocery store and your food bill won’t be any more than someone else who wants to eat well. Being gfe also means not having to say that the gluten-free food you just ate was “okay” or “not bad.” Eating gfe means you are eating foods that you ate before, excluding ones that contain gluten, so there is no difference in taste or texture. Eating gfe also means that you can show family and friends how to feed you safely without them buying tons of specialty products. Eating gfe is just the way to go!
This Week’s Give-Away: 1,000 Vegetarian Recipes by Carol Gelles
I love this cookbook and thought you might, too, not because I am a vegetarian but because this book is full of fabulous new ways to look at preparing all kinds of healthier foods like fruits, veggies, and beans. It’s also won both the James Beard and the Julia Child award for excellence.
To be eligible to win, just link up or leave a comment. Get multiple entires by tweeting about this give-away or mentioning it and linking on your blog and leave a comment letting me know what you did.
Something new this week: I’m going to leave the give-away open until Sunday, October 11th at 8 pm.
Please make sure to link to your post instead of your homepage AND include a link back to this post so your readers can join in, too.
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55 Responses to “Slightly Indulgent Mondays, Olive Oil Zucchini Muffins, & a Give-Away!”
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Meet Amy Green
Nearly 6 years of living free of refined sugars and gluten has stopped my food cravings enabled me to maintain a 60+ pound weight loss. Today I live with enormous freedom. Join me as I create healthier food that's SS&GF and delicious. I hope to help you do the same. Read more about my story here.
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October 4th, 2009 @ 10:01 pm
I’m so glad you featured Shirley =D. Her gfe concept really is a great one!
This week I’m linking to Quinoa Kringle Cakes (which are pancakes), because they’re delicious, and have lots of protein and good grains!
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October 4th, 2009 @ 10:16 pm
I NEED this cookbook! Truly, I do! I have been trying to introduce more vegetarian meals to my family and it is not going over very well. I do not have a ton of vegetarian cooking experience, so I need all of the help I can get.
Thanks so much for this great giveaway!
Keeping my fingers (and toes)crossed!
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Amy Reply:
October 5th, 2009 at 7:59 am
Adopting a new cooking style takes time, patience, and dedication. Keep doing what you know is right in your heart and eventually it will happen. I know, I’ve been there.
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October 5th, 2009 @ 4:44 am
I just MckLinky’ed my Big & Rich Pumpkin Rolls which are basically overgrown melt-in-your-mouth crescent rolls made with pumpkin and cream cheese in place of the typical eggs and butter. They’re gluten free and use Splenda in place of sugar … and are VERY tastey!
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October 5th, 2009 @ 7:12 am
These muffins do look tasty! And as for Shirley’s approach to following a gluten-free diet – she’s so right. It doesn’t have to be complex or difficult or restrictive, as long as you are willing to roll your sleeves up a bit to create those dishes you long for. And even when you don’t have time to do gluten-free baking, there’s always a bounty of naturally gluten-free dishes available to you!
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Amy Reply:
October 5th, 2009 at 7:57 am
I agree, too, and it’s really how we eat all the time anyway. Most of my diet is naturally gluten-free because my body just craves good, whole foods.
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October 5th, 2009 @ 7:14 am
I love how you incorporated Teff into this recipe! I would also LOVE to win this cookbook!
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October 5th, 2009 @ 7:42 am
As always, those look yummy! Thanks for hosting!
~Liz
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October 5th, 2009 @ 9:24 am
[...] Slightly Indulgent Mondays Posted on October 4, 2009, in What's Cookin' [...]
October 5th, 2009 @ 9:59 am
Thanks for the giveaway!
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October 5th, 2009 @ 10:18 am
I’m linking a recipe reprinted w/ permission from Nicolette Dumke – I’m testing out her latest cookbook “I Love Dessert but NOT Sugar, Wheat, Milk, Gluten, Corn, Soy, Unhealthy Fat…” It’s slightly indulgent b/c there is no refined sugar, and it’s made with amaranth flour, which is not a grain.
Amy, I bet you will write a cookbook someday! …and I will buy it!
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Amy Reply:
October 5th, 2009 at 10:28 am
Kim – You are so sweet. Funny, I was just thinking about your October Blog Carnival and what to submit. I haven’t used amaranth flour yet but it’s on that ever-growing to do list. I would LOVE to write a cookbook. Thanks for the encouragement.
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October 5th, 2009 @ 11:55 am
I am in the mood to try new muffin recipes, and yours sounds great. My recipe is made a little bit healthier by using three whole grain flours and not a lot of sugar.
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Amy Reply:
October 5th, 2009 at 12:30 pm
Let me know if you do – I always love to hear what other people think when they make my recipes.
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October 5th, 2009 @ 12:20 pm
Okay yum and super yum! Reading your site is making me REALLY hungry today… so I’m glad you’re giving me some good options!
I’d love to win that cookbook, too– it sounds like it has some great recipes and ideas!
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Amy Reply:
October 5th, 2009 at 12:32 pm
So glad to see you here, Amy! I sent these muffins with my husband to work and they loved them.
The cookbook is a really varied enough for anyone – vegetarian or not. I am not surprised at all that it received two of the highest honors possible.
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October 5th, 2009 @ 12:35 pm
Hi there. I have a recipe I would like to include in your Slightly Indulgent Mondays, but it is not Gluten-Free. It is naturally sweetened though. Is that okay or you would rather keep it to Gluten-Free recipes?
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Amy Reply:
October 5th, 2009 at 12:39 pm
Please link it up! This carnival is open to everyone – GF or not. I get most of my cooking inspiration from non-gf bloggers and cooks. I don’t see any reason at all to keep any boundaries. I would love to have you participate and am so glad you asked.
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October 5th, 2009 @ 12:42 pm
Great! I will link it up.
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October 5th, 2009 @ 1:37 pm
Thanks for the opportunity!
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October 5th, 2009 @ 2:21 pm
I love a good vegetarian meal for lunch and would love to have this cookbook. After 30 years of being gluten free I love finding new resources – your site is great. The muffins sound yummy. I love to pass on recipes and resources to my gluten free daughters and others.
Thanks soooo much.
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Amy Reply:
October 5th, 2009 at 2:33 pm
Big hugs, Nancy! You are an incredible pioneer. If you ever have time, I’d love to hear about how you got started and any tips you have. Wow. I must say I’m honored and humbled that you read my site after doing this for so long. Thank you for sharing this info with me.
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October 5th, 2009 @ 3:19 pm
I’ve been working on a gluten-free lemon cake but it just isn’t quite there. Otherwise, I would post it today. My co-workers have been quite surprised at my creations. I had the opportunity to eat a lot of gluten this weekend…and boy am I paying for it today. It’s so easy to tell myself, a little won’t hurt…well a little probably wouldn’t. But, a little always seems to turn into a lot!
PS The book you’re giving away today is great! I have a copy in my cupboard too.
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October 5th, 2009 @ 4:47 pm
Just the last week I told my husband you would no doubt put all these wonderful recipes in a cookbook one day. I’ll buy it too. I made Cornmeal Cookies yesterday, they are very good, and I left a comment on their page. I don’t have a food blog so I’m submitting a recipe here that I have used for several years now. It’s indulgent to me because when I’m eating it I feel as if I’m indulging in “cream” soup, which I love because it’s so warm and, well, creamy. Here it is:
“Cream” of Brocolli Soup
1 T. coconut oil
1 leek or med. red onion
1 bunch of broccoli
6 med. red potatoes
1 1/2 t. dried basil
3/4 t. dried thyme
3/4 t. dried marjoram
1 T. sea salt
6-7 c. pure water
Heat oil in 3 qt. saucepan. Add leek or onion and saute’ until soft. Add broccoli. Saute’ until bright green. Add herbs and salt. Add potatoes (peeled or unpeeled, cubed). Add enough water to cover well. Bring to a boil. Turn heat down. Cover. Simmer for 30 minutes or until vegetables are tender. Cool. Drain some liquid and save to add back in. Puree’ vegetables. Add saved liquid to create a smooth soup. Heat through. Serve.
Also delicious with zucchini, or asparagus, and/or spinach but that needs to be added when the potatoes are just about done. Or a combination of green vegetables is delicious too. The original recipe was adapted from “Feast Without Yeast”, I adapted it slightly again but I can’t remember what I did. This is the adaptation I use and really enjoy. Enjoy it too!
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Amy Reply:
October 5th, 2009 at 4:54 pm
Thanks for sharing your recipe with us – I love your take on ‘cream’ soups – better for all of us! You have the best food ideas. I went looking for Mimic Cream that you mentioned and I am still having sticker shock but will give in and buy it soon.
I have a DF friend that wants me to make homemade ice cream.
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Sandy Gillett Reply:
October 5th, 2009 at 8:37 pm
I am eagerly anticipating your DF ice cream recipe (when you get to it, of course). I know it will be perfect!
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October 5th, 2009 @ 5:46 pm
We luv trying out (and even creating) new and exciting recipes in our house daily. Yes, we’re big-time foodies!
And anyone that can make sugarfree AND glutenfree recipes taste the way Amy makes them taste earns my respect and appreciation! Thank you again Amy for being you and being here to share your knowledge and gifts with all of us! 
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October 5th, 2009 @ 6:10 pm
[...] This post is linked to Slightly Indulgent Mondays over at Amy’s blog, Simply Sugar and Gluten-Free. Many, many thanks to Amy for featuring me [...]
October 5th, 2009 @ 6:31 pm
Hey Amy–Thanks so much for featuring me and my gfe concept! It’s so very kind of you and I really appreciate it.
I hope folks will take a moment and consider it if they aren’t already eating that way. So many comfort foods are naturally gluten free or can be easily made so (e.g., mashed potatoes, meat loaf, pot roast). You demonstrate gfe all the time because you make recipes from scratch that are wonderful and naturally gf. This zucchini muffin recipe is a good example. While it may have a longer list of ingredients, it’s not hard and I bet the muffins are outstanding. I sure want one! BTW, I made pound cake using olive oil Friday evening and Son about went crazy over it. He ate the whole thing less the two pieces I was able to eat before he arrived for the weekend. We don’t think of olive oil all the time for baking, but it really can be wonderful. 
Special thanks to Lauren and Alta for their kind words! The cookbook for the giveaway sounds great and I love your inclusion of everyone in your roundups. Vegetarian recipes allow us to get more veggies in our diet–something we all need. And, we don’t have to be separatist at all. Like you said, we all learn from each other. I use mainstream recipes all the time and just adapt them to my needs.
Last, my recipe is a fabulous salad so it’s healthier to begin with, but it’s slightly indulgent because of the poppy seed dressing. However, when you put a bottle on a huge bowl of salad, you only get enough to provide a nice taste. This salad makes salad lovers out of even those who usually won’t touch anything green. LOL
Hugs,
Shirley
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October 5th, 2009 @ 7:46 pm
Yummy recipe!
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October 5th, 2009 @ 8:14 pm
[...] These recipes were submitted to Slightly Indulgent Mondays & a [...]
October 5th, 2009 @ 8:44 pm
[...] post is linking to $5 Dinner Challenge, Tasty Tuesday, What Can I Eat that’s Gluten Free, Slightly Indulgent Mondays, and Tempt my Tummy [...]
October 5th, 2009 @ 8:46 pm
Sounds like my daughter would love those zucchini muffins. I might need to make her a batch while she is recovering from her broken arm.
Toni
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October 5th, 2009 @ 9:35 pm
Your zucchini muffins sound so good with that frosting! And the teff…so tender (although I haven’t experimented enough with it).
I’m loving the fall baked fruit…it’s so perfect when the air is crisp (and cold, like we’ve had!) Thanks for the exciting party!
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October 6th, 2009 @ 3:44 pm
Ooh! Thank you for the muffin recipe. And a giveaway? What a great day!! I have yet to try agave, but it is on my list next time we visit the grocery store!
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October 6th, 2009 @ 5:07 pm
I love the dessert for breakfast idea. The muffins look fabulous.
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October 6th, 2009 @ 5:33 pm
I have seen this cookbook referenced on a couple of sites….it looks wonderful. Being new to gluten-free…I have learned a great deal about how to change our eating habits…thanks for all the work you do!
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Amy Reply:
October 6th, 2009 at 9:22 pm
It is a great cookbook. So glad you stopped by!
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October 6th, 2009 @ 10:59 pm
Amy – the zucchini muffins look yummy! And with a lemon cream cheese frosting, how decadent! I have seen this cookbook before but never opened it up, what a fun giveaway!
-Ali
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October 7th, 2009 @ 10:02 am
I tweeted! – http://www.twitter.com/onefrugalfoodie
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Amy Reply:
October 7th, 2009 at 11:18 am
Thanks for the tweet!! You are fabulous.
(It is such a great book – in fact I thought of you when I bought it.)
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October 8th, 2009 @ 11:05 am
Excited about the cookbook! Will post on my blog later tonight!
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Amy Reply:
October 8th, 2009 at 11:08 am
Leave a comment with a link after you do so you get a second entry. Thanks!
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October 8th, 2009 @ 11:44 am
I can’t wait to try these muffins, sounds delicious! I have learned a lot of great ideas here and enjoy reading.
Would love the cookbook. We have been vegetarian for over 10 years but still need more ideas. I really miss burgers and would like to have something more nourishing than gardenburger or boca which just seem like junk food to me.
Thanks for all the info/recipes you share and for this giveaway opportunity too.
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October 8th, 2009 @ 5:29 pm
Me again.
I made the muffins today…so yummy! Thanks so much for sharing, the texture is wonderful! I did cut the butter and the agave to 1/4c of each and we all loved them!
Also made a batch adding 1/4c cocoa powder…they were a bit drier, should have added a bit more apple sauce to them maybe or yogurt or more agave…they were pretty dark. My son added butter and powdered sugar to his and then thought they were pretty tasty….lol. Oh well.
Thanks again for sharing!
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Amy Reply:
October 8th, 2009 at 9:43 pm
You made my day! Thanks for letting me know. It’s the very best part about food blogging. It takes your time to come back and share with me, so please know it’s deeply appreciated.
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October 9th, 2009 @ 1:53 pm
This looks very helpful!
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October 10th, 2009 @ 12:20 pm
hmm first thing i thought this morning…my stomach hurts, shouldn’t have eaten that bread yesterday…how can i be better about staying away from sugar and gluten….
i need to learn how to plan and how to cook.
grateful for the emails i get with the lil recipes i can use, once i stop taking my will back.
thank u
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October 10th, 2009 @ 12:41 pm
This looks awesome Amy! I love them – baked zucchini treats are always a favorite for me!
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October 10th, 2009 @ 6:12 pm
Yummy – looks good, and there’s plenty of zucchini still in the garden just begging me to find ways to use it up.
)
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October 11th, 2009 @ 1:26 pm
I just found your site from The Finer THings in Life. I am also gluten free and loving it! Thanks for your receipes
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Amy Reply:
October 11th, 2009 at 2:12 pm
Hi Amanda! Welcome! So glad you found me.
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October 12th, 2009 @ 8:19 am
[...] love that concept! Last week, I was the featured blogger. I was so honored. You can read that post here. And, did I mention that Amy also shares a fabulous recipe of her own each week? Her weekly [...]
October 13th, 2009 @ 12:47 pm
I would love to win this cookbook, just to have more variety in my family’s meals.
thanks for a great giveaway!!
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February 15th, 2010 @ 8:05 pm
Hi Amy,
I’ve been enjoying your blog. We tried these tonight. We don’t use starches and I was out of teff so we had to improvise. I used 1/4 C each of brown rice, oat, sorghum, and garbanzo fava flours. I used apple juice concentrate in place of the agave. My 2 picky eaters gave thumbs up!
I’ve gotten a lot of great ideas already from reading here.
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