I definitely enjoy Asian, Thai, Chinese, Japanese… ok maybe I just really like all food. However, cooking Asian food has always intimidated me but this recipe is super easy and a great way to change it up in the kitchen.
Asian Noodles: I used “instant rice noodles”
Chopped: zucchini, red bell pepper and carrots
Red Curry Paste
Boil water. Then turn down heat to slow simmer. Submerge noodles in water then turn off heat and separate noodles and let soak.
Saute about 2 tablespoons of red curry paste (or more if like it extra spicy!) in olive oil for about 30 seconds to 1 minute.
Add coconut cream and stir.
Add chopped vegetables and cook to your preferred crispness. Some people prefer their veggies a little crunchier, I prefer slightly softer but NOT mushy.
Drain noodles and place a serving into bowl.
Cover with coconut veggie sauce. Top with torn basil and enjoy!
(Note: This would also be great with chicken or shrimp)
What can I say… its super moist and decadent! I am not a huge chocolate fan in general however the zucchini really balances the sweetness and makes the bread super yummy. If you like extra chocolate, you can add chocolate chips to this recipe. This was a huge hit with my friends and this recipe makes enough to share.
2 ½ cups flour
½ cup unsweetened cocoa
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 ½ cups sugar
1 cup vegetable oil
2 teaspoons vanilla
2 packed cups of grated zucchini (do not peel)
optional- powdered sugar
Preheat oven to 350 degrees. Grease all nooks and crannies of bundt cake pan (6in). Can use a bread pan instead.
Stir flour, cocoa, baking soda, baking powder and salt together.
Beat sugar and eggs until fluffy. Then add oil and vanilla.
Combine zucchini, dry ingredients and egg mixture.
Divide between 2 cake pans.
Bake for 35 minutes.
Wait until complete cool to remove from bundt cake pan. Or else it will break like my first try did :/
Place the chocolate zucchini bread on a plate and sprinkle with powdered sugar. Eat up!