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from oneordinaryday.wordpress.com

Ingredients
1 & 1/2 Cups Shredded Zucchini
1 Cup All Purpose Flour
1/2 Cup high quality Unsweetened Cocoa Flour
1 Teaspoon Baking Soda
1/4 Teaspoon Baking Powder
Dash of salt
1/2 Teaspoon Ground Cinnamon
1/2 Cup Canola Oil
1/2 Cup Sugar
1/2 Cup packed Brown Sugar
2 Eggs
1 Teaspoon Vanilla Extract
3/4 Cup Dark Chocolate Chips

Directions
In a mixer, combine your oil, sugars and vanilla. Mix in your eggs and shredded zucchini. In a separate bowl, sift together your flours, salt, cinnamon, baking soda and baking powder.

Slowly add this dry mixture into your wet mixture. Beat until combined. Mix in your chocolate chips.

Scrape your batter into a greased 9x5x3 loaf pan, and bake at 350 degrees for 50-65 minutes, or until done.
OR use muffin tins-these make the most delicious muffins EVER so moist. Change baking time to 12-15 min. or until done.

By Sara Gomach

Serves up to 4 people appetizer-sized portions

Ingredients:
1 kohlrabi
1/2 a lemon’s juice
1 T sesame oil
1 tsp white wine vinegar
12 tsp red pepper flakes
18 c chopped cilantro
s&p to taste
1 T almond slivers

Instructions:
Wash the kohrabi and cut both ends off. With a pearing knife start to remove the outer skin being careful to make sure there are no fibers left, only the white meat of the kahlrabi. Cut the kahlrabi in half length-wise and then slice into half moons.
Combine in a small mixing bowl: sliced kohrabi, lemon juice, sesami oil, white wine vinegar, red pepper flakes, cilantro, salt and pepper.
Toss ingredients to fully coat the kohrabi.
Arrange approximately 5-7 slices per plate.
Top with almond slivers and enjoy!