Thank you to Our Place for gifting me their Ovenware set. This post is not sponsored by any one brand.
Due to some health investigation over the past few months, I've been eating about 95% gluten-free. I'll go into the ramifications in a Wednesday post, but suffice it to say it's been an . . . adjustment. I LOVE bread, pasta, etc. so to give it up meant I was hungry for about a month and then slowly started to find alternatives that worked for me.
Today's featured recipe is a tried and true at this point. We've had so much fresh zucchini floating around from FarmBox and local farmer's markets that I've been adding it into everything!
I should note that this is not my original recipe but rather a GF modified version of Baking Queen Half Baked Harvest's recipe. To be fair I don't know what the original one tastes like but this GF version is absolutely delicious.
- Our Place Site
- Ovenware Set
- Always Pan
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Baked in Our Place
Normally I make this recipe into muffins, as the original recipe calls for, but over the weekend I received a beautiful PR package of the Our Place Ovenware set and I decided to modify the recipe into a bread to find out how well a few of the pieces worked.
Our Place Ovenware Quick Facts:
- a 5 piece oven & stovetop safe bundle including:
- oven pan for baking, roasting, and using as a stovetop griddle
- 3 stoneware baking dishes
- nontoxic oven mat
- comes in 5 different colors
- nontoxic, nonstick materials
- can all be used in the oven up to 450 degrees F
- $195 for the entire set
First impressions were positive. The box's packaging was minimal (no plastic in sight!) but also created in a way that ensured nothing was broken during the shipping process. I choose the color Steam which is an oatmeal color that looks beautiful in person. I was very impressed with their instruction manual that came with the pieces. I didn't think I would need an instruction manual for bakeware, but it gave so many ideas of what to make in the dishes and what they could be used for that I kept it in a kitchen drawer to reference later!
My final first impression of the products were that they were lightweight for stone baking dishes. I keep dishes like this in my bottom kitchen drawer so heavy dishes are annoying to lift out. Not these! They are lightweight and super easy to store since they all nest together.
Recipe Notes
- I used the King Arthur Measure-for-Measure flour and just subbed that for normal flour. I personally think it's one of the best GF flours on the market.
- For the chocolate chips, I also do something a little different since conventional chocolate chips are actually filled with artificial ingredients and soy by products. So instead, I love to have on hand the Hu Dark Chocolate Gems. With only 3 real ingredients and quality ones at that, they are the best on the market.
- This recipe makes 16-18 small muffins or one large loaf of bread.
- If you're making the bread version you'll need to bake it about 30 minutes longer to make sure it cooks all the way through
Gluten Free Zucchini Banana Bread/Muffins Recipe
*adapted from Half Baked Harvest's recipe. See the original here.
Ingredients:
- 1 1/2-2 zucchini, grated ( I usually am not precise about measuring this out and I'll just what I have. Sometimes it's more sometimes less.)
- 2-3 ripe banans mashed
- 1/3 cup coconut oil melted ( he last few times I've made this I haven't had coconut oil on hand so I'll use my favorite anti-inflammatory neutral oil, avocado oil. Works the exact same!)
- 1/3 cup of honey - buy local if you can for allergy relief
- 2 eggs
- 1 tbsp vanilla extract
- 2 1/2 cups of King Arthur Measure-for-Measure GF flour
- 1 1/2 teaspoons baking soda
- 1/2 tsp of cinnamon
- 1/2 tsp salt
- 1 cup dark chocolate chunks
Instructions:
- Preheat oven to 350 degrees F or if you're doing bread bump it to 375 F. Pull out your Our Place Loaf Pan and give it a gentle wash + dry.
- Squeeze excess water out of your grated zucchini
- In a bowl, stir together bananas, oil, honey, eggs, vanilla, and zucchini. Add in your flour, baking soda, cinnamon and salt. Mix together gently until combined. Fold in your chocolate chunks.
- Add the batter to your muffin tin or loaf pan. Bake for 20 minutes for muffins, 40 for the bread or until your toothpick comes out clean from the middle.
Some final thoughts on both the recipe and the Our Place Ovenware set:
- I'm excited to modify this recipe even a bit more. I think a cinnamon apple bread/muffin with this recipe as the base would be delicious for fall time.
- My husband who is not Gluten-Free really loves this recipe and was shocked when I told him it was gluten free.
- The Our Place Ovenware set is impressively easy to use. I actually am excited to do some more baking ( I'm much more of a cook than a baker) but also test out the roasting pan, the casserole dish for zucchini lasagna, etc. We did use the roasting tray and oven mat to make nachos on Friday night and it was THE PERFECT nacho pan.
- The clean up after bread baking was super easy due to their nontoxic, nonstick materials. The loaf pan washed right up and the baking mat just brushed off!
- 10/10 impressed with the latest Our Place product and can't wait to test it out more. I have a feeling the pieces will become staples for me in the kitchen.
For a full review of my other Our Place piece - the Always Pan - visit this blog post.