Wednesday, May 24, 2017

Homemade Gyro with Tzatziki

Gyro Salad
I've lived mostly without gyros for the last 12 years in California.  In Chicago, there's a gyro joint on every corner.  In Humboldt County, there's one place and it's in the next town over.  It's the reason I wanted to figure out how to make falafel, which is one of my most favourite recipes... but these gyros are definitely going to rival the falafel. 

Now gyros are traditionally made with beef and lamb, but we don't eat a ton of beef and I'm not a huge fan of lamb, so my initial gyro recipe I thought I'd try going outside that box and used pork and turkey.  They were freaking amazing!!!  Thinking that beef and lamb must be better, I took my exact recipe and followed it again with the beef and lamb.  It was okay... but I gotta tell ya, I hands-down preferred the pork and turkey mix. 

Don't want the carbs you get with pita bread?  Gyro salads are also soooo delicious!

Listening to some No Motiv - "So What"... song is super catchy and keeps repeating in my head.  -jen


HOMEMADE GYRO WITH TZATZIKI
Time: 10 minutes to prep, 1 hour to rest, 1 hour to bake, couple hours to cool 
Difficulty:  Medium
Makes:  A lot
Equipment:  Food Processor

Gyro Loaf Ingredients:
  • 2 teaspoons Kosher salt
  • 1.5 teaspoons dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon ground cumin
  • 1 teaspoon freshly ground black pepper 
  • 1 medium onion, chopped large
  • 4 medium garlic cloves
  • 1 pound ground pork, lean
  • 1 pound ground turkey
  • 4oz pancetta (cubed if you can find it)*
  • olive oil 
  • tomatoes, onion, cabbage or lettuce, cucumber, pita bread to make sandwich 
Tzatziki (Cucumber Yogurt Sauce) Ingredients:
  • 1/2 a cucumber 
  • 1/4 teaspoon + 1/2 teaspoon Kosher salt
  • 1 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • juice of 1/2 lemon (about 1 tablespoon)
  • 1 tablespoon fresh dill (or 1 tsp dried)
  • 1/2 teaspoon minced garlic
  • 1 tablespoon olive oil
  • 1/4 teaspoon black pepper
  • pinch of cumin (optional)
*I used bacon the second time I tried the recipe, and it made everything taste smoked, not like gyro, so I would not substitute bacon.  You can use sliced pancetta if that's all you can find, it's just going to get ground up anyway.

Slushed garlic and onion
Gyro Loaf:
In a small bowl combine salt, oregano, thyme, rosemary, cumin and black pepper.  Set aside.  In the food processor add the chopped onion and garlic.  Process until slushy.  My food processor wouldn't process the two pounds of meat at once, so I added one of the meats to the onion and garlic, half of the salt and herb mix and processed until a paste.  Remove and set in large mixing bowl.  Then add the second pound of meat, the pancetta and remaining salt and herb mix to the food processor, process until a paste.  Combine both batches in the mixing bowl and with your hands, mix until both meats are thoroughly blended.  Cover with plastic wrap and refrigerate for at least an hour.  (Great time to start making the tzatziki and getting your cucumbers draining!)

Preheat oven to 325 Farenheit.  Line a baking sheet with foil and brush with a light coating of olive oil.  Form meat into a loaf shape that's about 2" thick in center of foil - try to keep it uniformly thick so it cooks evenly.  Make sure you've packed it firmly to eliminate holes when slicing.  Bake for about 45-50 minutes, or until internal temperature reaches 160 degrees F.  (A meat thermometer is a fantastic cooking tool!)

Remove loaf and let rest at least 20 minutes before slicing.  Cut into thin, almost shaved slices.  (If you can bare the wait, we recommend cooling the loaf completely, then refrigerating for a few hours.  It helps in cutting the slices super thin.)  Brown slices on both sides in a skillet over medium-high heat.  Only takes a minute or two.  Serve on a warmed pita with lettuce or cabbage, cucumber, tomato, onion and tzatziki! 



Tzatziki (Cucumber Yogurt Sauce):
If using an English/seedless cucumber, leave skin on.  If it's a regular, waxed cucumber, peel to remove waxy skin.  Cut in half and reserve one half to slice or dice onto gyro.  Cut the other half lengthwise and using a spoon, scoop out the seeds and discard - you still need to do this if you're using a "seedless" cucumber, that's where a lot of the liquid is.  Grate both deseeded cucumber quarters and set in a strainer over a bowl that will catch the liquid.  Toss grated cucumber with 1/4 teaspoon Kosher salt.  Refrigerate for at least 30 minutes to let the liquid drain out.

In a small mixing bowl, combine Greek yogurt, mayonnaise, lemon juice, fresh dill, garlic, olive oil, black pepper, cumin (optional), the drained cucumber (squeeze out remaining juice and discard) and the remaining 1/2 teaspoon Kosher salt.

Not only great on gyros but great in salads or as a dip for fresh or roasted vegetables, great with grilled meats.




Thursday, March 23, 2017

Asian Meatballs with Citrus Sauce and Quinoa Cabbage Salad

I was craving Asian-anything the other night - I didn't care if it was Chinese or Thai or Vietnamese or what.  I think I kind of drew from a lot of different Asian cooking influences when I made these meatballs and they came out so bomb!  They remind me a little of the filling you get in pot stickers, and are, in fact, very similar to our pot sticker recipe, found here.  Lots of veggies in these suckers!  In fact as I was chopping all the veggies up and throwing them in the bowl for pics, Justin asked where the meat was?  He didn't see that it was in the bottom of the mixing bowl... just covered with a ton of vegetables.
 
The citrus sauce was Justin's idea.  I was just going to do a wine sauce, but we had some oranges and lemons on hand and I really liked the idea of the bright citrus flavour to go with the meatballs.  Way tasty!  And all served with a cold quinoa and Napa cabbage salad... because you're going to have enough cabbage for both the meatballs and the salad!  Might as well use it all up!  ( actually only used 1/2 the Napa cabbage and sauted up the other 1/2 with the rest of the red onion the next night!)  But the quinoa and cabbage salad was a great contrast - I liked the crunch and lightness of the raw cabbage, cucumber and onion in the salad to go with the meatballs and sauce.  It all came together really well and satisfied that Asian food craving!

We'll be headed to a DS-13 show next weekend, so let's listen to a little Swedish hardcore with, "I Don't Wanna Be A Skinhead".  Neither do I, dude.  Neither do I.  -jen


ASIAN MEATBALLS
Napa Cabbage
Prep Time:  about 25 minutes
Cook Time:  30-40 minutes
Difficulty:  Medium
Makes: 60 meatballs

Meatball Ingredients:
  • 1 pound ground pork
  • 1 pound ground turkey
  • 2 cups finely chopped Napa cabbage
  • 1 cup finely diced carrots (3 medium)
  • 3/4 cup finely diced celery (2 medium)
  • 1 cup finely diced green onions (1 bunch)
  • 1 cup finely diced Anaheim or bell peppers (2 medium)
  • 2 tablespoons minced garlic
  • 1 cup chopped fresh herbs (I used 3/4c cilantro, 1/4c basil, 1/4c mint)
  • 3 teaspoons minced ginger
  • 2 tablespoons crushed red pepper flakes (1 tbsp for less spicy - 2 tbsp just has a small kick)
  • 3 tablespoons soy sauce
  • 2 teaspoons fish sauce
  • 2 teaspoons Chinese mustard
  • 2 eggs, lightly whisked
  • 1 cup panko bread crumbs
  • canola oil for frying
In a large bowl, combine all ingredients EXCEPT the canola oil and mix until combined.  If you have a food processor, I recommend throwing all the veggies into that to get them super-fine diced.  While it's not necessary, the meatball will hold together better the finer the veggies are chopped. 

Pre-heat oven to 350 degrees F.

Form 1.5 tablespoons of mixture into balls.  In a large skillet, add enough oil to cover the bottom and heat to medium-high.  Brown in batches.  Space balls evenly in pan so that they're not touching.  I only browned tops and bottoms.  Remove browned meatballs and set on a paper towel to remove excess grease.  Once all meatballs are browned, arrange on baking sheet.  (Don't rinse out that skillet!)  Bake at 350 degrees F for 20-25 minutes or until an internal temperature of 165 degrees is reached.


 
Citrus Sauce Ingredients:
  • 1/2 cup diced red onion
  • 2 tablespoons minced garlic
  • juice of 1 orange
  • juice of 1 lemon
  • 1/2 cup dry white wine
  • 2 cups chicken broth (you'll want 3 cups total of juice, wine and broth)
  • 3 tablespoons soy sauce
  • zest of 1 orange
  • zest of 1 lemon
  • 2 tablespoons cornstarch (and 2 tbsp water)
  • salt and pepper
  • 1/4 cup chopped fresh herbs (used the same ones as in meatballs: cilantro, basil, mint)
In the skillet that you browned the meatballs, you'll want about 2 tablespoons of oil over medium-high heat.  My pork was lean, so I had to add oil to the pan - if you got higher-fat pork, you may have enough oil in the pan remaining or you may even have to remove some.  Saute onions until translucent and tender.  Add garlic and saute for another minute.  Add your 3 cups combined of citrus juice, wine and broth to the skillet as well as the soy sauce and the citrus zest, making sure you scrape those browned bits off the bottom of the skillet.  Bring to a boil and let reduce for about 5 minutes.  In a separate bowl combine 2 tablespoons of cornstarch and 2 tablespoons water to make a slurry.  Whisk this in to the sauce until sauce thickens.  Remove from heat and taste.  Add salt and pepper as needed and stir in fresh herbs.  Serve over Asian Meatballs with Quinoa Salad (see recipe below).

QUINOA CABBAGE SALAD
Cook Time:  20 minutes
Rest Time:  20 minutes
Difficulty:  Easy
Makes: about 5 cups
  • 1 cup uncooked quinoa
  • 1 and 1/4 cup chicken broth
  • 2 cups Napa cabbage, chopped
  • 1 cucumber, seeds removed and diced
  • 1/3 cup red onion, diced 
In a large sauce pan, over medium-high heat, add quinoa and cook about 2 minutes to toast - you'll see the quinoa start to turn a darker, golden brown and you'll smell that nutty, toasty deliciousness.  Stir in chicken broth.  Bring to a boil, than cover, lower heat, and simmer for a total of 18 minutes, stirring half-way through.  After 18 minutes, turn off heat and let rest with lid on for another 10 minutes.  Uncover and fluff with a fork.  Transfer to a large serving bowl and let cool another 10 minutes.  Stir in Napa cabbage, diced cucumber and diced onion.  Serve at room temp or chilled.



Wednesday, November 2, 2016

Banana Liqueur Cheesecake Bars

We had some bananas that were perfectly ripe and I had 2 bricks of cream cheese in the fridge for no particular reason, so I decided to do a cross between my Banana Cream Pie Bars, my Cranberry Cheese Squares and my Peppermint Mocha Kahlua Chocolate Chip Cheesecake (man, that was a long, dumb title, but a delicious cheesecake!)  These came out bomb... as I knew they would, because all three of those recipes are bomb!

It also helps that we live a block from a corner store... so it's quite easy to run down there and get some of those mini bottles of liqueur! 

This song was on in the car the other day.  I always feel like I need to smoke a pack of cloves before I attempt to sing it... heheh.  Alkaline Trio - Sleepyhead.  -jen
 

BANANA LIQUEUR CHEESECAKE BARS
Prep Time:  20 minutes
Cook Time:  45 minutes to cook, 1 hour to cool

Difficulty:  Medium
Makes: 18-24 squares

Crust:
  • 3/4 cup old fashioned oats
  • 2/3 cup flour
  • 1/3 cup brown sugar
  • 1/4 cup chopped pecans
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 6 tablespoons of butter, softened
Filling:
  • 2 large bananas, sliced into 1/4"-thick rounds
  • 1 pound (two 8oz bricks) cream cheese, softened
  • 3/4 cup sugar
  • 3 eggs, room temp
  • 1 tablespoon vanilla
  • 1/2 cup banana liqueur (or 2 of the small 50ml "airplane" bottles) 
Preheat oven to 375 degrees F.  Coat a 9"x13" baking dish with non-stick cooking spray.

In a food processor, combine all of the crust ingredients and pulse several times until all flour is incorporated and mix is lumpy.  Spread evenly into prepared baking dish and then press it firmly into the pan and about 1" to 1.5" up the sides with your hand.  Bake at 375 degrees F for 15 minutes.  Remove and set aside.  (This is called "blind baking".)  Leave oven on!

While crust is baking, place softened cream cheese in a mixing bowl and beat until creamy using a stand mixer or hand mixer.  Add sugar and beat until combined.  Add eggs 1 at a time until combined.  Then add vanilla and banana liqueur, mix until smooth and creamy.

Layer sliced bananas over crust that's been blind baked, then pour batter evenly over the top.  Bake at 375 for 45 minutes until top is lightly browned and center is springy to the touch.  Let cool for 1 hour, then store in the refrigerator.

Option:  If you knew they were all going to be eaten right away, you could always make some homemade whipped cream (or Cool Whip, but I say go with the former!) and spread it over the entire top of the cooled dish.  I knew we'd have a bunch leftover to store in the fridge and I didn't want the whipped cream to melt over them all, so I just did it per serving.
 


Monday, October 24, 2016

Ceviche Verde con Camarones (Green Ceviche with Shrimp)

If you're unfamiliar with ceviche... it's basically a Latin American dish of raw seafood of one sort or another cured (which basically cooks it without any heat application) in citrus juice, usually like a salsa with seafood.  It's different from region to region, you'll never get the same one twice!  Crab, white fish, lobster, shrimp, octopus, squid, whatever!

This is a Chicago kind of post!  We were watching chef Rick Bayless' show on PBS - he has several restaurants in Chicago and while I never had the opportunity to try one while I lived there, he's a name I've known well for a long time.  Bayless did a green ceviche with shrimp that looked amazing and it's been a while since Justin and I made a ceviche, so one day I texted Justin at work with a list of ingredients, and a deal - if he stopped at the store on the way home, I'd make him ceviche.  We ended up doing it together anyway (because he's a nice guy like that).

I pretty much followed Rick Bayless' recipe, but I made a few alterations to the sauce and I quite liked it the way it came out, so I wanted to share.  Definitely can't take credit for this recipe... it's really all Rick Bayless, but here's the way I made it.

I'm not actually sure how we have never used a Rise Against song on our blog, because they're also from Chicago and I love them!  I was actually just listening to some the other day thinking surely I used at least one, if not several, of my favourite songs on the blog.  But nothin'!  Disgraceful.  So here is Rise Against with "Black Masks and Gasoline".  -jen


CEVICHE VERDE CON CAMARONES (altered version of Rick Bayless recipe)
Time:  35 minutes
Difficulty:  Too easy
Serves:  4-6 

  • 1/2 cup fresh lime juice
  • 6 ounces fresh tomatillos, husked, rinsed and roughly chopped, 4-5 medium
  • 1 cup (loosely packed) fresh cilantro plus  some 1/4 cup chopped
  • 1 medium-sized jalapeño (seeded for mild heat, include seeds for medium heat)
  • 2 medium cloves garlic, peeled
  • 3 medium-sized green onions, rough chopped plus 2 medium green onions diced
  • 1.5 tsp salt 
  • a few cranks of fresh ground black pepper
  • 1 pound very fresh uncooked, medium shrimp, peeled and deveined, chopped into bite size
  • 2 medium avocados, cut into 1/2" cubes
  • tortilla chips 
In a food processor or blender, combine lime juice, chopped tomatillos, 1 cup cilantro, jalapeño, garlic, 3 green onions, salt and pepper.  Blend until slushy consistency.  Combine shrimp and sauce into bowl, making sure shrimp is fully covered and refrigerate for 30 minutes.  After refrigeration, stir in 1/4 cup chopped cilantro, 2 green onions diced and avocado.  Give it a taste and add more salt and pepper if needed.  Serve with tortilla chips.




Frying up tortilla chips



Tuesday, October 18, 2016

Guilt-Free Cookie Dough Squares

The other day I was having one of those moments where I saw a recent photo of myself and was like, "Alright, time to get a little healthier again."  I'd made falafel waffles (which is fun to sing ♪♪♫), just using our Falafel Recipe and cooking it in the waffle maker with no fat; a lot better than our regular frying.  That had me remembering how healthy garbanzo beans are for us and brain storming what other ways besides hummus, falafel and salads that I could use them.  Several years ago, I remember coming across recipes for "dessert hummus" that tasted like chocolate chip cookie dough.  I made it once back then, ate it with graham crackers or something and didn't seem real impressed with it.

BUT... I thought I could probably improve upon it and turn it into a "square" or "bar" recipe.  And that's just what I did tonight!  I even took the time to go through my Guilt-Free Cookie Dough Squares recipe versus one batch of the original Nestle Toll House cookie recipe to see how much healthier mine actually was.  I figured they're pretty close to the same size in quantity, looking at the ingredient amounts... you might even get more out of mine than you would a batch of cookies.  And mine came in 2000+ calories less than one batch of cookies, almost half as many carbohydrates and sugars, and more protein!

And the beautiful thing is... they taste exactly like raw cookie dough on tasty crust!  You're getting carbs that are low on the glycemic index (at least in comparison to flour which is the main ingredient in chocolate chip cookies).  That means they release their sugars more slowly in the body - they're longer lasting and they don't spike your body's glucose levels. 

This recipe can also be made gluten-free and/or vegan! I used AP flour in the crust, but since you're not looking for the crust to rise, you could easily substitute a rice flour or an almond flour - I haven't tried it, but I don't foresee any issues.  I also used butter, but coconut oil could be used in its place.  And carob chips would be a fantastic substitute to chocolate chips! 

Let's listen to The Lurkers - "I Don't Need To Tell Her".  -jen


GUILT-FREE COOKIE DOUGH SQUARES
Time:  40 minutes with 2 hours cooling time
Difficulty:  Easy
Makes:  18 squares

Crust:
  • 3/4 cup old fashioned oats
  • 2/3 cup AP flour (or gluten-free flour - rice, almond, etc)
  • 1/4 cup chopped pecans
  • 1/3 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 6 tablespoons butter, softened (or coconut oil)
Filling:
  • 2 (15oz) cans of garbanzo beans, drained and rinsed
  • 1/2 cup old fashioned oats
  • 1/2 cup creamy peanut butter
  • 1/3 cup brown sugar
  • 1/4 cup maple syrup
  • 4 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 cup unsweetened almond milk (or milk of choice)
  • 2/3 cup mini semi-sweet chocolate chips (plus 1/3 cup for drizzling - optional)
Preheat oven to 375 degrees F.  Prepare a 13"x9" baking dish with butter or non-stick cooking spray.

In a food processor, combine all of the crust ingredients except the butter.  Pulse once or twice to combine.  Add softened butter and pulse until all the dry ingredients are combined, no longer look dry and clumps begin to form.  Turn out into prepared baking dish and using the palm of your hand, press the mixture firmly into the pan evenly, working it part-way up the sides.   Bake at 375 degrees F for 25-30 minutes, or until golden brown and edges are just starting to get dark.  Remove from oven and let cool completely (thirty minutes to an hour).

Meanwhile, combine the garbanzo beans, 1/2 cup old fashioned oats, peanut butter, 1/3 cup brown sugar, maple syrup, vanilla extract, salt and baking soda in a food processor (I just wiped it out after doing the crust).  Turn processor on high and add a little of the almond milk at a time, until mixture is smooth and reached desired consistency.  You may not need to use the full 1/4 cup.  Remove mixture from food processor and stir in 2/3 cup chocolate chips by hand.

Spoon the garbanzo mixture into the cooled crust and spread evenly.  If you like, melt 1/3 cup chocolate chips in a small bowl for 30 seconds in microwave.  Stir and microwave in 15 second increments until melted.  Using a spoon, drizzle melted chocolate over the top of the cookie dough squares.  Refrigerate for at least an hour.  Cut into squares.

Store in refrigerator.


Friday, August 19, 2016

Warm Chorizo and Cabbage Salad

I was at the laundromat with Justin when I came up with this idea.  I'm not sure where it came from... I knew we had a pound of chorizo in the freezer and I think I was just trying to come up with some sort of "different" salad idea.

It came out really tasty!  I'd describe it as a Mexican-style mushu... or a warm slaw?  One of Justin's coworkers had gifted us with a huge zucchini, so I just scooped that out (I actually sauteed the scooped zucchini filling with my onion and poblano), rubbed some olive oil on the inside and outside, seasoned with salt and pepper and baked in a preheated 425 oven for about 17 minutes, until tender.  Then stuffed it with the chorizo and cabbage salad.  Very good!  But the next day, I just ate it in a bowl by itself like a salad.

I don't think we've used any Good Riddance with our recipes yet - "There's No 'I' In Team".  -jen


WARM CHORIZO AND CABBAGE SALAD
Time:  about 30 minutes
Difficulty:  Easy
Makes:   about 8 cups
  • 1/2 pound chorizo sausage (the meaty kind, not the melty kind)
  • 3/4 cup onion, julienned
  • 1/2 cup poblano pepper, julienned
  • 1 teaspoon dried oregano
  • 3/4 cup white wine
  • 3/4 cup Restaurant Style Salsa
  • 3 cups cabbage, shredded
  • 1/2 cup carrots, shredded
  • 8oz (half a 14oz can) corn, drained
  • 8oz (half a 14oz can) garbanzo beans, drained
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup green onion, diced
  • salt and pepper to taste
In a large skillet, brown chorizo until cooked through.  Remove with a slotted spoon, place in a large bowl and set aside.  Using 2 tablespoons of the sausage grease, saute onion, poblano and oregano until softened and onion is translucent.  Remove with slotted spoon and set aside in same bowl as sausage.
Delicious brown bits!

While pan is still hot, add white wine and salsa, scraping up the browned bits from the pan.  Bring to a boil and then simmer for 5-7 minutes, until reduced to half.  Add cabbage, carrots, corn and beans, stirring to coat with sauce.  Cook for just a few minutes so that cabbage is still crunchy and not cooked all the way through.  Toss with cilantro and green onion.  Add a little salt and pepper if necessary.

Can be served as just a salad.  Can be put into zucchini boats (I halved my large zucchini, scooped it out, salt, pepper and olive oil on inside and baked for 15-20 minutes at 425 on a greased cookie sheet until tender), then stuffed with cabbage salad.  Could be rolled into a burrito, served as a taco, rolled in an egg roll wrapper and fried.  Served with rice or pasta.  Whatever!


Friday, August 5, 2016

Chocolate and Peanut Butter Zucchini Cake

We didn't have a garden this year, but Justin was gifted a bunch of zucchini from a coworker.  It just so happens that we'd seen Lidia Bastianich's show "Lidia's Kitchen" a few days before this where she'd made a chocolate zucchini cake.  I was just going to follow her recipe, but when I went looking for it online, it was nowhere to be found.  I assume it was because it was a recent episode and they want you to buy the cookbook.  I found a few other recipes online but they called for ingredients I didn't have so... I decided to come up with my own recipe.

I used to like to say I'm not much of a baker, but I guess our blog would actually prove me wrong.  I've been doing more and more baking and have become fairly adept at it.  Still, it's not like cooking where you can just add random ingredients here and there.  My problem is that I still try to do that with my baking and so it doesn't always come out stellar and I don't always have a recipe to post.  This recipe, however, came out great!  Woohoo!  It's moist, but light.  Somewhere in between cake and brownies.  

Let's listen to The Interrupters "On A Turntable"  -jen


CHOCOLATE AND PEANUT BUTTER ZUCCHINI CAKE
Prep Time:  15 minutes
Cook Time:  50 minutes

Difficulty:  Easy
Makes:  18-24
  • 2 + 1/4 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 + 1/2 cups packed dark brown sugar
  • 1/2 cup butter (1 stick), room temp
  • 1/2 cup melted coconut oil
  • 2 large eggs, room temp
  • 2 teaspoons vanilla extract
  • 1/2 cup unsweetened almond milk
  • 2 cups grated unpeeled zucchini (about 1 large or 2 medium)
  • 3/4 cups semi-sweet chocolate chips
  • 1/2 cup creamy peanut butter
Preheat oven to 325 degrees F.  Butter or spray with nonstick cooking spray a 13 x 9 x 2 inch baking pan. 

In a large mixing bowl whisk together flour, cocoa powder, baking powder and salt.

In another large mixing bowl, using a stand mixer or electric beater, beat sugar, butter and oil until smooth.  Add eggs 1 at a time and vanilla and beat until combined.  Alternately add 1 cup of dry ingredients with half of the almond milk, and repeat until mixed, starting and ending with the dry ingredients.  Mix in grated zucchini and fold in chocolate chips.  Spread batter evenly into prepared baking dish.

In a small dish, microwave peanut butter for about 30 seconds, until smooth and melted.  Spread about 5 thin rows of peanut butter across the top of the batter running them short-wise.  Using a butter knife, drag 4 rows lightly through the peanut butter going long-wise, first in one direction, then the next, to create a pretty design.  (Or just swirl, it doesn't matter!)

Bake at 325 F for about 50 minutes.  Test the center by inserting a clean knife.  If it comes out clean, the cake is done.  Cool on a wire rack.  Slice into 18 large slices or 24 small slices.