gluten free

Zucchini Chocolate Chip Bread Recipe

October 2, 2025breakfast, snacks, gluten freeSheri SpalloneComment

Cook Time: 40-55 minutes

Prep Time: 10 minutes

Difficulty: Easy

Servings: 12

One of my favorite things about summer and early fall is the abundance of fresh vegetables—and zucchini is always at the top of my list. It’s easy to grow in the garden, adds excellent moisture to baked goods, and can be used in both savory dishes (like zucchini fritters or zucchini pie) and sweet treats (hello, zucchini bread!).

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Vegetables weren’t always a hit in our household. When our children were younger, I became an expert at hiding veggies in their favorite meals—pureed, finely chopped, or disguised as “herbs” whenever little green or red specks raised suspicion. (Let’s be honest: the youngest child and my husband were the harshest critics.)

Fast forward to today, and while our children have happily embraced vegetables, my husband is still a little funny about anything “green.” I tell him, ‘Honey, they’re herbs; try it.’ Thankfully, zucchini bread has been the great equalizer. When zucchini is combined with sugar, flour, Cherchies Apple Butter Spread, and warm spices, those ‘green specks’ transform into something truly delightful.

This recipe has become a family favorite, and I usually double it—because a single loaf disappears in no time with a family of five.

Whether you’re baking for picky eaters, seasoned veggie lovers, or someone still on the fence about “green specks” in their food, this zucchini bread is proof that with a bit of creativity—and a lot of flavor—it can win anyone over.

Thanks for stopping by:) Comment below if you have tried this recipe. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

Ingredients

1 cup grated zucchini (about one medium zucchini)
2 large eggs, room temperature
1/2 cup Cherchies® Apple Butter Spread (could substitute vegetable or canola oil)
3/4 cup granulated sugar
1/4 cup packed brown sugar
1 teaspoon (tsp.) pure vanilla extract
1/2 teaspoon (tsp.) salt
1/2 teaspoon (tsp.) baking soda
1/2 teaspoon (tsp.) baking powder
1/2 teaspoon (tsp) lemon zest (could substitute dried lemon zest)
1 tablespoon (tsp) ground cinnamon
1 1/2 cups gluten-free all-purpose flour with xanthan gum (I’ve tried various Gluten-Free flours, but Pillsbury’s blend is my favorite, with the Cup for Cup brand being a close second; if your flour already includes xanthan gum, omit it). We have also made this recipe with equal amounts of all-purpose flour. (**I’ve learned it is best to use the spoon and level method).
1 cup of chocolate chips (or walnuts or raisins for something different).

Preparation

Preheat your oven to 350°F.

Lightly coat a 4x8-inch loaf pan with gluten-free cooking spray.

Grate one medium zucchini to make 1 cup—no peeling or squeezing needed. (I like to use the grater attachment on my food processor, but a hand grater works just as well).

In a large mixing bowl, whisk together the eggs, apple butter, sugar, and vanilla.

In a separate medium bowl, combine the salt, baking soda, baking powder, lemon zest (if using), cinnamon, flour, and chocolate chips, stirring until the mixture is well combined.

Gently fold in the shredded zucchini, and pour the batter into the prepared loaf pan.

Bake on the center rack for 40–55 minutes, or until a toothpick inserted into the middle comes out clean. (Every oven is different.)

Allow the bread to cool fully before cutting into it.

**Note: For best results, measure flour using the “spoon and level” method. Gently spoon the flour into your measuring cup, then level it off with the back of a knife. Avoid scooping directly from the bag or container, as this can result in using too much flour and negatively impact your recipe. Also, do not pack the flour down or tap the measuring cup.

Recipe adapted from- Mama knows gluten-free

Enjoy!

Yum

Jalapeño Popper Pumpkin Cheeseball Recipe

November 4, 2024appetizers, snacks, gluten freeSheri SpalloneComment

Prep Time: 20 Minutes (Plus extra time to chill the cheeseball)
Difficulty: Easy
Serves: 8-10

Happy Fall, everyone!

An easy appetizer that never gets old is the cheeseball, and this pumpkin cheeseball is perfect for entertaining for Fall, Halloween, or Thanksgiving. Not only does the mighty cheeseball, although underrated, lean itself to festive shapes; footballs during game day season, pumpkins for Fall, snowmen, reindeer and trees for winter, and so much more, this recipe is so easy and tasty that you will want to keep it in your back pocket for any occasion.

We’ve spiced things up with this delicious jalapeño popper pumpkin cheeseball featuring cream cheese, fresh and pickled jalapeños, cheddar and Monterey Jack cheeses, and Cherchies® Garlic Seasoning Blend. It is the perfect blend of sweet and spicy, and the flavors intensify beautifully if you make it ahead.

This jalapeño popper cheeseball is such a hit we’re constantly asked to bring it to gatherings, and you will be amiss not to try it! And, because it can be made ahead, it allows you more time with your family and friends.

If you’re looking for a new appetizer to add to your Fall culinary cache, consider this jalapeño popper pumpkin cheeseball. You will not be disappointed.

Thanks for stopping by. :) Comment below if you have tried this recipe. Visit us again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

Ingredients

3 slices of bacon, cooked and chopped
1 8oz. block of cream cheese, room temperature
1/2 cup cheddar cheese (Hand-shredded is better than store-bought shredded cheese)* See Note
1/2 cup Monterey Jack Cheese (could use pepper jack if you like it spicier. (Hand-shredded is better than store-bought shredded cheese)* See Note
1/3 cup seeded and finely diced fresh jalapeños (2 medium or 1 large…more if you like it spicier), reserving one stem to finish the pumpkin at the end
1/3 cup finely diced pickled jalapeños (recipe to come soon for homemade pickled jalapeños)
1/2- 1 teaspoon (tsp.) Cherchies® Garlic Seasoning Blend (Could substitute Cherchies® Garlic ‘N Herbs NO-SALT) Seasoning.
1/4 cup chopped chives or green onions- white and green parts (Optional. I have used them before, but not for this photograph).
1 snack-size bag of Cheese Itz crackers, crushed (Could use cheese puffs, spicy Doritos, or even extra cheddar* See Notes).
3 rubber bands

Preparation

Preheat oven to 350 degrees. When the oven is ready, with a parchment paper-lined baking sheet, place bacon on the baking sheet and cook until crispy. (Every oven is different, so you must watch the bacon for about 15 minutes, give or take a few).

While bacon is cooking, chop up jalapeños and grate the cheese. Be sure to save one stem as decoration for the finished product.

Add the cream cheese, shredded cheese, Cherchies® Garlic Seasoning, and jalapeños to a medium-sized bowl. (Make sure to use kitchen gloves while chopping up jalapeños…trust me from experience; you need the gloves).

When cooked and cooled, chop up the bacon and add to the bowl. Mix all the ingredients with a hand-held mixer until combined.

Use a rubber spatula to shape the mixture into a ball. Place the cheeseball on a piece of plastic wrap and cover the cheeseball. Use rubber bands to create the typical grooves found on pumpkins. Refrigerate for at least 2 hours.

Place the cheese crackers in a plastic resealable bag and crush them with a rolling pin, rolling over the bag until fine crumbs are formed. Set aside. If you have a food processor, place the crackers in the processor and pulse until finely ground.

Once your cheeseball has chilled in the refrigerator*, add the crushed crackers to a medium bowl, remove the rubber bands, and roll the cheese pumpkin in the crushed crackers. Decorate with the saved jalapeño stem and serve with crackers, pretzels, and/or carrots, celery, and cucumbers for a healthier dipping option.

Enjoy!

For a football shape, add extra cooked bacon on the outside, followed by Provolone or Monterey Jack cheese.

Notes:

Substituting the Cheese Itz- Feel free to substitute them with cheese puffs, spicy Doritos (regular Doritos are not as orange, or extra grated yellow cheddar cheese.
Grating Cheese- It’s always better to hand-grate a block of cheese. Pre-shredded cheese works in a pinch. If baking this mixture for a hot dip, hand-grated cheese is best because the pre-shredded cheese does not melt as well because of the coating added to the cheese.
Would you prefer a hot dip? Evenly spread the dip ingredients into a pie plate (step five, “Use a rubber spatula to shape the mixture into a ball”), sprinkle with the cracker crumbs, and bake in the oven at 350 degrees for 15 minutes or until bubbly.

Yum

Crispy Dilly Zucchini Fritters Recipe

August 8, 2023appetizers, gluten free, leftovers, side dishes, snacksSheri SpalloneComment

Prep Time: 15 Minutes
Cook Time 10 minutes
Difficulty: Easy

Serves: 4

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If you have been reading our blog (thank you), you will know that I often refer to our children as leftover haters and take pride in transforming last night's dinner into tonight's masterpiece. It is a great way to waste less and save money. I also love trying new recipes and surprising my family with new culinary creations to keep things fresh in our meal rotation. Today’s recipe: Crispy Dilly Zucchini Fritters featuring Cherchies® Lem ‘N Dill Seasoning.

Now that hubby and I are empty nesters, with the youngest two currently in college, I discovered that my biggest culinary challenge is my hubby, and changing his palate (who is, by far, the pickiest in our family) is my new mission. Our family has a one-bite rule. They do not have to like what we prepare but must try it, and the same goes for picky husbands. Challenge accepted;)

Let's talk zucchini, not necessarily my hubby's favorite but a colossal canvas for my mission. Our garden has abundantly provided us with a plethora of zucchini this summer, and aside from stir-fries, sauteeing, zucchini bread (more on that in another post), or even giving to neighbors, I needed a new recipe for zucchini fast, and this tasty zucchini fritter recipe is the perfect experiment for a picky non-veggie loving hubby.

The result, HE LOVED IT, as did our college students, who are home for the Summer. They even went for seconds! And the next day…hubby went looking for more leftover fritters for a snack but unfortunately came up short (our children had gobbled them up).

This easy recipe, featuring Cherchies® Lem ‘N Dill Seasoning Blend, comes together in minutes. It is crispy on the outside and flavorful and moist in the middle. The hardest part about this recipe is squeezing the water out of the zucchini. The more water you squeeze out of the zucchini, the better the fritters will turn out. I have yet to try this recipe in our air fryer but report back if you do.

So, if you have more zucchini than you know what to do with and are looking for a tasty vegetable recipe, consider making these crispy dilly zucchini fritters, but grab some for yourself, as they will disappear right before your eyes! Family and picky hubby approved.

Ingredients:

2 medium zucchini (or one large zucchini)
2 teaspoons (tsp.) salt
4 scallions, diced
1/4 cup parsley, chopped
1 1/2 Tablespoons (Tbsp.) Cherchies® Lem'n Dill Seasoning
1 large egg, beaten (might need more depending on zucchini)
1/2 cup grated Parmesan cheese
1/3 cup cornmeal
1 Tablespoon (Tbsp) cornstarch
1 Tablespoon (Tbsp) baking powder
Canola or olive oil for frying
Sour cream or **special sauce (optional) for dipping
Extra diced scallions or chives to garnish (optional)

**Special Sauce Ingredients: (optional)

Mix equal parts of mayonnaise and Cherchies® Hot Banana Pepper Mustard in a bowl.

Preparation
Grate zucchini into a colander with a box grater in the sink, or use a food processor with a shredding attachment. Toss the zucchini with two teaspoons of salt. Let the shredded zucchini sit in a colander over a large bowl for 10 minutes. The salt will draw out the moisture from the zucchini.

After 10 minutes, put the grated zucchini in a clean kitchen towel, and squeeze out as much liquid as possible. The more liquid squeezed out, the crispier the fritters will be.

Add the drained zucchini, scallions, parsley, Cherchies® Lem'n Dill Seasoning, egg, cheese, cornmeal, cornstarch, and baking powder to a large bowl. Mix to combine. (To make this dairy-free, omit Parmesan cheese or substitute with vegan parmesan cheese).

Add a thin layer of oil to a pan, and over medium heat, add spoonfuls of the zucchini mixture. Flatten with a spatula and pan-fry until golden brown (3-5 minutes per side). Once the fritters are cooked, remove them from the pan and drain them on a paper towel-lined plate.

Serve with sour cream or **special sauce, garnished with scallions or chives for dipping.

Yum

Lemon Pepper Chicken Recipe

July 29, 2023lunch, gluten free, entrees, grillingSheri SpalloneComment

Originally posted 2015. Updated with new content and photos.

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Summer means grilling! My family and I grill year-round, and during the winter, my brave hubby battles the elements and grills in his winter coat and snow boots. I'm not that brave. I'm a wimp in the cold and opt to grill inside with my stove's attachment.

This easy recipe requires only a few ingredients and is perfect for those impromptu get-togethers. You could easily use this recipe on chicken breasts, wings, etc., but legs were the choice this time, and I chose to use Cherchies® Lem 'n Pepper Spicy Blend.

Try our other flavorful spices too! (I usually make a batch of chicken legs with an assortment of our seasoning blends and have our guests choose their favorites). This recipe would be a lot of fun for a game night meal.

Thanks for stopping by:) Comment below if you have made these chicken legs and your favorite Cherchies® Seasoning Blend. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

Ingredients