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chocolate chip zucchini bread

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ZUCCHINI BREAD: A little bit naughty, with a healthy twist....

If you haven't completely switched into pumpkin mode quite yet, and you still have Zucchinis coming out of your ears, then indulge yourself with these Zucchini Chocolate Chip Muffins!

I brought these muffins to my cabin retreat getaway this past week and they were the perfect little treat for the drive, or after dinner, or anytime haha. Your friends and family will love them.

Disclaimer: Don't treat these as a Health Food. I am clearly stating that they are a treat with a healthy twist, so don't go overboard eating the whole batch because your "trainer britt suggested them" (yes, they're that good, you have been warned!) haha just sayin ;)

I've adapted this recipe from the original recipe on joyfulhealthyeats.com - awesome foodie blog!

zucchinibread

Ingredients: 

• 1.5 C whole wheat flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 2 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/4 C raw honey

• 1/4 C Organic Brown Sugar

• 1/2 C unsweetened applesauce

• 1/3 C coconut oil, melted

• 1 Egg

• 2 tsp vanilla extract

• 1.5 C grated zucchini

• 3/4 C dark chocolate chips

zucchiniBread

Directions:

• Preheat oven to 350 degrees

• Prepare 8x8 loaf pan, or 3 smaller loaf pans, or 12-16 muffin tins, by greasing the bottom and sides with coconut oil spray, lightly dust with flour and shake (or use muffin paper cups to line)

• In a medium bowl, add flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Stir all these dry ingredients together.

• In a large bowl, add honey, applesauce, coconut oil, egg, and vanilla. Whisk all together until smooth. Slowly add the dry ingredients to the wet ingredients until everything is combined. 

• Fold in the zucchini and chocolate chip.

• Pour batter into the prepared dishes. Fill about 3/4 full, or to the rim of the muffin tins. 

• Bake 8x8 loaf for 45-50 minutes, the mini loafs for about 35-40 minutes, and the muffins for about 20-25 minutes. Always check with a toothpick to make sure when they are done. If it comes out clean you're good to go! 

These make a great gift for a special someone to make sure they know you're thinking of them!

 

 

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Chocolate Chip Zucchini Bread

I love september and I love garden veggies!  one of my guilty pleasures is home made bread.  And since garden veggies are in season right now naturally my favorite combo is Zucchini Bread!  I found this recipe and compared to most it is healthier, making it not so much a "guilty" pleasure.  Utilizing some healthy alternatives such as Apple Sauce for oil or sweetener, Coconut oil rather than vegetable oil or butter, whole wheat flour and oat flour in place of white refined flour, ground flax seed to add some Omega-3's, and Honey instead of empty calorie white sugars.  

I Say Healthy"er" rather than officially giving it the title of Healthy due to the fact that it does have Brown sugar in there, plus Honey which is still a sugar, and flour even though it uses better flour options.  But definitely better options than the traditional baking alternatives.  So enjoy! (try not to eat the whole loaf ;) 

So here's the recipe (found on triedandtasty.com)

http://triedandtasty.com/2013/07/no-really-its-healthy-zucchini-bread-2/

Healthy"er" Zucchini Bread 

makes 1 Large Loaf+ 2 mini loafs

Ingredients:

-3 C of shredded zucchini (1 large zucchini or 2 med/small zucchini)

-1 C of unsweetened applesauce

-1/2 C coconut oil, softened or melted

-3 eggs

-3 tsp of vanilla extract 

-1/2 C coconut palm sugar, or brown sugar

-1/4 C pure maple syrup, or pure/raw honey

-1 1/2 C whole wheat flour

-1 1/2 C oat flour (ground up rolled oats in food processor)

-2 Tbs ground flax seed

-1 Tbs cinnamon

-1 tsp baking soda

-1/4 tsp baking powder

-1 tsp salt

-1 C chopped walnuts or if you want more of a treat 1/2 C semi sweet chocolate chips (both optional)

Directions:

-Preheat oven to 350 F. Spray your loaf pans with non-stick cooking spray.  Set aside.

-In a stand mixer with the paddle attachment blend zucchini, applesauce, oil, eggs, vanilla, brown sugar, and maple syrup/honey.  

-In a seperate bowl whisk together remaining dry ingredients, except nuts or chocolate chips.

-Pour batter evenly between the loaf pans.  Bake for 40-45 min or until toothpick inserted comes out clean.  Cool on rack 5 minutes before removing from pan.  I dare you to stop at one slice.... ;)


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