Chocolate Zucchini Bread

  Be a star this summer when you bring this incredibly delicious yet healthy treat to picnics as a dessert.

Who will be expecting zucchini, a favorite summer veggie, and chocolate together?!



It also makes an awesome, super quick breakfast paired with a hard-boiled egg on busy, summer mornings.


I snagged this recipe from Whole Foods but changed it up a bit by using whole-wheat flour, maple syrup instead of sugar, coconut oil instead of canola, extra zucchini and dark chocolate chips. I also eliminated the agave syrup they listed because I don't think it's any different from high-fructose corn syrup NOR is it a local ingredient. And it was already sweet enough.

You can make this as a loaf, slice it and add some butter on top (omg) or make it into muffins and dust with some raw cacao powder. Just have fun and try not to eat the whole thing in two days, like we did. Whoops!



Ingredients 1 1/3 cups whole wheat flour 2/3 cup maple syrup 1/2 cup raw cacao powder 1 tsp ground cinnamon 1/2 tsp ground cloves 3/4 tsp baking powder 1/2 tsp baking soda 1/8 tsp salt 1/4 cup almond milk 1 egg 2 Tbsp coconut oil 1 tsp vanilla extract 2 cups shredded zucchini 3/4 cup dark chocolate chips

Instructions 1) Preheat oven to 350 degrees F. Coat 9" x 5" pan with real butter (not the recommended cooking spray) or line muffin tin with paper liners. 2) In a large bowl, whisk together flour, maple syrup, cacao, cinnamon, cloves, baking powder, baking soda and salt. 3) In a small bowl, whisk together milk, egg, oil and vanilla. Stir into dry ingredients. Fold in zucchini and chocolate chips. Pour into baking pan or muffin tin. 4) Bake until toothpick inserted comes out clean, 35-45 minutes. Cool 10 minutes. Remove and cool on rack.


ENJOY THE HECK out of this awesomeness!


Get Those Veggies In!

In these dog days of summer (what does that even mean?), homecooking can be difficult--to say the least. Who wants to turn on the stove or oven in this heat?

"The world is my sauna right now."

-Khrysti Smyth (my pal)

Well, to get the right nutrition, sometimes you have to do it--even when you don't want to. Here's something we whipped up last night that was fast, easy, healthy --and only needed a little "hot prep" to make it happen.

You'll need:

1) several small summer squash and/or zucchini

2) fresh dark leafy greens of choice (we used kale)

3) some olive oil or coconut oil for sautee

PREP: Chop up or slice the squash and zucchini. Tear up the greens into bite sized pieces (or chop with a knife) and put them in a pan with several teaspoons of oil. Saute over medium to low heat.

4) boxed Gardenburgers (you can make these homemade, sure. We don't have time for that right now in our lives. Boxed will do.) I prefer soy-free ones--I am not a fan of "fake meat" products.

5) a few slices of Ezekial bread--(I'll write a blog post on each of these foods and why they are good ones to choose)

6) fixins' (i.e. organic ketchup, sliced onion, sliced fresh tomato, lettuce)

PREP: Brown the Gardenburgers in a pan over med/low heat with a wee bit of oil. Toast your bread.

COMBINE: the fresh veggie sautee (a sprinkle of salt makes these killer!) and the burgers---add whatever else might make this quick summer dinner enjoyable and FUN!