Healthy gluten free zucchini bread with chocolate chips
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Do you ever find yourself with a surplus of a specific food? And then trying so many different ways to use it cause you don’t want it to go to waste? Recently, I have somehow managed to keep acquiring zucchini. I don’t really mind cause zucchini is so versatile and there are many different things you can make with it. Sometimes, I will throw it in tomato sauce for my pasta to add some extra flavor and texture. Other times a simple saute in olive oil with some salt and pepper does the trick. It is also great in eggs, or shredded and thrown into pancakes. Mixing shredded zucchini into pancake batter is actually one of my 2 year olds favorite cooking tasks. And it is a great way to get her to eat some extra veggies too!

healthy gluten free zucchini bread with chocolate chips

Making gluten free zucchini bread is another great way to use up zucchini. And you can totally make more than one at the same time (if you have multiple pans) and freeze for later. When looking for a good recipe online, to use my surplus of zucchinis, I noticed a lot of zucchini bread recipes used a ton of sugar. While I like my gluten free zucchini bread to be a little sweet, I don’t want it to be a super sweet dessert. So I ended up taking my Gluten Free Banana Bread recipe and changed it up to make my gluten free zucchini bread. The first try wasn’t what I wanted (too sweet and over baked) but the second try hit the spot.

Healthy gluten free zucchini bread with chocolate chips

Gluten Free Zucchini Bread

Ingredients

  • Cooking spray
  • 1 1/2 Cups Bob’s Red Mill Gluten Free All Purpose Baking Flour
  • 1/3 Cup Sugar
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Allspice
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Baking Soda
  • 1 Cup Shredded Zucchini
  • 1/2 Cup Applesauce
  • 1/2 Cup Full Fat or 2% Greek Yogurt
  • 1 Egg
  • 1 Teaspoon Vanilla Extract
  • 1/3 Cup Dark Chocolate Chips (plus a few extra for sprinkling on top

Directions

Preheat oven to 350 degrees. Spray 9×5 inch loaf pan with cooking spray and set aside. Add flour, sugar, spices, salt, and baking soda to a large mixing bowl. Stir until uniform. Add wet ingredients (zucchini, applesauce, yogurt, egg, and vanilla extract) and mix together. Fold in 1/3 cup of chocolate chips.  Pour batter into loaf pan and sprinkle some extra chocolate chips over the top if desired. Bake in oven for 45-50 minutes or until an inserted toothpick comes out clean. Allow to cool slightly before slicing and serving.

Healthy gluten free zucchini bread with chocolate chips
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This gluten free pumpkin almond flaxseed bread is subtly sweet and perfect for breakfast, a snack or dessert
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The season of fall is upon us, even though it is still pretty hot here in South Florida. However, I did notice I haven’t been getting sweaty when walking my dog at 6am and I am seeing fall flavors snacks everywhere, so I can safely assume that much of the country is probably starting to see some fall weather. Anyways, last week I decided to celebrate the beginning of the fall season by making a super delicious pumpkin almond flaxseed bread. I sliced it up and ate it throughout the week (plus froze a couple slices for later) for an easy breakfast on the go. And it was delish, satisfying, and easy to eat in the car during my morning commute. So it will definitely be a recipe on repeat for awhile.

 

This gluten free pumpkin almond flaxseed bread is subtly sweet and perfect for breakfast, a snack or dessert

Purchasing breads and muffins for breakfast can seem like a convenient choice, but a lot of them have a lot more added sugar then necessary, and are made with refined wheat, so less fiber and vitamins. My pumpkin almond flaxseed bread does contain some added sugar, cause delicious is always a requirement for making recipes in my book, and I felt like it does needs a touch of sweetness. But 1/4 cup of maple syrup for the entire loaf really isn’t that much at all. Additionally, I added milled flaxseeds (make sure you buy them ground or milled and not whole) for the extra fiber and omega 3 fatty acids (think heart health), and almond flour for even more healthy fats, fiber, vitamins, and minerals. All the protein, fat, and fiber in this pumpkin almond flaxseed bread can definitely help prevent the high blood sugar spikes that you might see from eating a commercially baked bread or muffin with lots of sugar and refined all purpose flour. Bottom line: you should definitely try making this bread for both the deliciousness and nutritiousness, you won’t regret it.

 

Pumpkin Almond Flaxseed Bread

Ingredients

2 Cups Almond Flour

1/2 Cup Milled Flaxseeds

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder

1/4 Teaspoon Salt

1 Tablespoon Ground Cinnamon

1 Teaspoon each of Ginger, Nutmeg, & Allspice

2 Eggs

1/4 Cup Maple Syrup

1 Cup Pumpkin Puree

1/2 Cup Milk

2 Teaspoons Vanilla Extract

 

Directions

  1. Preheat oven to 350 degrees
  2. Spray a loaf pan with cooking spray
  3. Whisk together almond flour, flaxseeds, baking soda, baking powder, spices, and salt in a large mixing bowl
  4. Add eggs, maple syrup, pumpkin, milk, and vanilla extract
  5. Stir together well
  6. Scoop batter into loaf pan evenly (batter should be fairly thick)
  7. Place loaf pan into preheated oven and cook for 1 hour and 10 minutes or until bread is cooked through

 

Happy baking! Need more pumpkin recipes? My Mini Pumpkin Cheesecakes make a super easy and pre-portioned dessert. Or if you are looking for an appetizer, my Skinny Pumpkin Dip can be whipped up in no time.

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These gluten free mango muffins can also be made into mango bread or vegan!
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Mangoes…or is it Mangos? Either way, I think one of my favorite parts of early summer is all the mango everywhere down here in south florida. My number 1 favorite thing about summer though has gotta be the lighter traffic. I’m sorry mangoes but 30 minutes less of my commute each day is something that you just can’t buy.

Anyways, you are probably here to read about food and not Miami traffic, so back to the mangoes. I love experimenting with different ways to use them, and since they are plentiful this time of year, if I mess up and make something weird I can totally start over and try again. Topping fish with a fresh mango avocado salsa or adding some mango to rice like in the Coconut Mango Rice from my last post really just adds a summery freshness to things.
These gluten free mango muffins can also be made into mango bread or vegan!
So I have been wanting to make mango muffins for awhile. I didn’t want them to be super sweet though, so I could eat them for breakfast without getting a tummy ache… and they needed to be gluten free so I can eat them, cause watching other people eat food that you made but can’t enjoy is just silly. I have had a lot of success with Bob’s Red Mill Gluten Free All Purpose Baking Flour, and like that it has some bean flours in it for extra fiber and nutrients, so I went with that and just 1/4 cup of honey and they turned out great!

After I was done perfecting my gluten free mango muffins, I also wanted to try making the batter into a mango bread. But when I went to make the bread I realized that someone (Baby V) had been extra hungry and was eating two eggs at breakfast that week instead of her normal one and I did not have any eggs left. Luckily I remembered I had bought some ground flaxseeds to help get someone to poop (Baby V, again) and so I was able to substitute them in for the eggs. I then decided I mine as well go full vegan and I subbed out the honey for maple syrup to make a vegan gluten free mango bread!. So here  is my recipe for the gluten free mango muffins, if prefer to make them vegan, or into a bread, substitutions/modifications are listed right below the recipe!

Gluten Free Mango Muffins

Ingredients
Cooking Spray
2 Cups Bob’s Red Mill Gluten Free All Purpose Baking Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
2 Fresh Mangoes – Cubed (~2 Cups)
1 Teaspoon Vanilla Extract
2 Eggs
1/4 Cup Canola Oil
1/4 Cup Honey

Directions
1. Preheat oven to 350 degrees Fahrenheit
2. Spray 12 cup muffin pan with cooking spray
3. Mix together dry ingredients (flour, baking powder, baking soda, salt) in a large mixing bowl
4. Puree mangoes in a blender
5. Add mangoes to dry ingredients in mixing bowl along with vanilla, eggs, oil, and honey
6. Mix well and pour into muffin tin
7. Bake for 15-18 minutes or until muffins appear lightly golden brown on top
8. Allow to cool slightly and serve
9. Leftover muffins can be stored in an airtight container in the refrigerator or pop it in the freezer for a rainy day

*To make vegan simply sub out the honey for maple syrup and use “flax eggs” in place of eggs. To make 2 “flax eggs” mix 2 tablespoons of ground flax seeds in 6 tablespoons of water. Allow to sit for at least 5 minutes to gelatinize before stirring into dry ingredients.

**To make into bread simply pour batter into a loaf pan sprayed with cooking spray. Adjust cooking time to approximately 40 minutes.

 

These gluten free mango muffins can also be made into mango bread or vegan!

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