Healthy gluten free zucchini bread with chocolate chips
, , , , , ,

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
2
Share
Black Bean Brownies
, ,

Replacing all purpose flour in brownie recipes with black beans can be a great start to make brownies more nutritious (less refined flour, more plant based protein and fiber), but sometimes they can turn out less than appetizing. After trying my hand at many different desserts containing beans, I have found two important rules. First, you need to mask the bean flavor with other stronger complementary flavors. Second, make sure you have enough dry ingredients.  If you don’t follow those rules, you end up with mushy bean dessert. Lucky for you, I already did all the baking and testing so you don’t have to subject yourself to some of my previous awful recipes 🙂

 

Black Bean BrowniesBlack Bean Brownies

 

 

 

 

 

 

 

If you like peanut butter, you can check out my peanut butter black bean brownies here. But if coffee and cream brownies sound more your style read on…

 

 

Black Bean Brownies

I originally shunned away from the idea of using coffee in black bean brownies because I was afraid it would be an overpowering flavor and I am not a huge coffee drinker. However, coffee does have a lot of antioxidants and research suggests health benefits, including reducing your risk of type 2 diabetes and alzheimer’s disease. Additionally I received a sample of Kohana Cold Brew Coffee Concentrate from Kohana Coffee to participate in their recipe contest, so it seemed like the perfect time to give it a try. I’m really happy I did try because the coffee really amped up the chocolate flavor, masked the beans and didn’t make the brownies taste overly coffee-like. Bonus antioxidants in your dessert are always something to celebrate!

 

Coffee and Cream Brownies

Ingredients
1 Can of Reduced Sodium Black Beans- Drained and Rinsed
2 Large Eggs
3 Tablespoons Strong Coffee (I used Kohana Cold Brew Coffee Concentrate)
4 Ounces Reduced Fat Cream Cheese
2 Teaspoons Vanilla Extract
1 Teaspoon Baking Powder
3/4 Cups Granulated Sugar
1/2 Cup Unsweetened Cocoa Powder
1/3 Cup Dark Chocolate Chips

Directions
Preheat oven to 350 degrees. Spray a 9×13 inch glass baking pan with cooking spray. Add all ingredients except for chocolate chips into a good blender or food processor. Blend until smooth. Pour into prepared glass pan and sprinkle chocolate chips over batter evenly. Bake for 35-40 minutes or until an inserted toothpick comes out clean. Allow to cool, slice and enjoy. Cover and keep refrigerated if saving for later.

***If you would like to vote for this recipe and/or my Berry Chocolate Iced Coffee recipe (it’s delicious too!) go to http://kohanacontest.com/contest/ and vote!

Black Bean Brownies
4
Share