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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Good morning everyone! It has been awhile since my last post because I recently had a baby and things have been a little crazy around here. We are both healthy and doing well so far, although I am a little sleep deprived, but that was expected.

Prior to giving birth I did make some meal preparations because I knew it would be difficult to make healthy meals while dealing with a newborn’s eating and sleeping pattern….I feel like my life is currently in two hour increments. Having some prepared meals in the freezer have been really helpful and I’m super glad I had the foresight to prepare a variety of foods. I highly recommend stocking your freezer with some prepared meals if you know you are going to be very busy in the near future.

One of the meals I decided to prepare and freeze was a lentil veggie soup. Lentils are a great source of protein and fiber and adding any type of vegetables is always a good healthy choice. I also used unsalted vegetable stock and no salt added canned tomatoes so I could control the amount of salt that I wanted to add. My husband did add some hot sauce to his bowl so that is always an option too if you like a spicier bolder soup. Anyways, this recipe is super easy and freezes well and I hope you enjoy it!
 Slow Cooker Lentil Veggie Soup

Lentil Veggie Soup

Ingredients
4 Cups Unsalted Vegetable Stock
1 Cup Uncooked Lentils, Rinsed
1 Can (14.5 oz) No Salt Added Diced Tomatoes
1 1/2 Cups Chopped Zucchini
1 Cup Chopped Carrots
1 Teaspoon Dried Basil
1/2 Teaspoon Dried Oregano
3 Cups Raw Chopped Kale – Ribs Removed
Salt and Pepper

Directions
Add all ingredients except for the kale, salt and pepper to slow cooker. Cook on low for 8 hours. Add kale and stir in until wilted. Add salt and pepper to taste. Serve warm or allow to cool and freeze in smaller containers for future use.
Slow Cooker Lentil Veggie Soup
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I am a big fan of adding extra fruit or vegetables into recipes…they can contribute a lot of nutrients such as fiber, vitamins, minerals and are generally low in fat and calories. And also, I think they are delicious. But you still need to be careful with what you add to your fruits and veggies. Yes, french fries are made from potatoes but when you deep fry them you can no longer call them healthy. Zucchini bread is also great in theory, you can hide some veggies in a delicious mixture of sugar and all purpose flour, but the sugar and refined flour part really isn’t so good for you. But no worries, you can definitely make it healthier by replacing refined flour with whole grains or nut flour and using less sugar, and maybe using something like fruit to help sweeten it a healthier way.

So last weekend I wanted to try making a healthy gluten free zucchini bread as a treat to share for after yoga, but didn’t want to have to worry about slicing it up and plates etc… so I decided to make it in cookie form, and it worked out really well. Everyone seemed to really like them and I hope you do too! I will definitely be making these again…maybe next time I will try and make them in mini muffin form 🙂

Gluten Free Zucchini Bread Cookies

Ingredients
1 Medium Banana, Mashed
1 Cup Shredded Zucchini
1 Egg
1/2 Cup Uncooked Quinoa
1 Cup Almond Flour
1/4 Cup Honey
1 tsp Vanilla Extract
1 tsp Cinnamon
1 tsp Baking Powder
1/4 tsp Salt

Directions

Preheat oven to 325 degrees. Bring 1 cup of water to boil in a medium saucepan. Add quinoa and cover and reduce to a simmer for about 15 min or until quinoa is cooked. Add almond flour, cinnamon, baking powder and salt to a large mixing bowl and stir. Add egg, mashed banana, zucchini, vanilla, honey and mash together with a spoon until uniform. Add quinoa after it is done cooking and is mostly cooled; stir in. Drop by spoonfuls down onto a parchment paper lined baking tray. Batter won’t be as thick as usual cookie dough and consistency will be more like thick muffin batter. Bake for about 30 minutes or until cookies become slightly brown on edges and cooked through.

GF Zucchini Bread Cookies

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