Chocolate Zucchini Bread Muffins

Ingredients:
  • 1 and 1/2 cups shredded zucchini
  • 1 cup all purpose flour
  • 1/2 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 cup chocolate chips
  • 2 eggs
  • 1/4 cup coconut oil
  • 1/4 cup vanilla greek yogurt
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
DIrections:
  1. Preheat oven to 350 and spray your muffin tin with nonstick spray.
  2. Place the shredded zucchini in a paper towel and squeeze out the excess liquid, then set aside for later.
  3. In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, and chocolate chips together until combined.
  4. In a medium bowl, whisk the eggs, oil, yogurt, sugar, and vanilla together until completely combined.
  5. Pour the wet ingredients into the dry ingredients and lightly whisk until combined. Then fold in the zucchini.
  6. Fill each muffin well 3/4 of the way full with batter.
  7. Bake for 18-20 minutes and enjoy!

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Greek Yogurt Banana Bread

Ingredients:
  • 2 mashed bananas
  • 1 egg
  • 1/3 cup vanilla greek yogurt
  • 1/3 cup brown sugar (I used Swerve brown sugar)
  • 1/4 cup honey or maple syrup
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1.5 cups whole wheat flour
  • 1/2 cup chocolate chunks
Directions:
  1. Combine all wet ingredients in mixer
  2. Combine all dry ingredients in a glass bowl
  3. Slowly incorporate dry ingredients into the wet mixture
  4. Bake in a greased loaf pan at 350 for 45-50 minutes!

Chocolate Chip Zucchini Bread

My dad and I went to the farmers market a couple of weekends ago, and ever since then, I’ve been on a mission to find the perfect zucchini bread recipe. I’m not the biggest fan of zucchini on it’s own, but seeing all the fresh/in season zucchini at the farmers market brought me back to when my mom just to make zucchini bread with zucchini from our backyard garden. After a couple weeks of searching, and two failed attempts, I’m here to share with you the very best, you-can’t-tell-it’s-healthy zucchini bread. Ever.

I feel like I’m a broken record in saying “this is the best” zucchini bread I’ve ever had, because I say that about everything I share with you guys, but I only take the time to blog and share the best recipes here so I feel justified in saying it! And truly, this is the BEST. It’s moist, (I know, I despise this word too, but when referring to zucchini bread, it’s a good thing so bare with me!) it’s dense, it’s chocolatey but not too sweet, it’s everything you could ever want in a zucchini bread! And if the zucchini thing makes you uneasy, trust me when I say you cannot taste it one single bit.

I will preface by saying this recipe took me probably two minutes longer to make than my usual super quick and easy recipes, and that is solely because of the fact that I had to take those extra two minutes to grate the zucchini. However I feel like that’s kind of a goes-without-saying step when you’re contemplating making zucchini bread. Nonetheless, it was still incredibly quick and easy, and I guarantee you have everything you need on the ingredients list already!

I also want to mention that cannot take any credit for this recipe because I did not create it, however Krista, from Joyful Healthy Eats did, and is an absolute genius. If you’re ever looking for a healthy version of your favorite baked treats or you just need a little recipe inspiration, scroll through her website for two seconds and tell me you don’t have the urge to bake something. She is amazing and I’ve made so many of her recipes, and loved every single one! And nothing of hers ever tastes healthy … a win win for everyone.

The recipe is below – mine looks slightly different than Krista’s because I swapped/omitted just a few things, but click here for her exact recipe!

Ingredients:

  • 1½ cups whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ cup raw honey
  • ½ cup unsweetened applesauce
  • ⅓ cup coconut oil, melted
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1¼ cup grated zucchini (about 1½ zucchinis)
  • ¾ cup Enjoy Life mini chips

Instructions:

  1. Preheat oven to 350 degrees.
  2. Prepare a 8×8 loaf pan by greasing the bottom and sides (you can grease with coconut oil, butter, or PAM cooking spray) Lightly dust with flour and shake out excess flour.
  3. In a medium bowl, add flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk together.
  4. In a large bowl, add honey, unsweetened applesauce, coconut oil, egg, and vanilla extract. Whisk together until smooth.
  5. Slowly add the dry ingredients to the wet ingredients until everything is combined.
  6. Fold in the zucchini, chocolate chip, and walnuts.
  7. Add the batter to prepared loaf pan.
  8. Bake for 45-50 minutes, or until a toothpick comes out clean.
  9. Serve.

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Macros – 1/10th of a loaf:

  • 170 calories
  • 7.7g of fat
  • 25g of carbs
  • 3g of protein

This recipe has good fats from the coconut oil, good carbs from the whole wheat flour and the natural sugar form the honey will give you lots of energy, making it the perfect early morning pick me up, or even pre workout snack! I plan on eating this for breakfast for the foreseeable future, as in until Christmas. Enjoy!

XO, A

Meal Prep Magic: Kodiak Cakes Muffins

Lately, I’ve had a ton of people ask me what my favorite things are to meal prep. Because I go back to work this week and will be needing to ramp up my meal prep game anyway, I figured this would be a great time to start a little mini series on my favorite meal prep recipes!

I have raved about meal prepping ever since I started this blog, and to this day it is still something that is SO important to me. I’ve said it once and I’ll say it again, meal prep is my number one piece of advice when it comes to staying on track with healthy eating habits. Having food that is readily available, pre-prepped, and even portioned out, is my absolute saving grace during my crazy hectic work week.

I meal prep just about everything I eat during the week, on Sundays. I wash and chop all my veggies, steam/roast whichever ones need to be steamed/roasted, I portion out all my morning and afternoon snacks into ziplock bags, I cook all my protein, etc. Once I’m done prepping, I portion out all of my lunches and put them into my meal prep containers. That way, when I’m putting my lunch together at night for the following day, I just throw everything in my bag! It makes it so quick and easy and it saves me so. much. time.

I have a few tried and true meal prep staples that I come back to over and over again, but every once in awhile I’ll come across something new that I love, which is the first order of business in this “Meal Prep Magic” series!

Okay, on to the good stuff. I will preface by saying I am a nut job and I am already ready for pumpkin spice everything, (I know, I’m that girl) which is maybe probably one of the only reasons I landed on this recipe out of the hundreds I searched through on Pinterest. But besides the pumpkin factor, I also chose this recipe because it has minimal ingredients, it’s fairly low carb for a muffin, and the ingredients are on point. On point meaning healthy, but also meaning I already had them all on hand which is the real reason I pick most of the recipes that I do … And truly, who doesn’t love a warm pumpkiny chocolatey muffin in the morning?!

This recipe is total meal prep magic for me because I can prep an entire pan of muffins and be donezo with 7 days worth of breakfasts in less than 20 minutes. And they’re macro magic too! These muffins are packed with healthy fat from the coconut oil, protein from the Kodiak Cakes mix, and they have the perfect amount of carbs to give me energy and keep me full until my mid morning snack. To round out my breakfast for the week, I’m pairing a muffin with two egg cups (on the blog later this week) and some fresh blackberries!

The Recipe

Instructions

  1. Preheat oven to 350 degrees
  2. Grease muffin tray, or line with paper liners
  3. Mix all ingredients until smooth
  4. Fill muffin tins evenly
  5. Bake for 20-22 minutes or until golden brown
  6. Enjoy!

Macros

  • 153 calories
  • 17g carbs
  • 7g fat
  • 6g protein

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Rachel Mansfield Banana Bread (Bars)

Truth be told, I’ve never met a banana bread anything I didn’t like. Bananas are my favorite fruit and banana bread is one of my favorite (and only) things I like to bake. Self control and fresh banana bread are two things that do not belong in the same sentence for me, so finding a recipe with with simple, few (only 8 in the original recipe), and good-for-you ingredients is important. Because if you’re going to eat half a loaf by yourself in one day, as long as it has healthy ingredients it’s fine … right?

For those of you who don’t follow her, @rachlmansfield is the absolute queen of all things amazing in the world of food blogging. She is a “real food recipe developer”, she’s hilarious, she’s real, and 99% of my food inspo comes straight from her. If I’m being honest, I don’t know that I’ve made a recipe that wasn’t hers in the past three months.

That being said, I’ve tried tons of her recipes, but this might be one of my all time favorites. Her original recipe is called “Flourless Dark Chocolate Peanut Butter Cup Banana Bread“. The title alone makes you want to run to your kitchen does it not? You can click the link to go directly to her page to see the recipe (and drool over her pictures while you’re at it) but I’m also going to post it below. I followed the recipe almost exactly, but I did swap two things and add one of my own, which made my bread more of a bar consistency!

Ingredients:

Wet ingredients –

  • 3 medium/large ripe bananas mashed
  • ½ cup Justin’s Honey Peanut Butter (or your favorite peanut butter of choice)
  • 3 eggs at room temperature
  • 1 tablespoon maple syrup
  • 1 tablespoon melted & cooled coconut oil
  • Splash of vanilla extract

Dry ingredients:

Topping:

  • ½ cup of Justin’s Dark Chocolate Peanut Butter Cups cut into small pieces (I used Ghirardelli Milk Chocolate Chips because I didn’t have these on hand!)
  • ⅓ cup of Justin’s Banana Chips (I omitted these!)

Directions

  1. Preheat oven to 350 degrees and spray your bread dish with coconut oil OR line it with parchment paper
  2. In a medium mixing bowl, mix together wet ingredients with Kitchen Aid (if you don’t have Kitchen Aid just mix well with spatula)
  3. Once creamy, add in dry ingredients then mix together until well combined, make sure there aren’t any chunks of coconut flour in the mixture
  4. Pour into bread dish and bake for 20 minutes
  5. While the bread is baking, chop up dark chocolate peanut butter cups (I cut each 4 ways)
  6. After the bread has been baking for 20 minutes, top with chopped peanut butter cups and banana chips
  7. Bake for another 20 minutes then cool for a few minutes and enjoy!
    • Will stay good for about 5 days in fridge or you can freeze for longer*

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And that’s it! 9 ingredients, a few quick steps, and just 40 minutes will leave you with the some of the best banana bread/bars you’ll ever have. I’m posting the macros to my bars below, but just keep in mind this is for the recipe I followed which includes a couple of ingredient swaps! Now, go gather your ingredients and get to baking & go follow @Rachlmansfield for more amazing recipes!

Macros for 1 slice (mine made 8 total):

  • 236 calories
  • 18.7g carbs
  • 15.2g fat
  • 10.1g protein

Happy baking! Enjoy the rest of your week!

XO, A