Healthy Chocolate Zucchini Bread

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Yes, another zucchini recipe.  If you haven’t figured it out yet, zucchini is one of my favorite vegetables.  You can do anything with it!  With that being said, this my absolute favorite Zucchini Bread recipe ever!  It’s chocolaty, moist, loaded with zucchini and it’s already healthy!  First and fore most, this recipe is not mine.  I came across it on one of my favorite blog’s, Sally Baking Addiction.  I only make one small change.  I add a teaspoon of cinnamon to mine (two teaspoons if I am doubling the recipe).

Why?  Because I think dark chocolate (i always use dark chocolate when I can) and cinnamon are a great paired together and I like the warmth and smell it gives it.

Do you have to add the cinnamon?  Absolutely not.  It tastes amazing just as the recipe is written, I just like to add it to mine.  I always have to make a double batch because the boys love it as well.  It goes very quickly in our house and that’s okay because there’s no butter, very little oil and sugar and it has added protein with the Greek Yogurt.  Now, it should go without saying but I will say it anyway, “it’s healthy as long as you don’t sit and devour the whole loaf.”

A couple of things to remember when making this bread.

First: don’t wear white pants!  The chocolate seemed to be everywhere!   One of the first rules of baking BUT it was completely worth it.  And as Captain Barbosa says in Pirates of the Carribbean, “They’re more guidelines than rules.” Oops, it was a spur of the moment thing to make these and didn’t think about changing.  Awe, well, that’s what bleach is for!

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Second:  Make sure you get some of the moisture out of the zucchini.  There is nothing worse then soggy bread and zucchini carries quite a bit of moisture.  You can do this numerous way.  I use a thin dish rag and ring it out a bit.  You can use paper towels and blot the zucchini or you can place the shredded zucchini in a colander and let it drain for a few minutes.  Either way, you don’t want all the moisture gone, just the excess.

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That’s it!  Go make this lovely bread!  You and your diet won’t regret it!

Recipe:  Double Chocolate Zucchini Bread!

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Chocolate Peanut Butter Banana “Ice Cream”

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It’s summer time and what’s one of the best things about summer?  ICE CREAM!!  Whether you are a soft serve or hard ice cream person, it is the quintessential frozen treat of summertime!  Myself, I am a hard ice cream girl.  Soft serve is okay but usually ice cream shoppes only have the three main flavors of vanilla, chocolate and twist.  I like to mix it up and have a variety.  So, hard ice cream it is.  It also doesn’t seem to melt as fast as soft serve.

I could make an entire meal of just ice cream.  It is one of the two things I will not give up in my diet; coffee being the other.

So in order for me to be successful on the 21 Day Fix, I had to come up with a different way to incorporate my ice cream.  I did some research and came up with “ice cream” made with frozen bananas.  Now stay, with me.  It’s honestly not as weird as it sounds.

First you take 3-4 bananas, peel them and chopped them into large chunks.  Place them on a baking sheet lined with parchment paper or a freezer bag and put them in the freezer till they are completely frozen.

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 Once the bananas are frozen, take them out of the freezer and add them to a food processor or high powered blender.  These pieces are a bit big so cut them in about 1/2 inch chunks.  Food processors and blenders can’t handle large chunks.

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Now comes the fun part!  You can pretty much make any type of “ice cream” you want.  I have added strawberries, vanilla extract and a touch of honey to make strawberry banana.  Bananas with peppermint extract, a touch of green food coloring and chocolate pieces were used to make mint chocolate chip and my favorite so far is chocolate peanut butter!

Process the the bananas on high for about 45 seconds until they are creamy.  Doing them any longer will cause the friction to heat the bananas and start to melt them.  Next, add in 2 tablespoons of natural peanut butter (I actually used PB2 and it turned out fine) and 1-2 tablespoons of unsweetened cocoa powder.  I only used one because I added some dark chocolate flakes. Pulse a few more seconds to blend it all together.

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Please note that I have switched appliances here.  My 15 year old, finicky food processor decide to take that moment to start smoking and stop working.  Sigh….

The ice cream can be frozen in a sealed container for a few days or it can be eaten straight away!

Next flavor to try?  I’m thinking chocolate almond coconut!

Serving Size: 1/2 cup

Chocolate Peanut Butter Banana “Ice Cream”

Only 3 ingredients make up this wonderful frozen treat!

5 minPrep Time:

5 minCook Time:

10 minTotal Time:

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Ingredients

  • 3-4 peeled bananas cut into 1/2 inch chunks, frozen
  • 2 Tablespoons natural peanut butter
  • 2 Tablespoons unsweetened cocoa powder

Instructions

  1. Take 3-4 ripe bananas (the more ripe the better – they should have at least a few brown spots), peel them, and add to a plastic freezer bag or baking sheet lined with parchment paper and freeze overnight until they’re completely solid
  2. Add the frozen bananas to a food processor or high powered blender
  3. Blend for 45 seconds.
  4. Add the rest of the ingredients and blend until incorporated.

Notes

Can be put in a sealed container in the freezer for a few days!

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http://thepotterspantry.com/2015/07/chocolate-peanut-butter-banana-ice-cream/