Category Archives: Recipes

Chocolate Zucchini Bread

It seems like every time I grocery shop, a zucchini or three lands in my cart. No matter what time of the year, it happens magically. Some weeks, I’ll grill it, toss it in a stir fry, or shred it and add it to my morning oats. This time of year is when our garden starts to produce mega loads of zucchini so there’s no need to buy it in the store. Our bumper crop gives us plenty!

A favorite sweet treat of mine has always been zucchini bread. It’s one of those quick breads that brings back the memories of my childhood. My mom would always make it during the summer with zucchini fresh from our garden. I was always super picky as a kid so I never actually ate zucchini. That is unless it was in zucchini bread. The “green stuff” in it didn’t even bother me. It just tasted freakin’ good! I think my taste buds went into overdrive the first time she made a chocolate version. Chocolate and vegetables? Now that’s a simply marvelous way to eat vegetables!

My tastes have changed quite a bit since then. I don’t need to sweeten up my veggies to eat them. In fact, I’d rather let the natural sweetness and flavor come through.

But I still will not pass up chocolate and vegetables.

Chocolate Zucchini Bread |

4.5 from 2 reviews
Chocolate Zucchini Bread
  • 1 medium zucchini, shredded and squeezed dry as much as possible
  • 2 eggs
  • ⅓ cup honey
  • ¼ cup unsweetened applesauce
  • 1 tsp pure vanilla
  • 1 tsp salt
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ⅓ cup cocoa powder
  • 1 cup almond flour
  1. Preheat oven to 350 degrees.
  2. Spray pans lightly with cooking spray/oil or line with parchment paper. I used two mini loaf pans.
  3. Shred zucchini and place in a colander with paper towels. Squeeze it till most of the moisture is gone. Set aside.
  4. Combine eggs, honey applesauce and vanilla in a large bowl.
  5. In a separate bowl, combine salt, baking soda, baking powder, cocoa powder and almond flour.
  6. Add dry ingredients to wet.
  7. Stir in shredded zucchini.
  8. Pour into prepared pans.
  9. Place in oven and cook 40-45 minutes or until a toothpick comes out clean. Mine took about 45 minutes.
  10. Let cool completely before cutting or trying to remove from pan.

Here’s a few more zucchini recipes that you might be interested in:

Roasted Corn Black Bean Soup

Zucchini Muffins

Vegan Zucchini Lemon Cookies

What’s your favorite quick bread?

Strawberry Chocolate Chip Frozen Yogurt

Strawberry Chocolate Chip Frozen Yogurt

This post was created in partnership with Stonyfield. All opinions are my own.

Ah, summer.

It is finally here. For months we were stuck in the Polar Vortex, freezing our tushes off, wishing for this time of year. How I longed to feel warmth!

When I think of summer, I think of the sunshine, the beach, fresh fruit and veggies and ice cream to keep me cool on a hot, sticky day.

One of my favorite summer fruits are strawberries.

Strawberries |

There is nothing better than a fresh picked strawberry from a farm. All winter long I dream of it. Over the marvelous weekend, we headed out to a local farm for our first pick of the season. The plants were picked over quite a bit by the time we got there so we really had to hunt for the perfect strawberry. There may have been some Frankenberries that made their way into our containers.

As we were driving home, we started to brainstorm ideas on what to make with our haul.

Strawberry pie? Strawberry jam?

And then Ron suggested Strawberry Chocolate Chip Frozen Yogurt.

Oh my…YES!

I’ve had an ice cream maker for years but have only used it a handful of times. But since we made this recipe, I want to use it weekly. It is so good! I can’t wait to try this recipe with fresh blueberries, raspberries, blackberries…the sky’s the limit!

5.0 from 1 reviews
Strawberry Chocolate Chip Frozen Yogurt
  • 2 cups thinly sliced, hulled fresh strawberries
  • ⅓ cup coconut sugar (or sweetener of choice)
  • 3 tablespoons lemon juice
  • 2 cups organic plain yogurt (I used whole fat)
  • ½ cup milk of your choice ( I used 2%)
  • ½ tsp pure vanilla extract
  • ¼ cup coconut sugar (or sweetener of choice)
  • ¼ cup mini chocolate chips
  1. Freeze ice cream maker per manufacturer directions.
  2. Combine strawberries, coconut sugar and lemon juice in a medium sized bowl. Let sit for 2 hours in the refrigerator.
  3. Once strawberries have sat for 2 hours, pour through a strainer and reserve juice.
  4. In a blender or food processor, combine yogurt, milk, vanilla, coconut sugar and strawberry juice. Blend till smooth.
  5. Pour combination into prepared ice cream maker, processing till smooth (approximately 25 minutes)
  6. During the last few minutes of churning, add sliced strawberries and mini chocolate chips.
  7. Scoop into large glass dish. Freeze till firm.


What food makes you think of summer?