MARIANA DIEZ

This moist and fudgy Double Chocolate Zucchini Bread makes the perfect afternoon snack whenever you are in need of a chocolate fix. Made with whole wheat flour, zucchini, cacao, and chocolate chips make it the perfect indulgence.

I love zucchini, in fact, it is one of my favorites vegetables, so it is pretty common for me to incorporate it to my salads, main dishes or soups. My favorite recipe is to make Spiralized Zucchini Noodles with tomato sauce and ground turkey, but up until this recipe I had never use it for baking.

Now that I have a toddler at home I try to sneak as many vegetables as possible into his meals. So I decided why not give it a try and add it to my Double Chocolate Zucchini Bread Recipe. I have to confess I was pretty surprised with the result the zucchini does not only add a healthy factor to the bread, but it also helps to make it moist.

How to Make the Perfect Zucchini Bread

The key to making the perfect zucchini bread is to shred the zucchini for this use you can use any grater. I use Oxo Grater and Spiralizer since it comes with plenty of accesories, but any would work just fine.
Once you have finely shredded the zucchini use a paper towel to remove some of the water before mixing it up with the rest of the ingredients.

If you are wondering if you can taste the zucchini on this recipe, rest assured that the only way of knowing this bread has zucchini is if you actually where the one who prepared it. Both the flavor and the texture of the shredded zucchini melt into the bread, creating the perfect texture and sweetness.

Enjoy!

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Double Chocolate Zucchini Bread

This moist and fudgy Double Chocolate Zucchini Bread makes the perfect afternoon snack whenever you are in need of a chocolate fix. 

Ingredients

• 1 1/4 cup oat flour
• 1/4 cup cacao powder
• 1/2 tsp baking powder
• 1/2 tsp baking salt
• 1 banana
• 1 cup grated zucchini
• 1/2 cup nut milk
• 1 egg
• 1/4 cup coconut oil
• 1 tbsp vanilla extract
• 1/4 cup chocolate chips

Instructions

• Preheat the oven to 350 F. In the meantime Grease a 9×5 loaf pan and set aside. 

  Add all the dry ingredients, except the chocolate chips to a big bowl and mix until well combined. 

  On a separate bowl add all the wet ingredients and mix. Transfer the wet ingredients into the dry and mix until you get a batter.  

  Bake for 30-35 minutes or until a skewer inserted into the center comes out clean and easily.

  Let cool in the pan for 10 minutes before removing from the pan. 

This Carrot Cake Baked Oatmeal is a healthy, breakfast twist on carrot cake. Made with oats, carrots and date syrup for a perfectly well-balanced breakfast.

Now that the spring has finally settled and everyone is talking about the Eastern Bunnie I woke up with a huge craving for carrot cake (and no I am not pregnant). And even though I don’t eat carrot cake that often (chocolate desserts always win) it is definitely one of my favorite desserts.

Anyway, since like most desserts carrot cake is loaded with butter and refined sugar. Sorry for those of you who thought it was actually healthy. But just because it has carrots doesn’t make it healthy. The good news is that this Carrot Baked Oatmeal is made with wholesome ingredients that are actually good for you so enjoy!

How to Make Carrot Cake Baked Oatmeal

Begin by preheating your oven to 350 F. The next thing you want to do is line an 8 x 8-inch pan with parchment paper and set aside.
Now that you have everything ready for your oatmeal in a large mixing bowl combine all of your dry ingredients and set aside. In a separate bowl mix all your wet ingredients.
Pour the wet ingredients into the dry and mix until everything is well incorporated.
Transfer your carrot cake baked oatmeal batter into the prepared pan and bake for 20-25 minutes or until golden on the edges and tops.

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Carrot Cake Baked Oatmeal

This Carrot Cake Baked Oatmeal is a healthy, breakfast twist on carrot cake. Made with oats, carrots and date syrup for a perfectly well-balanced breakfast. 

Servings: 4 people

Ingredients

• 2 cups rolled oats
• 1 tbsp cinnamon
• 1 tsp baking powder
• 1/4 cup date syrup
• 1/2 cup shredded carrots
• 2 eggs

Instructions

• Preheat the oven to 350F. Line an 8 x 8-inch baking pan with parchment paper and set aside.

  In a large mixing bowl, combine all your dry ingredients and set aside. In a separate bowl mix all your wet ingredients. Transfer the wet ingredients into the dry and mix until well combined. 

  Transfer the batter into the prepared baking pan and bake for 25-30 minutes, or until golden brown on top.

  Remove from the oven and allow to cool in the pan for 10 minutes, or until it’s loose enough to remove from it. Top with your favorite toppings. 

If you are a fan of overnight oats, you are going to love this Creamy Raw Chocolate Buckwheat Porridge. It’s gluten-free, vegan and refined sugar-free. Just like overnight oats, raw buckwheat breakfast porridge is made by soaking buckwheat groats overnight and then blending them with your favorite nuts and fruits to make a delicious, rich and creamy breakfast.

If you don’t have buckwheat grouts at your home you can also substitute for oatmeal (basically you would do the same: soak the oats overnight and then blend them with your favorite ingredients). However, if you have never tried buckwheat before, I highly suggest you do. Despite the name, buckwheat is actually wheat and gluten-free. You would be surprised to know that buckwheat is actually not a grain but a seed. Buckwheat is rich in protein and fiber, as well as a variety of antioxidants and other nutrients, which is why it is considered a superfood.

One cup of cooked buckwheat groats contains about 155 calories, with 6 grams of protein, 1 gram of fat, 33 grams of carbohydrate and 5 grams of fiber.

Benefits of Buckwheat

1. Reduces Blood Sugar

In comparison with other grains buckwheat is very low on the glycemic index which means that the carbohydrate content is absorbed slowly into the bloodstream providing you with a steady flow of energy.

2. Wheat and Gluten-Free

If you don’t have celiac disease or are not gluten intolerant you might not care too much about this. However, swapping this seed with typical grains containing gluten can give your body a rest and be helpful for people suffering from digestive problems.

3. High in Fiber

For every one cup of cooked groats, you get 6 grams of fiber. Fiber helps improve digestion, lower weight and feel full longer.

4. High in Protein

Because of a well-balanced amino acid profile, the nutritional value of the protein in buckwheat is very high.

5. High in Antioxidants and Minerals

Buckwheat is high in minerals such as manganese, copper, magnesium, and iron.

For other recipes using buckwheat check out:

Raw Buckwheat Breakfast Porridge

Vegan Gluten-Free Crepes

Healthy Strawberry Ricotta Crepes

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Creamy Raw Chocolate Buckwheat Porridge

If you are a fan of overnight oats, you are going to love this Creamy Raw Chocolate Buckwheat Porridge. It’s gluten-free, vegan and refined sugar-free.

Servings: 2 people

Ingredients

• 1 cup buckwheat grouts soaked overnight
• 1 cup cashews soaked overnight
• 2 ripe bananas
• 1 tbsp cacao powder
• 1/4 cup date paste
• 1 tsp salt
• 1/4 almond milk

Instructions

• Soak the groats and cashews and transfer to a food processor or blender. 

  Add the rest of the ingredients and blend into a thick and cream consistency. 

  Top with banana, cacao nibs and shredded coconut.