zucchini bread

have had an abundance of fresh zucchini around the apartment, thanks to some trips to the farmers market in santa monica {a must-do for those living in southern california}. zucchini bread is still a vegetable..

this left a sweet, sweet aroma in the apartment all day.

healthy twist on zucchini bread

ingredients

2 cups shredded zucchini (about 2-3 medium zucchini)

2 1/2 cups whole wheat (or white, unbleached) flour

1 cup packed dark brown sugar

1/2 cup ground flaxseed

1 tablespoon baking powder

2 teaspoons ground cinnamon

3/4 teaspoon real salt

1/4 teaspoon ground nutmeg

1 cup plain, fat-free yogurt

2 large eggs

3 tablespoons canola oil

1 tablespoon vanilla extract

1/2 cup walnuts, toasted

directions

preheat oven to 350 degrees. spray a 9x5 loaf pan with non-stick cooking spray (or, i used 4 mini loaf pans).

spread shredded zucchini onto several layers of heavy duty paper towels. cover with additional paper towels, and press down firmly to remove excess liquid.

in a large bowl (or bosch!), whisk the flour, brown sugar, flaxseed, baking powder, cinnamon, salt, baking soda and nutmeg. in a medium bowl, whisk the eggs, yogurt, oil and vanilla; stir in zucchini.

add zucchini mixture and walnuts to flour mixture, stir until well-combined. pour batter into prepared pan(s). bake 55-60 minutes or until a wooden toothpick inserted in the center comes out clean. cool in pan for 10 minutes on wire rack. remove from pan, cool some more or serve warm!

Fall Baking - Pumpkin Chocolate Chip Muffins

This is about the time of year I really start missing Utah and the changing of the leaves. Around fall and the holidays, I really get in the mood to bake all things Fall-related. Cort loves pumpkin chocolate chip cookies, but muffins are more "fall-ish" to me, so I decided to switch it up a bit. This is the original recipe, but I sprinkle in a little more nutmeg and cinnamon than asked for - a little trick my friend Lacey taught me. And I always add in more chocolate chips - almost 1 cup more.

INGREDIENTS:

3/4 cup white sugar

1/4 cup vegetable oil

2 eggs 

3/4 cup canned pumpkin

1/4 cup water

1 1/2 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/2 cup semisweet chocolate chips

DIRECTIONS:

1. Preheat the oven to 400 degrees F. Grease and flour muffin pan or use paper liners.

2. Mix sugar, oil and eggs. And pumpkin and water. In separate bowl, mix together the flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips.

3. Fill muffin cups 2/3 with batter. Bake in preheated over for 20 to 25 minutes.