You know those giant chocolate muffins from Sam’s Club – that’s what this bread taste like. You can’t even taste the zucchini. We are growing zucchini in our garden this summer so I’m going to need to find more of these recipes.
Healthy Chocolate Zucchini Bread by Wyldflour Blog
1 c. flour
1/2 c. unsweetened cocoa powder
3/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
3/4 c. semi-sweet chocolate chips
2 large eggs
1/4 c. canola oil
1/4 c. plain Greek yogurt
1/2 c. sugar
1 tsp. vanilla
1 1/2 c. shredded zucchini
Shred on zucchini on a grater. Absorb some of water with a paper towel.
In a large bowl, combine flour, cocoa, baking soda, baking powder, and salt. In another bowl, combine eggs, oil, yogurt, sugar, and vanilla. Pour into flour mixture and integrate with fork. Fold in chocolate chips with a spatula. Then, fold in zucchini until well combined. Pour into a greased bread pan. Bake at 350 degrees for 45-50 minutes.
I was looking for some new recipes when I ran across cookie recipe. I love Chocolate Crinkles (my signature dish) so these seemed like something I’d enjoy. Although they are tasty, I think my Chocolate Crinkles are better. But they did give me another excuse to use my Kitchen Aid mixer.
Quadruple Chocolate Soft Fudgy Pudding Cookies from Pinterest
¾ c. butter, softened
¾ c. brown sugar
¼ c. sugar
1 packet of chocolate pudding
¼ c. cocoa powder
2 c. flour
1 tsp. baking soda
pinch of salt
1 c. semi-sweet chocolate chips
5 oz. dark chocolate chopped
Mix together butter, sugars, and eggs. Add in pudding, cocoa, flour, baking soda, and salt slowly. Stir in chocolate. Refrigerate for two hours. Roll into balls and bake at 350 degrees for 10-12 minutes.
Calling all chocoholics – this rich recipe is for you. Be sure to serve it warm with whipped topping or vanilla ice cream to help tame this chocolate dish. I could only eat piece once every couple of days.
Chocolate Cobbler from Pinterest
1 c. flour
2 tsp. baking powder
¼ tsp. salt
7 T. cocoa powder, divided
1 ¼ c. sugar, divided
½ c. milk
1/3 c. melted butter
1 ½ tsp. vanilla
½ c. brown sugar
1 ½ c. hot tap water
Stir together flour, baking powder, salt, 3 T. cocoa, and ¾ c. sugar. Stir in milk, butter, and vanilla. Pour into 8” baking dish. In a small bowl, mix ½ c. sugar, brown sugar, and 4 T. cocoa. Sprinkle over batter. Pour over water. Bake at 350 degrees for 40 minutes.
A few month ago, Susan G. Komen for the Cure added a health recipe section to their website (click here for Komen recipes). One of the reasons is because living a healthy lifestyle (exercise and maintaining a healthy weight) can help reduce your risk for breast cancer. As someone concerned about these things, I decided to give a few of the recipes a try. This is one I just made for my co-workers.
Black Bean Brownies by Komen.org
1 can black beans, drained and rinsed
1/2 c. granulated artificial sweetener
3 T. cocoa powder
2 T. strong coffee
1 tsp. baking powder
2 T. olive oil
1 tsp. vanilla extract
Preheat oven to 350 degrees. Using cooking spray, coat an 8X8 baking pan. Add all ingredients into a food processor except for the beans and blend. Add the beans and blend thoroughly. Pour brownie batter into the baking pan and bake for 30 minutes or until an inserted toothpick comes out clean. Let the brownies cool before cutting.
Nutrition (per serving – 16 servings) Calories: 79 cal, Total fat: 3g, Saturated fat: 1g, Monounsaturated fat: 2g, Cholesterol: 53mg, Sodium: 46mg, Potassium: 126mg, Carbohydrate: 9g, Fiber: 3g, Protein: 4g.
- Although it didn’t really taste like black beans, I did find the sugar substitute to leave a little bit of an after taste. Just be aware if you don’t normally drink diet pop (soda).
- They are very moist but without preservatives get moldy quickly. If you don’t eat them in three or four days, be sure you keep them refrigerated.