Preheat oven to 325 degrees F. Grease and flour two 8 x 4 inch loaf pans. Set aside.
In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
In a medium bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant.
In a large bowl, whisk together the lemon sugar mixture, eggs, olive oil, lemon juice, and vanilla. Whisk until smooth. Stir in the dry ingredients until combined, the batter will be thick. Stir in the zucchini and pour the batter into the prepared loaf pans.
Bake for 60-65 minutes, or until tester inserted in the center comes out clean.
Place the loaves on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove the loaves from the pans. Let cool completely on rack.
While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar and lemon juice and zest. Whisk until smooth. Drizzle the glaze over the loaves. Slice and serve.
Hey guys! I’ve been missing in action for a while, again! But I’m back to cooking and baking and today I tried this wonderful recipe from Two peas in a pod! It’s called chocolate zucchini bread and it’s so moist and delicious I just had to share! And I mean it’s healthy because it has a ton of Zucchini in it 😂😂
I followed the recipe pretty closely except I added more sugar because I used unsweetened cocoa and I also used milk and semi sweet chips. To keep the chips from sinking to the bottom, I dusted them with flour before mixing them in.
Here’s the recipe
prep time: 15 MINUTES
Cook time 50 MINUTES
total time: 1 HOUR 5 MINUTES
1 cup all-purpose flour
1/2 cup Dutch process cocoa
1 teaspoon baking soda
1/2 teaspoon sea salt
2 large eggs, at room temperature
1/4 cup unsalted butter, melted and slightly cooled
1/4 cup canola, vegetable oil, or melted coconut oil
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
1 1/2 cups packed shredded zucchini
1 cup semisweet chocolate chips, divided
Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth. You might have a few small brown sugar clumps and that is fine.
Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in the shredded zucchini until just combined. Stir in 3/4 cup of the chocolate chips.
Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter.
Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
Note-if you use coconut oil, make sure it is melted and slightly cooled. The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.
Hey guys! Just took a quick walk through my garden to see if anything was ready for picking and I think I found some blue ribbon material! Feast your eyes upon my enormous zucchini! It’s currently a little over 2 feet long and heavy! I’ve never seen one this big and I’m on the lookout for a competition to enter!
I also have some tomatoes, green beans, corn, bittermelon, cilantro and chives ready to be picked!
Here are a couple roses that went a little crazy after months and months of no rain. We finally had 3 days of showers!
I hope your gardens are doing well! Happy growing! 🌱🌹🌿🌺
SO… I am putting my 3 year old daughter up for sale…no seriously.. my little ‘angel’ picked all of the young peaches off of my peach tree except one and then stood there smiling at me! She thought it was hilarious! I guess the culling lesson went a bit over her head, I mean she is 3 after all 😂… I’m still furious 😲😒😒 but she’s lucky that she’s cute, maybe I’ll consider keeping her.
The criminal escapes!
So anywayyyy in other gardening news, I have an apple on my tree! Only one apple you say? Well somehow I felt my little ‘angel’ also had something to do with this! Grrrrr!! 😒😒
The blueberries are ripening. She helped herself to the ripe berries yesterday. Thanks kid, such a great sharer!
The hubs and my 4 year old son tilled the soil in my raised bed and added supplements and eggshells. I am so grateful for that because I still feel pretty blehhh. They did a great job with my micromanaging of course hehehehe!
They found a rogue tomato plant that must have sprouted from last years seeds, so they moved it to a safe place in the corner and it even has a cute little tomato on it already!
I’ve moved my seedlings outside to get used to the weather. At this time last year it was still freezing and as I write this its 90F!!😰
Once again I am trying my hand at herbs. I think they dislike me and things go awry and they always end up dead. Am I an herb murderer?!? *gasp* I just don’t understand it! I can keep difficult orchid species alive and prospering but I can’t keep basil alive!? BASIL!!! Come on Natasha! Get yourself together for heaven’s sakes!
I hope that the weather is lovely where you are and that you’ll be able to get out and garden soon! What are you planting this year?
I’ve been trying to eat a little healthier, and lose a little weight, shooting for 25 lbs. So far I’ve lost 15lbs *yay me* but now the weight loss has slowed… or maybe it was that burger and animal fries and milkshake that I had at In n Out 😀 *shhhhh*
My friend and I are trying to cut out carbs, flour and rice, which makes meals a little difficult, since I am a bread fiend *sigh*. But I pulled out my trusty spiralizer and I was determined to make something healthy and delicious. I came up with Roasted lemon, garlic and herb chicken and a mushroom and veggie noodle stir fry.
It’s so much easier to eat veggies when they’re so bright and colorful and it feels like you’re eating pasta 😀 *and who doesn’t love guilt free veggie ‘pasta’*
I have a new love and his name is Paderno… Paderno spiralizer and he makes my life complete! I don’t know whether I love watching the spirals of veggies flow quickly through his sharp blades or eating the quick and super easy meals he gives me. Either way, he makes yummy recipe options, especially if you’re trying to lose your Christmas weight *thanks a lot sugar cookies and eggnog*
The spiralizer is really easy to use, you select a blade according to how thick or thin you want your veggie noodles, attach your vegetable and turn the handle and watch your beautiful noodles filling your plate!
For my dish, I kept it really simple. I spiralized zucchinis, carrots and onions. Then I sliced some garlic cloves. Sir fry the garlic, with kosher salt and red pepper flakes in a little olive oil and then add your noodles and cook until the texture is to your liking! Easy peasy and oh so yummy!!