Chocolate Zucchini Banana Bread

I told you in my post last week that when you make zucchini pasta, you need to save the centers that don't work for pasta so that you can turn them into some fabulously delicious zucchini bread. And here, my friends, I bring you the absolutely perfect recipe for using that leftover zucchini! (You could probably even use some of the leftover carrot if you're making pasta with them together!) Just throw those zucchini centers into the grater of your food processor (or grate them yourself, but be warned they'll be pretty moist since the seedy center has tons of water), and you'll come up with perfectly grated zucchini to add to this amazing bread.

This bread is not too sweet (with only 7 grams of sugar per serving, it only has 1/4 cup of honey plus the natural sweetness of the banana), but it is perfectly chocolatey, perfectly moist, and perfectly healthy (okay, maybe not as healthy as those veggie noodles you just made - but hey, if you just had veggie noodles you've earned a little indulgence!) This bread would be perfect as a healthy treat, or even as a yummy addition to breakfast.

Chocolate Zucchini Banana Bread
2 Loaves or 24 Muffins
PREP: 20 minutes           COOK: 45-50 minutes            READY IN: 75 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 1 cup all purpose flour
• 1 cup whole wheat flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt 
• 2 bananas, mashed
• 1/4 cup vegetable oil
• 2 eggs
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional) 
• 2 cups grated zucchini
• 1/2 cup semi-sweet mini chocolate chips

DIRECTIONS

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1. Preheat the oven to 350º. Spray two 8-inch loaf pans, or 24 muffin cups (or you can do 1 loaf pan and 12 muffin cups) with cooking spray.
2. Combine all the dry ingredients (flours, cocoa powder, baking powder, baking soda, salt) in a large bowl. 
3. In a medium bowl, mix together the mashed banana, oil, eggs, honey, vanilla and almond extract. Fold in the grated zucchini, followed by the chocolate chips.
4. Pour the batter into the prepared baking tins, filling about halfway. Bake loaves for 45-50 minutes (muffins for 25-30 minutes). Loaves are done when a toothpick inserted in the center comes out clean, or if you lightly press a finger the indent doesn't remain. Cool for 10 minutes before removing from the pans. 

NUTRITION FACTS

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    1/12th of loaf or 1 muffin    113 calories   4.3 g fat   17.9 g carbs    2.1 g protein    7.0 g sugar   

Enjoy!
Recipe adapted from Weelicious.

Mock Apple Strudel

During normal, day-to-day life, I tend to have the same thing for breakfast, over and over again. One thing about the days surrounding the holidays is that we are typically visiting family and so our routine gets disrupted. While in some ways this routine disruption results in cranky, sleep-deprived children, one of the more fun parts is that breakfast becomes much more diverse and exciting. On my husband's side Grandpa takes orders the night before and is always eager to whip up eggs, bacon, pancakes, cornbread, oatmeal - he caters to ours (and the grandkids) every wish. My husband's family also always fits in a German pancake morning with their traditional recipe and toppings. Then we move to the other side of the family where Papa likes to make muffins, and Grandma makes sure the cupboards are stocked with all sorts of sweet cereals that I wouldn't dream of giving my children access to at home. It's nice to have the time to try out new breakfast recipes, and make the leisurely mornings that much more special. And even though an amazing breakfast is practically served to us everyday, I also like the chance to throw my hat in the ring every so often.

This recipe is one that is perfect for a quiet holiday morning. The whole wheat dough is packed with apples, making it a great breakfast or brunch table addition. It's just sweet enough, without feeling like you've eaten dessert for breakfast (though it also serves well as a healthier dessert). And one other bonus I discovered when I recently remade it is that after you've rolled the loaf together, and before cooking, you can freeze it. Then, put it in the fridge to thaw the night before you want to eat it, pull it out the morning of to throw in a heated oven, and you have a no-prep breakfast ready to serve!

Mock Apple Strudel
12 SERVINGS 
PREP: 20 minutes           COOK: 25-30 minutes            READY IN: 45-50 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 3/4 cup whole wheat flour
• 1 cup all-purpose flour
• 3 teaspoons baking powder
• 2 tablespoons sugar
•  1/2 teaspoon salt
• 2 tablespoons cold butter
• 2 tablespoons oil
• 3/4 cup milk
• 1 tablespoon butter, melted
• 2 1/2 cups chopped apples
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• For the frosting: 
• 1/2 cup powdered sugar
• 1 teaspoon milk
• chopped nuts, optional

DIRECTIONS

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1. Combine flour, baking powder, sugar, and salt in a large bowl. Place butter (cut into small pieces) and oil together in the dry mixture. With a knife or pastry knife, cut the butter and oil in with the flour mixture, until they combine to form small crumbs. Stir in the milk until the mixture is moist and smooth. 
2. Pour out the dough onto a lightly floured surface, and knead a few more times until you have a smooth dough (it will be slightly sticky, but should still be workable).
3. Roll the dough out into a rectangle, roughly 10 inches by 14 inches. Brush the melted butter on top, then place the apples in a single layer over the dough. Sprinkle the apples with the cinnamon and brown sugar. 
4. Now, roll the loaf up starting with a long side, forming a spiral of dough and apples. Pinch the sides and final seam to seal  the dough shut. (This is when you can freeze it in an airtight container or ziploc bag until you're ready to thaw and bake.)
5. Place the loaf on a parchment lined baking sheet. Bake at 425 for 25-30 minutes, until the tops looks golden. 
6. Remove from pan to cool. Combine the powdered sugar and milk in a small bowl, and drizzle over the warm strudel. Sprinkle with nuts if desired while the glaze is still warm.

NUTRITION FACTS

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    1/12 of strudel    172 calories   5.7g fat   28.5 g carbs    2.4 g protein    12.9 g sugar   

Enjoy!
Recipe adapted from Taste of Home Healthy Cooking magazine.

Recipe Refresh: Cornbread

We've already talked about how I prefer cinnamon rolls with my chili, but the hunt still continues as I try to make them even somewhat healthy. :) Before we started this blog, I swore by Jamie Cooks It Up's cornbread recipe. It's delicious, but I knew it wasn't the healthiest of cornbread. And was I right! 222 calories per piece! Woah momma! With my refresh, I was able to whittle this down to 73 calories per piece and you can see more of the nutritional comparisons below the recipe.

I added some whole grains and whole wheat flour, substituted applesauce for oil and honey for sugar, and voilà: Healthier Cornbread! Now we can eat cornbread and feel good about all the whole grains and nutrients we are getting (...at least that's what I tell myself). Since I substituted applesauce for oil, it makes the cornbread more moist than dry. I like it, but I realize a softer cornbread may not be for everyone so you may want to use 1/4 cup oil instead.

Recipe Refresh: Cornbread
16 SERVINGS 
PREP: 10 minutes           COOK: 25-30 minutes            READY IN: 35-40 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 2 eggs
• 1 cup milk
• 1/4 cup applesauce
• 1/8 cup honey
• 1 cup whole wheat flour (I use King Arthur's white whole wheat)
• 3/4 cup whole grain cornmeal (I use Bob's Red Mill)
• 1/2 teaspoon salt
• 2 teaspoons baking powder

DIRECTIONS

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1. Preheat oven to 350ºF and grease a 9x9-inch baking pan.
2. In a mixer combine eggs, milk, applesauce and honey. Mix until well blended, about 3 minutes.
3. Add flour, cornmeal, salt, and baking powder and mix for a couple minutes.
4. Pour the mixture into the pan. Bake for 25-30 minutes.

NUTRITION FACTS

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    1 piece    73 calories   .8g fat   14.1g carbs    2.5g protein    3.4g sugar   

Original Recipe	Refresh Recipe
1 cup flour 1 cup cornmeal 3/4 cup sugar 1 teaspoon baking soda 1 teaspoon salt 1 cup buttermilk 2 eggs 1/2 cup oil	1 cup whole wheat flour 3/4 cup whole grain cornmeal 1/8 cup honey 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 2 eggs 1/4 cup applesauce
222 calories per piece	73 calories per piece!!
10.5g fat, 29.3g carbs, 3.5g protein, 13.6g sugar	.8g fat, 14.1 g carbs, 2.5 g protein, 3.4g sugar

I'll let you know when I've found that cinnamon roll recipe, but in the meantime... Enjoy!
Linking up here.

Recipe Refresh: Blueberry Almond Zucchini Bread

With fall here, the zucchini plants are bursting and everyone is looking for ways to use up all the zucchini they have on hand. A nice, warm piece of sweet zucchini bread is always a favorite, but many recipes are loaded with fat and sugar, with very little nutritional benefit. I tried to find a way to refresh some of the traditional zucchini breads, increasing fiber and protein by substituting whole grain flours (see my "Healthy Tip" below), minimizing sugar and fats by using applesauce, and adding in almonds and blueberries (rather than chocolate chips) for a unique flavor burst. What came out was a moist and delicious loaf of zucchini bread that I could feel better about enjoying just a few more slices than I care to admit!

Blueberry Almond Zucchini Bread

Makes 2 loaves

PREP: 20 minutes           COOK: 50-60 minutes            READY IN: 80 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 2 1/2 cups shredded zucchini (about 2 small/medium zucchini)
• 1 cup unsweetened applesauce
• 1/2 cup canola oil
• 3 eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract (optional)
• 1 cup sugar
• 3 cups whole wheat pastry flour or white whole wheat flour*
• 1/2 tablespoon ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1 cup fresh or frozen blueberries
• 1/2 cup chopped almond pieces

DIRECTIONS

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1. Preheat oven to 350º. Spray two bread pans (8x4 in.) with cooking spray.
2. In a large bowl mix zucchini, applesauce, oil, eggs, extracts, and sugar. In a smaller bowl, mix flour, cinnamon, soda, baking powder, and salt. Add the flour mixture to the wet mixture slowly, mixing completely.
3. When the batter is smooth, gently fold in the blueberries and almond pieces (you don't want to mix the blueberries too hard, or your bread will turn a grayish blue).
4. Divide the batter evenly between the two prepared pans. For a nice finished look, sprinkle with oats and a sprinkling of sugar. Bake the loaves for 50-65 minutes, or until an inserted toothpick comes out clean (the loaves should be a nice dark golden color). Cool for at least 10 minutes before removing from the pans.

NUTRITION FACTS

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    1/12 loaf   144 calories   6.4 g fat   17.7 g carbs    3.3 g protein    10.3 g sugar

Original Recipe*	Pass the Fresh Recipe Refresh!
270 calories	144 calories
13 g fat	6.4 g fat
2 cups sugar and 37 g carbohydrate	Just 1 cup sugar and 17.7 g carbohydrates
1 g dietary fiber	2.7 g dietary fiber

*Original recipe nutrition information based off of this recipe.

 

*Healthy Tip: 

Whole wheat flours are an excellent way to make homemade baked goods more nutritious. They add fiber and protein, along with a list of other healthy things! But, they can be more tricky to bake with. White whole wheat and whole wheat pastry flour are both excellent ways to use whole wheat, because they are still made from the whole grain and have all the benefits, but they bake more like (though still not the same as) white all-purpose flour. Here are some links with tips and info on baking with the different kinds of wheat flours:
   Pinch My Salt: What is white whole wheat flour?  
   Health Nut Nation: The difference between whole wheat pastry flour and whole wheat  
   The Kitchn: Substituting white whole wheat flour

Enjoy!

Recipe Inspired by Prevention RD