Double Chocolate Chip Zucchini Loaf

Chocolate Zucchini Bread!!!  O yes!

I think we can all agree that finding breakfasts that are quick, healthy, and easy for kids in the morning can be difficult.  It's not just finding things they like that are mostly healthy and quick enough but the other factor involved is that they get bored of the same things over time too.  You gotta make sure they eat enough to fuel them for the day ahead at school and daycare but if they don't like the breakfast or they are bored of it they aren't going to eat and their isn't any time in the morning to make two things!!! 

In fact many mornings we send the boys breakfast to daycare with them so we are just hoping that what they liked yesterday they will eat again today and eat enough of it to get them through to recess.  We have a few go to items that we send and I have in past made muffins and scones for them but sadly they don't seem to want to eat mommy's muffins after day 1 :(  They gobble them back when they are hot out of the oven but on day two they wont even consider eating one for breakfast.  Heartbreaking.  But more for me I guess :)  

That's how this yummy and kid pleasing double chocolate chip zucchini loaf was created!  I promise your kids are gonna think it's cake or a brownie or something equally delicious and you will be giggling behind your coffee cup enjoying the fact that they are heating something healthy!  

I was at the Root Cellar on Sunday afternoon after our lacrosse game and decided to grab a Zucchini, thinking I would make zoodles this week until I realized that I have already packed my sprializer..... ugh!  We move in 2 weeks so non essentials are packed for the most part. I kept that zucchini in my cart anyways and decided I could make something else with it at this point.  Instead of putting that Zucchini back I decided I was going to use it to make the boys a double chocolate Zucchini loaf for their breakfasts!  I figured if it looks and tastes chocolaty enough they will gobble it up without question and it will be something tasty and different to eat in the morning!

My youngest is a total sweet tooth so of course he woofed it back before we even left the house the next morning stating that it was a chocolate brownie and next time I should turn it into cupcakes! And my oldest took his proudly to daycare! #momwin

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The funny thing is I made up the batter and it wasn't until it was almost completely finished that I realized I had also packed up all my loaf pans.  In my first round of packing I left a couple in the cupboard but I packed them this past weekend! So I borrowed one from a neighbor and was able to finish baking the loaf.  Moving is so bitter sweet, we love our neighbors and I love my kitchen and so many things about our house and yard.  We have put a lot into our gardens and I will miss our apple tree and grape plant but we are moving to a bigger home with a bigger yard and my garden over there that I've worked on for the past 4 years is bigger than my current one.  I'm looking forward to walking in my bigger garden, picking veggies and berries in the evenings and settling into a new space.  But we have lots of memories in our current home and it's a strange feeling to leave it.  

I can't wait to settle into the new kitchen and do a little baking!  Maybe I'll make another Double chocolate Chip Zucchini loaf with a zucchini out of the garden in my new kitchen this summer!!  

Double Chocolate Chip Zucchini Loaf

Ingredients

1/3 cup plain greek yogurt

1½ cup organic cane sugar

2 eggs

⅓ cup olive oil

1 teaspoon vanilla or 1 vanilla bean
2 cups whole wheat flour

¼ cup organic cacao powder

1 teaspoon baking powder

1 teaspoon baking soda

¾ teaspoon sea salt

2 cups grated zucchini

1 cup semi-sweet chocolate chips

Directions

Preheat the oven to 350 degrees F. Prepare a 9½ X 5¼-inch baking pan by greasing it with olive oil. Beat the greek yogurt and cane sugar with an electric mixer until well blended. Add the eggs one at a time and blend, scraping the sides and bottom of the bowl as you go. Mix in the Olive oil and the vanilla.

In another bowl or on a piece of parchment paper, sift the flour cacao powder, baking powder, baking soda and sea salt. Mix Zucchini into the yogurt mixture then add the flour mixture to the greek yogurt mixture slowly and blend well. Mix in chocolate chips and spread into the prepared pan. Bake for 55-65 minutes or until the edges of the bread begin to pull away from the edges of the pan. Cool for 30 minutes and then remove from the pan.

Enjoy!

Mock Mushroom Eggs Benny

This 21 Day fix approved breakfast recipe is full of flavour and super satisfying too!  

This morning I went to go make my asparagus with Poached eggs and garlic Dijon sauce but the asparagus was going soggy and wasn't good to eat any longer!  So I switched it up and used mushrooms!  Why didn't I think of this before????  

My Favourite way to have Eggs Benedict has always been with Bacon and mushrooms so this was sure to be fabulous!  

I recently started poaching eggs in lemon water!  Surprisingly good!! 

I pan fried about a cup of mushrooms in olive oil, poached my eggs and wished the sauce and in about 10 minutes I had breakfast!  Easy. 

Garlic Dijon Sauce Recipe

2 TBSP Dijon Mustard
1 tsp lemon juice
1 tsp olive oil
1/2 tsp garlic powder

Directions

Wisk all ingredients together in a small bowl.  

Lay a bed of the mushrooms down on your plate, top with two poached eggs and top with Garlic Dijon sauce. 

21 Day Fix Portions: 1 Red 1 Green 1 Orange

Healthy Carrot Oat Muffins

For my kids, homemade muffins are one of the best snacks to have on hand.  I love baking up a batch of healthy fresh muffins to begin the week so that we have them for breakfasts and lunch snacks.  



These muffins are healthy, dairy free and whole wheat.  And if using Maple Syrup instead of honey they are vegan too!



I was not feeling like grating carrots but really wanted a carrot muffin. So I decided to try using the food processor to do the job!  Guess what?  It worked brilliantly!

The batter came out nice and thick but mixed easily together.  I so love an easy muffin recipe.  Mis all the dry ingredients, then the wet ingredients and combine.  DONE!  

I decided to make a batch of BIG muffins and a batch of BABY muffins too!  Easy for Fraser to eat and it also meant Gord won't be cutting up a big muffin (for Fraser) on the cutting board and leaving the crumbs behind for me!  

Healthy Carrot Oat Muffin Recipe

Makes 15 muffins (or 12 muffins and 12 mini muffins) 

Ingredients:

• 2 cups whole Wheat Flour
• 1 cup rolled oats
• 2 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt
• 1 tsp. cinnamon
• ¼ tsp. ground nutmeg
• ¼ tsp. ground cloves
• ¼ tsp. ground ginger
• 2 eggs
• 1 cup unsweetened applesauce
• ½ cup plus 2 tbsp. Almond milk
• ½ cup pure maple syrup (or honey) 
• 3 Tbsp melted coconut Oil
• 2 tsp. vanilla extract
• 1 ½ cups peeled, grated carrot* (about 2 medium)

Directions:

1. Preheat oven to 350 degrees F. Line muffin tins with paper liners and set aside.
2. In a medium bowl, whisk together the whole-wheat flour, oats, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
3. In a large bowl, combine the eggs, applesauce, milk, maple syrup (or honey), melted butter (or coconut oil), and vanilla. Whisk until well combined.
4. Pour the dry ingredients into the bowl of wet ingredients and stir until just combined. Fold in the grated carrots.
5. Divide the batter evenly between muffin cups, filling each cup almost to the top. Bake until a tester inserted into the center of a muffin comes out clean, about 18-20 minutes. Let cool in the pan for 5 minutes before removing muffins to a wire rack to cool completely.
6. Storage: The muffins freeze very well. If kept air-tight in a zip-top plastic bag, they will stay fresh in the freezer for 2-3 months. Defrost on the counter or in the microwave before enjoying. Muffins will keep at room temperature for 2-3 days.

*I used my food processor to make grating the carrots quick and easy. A box grater works well too but boy is it easy to put them in the food processer and much less mess! 

Best Blueberry Muffins: A healthy breakfast muffin

This Recipe came from my Aunty Jane.  We lost her 6 years ago and I miss her terribly still. I grew up in awe of her baking and cooking skills. And as I got older I got a few recipes from her. I wish I'd got more! 

Here is one of the recipes she made for is kids when we came up to her farm! I have modified it to make it more healthy but you would never know! The kids tried it this afternoon and were smacking their lips! 

I have used the base of this recipe in so many different muffin recipes just change the berry or extract and it's a whole new muffin!

Best Blueberry Muffins: A healthy breakfast muffin

1/3 cup coconut oil

1 1/4 cups organic cane sugar or 3/4 cup honey

1 egg

1tsp pure organic Vanilla extract

2 Tbsp warm water

1 cup full fat Greek yogurt

2 1/4 cups whole wheat flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

1 cup blueberries

Bake on 375 for 22 minutes

Healthy Breakfast ideas, that are easy to grab and go who doesn't need more of those!?!

Heavenly Whole Wheat Apricot Ginger Scones

This fruit scone combination is seriously good! I love making scones and muffins for quick and healthy week day breakfasts and I'm looking forward to tomorrow mornings cup of coffee with one of these tasty scones to go with!

I used my go to fruit scone recipe and added in chopped dried Apricots and chopped candied ginger! Mmmmmmm! 

Whole wheat Apricot Ginger Scones Recipe

2 cups whole wheat flour

2 tsp baking powder

1/8 tsp sea salt

10 chopped dried apricots

1/4 cup chopped candied ginger

3/4 cup of butter

1/2 cup whole milk or cream

1 large or two small eggs

1 tsp vanilla extract

1/3 cup honey

Top with a sprinkle of organic coconut palm sugar.

Makes 12 small- medium scones

Mix dry ingredients in large bowl with chopped apricots and ginger. With a pastry blender cut in butter. 

In a small measuring cup mix together milk, egg, vanilla and honey. Pour into flour mixture and stir until the dough comes together. transfer 1/3 of the dough to floured surface (using only 1/3 of the dough makes it easier to handle). Kneed and make sure the sides are not sticky. Form ball into flat circle shape by patting to down then cut into 4 triangles. Do this 3 times with the rest of the dough. 

Place the scones onto a parchment lined baking sheet and sprinkle with coconut palm sugar. 

Bake at 350 for about 20 minutes. 

Another healthy breakfast idea to add to the list. 

Enjoy! 

Crackle Berry Muffins

This Recipe came from my Aunty Jane.  We lost her 6 years ago and I miss her terribly still. I grew up in awe of her baking and cooking skills. And as I got older I got a few recipes from her. I wish I'd got more! 

Here is one of the recipes she made for is kids when we came up to her farm! I remember going up to the fish farm at Easter time and she would have a big batch of these made topped with sprinkled sugar.  She always made the best baked goods and I think my love of baking comes from her.  I have modified the recipe to make it more healthy but you would never know because they still taste amazing! 

Crackle Berry Muffins

Ingredients

1/3 cup coconut oil

1 1/4 cups organic cane sugar or 3/4 cup honey

1 egg

1tsp pure almond extract

1 cup full fat Greek yogurt

2 1/4 cups whole wheat flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt
4-8 Tbsp milk

1 cup raspberries

Directions

• Mix together Coconut Oil, Honey, egg and extract in bowl.  
• Add to the coconut oil mixture, 1 cup of greek yogurt. Set aside. 
• Mix together all dry ingredients in a large bowl and set aside. 
• Add Yogurt and coconut Oil mixture into the flour mixture and stir together slightly. 
• Add in Milk to the consistency you like.  It will be thick. 
• Now add in berries of your choice and stir in being careful not to over stir.  
• Top with slivered almonds or a sprinkle of organic cane sugar. 
• Bake on 375 for 22 minutes