We’ve just started to get zucchini in our weekly CSA shares and it’s flooding our farmer’s market, which means that it’s the perfect time to make zucchini bread. And this version of Chocolate Zucchini Bread, which features more whole grains, more protein, and less sugar, is a kid-friendly take on the recipe that your whole family will love.
My daughter doesn’t love zucchini in most of the ways that I’ve cooked it—baked in the oven, sauteed in butter—so I thought I’d try tucking the green veggie into a loaf of slightly sweet quick bread. I brought this to dinner at a friend’s house and while my daughter was hesitant to try it at first, she requested a piece after she saw her 5-year-old friend happily munching on a slice.
Working with the original recipe, I made a few adjustments to make this loaf slightly more nutritious. Here’s what I did.
- I used whole wheat flour instead of all-purpose.
- I reduced the total flour amount by 1/4 cup and subbed in that much cocoa powder.
- I took the sugar down to 2/3 cup (split between two loaves).
- I used whole milk plain yogurt for the oil.
- And instead of adding chocolate to the loaf, I sprinkled 2 tablespoons mini chocolate chips on top of each loaf to add a burst of chocolate flavor, but while keeping the added sugars low.
The result was a quick bread that tastes very chocolatey—and looks that way too!—but has a nice balance of protein, complex carbohydrates, and produce. The little chocolate chips on top help it look like a treat, which is a nice way to entice the kids to try a slice. Other than grating the zucchini, the recipe comes together really easily. You could use a food processor to help make quick work of that step if you’d like, but no matter how you grate the vegetable, make sure you squeeze as much liquid out as you can. You’ll be amazed at how much water is in zucchini! And if you find yourself with only summer squash on hand, you can use that instead. I love to use yellow summer squash in baked goods since it almost disappears into the rest of the ingredients.
We like this bread served chilled either on its own or spread with cream cheese, a drizzle of honey, or some peanut butter. It’s just as good for dessert as it is breakfast, and it stores really well in the fridge in an airtight container. It’s definitely one of our favorite ways to use up zucchini, so I expect that we’ll be making this recipe for Chocolate Zucchini Bread a lot this summer!
This is a post from Love From The Oven provided by our sponsor, Mott’s Applesauce.
Hi everyone, this is Christi Johnstone from the blog, Love From The Oven. Today I’m sharing another great recipe that I have “made over” using Mott’s Applesauce. I love to make quick breads and muffins, and this Apple Pie Bread recipe is a delicious way to start your day.
I love how delicious and easy quick breads like this are to make, and they are a staple in our house. Both my daughters love breads and muffins, and they make for a quick, easy and delicious breakfast or afternoon snack. I’m always looking for ways to lighten up bread recipes. Using Mott’s Applesauce in place of some of the oil or butter often used in bread recipes is a fantastic way to cut some fat and calories from the recipe, without sacrificing flavor.
My family raved about this recipe, so it gets the picky eater stamp of approval! In addition to applesauce, four grated apples go into this bread to give it a fabulous apple flavor, which shines even more thanks to the addition of some cinnamon. I am a big fan of white whole wheat flour, which is a fabulous substitute for all purpose flour, and I used it in this recipe. I love when I can make bread for my family that is lower in fat and whole grain.
The original recipe calls for nuts and raisins. We have some tree nut allergies in our house, and not everyone is a raisin fan, so I left those ingredients out, but I think they would be absolutely delicious, so by all means if your family enjoys them, make sure to include them!
To make my version of this Apple Pie Bread:
- In place of 1/2 cup of butter, use 1/4 cup of butter and 1/3 cup of Mott’s Applesauce.
- In place of all purpose flour, use white whole wheat flour.
- Add 1-2 tsp of cinnamon.
- In place of the Streusel-Nut topping, simply sprinkle 1/4 cup packed brown sugar over batter just prior to baking.
I hope your family enjoys this low fat, whole grain version as much as we did. It is absolutely delicious heated up in the morning for breakfast! Thanks so much for having me here today at Delish Dish on BHG! Please come say hi on my blog, Love From The Oven, or my Pinterest, Instagram or Facebook pages.
The holiday season is officially in full swing now. I, for one, am beyond excited about this time of year. Not only do I get to spend more time at home with my family (baby it’s cold outside!), I am able to share that time around the table eating delicious food because let’s face it, isn’t that what the holiday season is all about?
I tend to make quick breakfasts most days but during December, I like to pull out all the stops and really enjoy comfort food leading up to Christmas. I first found the Spiced Eggnog Pancakes recipe on the BHG site and started getting excited like a kid in a candy store.
I am the biggest fan of eggnog. It is so comforting, decadent and just plain delicious. I pretty much throw a cup of it in everything I make during the holiday season. I knew these eggnog pancakes would be absolutely splendid for a family brunch or even Christmas morning.
I made no changes to the eggnog pancake recipe because I knew they would be perfect. The one thing that could jazz them up even further was the addition of cranberries. The color just screams holiday season so I love to add it to my recipes like this Eggnog Pancakes with Maple Cranberry Syrup recipe. I created the super simple syrup concoction by doing the following:
- I added 2 cups of fresh cranberries (you can also use frozen) to a pan along with 1 cup of pure maple syrup and 2 tablespoons of butter.
- I simmered the syrup until the cranberries began to burst a bit and soften and the syrup was warmed through. Once the syrup thickened and blended together, I poured the sauce over each stack of pancakes.
I loved the tartness of the cranberries mixed with the sweetness and woodsy taste of the pure maple syrup. It was such a great winter twist that I can’t wait to try again on Christmas morning.
I consider myself quite the expert in biscuit eating, not necessarily baking. My grandmother is the guru in that department.
No matter how much I tried, I couldn’t quite duplicate her perfectly fluffy, flakey, melt in your mouth, buttery biscuits that are as light as pillows. I tried and tried but still couldn’t compete with my Big Mama. I finally decided it was time I started creating my own style in biscuit creation. And I started with these delicious, and quite addictive, Spiced Sweet Potato Biscuits!
I was so excited when I found the BHG’s Sweet-Potato Biscuits recipe because the ingredients and method reminded me so much of my Big Mama’s technique. I knew I was in good hands. I only made the following additions:
- I simply added a teaspoon of ground cinnamon along with a pinch of ground nutmeg to spice them up a bit for Fall.
I can’t stop obsessing and telling everyone I know about the perfection of these Spiced Sweet Potato biscuits. They have this gorgeous subtle orange color and fabulous flavor from the essence of the sweet potato. There is a slight sweetness too which I really loved.
The best part of these biscuits is how fail-proof they are. The dough comes together so quickly and makes the lightest, fluffiest and flakiest biscuits in the blink of an eye.
I couldn’t mess these up if I tried, and I can’t say that about the majority of biscuit recipes out there. You simply can’t go wrong with these. They have to make it on your brunch table this Autumn at least twice.
I am thinking about surprising my Big Mama with a batch of these spiced sweet potato biscuits the morning of Thanksgiving. I think she would be pretty proud of me after these come out of the oven.
More from BHG.com:
Happy Friday, friends! My mom used to make the best homemade bread at the beginning of the holiday season. I know, I know, I’m probably jumping the gun a little, but I found some incredible different homemade bread recipes! Time to start getting cozy, Delish Dish-ers. Fall is in the air!
I’m back with another pumpkin recipe for all of you! A few weeks ago, I kicked off pumpkin season with my coffee cake. Now I’m returning with this recipe for Double Decker Pumpkin Bread.
BHG has a huge collection of pumpkin recipes on their site. While I want to make all of them, this particular recipe won out this time round. Pumpkin bread with a creamy, cream cheese filling? Yum. Yes!
As the former owner of a B&B, I absolutely love quick breads like this. Not only are they easy to make, but you can serve them anytime of day. They are great for breakfast and with an afternoon cup of coffee. They also make a delicious dessert to top off a meal. Or, if you prefer, they can even help satisfy that late night sweet tooth.
As I’ve explained here before, one of the things I love about pumpkin sweets is the spices. Because of this, I decided to add a little extra spice to this bread. I followed the recipe exactly, but once my batter was mixed and ready for the pan, I added 1 1/2 cups of cinnamon chips to the batter.
Cinnamon chips are basically just liked chocolate chips, but cinnamon flavored.
They complement this recipe beautifully and add a special touch to the finished bread. Simply delicious!
If you’re looking for something full of fall pumpkin-y flavor be sure to give this recipe a try! You can find the original recipe here, and don’t forget the cinnamon chips.
Michael Wurm, Jr – Inspired by Charm