Hi there! My name is Lexi, and I’m the blogger over at Lexi’s Clean Kitchen. My website is a resource for healthy recipes that are made with real ingredients, while being free of gluten, grains, refined sugar, and dairy. I am so excited to be here on Delish Dish today adapting BHG’s Carrot and Zucchini Bars and making them paleo-friendly!
I stumbled across these Carrot and Zucchini Bars in the Better Homes and Garden Archive and knew I wanted to recreate them with a few clean eating adaptations! A delicious treat that has hidden veggies is perfect for everyone in your family, especially your kiddos!
I simply made a few changes to the original recipe making it gluten-free, grain-free, and free of refined sugar!
-I subbed regular flour for 1 1/2 cups almond flour plus 1 tbsp coconut flour
-I replaced brown sugar with organic coconut sugar and decreased the amount from 3/4 cup to 1/2 cup
-I omitted the cooking oil altogether
-I reduced the zucchini and carrots to 1/4-1/3 cup each
BONUS: I even made a batch with maple syrup instead of honey for a Maple Carrot and Zucchini Bar that everyone went absolutely crazy over!
Original recipe HERE.
The results were soft, moist, and flavorful bars that are absolutely the most perfect treat that you do not have to feel guilty about indulging in! I cannot wait to serve them up at my next family brunch. Find the original recipe here.
Happy Baking! – Lexi
Hi! I’m Brandy from the blog Nutmeg Nanny. I’m a small town girl who left the cornfields of Ohio for the rolling hills of the Hudson Valley region of New York. My food is influenced by my small town roots as well as my many travels around the world. This means I love everything from roast chicken to kimchi.
Growing up we always had meat as our main dish. My father was an avid hunter so the freezer was always stocked. When I moved away to New York I started experimenting with meatless meals and found a new love in roasted and grilled vegetables. That’s why I knew when I saw the recipe for Pesto Veggie Gryro I had to give it a try! Who doesn’t love a main dish that includes directions to smother the entire thing in pesto? Hello delicious!
I read through the recipe and even though I liked it as is I couldn’t help but make a few changes. I love making homemade pesto and have made a few on the blog as well. My personal favorite was beet green pesto but my husband puts his vote in for my garlic scape pesto. Either one is delicious in my book! For this pesto I knew I wanted to add a little mint because I have been using it like crazy is almost every single dish I have been making. It brings such a lovely fresh flavor to almost any dish. Don’t worry if you’re not a fan of mint. Fresh mint doesn’t leave a strong peppermint flavor like most things that are flavored with mint oil. I also decided to throw in a little extra arugula into the pesto because the peppery bite seemed to balance to the brightness of the mint.
Sadly I couldn’t find Halloumi cheese like in the original recipe so instead I used some salty feta. While I think the use of grilled cheese sounds lovely I was perfectly happy with the feta addition.
Trust me, if you’re looking for a way to add a little more vegetables to your life you have to give this recipe a try. It’s the perfect combination of smokey grilled vegetables, salty feta and flavor packed pesto. Plus I wrapped it up in a mini pita bread so it automatically gets a gold star in my book. Who doesn’t love mini food?
Hello again! It’s Jamielyn from I Heart Nap Time. I’m excited to share this yummy recipe for chocolate chip zucchini muffins.
I found this chocolate zucchini bread recipe on Better Homes and Garden a few months ago and knew I had to try it. The other day my friend brought over fresh zucchini from her garden, so I knew it was the perfect time to make these. I mixed up the ingredients and decided to make muffins instead. My kids think they’re cupcakes when I do that. Let’s face it, these might as well have been cupcakes! My family didn’t even realize they were eating zucchini. They really were deceptively delicious! I won’t tell you how many I ate. These were SO unbelievably good. I finally had to give them away so I would stop eating them.
After cutting up your zucchini, make sure to shred it up and place it on paper towels. This will soak up all the extra water. If you skip this step, your muffins may end up soggy in the middle.
I ended up leaving out the nuts and adding extra chocolate chips on the tops. More chocolate can never be a bad thing, right?
I baked these muffins at 350° for approximately 25 minutes. This recipe made 24 muffins.
These chocolate chip zucchini muffins were simple, rich, and full of flavor. They are a must try this summer! Seriously, I cannot wait to make these again and again. Definitely the best zucchini bread recipe I have tried. Find the full recipe here.
What are your favorite recipes to make with zucchini?
Happy Baking! xo – Jamielyn