Chocolate Zucchini Bread

/

There are many varieties of zucchini bread out there, some better than others. I do enjoy a more traditional zucchini bread (like this Classic Zucchini Bread or this Old-Fashioned Zucchini Bread), but this one is a nice change when you want a bit of a treat. It’s moist and rich and chocolatey. It could be served as a dessert or as a decadent breakfast bread. I hope you enjoy!

Chocolate Zucchini Bread

Ingredients

  • 3/4 cup sugar

  • 3 tablespoons coconut oil, melted (+ a bit extra to grease the loaf pan)

  • 2 large eggs

  • 1 cup applesauce

  • 2 cups flour

  • 2 tablespoons unsweetened cocoa

  • 1 1/4 teaspoons baking soda

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 1 1/2 cups shredded zucchini

  • 1 cup semi-sweet chocolate chips

  • 9 x 5 in loaf pan

Directions

  • Preheat oven to 350º. Use a little of your coconut oil to grease your loaf pan.

  • Add sugar, coconut oil, and eggs into the bowl of a stand mixer. Beat at a low speed until well blended. Stir in applesauce.

  • Combine flour, cocoa, baking soda, cinnamon, and salt in a medium bowl. Stir well with a fork or whisk. Add flour mixture to the sugar mixture, gently mix until just moist. Stir in zucchini and chocolate chips.

  • Spoon batter into loaf pan. Bake for 1 hour, or until a wooden pick inserted into the center comes out almost clean. Cool in pan for 10 minutes and then turn out onto a wire rack to cool completely.

Recipe slightly adapted from the Cooking Light ‘Pick Fresh’ cookbook.

Spinach, Bacon, Gouda Quiche

/

Quiche, if done right, is very satisfying and flavorful whether for breakfast, brunch, or dinner. This recipe for Spinach, Bacon, Gouda Quiche is one of those that does it right. It is packed with flavor and is hearty enough to keep you feeling full. It doesn't taste overly eggy like some quiches I have had. It also reheats well, should you end up with leftovers. We have it for dinner typically, but it is also a great option for a weekend breakfast or as part of a brunch spread. I highly recommend it to you.

Spinach, Bacon, Gouda Quiche

Ingredients

1 pie crust

6 bacon strips

1 tablespoon butter

1/2 of a yellow onion, diced

1 package frozen spinach

1 cup shredded gouda cheese

4 eggs

2 cups half-and-half

1/2 teaspoon salt

1/2 teaspoon pepper

Directions

Preheat oven to 350 degrees.

Lay out the crust in a deep dish pie pan*. Trim and flute the edges as desired.

*Note: The deep dish pan is very important, otherwise you won't have enough room for all of the contents of the quiche.

Cook bacon in a large skillet until crispy. Set aside on a plate with a paper towel until cool enough to touch.

Drain off the bacon grease from your skillet, and sauté the onion in butter for 2-3 minutes. Add the frozen spinach and cook until spinach is hot and well combined with the onion. Remove from heat and let cool slightly. 

Meanwhile, crumble the bacon into a medium or large bowl. Add the gouda cheese and mix well. Once the spinach-onion mixture has cooled a bit, add it to the bowl and mix well again. Spoon into the pie crust and distribute evenly. 

In a medium bowl, beat together the eggs, cream, salt, and pepper. Carefully pour into the pie crust.

Bake for 45-50 minutes, or until a knife inserted into the center comes out clean. Let stand for 10 minutes or so before serving.

These photos were taken by Emilie Szabo back in 2014 in our previous house. I had made this quiche as part of a spring brunch tabletop that she photographed for me. I love these images so much that I had to share them with this recipe, even though they are a bit old.

Pumpkin Muffins with Chocolate Chips

/

Nothing says fall more than pumpkin, and what better way to enjoy it than in muffin form with chocolate chips? This recipe is so simple to whip up in no time.

Pumpkin Muffins

Ingredients

3/4 cup white sugar

1/4 cup coconut oil

2 eggs

3/4 cup canned pumpkin

1/4 cup water

1 1/2 cups flour

3/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp ground cloves

1/2 tsp ground cinnamon

1/4 tsp salt

1/4 tsp ground nutmeg

1 cup semisweet chocolate chips

Directions

Preheat the oven to 400 degrees F. Grease and flour muffin pan or use paper liners.

Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl, mix together the baking flour, baking soda, baking powder, spices, and salt. Add wet mixture, and stir in chocolate chips.

Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes. Note: I highly recommend checking at 20 minutes so they don't get overcooked. They may be a bit dry, if they do.

Recipe via Allrecipes

Banana Bread

/

As the air gets crisp in the morning, I really like a piece of homemade banana bread with a hot cup of coffee. I, however, am not a great baker, but fortunately, my husband is. Here's our favorite recipe.

Banana Bread

Ingredients

1/2 cup butter

3/4 cup brown sugar

2 eggs, beaten

2 1/3 cups mashed bananas

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

Directions

Preheat oven to 350º F. Lightly butter (or grease) a 9×5 inch loaf pan.

In a large bowl (or the bowl of your stand mixer), cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended.

In a large bowl, combine flour, baking soda and salt. Stir into the banana mixture and gently mix, just to moisten.

Pour batter into prepared loaf pan.

Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean. (I check it after 50 minutes and go up as needed from there.) Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Recipe via Allrecipes.com