Chocolate Zucchini Bread

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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.

Thanksgiving Dessert Ideas If Pumpkin Pie Isn't Your Thing

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Pumpkin pie is often the first dessert that comes to mind when making a Thanksgiving menu. I, for one, really like it, but I also know many people who do not. So, if you are looking for some alternatives to the traditional pumpkin pie, here you go!

1. Apple Butter Oatmeal Bars 

2. Maple Custard Pie (and Candied Bacon) 

3. Blueberry Crisp 

4. Chocolate-Caramel Pecan Pie 

5. Dark Chocolate Mousse 

6. Caramel Apple Cobbler 

7. Maple Baked Pears with Coconut Cream

P.S. Here's our favorite Cheesecake recipe, which makes a great Thanksgiving dessert. Also, if you are looking for other recipes for Thanksgiving, check out my post with Thanksgiving Menu Ideas.

Our Favorite Cheesecake

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It would not be Thanksgiving for my husband if we did not make his favorite cheesecake. That being said, this would make a great dessert for the holiday season in general or for a dinner party where you want to impress your friends and family with a dessert that seems complicated but is pretty simple to put together. Plus, it always turns out absolutely delicious!

Cheesecake with a Graham Cracker + Gingersnap Crust

Ingredients

1.5 cups ground gingersnap cookies

1.5 cups ground graham crackers

1/2 cup unsalted butter

3 8-ounce bars cream cheese, at room temperature

1 1/4 cups sugar

2 large eggs

2 cups sour cream

2 teaspoons pure vanilla extract

Directions

Heat oven to 350° F.

Add graham crackers and gingersnap cookies to a food processor, and pulse until well-ground.

Melt the butter in a small saucepan over low heat.

In a medium bowl, combine the ground gingersnaps and graham crackers with the melted butter. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the side of a 9-inch springform pan.

Using an electric mixer, beat the cream cheese and 1 cup of the sugar until smooth. Beat in the eggs, one at a time. Beat in ½ cup of the sour cream and 1 teaspoon of the vanilla.

Pour the mixture into the crust and bake until just set, 40 to 45 minutes.

While the cheesecake is baking, combine the remaining 1 ½ cups of sour cream, ¼ cup of sugar, and 1 teaspoon of vanilla in a bowl. Set aside.

When the cheesecake is just set, spread the sour cream mixture over the hot cheesecake and pop back into the oven to bake for an additional 3 to 5 minutes.

Remove the cheesecake from the oven and let cool in the pan, then refrigerate for at least 4 hours.

When ready to serve, run a knife around the edge of the cheesecake before unmolding from the springform pan.

Recipe slightly adapted from Real Simple.

Pineapple Upside Down Cake

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Pineapple Upside Down Cake is one of Dylan and my favorite desserts. It is sweet and moist and a nice alternative to a chocolate cake. I like it for spring events, like a Mother's Day brunch, because it is light and imparts a tropical vibe to the gathering. It's also very easy to put together! Here's the recipe.

Pineapple Upside Down Cake

Ingredients for the Gooey Topping

1 stick (1/2 cup) unsalted butter

1 tablespoon rum (optional)

1 cup firmly packed dark brown sugar

1 can pineapple rings (or a pineapple, peeled, cored, and cut into 1/2 inch rings)

1/4 teaspoon salt

Maraschino cherries

Ingredients for the Cake

1 1/2 cups all purpose flour

2 teaspoons ground cinnamon

2 teaspoons baking powder

1/4 teaspoon salt

1 stick (1/2 cup) unsalted butter, softened

1 cup cane sugar

2 large eggs

1 teaspoon vanilla extract

2 tablespoons rum (optional)

1/2 cup finely chopped pineapple (Use the remaining pineapple from the gooey topping. It also works to puree it in a food processor.)

Directions

Prepare the topping: In a 9-inch iron skillet, stir the butter, rum, salt, and brown sugar over medium heat until melted, about 4 minutes. Remove from the heat and arrange the pineapple slices in the skillet in a circle. Place a cherry in the center of each pineapple ring (and if you want, add a few around the pineapple slices). Reserve the leftover pineapple for the cake batter. Set the skillet aside while you make the batter.

Note: I have a vintage cake pan specific for Pineapple Upside Down Cake, so I heat up the ingredients in a saucepan and then transfer them to the cake pan. I've also made this cake in a 9 inch square pan in a pinch.

Preheat the oven to 350 degrees Fahrenheit.

In a medium bowl, sift together the flour, cinnamon, baking powder, and salt. Set aside.

In a stand mixer fitted with the whisk attachment, cream the butter and sugar on medium speed until fluffy, about 3 minutes. Add the eggs, one at a time, and beat until incorporated, making sure to scrape down the sides of the bowl with a spatula as you go along. Add the vanilla and the 2 tablespoons of rum, if using.

With the mixer on low speed, alternate adding the flour mixture and the pureed pineapple, starting and ending with the flour. Use a rubber spatula to scrape the batter over the gooey topping in the skillet.

Bake for 40 to 45 minutes, or until a tester inserted in the center comes out clean. The cake should be a light golden brown. Let cool in the skillet for about 10 minutes.

Place a serving plate upside down over the skillet, and flip them over together to invert the cake, taking care to avoid touching the hot topping. Pour any excess juices on top. Let cool to room temperature.

This recipe is adapted slightly from Organic and Chic by Sarah Magid. I left out the pecans in the topping, and she calls for strictly organic ingredients, which I don't always use. I also reduced the amount of rum to better suit my tastes.

S'mores Bars

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I made a batch of S'mores Bars earlier this month as my birthday dessert. They were perfect! Sweet, crunchy, marshmallowy. I think they would be a great dessert for a Fourth of July party, and I may just whip up a batch for our own barbecue.

S'mores Bars

Ingredients

5 tablespoons unsalted butter

1 bag (around 6 cups) miniature marshmallows

1 teaspoon pure vanilla extract

1 box (around 8.5 cups) Golden Grahams cereal

1/2 cup semi-sweet or milk chocolate chunks*

*Note: At Target, I found a bag of semi-sweet chocolate chunks by Nestle Tollhouse. The pieces were a little bit bigger than chocolate chips. In a pinch, just use chocolate chips. The bars will look slightly different, but it won't affect the taste.

Directions

Butter a 9 x 13 baking pan to help prevent sticking.

In a large saucepan, melt butter over low heat. Add the 5 1/2 cups of marshmallows (it ends up being most of the bag) and stir until completely melted. Remove from heat and stir in vanilla extract.

Gradually add the Golden Grahams cereal to the saucepan. Stir until well coated.

Fold in the remaining marshmallows. Then, fold in the chocolate chunks.

Using buttered spatula, press the mixture into the prepared pan. Cool in the refrigerator for about 2 hours.

To serve, cut into squares and enjoy!

Recipe adapted from My Baking Addiction