Chocolate Chip Zucchini Bread

With summer coming to a close tomorrow, perhaps your garden is overflowing with things to use or store. Although we only have a small garden, I did get an excitingly abundant harvest given its size. The raspberries were proliferous for several weeks (some are in the freezer to bake with this winter), green beans galore, a few delicious broccoli heads, a decent amount of potatoes, giant zucchini (hopefully still some more in the coming weeks), and for the first time ever, carrots!

This is the third year in a row I’ve tried growing fingerling carrots, and the first year they grew bigger than my baby thumbnails. Planting them on the very edge so they weren’t overgrown by the beans seemed to be the key, and I’m excited to eat them. I planted two rows so likely will chop some up for the freezer. Roasted vegetables are my favorite and I’m sure we’ll be eating many panfuls in the coming weeks.

Chocolate Chip Zucchini Bread {{Baking Bytes}}

My zucchini plant was not as abundant as some, likely due to the lack of sunlight my garden gets, but it still produced quite a few and there should be some more to pick if the weather doesn’t turn super cold right away. If, like many people, you have more zucchini than you know what to do with, then this is definitely the recipe for you.

Chocolate Chip Zucchini Bread {{Baking Bytes}}

I see recipes for zucchini bread, muffins, scones, pancakes, waffles, etc, all over the place, but many of them are heavy on the sugar and chocolate. Although this is delicious, it somewhat ruins the health factor of the zucchini if you’re basically eating dessert bread.

Chocolate Chip Zucchini Bread {{Baking Bytes}}

I recently came across this recipe on Pinterest (as usual) and loved that the chocolate was only in chip form, and the sugar content relatively low. I made some modifications like I always do, and it resulted in a very tasty but much less sweet variation.The zucchini flavor is mild but the bread is warm and inviting with cinnamon and nutmeg throughout. It’s sweetened with honey and a few chocolate chips, but maintains a much less decadent flavoring than your typical sugary quickbreads. You can obviously increase the chocolate chips if you want, but I felt this amount was plenty. Even with 30% less sugar than the original recipe, it still functions just as well as a dessert as it does for breakfast or an afternoon snack.

Chocolate Chip Zucchini Bread {{Baking Bytes}}

Krista’s recipe called for walnuts, but I never put nuts in baked goods as I don’t care for the textural juxtaposition of soft bread and crunchy nuts if I’m not emotionally prepared for it. However, this time I chopped a few walnuts and sprinkled them on top, and it was a wonderful, crunchy addition to the bread. It’s a method I may use in the future for banana or pumpkin bread to give it a little something extra. If you don’t like walnuts, pecans or sliced almonds would work great too, or you can leave them off entirely, of course.

Chocolate Chip Zucchini Bread

Adapted from Joyful Healthy Eats
Makes 1 loaf (12 slices)

Ingredients

1 3/4 cups whole wheat flour
2 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground nutmeg

1/3 cup raw honey
1/3 cup coconut oil

1/2 cup applesauce
1 egg
2 tsp vanilla

1 1/4 cup grated zucchini
1/3 cup + 2 Tbsp chocolate chips, divided

1/4 cup chopped walnuts (optional)

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Grease (butter, coconut oil, PAM, whatever) and flour a loaf pan, shaking out excess flour. Set aside.
  2. If you haven’t already, use a cloth or paper towels to squeeze as much excess water from your zucchini as possible. Get your upper body workout here, if your zucchini is drier your bread is less likely to have wet spots in the middle. Set aside.
  3. In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, salt, and nutmeg. Set aside.
  4. In a separate microwave-safe bowl, combine honey and coconut oil. If they are not already liquid, heat 20-30 seconds and whisk until smooth. It’s okay if there are some small bits of coconut oil still solid.
  5. Add applesauce, egg, and vanilla, and whisk until completely combined.
  6. Slowly pour wet ingredients into dry ingredients, stirring (I used a rubbed scraper) until completely combined.
  7. Fold in zucchini and 1/3 cup chocolate chips, then pour into prepared loaf pan.
  8. Sprinkle with remaining chocolate chips and walnuts, if using.
  9. Bake 50 minutes, or until a toothpick comes out clean.
  10. Let cool most of the way in baking pan, then run a knife along the edge and turn out onto a cooling rack to cool completely, or slice and serve pronto because it smells way too delicious to wait.
  11. Store completely cooled leftovers in an airtight container on the counter.

Cookie Fruit Pizza

Just in case you still need an a quick and easy dessert for any Labor Day Weekend festivities, I am posting this a week early. Although I generally avoid mixes and pre-made desserts, everyone needs a couple quick go-to recipes for those impromptu barbecues and summer parties. Usually I make brownies because the Ghirardelli mixes are fantastic, but when I want to bring a lighter or non-chocolate dessert and don’t have the time for cupcakes or lemon pie spoons, I’ll tend towards fruit pizza or (peanut butter Cheerio treats). Made with a store-bought cookie dough, the longest step is preparing the fruit. It can be put together in less than an hour, assuming you have all the ingredients, and is a great crowd pleaser.

Cookie Fruit Pizza {{Baking Bytes}}

Although any fruit can be used, my favorite options are strawberries, kiwis, raspberries and blueberries. The first two can be sliced easily whereas the latter two options require no cutting. I usually opt for a combination of fruits as it’s both delicious and prettier. In general I just use what I have on hand or what looked good at the store, which this time happened to be kiwi, blueberries, and mandarins. You really can’t go wrong other as long as you are careful to either not choose fruit that browns quickly, or to serve everything promptly. Think of the pizzas as your palette and choose whatever flavor combinations you like best.

Cookie Fruit Pizza {{Baking Bytes}}

I did all mine the same, but you can certainly do each slice differently if you don’t have enough of a fruit, or just to allow people to pick their flavors. Since the cookies are pre-sliced, it’s easy to lay out each one identically or differently, and they’ll be ready to serve right away. Clearly you could also use a pizza pan for the normal round shape and slice into wedges, but I find the squares are easier to handle, less inclined to break, and just as pretty.

Despite most fruit pizzas being topped with some kind of glaze over the fruit, I never add one. The cookies and cream cheese frosting are already plenty sweet and the fresh fruit really shines if it isn’t drenched in extra sugar and fruit juice. It also saves an extra several minutes of prep time which is great since this is supposed to be a quick dessert.

Cookie Fruit Pizza {{Baking Bytes}}

Although I kept it simple this time, another delicious option is to add a spice to your cream cheese frosting. I keep it relatively low sugar since the cookies have plenty on their own, but the addition of some cinnamon, cardamom, nutmeg, chipotle, or whatever you think would blend with your fruit selection would be an awesome way to add a little pizzazz. Start with 1/8 – 1/4 teaspoon and then add more as necessary.

Cookie Fruit Pizza {{Baking Bytes}}

And if you’re not pressed for time, you can absolutely substitute your own sugar cookie recipe!

Cookie Fruit Pizza

Adapted from Pillsbury’s Fanciful Fruit Pizza
Makes 12 servings (1 quarter-sheet pan)

Ingredients

1 roll (16.5 oz) Pillsbury® Create ‘n Bake® refrigerated sugar cookies (or about 2 cups of your own recipe)1

4 oz cream cheese, room temperature2,3 
2 Tbsp sugar
1/4 tsp vanilla

1 1/2 cups fresh fruit (strawberries, blueberries, raspberries, kiwis, peaches, etc)

Directions

  1. Wash and slice the fruit (if necessary) laying it on paper towels to soak up excess water.
  2. Preheat oven to 350 degrees.
  3. Spray the edges of a quarter or half cookie sheet (ideally one with a lip) with cooking spray, then line with parchment paper, allowing the paper to overhang the long edges of the pan.
  4. Press dough evenly in the bottom of the pan (if you’re using a normal-sized cookie sheet, it will only fill half the pan), use a rolling pin to smooth at the end.
  5. Bake about 20 minutes or until golden brown, then cool completely.
  6. Run a butter knife along the edges of the pan, then use the parchment paper to gently lift the whole batch out onto a cutting board (or the counter).
  7. Use a pizza cutter or a sharp knife to trim the raised edges (optional, but it makes it easier to spread the frosting).
  8. At medium speed, beat cream cheese, sugar, and vanilla with an electric mixer until light and fluffy, and spread evenly over cooled crust.
  9. Using a knife or plastic pizza cutter, cut the crust into 8-12 servings3, or whatever size you want. If your pan is lipped, make sure you specifically cut the edges as a pizza cutter won’t reach there.
  10. Arrange the fruit on top4, keeping with in the guidelines for easy serving.
  11. Pro tip: use the parchment paper to move the cookies all at once back to your pan or your serving platter, then cut the extra paper away so it doesn’t show.
  12. Fruit pizza is just fine on the counter for a few hours, but cover and refrigerate leftovers overnight. The cookies are best on day one as they will get much softer in the fridge. For a make-ahead option, bake the cookies and leave them on the counter, make the frosting and store it in the fridge, slice and drain the fruits and store them in the fridge, then assemble the next day.

Notes

This is enough to fill a quarter-sheet pan. I love having this size around and am actually thinking I’d like to have two. If you only have half-sheet pans (normal size), then just press the dough into half of the pan, or double the recipe to make 24 servings.
Lower fat (or fat-free) cream cheese will work just fine.
This makes enough frosting for a thin coating, so if you like lots of frosting you may want to double it.
You don’t have to pre-cut the sections (say, if you want to make an American flag pattern) but it makes it much easier and less messy to serve and eat later.
If you’re using very juicy fruit, avoid putting it on more than a couple hours in advance if possible.

Sunrise Sweet Potato

Today I bring you a recipe I’ve been planning for months. Why so long you ask? That’s a good question. Is it hard? Nope. Did it take a lot of iterations to figure out? Nope. Does Lindsey greatly struggle with frying eggs pretty enough to photograph? Turns out, yes.

Sunrise Sweet Potato {{Baking Bytes}}

Typically I scramble eggs because it’s way easier and I like to throw in a bunch of extra stuff anyway, but for the purposes of this recipe a fried egg is really my favorite combination. Ideally lightly browned on the bottom with the yolk still a bit runny, it’s a delicious savory meal for any time of the day. Mashed sweet potato, sautéed bell peppers, and a fried eggs are drizzled with a maple syrup and chipotle combo that compliments and juxtaposes the other flavors all in one delicious bite.

Sunrise Sweet Potato {{Baking Bytes}}

I really meant to share this earlier in the summer but my aforementioned struggle with frying pretty eggs deterred me from doing so. As you can see by my over-medium (hard) version here, I eventually gave up. My own personal shortcomings should not prevent anyone from making this delicious recipe, so please forgive the lack of runny yolk.

You may be skeptical of the sweet potato and egg combination but I assure you it is fantastic. Or perhaps, like M, you’re a little held up on the maple chipotle situation that meshes with the whole thing. Even he admitted maple and chipotle are a delicious breakfast addition for a sweet and savory item. (And yes, this recipe is also somewhat inspired by Biga Pizza, just like last month’s ice cream flavor.)

Sunrise Sweet Potato {{Baking Bytes}}

If, like me, you struggle with frying eggs, you can definitely go scrambled or poached or hard-boiled or any method you prefer. I find it easiest to use two separate small frying pans for the eggs and peppers anyway, but if you have better kitchen skills than I do feel free to do it all in one. For ease and quickness, I cook my sweet potato in the microwave, but you can also do a bunch at once in the oven if you’re feeding more than a couple of people. For myself I typically use just one egg, but after a 10-mile run I decided two was necessary.

Sunrise Sweet Potato {{Baking Bytes}}

This is a fantastic post-run meal, a hearty brunch, a delicious lunch, or a fun dinner. I encourage you to make it for whatever you think is the best option, but really, they are all delightful.

And if you have leftover chipotle syrup, it’s great on plain yogurt, on ice cream, on a diced peach warmed in the microwave, for dipping your bacon or sausage, or to top your usual griddle items like pancakes and waffles. Make a larger batch and store it in the fridge, or mix it up on the fly; totally up to you.

Sunrise Sweet Potato
Makes 2 servings

Ingredients

1/4 cup pure maple syrup
1/2-1 tsp ground chipotle

1 medium-large yam or sweet potato
2-4 eggs
1 Tbsp olive oil
1 bell pepper, diced

Directions

  1. In a small bowl, whisk together maple syrup and chipotle. Set aside.
  2. Vigorously scrub your potato, then use a fork to prick several holes all over it.
  3. Microwave 5-10 minutes, until easily pierced with a fork.
  4. Meanwhile, sauté bell pepper in oil over medium heat to desired doneness, about 5 minutes.
  5. At the same time, prepare eggs using preferred method. I like to use fried eggs, but poached or scrambled would be great also.
  6. Just before the eggs are done (don’t forget about them), carefully slice your sweet potato in half. Use a fork to mash the insides and then drizzle with 1-2 tsp of the chipotle syrup.
  7. Top each potato will bell peppers and eggs, then drizzle with additional syrup.
  8. Serve immediately.

Banana Protein Pancakes

Back in June when I had given up bread for the month, I pinned this recipe as something to try if I was absolutely craving pancakes. I didn’t end up trying it that month, and perhaps it will feel somewhat out of season, but after a ridiculous amount of ice cream over the last two months I was looking for something rather less decadent to share with you. Originally a vegetable dish was on the docket, but after a surprise visit from M two weekends ago, and driving to Michigan with my best friend this week, I ran out of time to give it the effort it really deserved. This seemed like a great time to try such a simple recipe and with all the hot weather we’ve been having, a few minutes in front of a griddle is way more appealing that turning on the oven for half an hour.

Banana Protein Pancakes {{Baking Bytes}}

The first time I made this recipe 100% as directed and although it was delicious, it wasn’t quite what I was hoping for. Substantially more moist and less fluffy than a normal pancake, I attempted to lighten it up a bit. I increased the dry:wet ratio with more oatmeal and nixing the applesauce, and decided to add a bit of baking powder like a regular recipe would. This definitely improved the experience for me, but it’s certainly not necessary.

Banana Protein Pancakes {{Baking Bytes}}

Very filling, no added sugar, high protein, and with a wonderful banana flavor, these pancakes are super quick and guilt-free meal – great for nights when you just need to eat something, pronto. I enjoyed mine with peanut butter, banana slices, and cinnamon because that’s how I always eat pancakes (and also so I wouldn’t have half a banana left over), but they are also delightful with real maple or berry syrup if you’re looking for a sweeter treat.

A few disclaimers: are these light and fluffy like normal pancakes? No. Do they stay rather more wet than your favorite recipe? Yes. Are they super delicious anyway? Absolutely. While they’re not a substitute for a true pancake experience, they are excellent in their own right. They are also gluten-free if you use uncontaminated oats, which is probably useful for some people.

Banana Protein Pancakes {{Baking Bytes}}

I added chia seeds and peanut butter powder to mine, but these items are both optional. I think chia is a great way to get a little extra protein without compromising flavor and texture, but you can absolutely reduce the amount or leave it out entirely. Same with the peanut butter powder; I bought some at Costco on a whim and have found it great to use in smoothies and quick breads, but it is also completely optional, especially if you’re going to top your pancakes with peanut butter anyway. I will say that if you are ditching the peanut butter powder, you probably want to use the higher amount of oatmeal if you don’t like pretty moist pancakes.

Banana Protein Pancakes {{Baking Bytes}}

Below find the recipe for one serving. I don’t expect the batter would keep super well, so make just enough for that time. It is so fast to make there’s no need to make it ahead, I promise. The three small pancakes (with peanut butter) was perfect for me, but it’s easily scaled to feed more people. Goes great with sides of bacon, sausage, scrambled eggs, etc. For the athletes out there, I think these would be great pre-run if you have enough time, or as a fantastic post-run recovery meal, particularly with a cup of coffee to go with it.

Give them a try and let me know what you think!

Peanut Butter Banana Protein Pancakes

Adapted from Liz Heather
Serves 1 (three ~4″ pancakes)

Ingredients

1/2 ripe banana, well mashed
1 egg
1 tsp vanilla
1/2 – 1 Tbsp chia seeds (optional, I used 1 Tbsp)

1/3 cup oatmeal, finely ground
3/4 tsp baking powder
1/4 tsp cinnamon
pinch of salt
1-3 Tbsp peanut butter powder (optional,  I sometimes use 2 Tbsp)

Blueberries, raspberries, sliced banana (optional)

Directions

  1. In a small bowl, mix together banana, egg, vanilla, and chia seeds. Allow to rest until chia seeds have softened, about 5 minutes.
  2. Meanwhile, heat electric griddle to 300 degrees Fahrenheit (or medium heat on a stove).
  3. Retrieve banana mixture and add oatmeal (use a blender to grind it first if you haven’t already), baking powder, cinnamon, salt, and peanut butter powder (if using), and mix until well combined. Mixture will be fairly thick.
  4. Add about 1/4 cup of batter on the griddle, manually spreading to about 4″ in diameter.  If desired, gently press fresh fruit into the top of the batter. Cook 3-5 minutes each side, until nicely browned. They will be a bit darker than normal pancakes; that is expected. Repeat with remaining batter (I was able to barely fit all three pancakes on my small griddle at one time.)
  5. Serve immediately with remaining sliced banana, peanut butter, maple syrup, blueberry sauce, cinnamon and sugar, or your favorite toppings.

Maple Chipotle Ice Cream {National Ice Cream Month}

 [Welcome to Frozen Friday! In honor of National Ice Cream Month, I am sharing a new ice cream recipe each Friday morning. In case you missed them, be sure to check out the previous recipes, s’moresmimosablueberry cardamom cheesecake, and matcha!]
 

My final Frozen Friday flavor is inspired by Biga Pizza in Missoula, MT. Last April I spent a Saturday with a couple coworkers and a bunch of middle school girls doing a STEM workshop. Since we are software engineers, we had the girls write down a “program” telling us how to build s’mores, and then we acted as computers and ran the program. The results were quite delightful and it was a lot of fun, despite being a long day.

Maple Chipotle Ice Cream {{Baking Bytes}}

In any case, we arrived the night before (it’s a 3-hour drive) in time for dinner, and opted to get pizza at a popular local spot. The one we chose was sweet potato, bacon, hazelnut, something else I’m forgetting, and topped with a maple chipotle drizzle. The sweet potato + maple + chipotle combo really stuck with me and I’ve been using the trifecta quite a lot recently. (Related post pending…still practicing to make it pretty enough for pictures.)

Maple Chipotle Ice Cream {{Baking Bytes}}

Although I have a very low spice tolerance, it turns out that maple and chipotle are a beautiful, delicious combination and I am super glad I was introduced to it. During one of my practice rounds at the aforementioned post-in-the-making, I had the idea that it might work well as an ice cream flavor, and promptly did a bit of research on how to make it work. Last May my mom randomly gifted me an awesome book of ice cream recipes and though I’ve still yet to specifically make any of them, I recalled maple being a flavor in there. That recipe calls for maple extract, so I immediately ordered some off Amazon and impatiently waited for it to arrive.

Maple Chipotle Ice Cream {{Baking Bytes}}

Fantastically, my first attempt turned out perfect for me. Smooth and creamy, full of maple flavor and with an unexpected chipotle kick, this ice cream is unusual without being too crazy (like matcha). It reminds me of Mexican hot chocolate, in that it’s a fun twist on an otherwise standard treat.

I used a half teaspoon of ground chipotle which was perfect for me, but it is easily tailored to your personal spice preferences. The maple extract is optional, but it does really boost the maple flavor and I highly recommend using it. I always use pure extracts, but I’ll only judge you a little if you go the imitation route. (They are admittedly much less expensive.)

Maple Chipotle Ice Cream {{Baking Bytes}}

As a bonus, this ice cream is less sugary than other flavors, being purely sweetened by the maple syrup. If you’d prefer a sweeter experience, feel free to add a couple of tablespoons of brown sugar to the mix, although I think it’s perfect as is.

Kick your summer up a notch and make a batch of this spicy ice cream for your next Taco Tuesday!

Maple Chipotle Ice Cream 

Inspired by Molly Moon
Makes ~6 cups

Ingredients

2 cups heavy whipping cream
1 cup half and half
1 cup pure maple syrup
1/2 cup egg substitute
1 tsp maple extract (optional but highly recommended)
1/4 – 1 tsp ground chipotle

Directions

  1. Whisk together all ingredients, starting with 1/4 tsp chipotle. Taste and add additional spice to your preference. (I used 1/2 teaspoon and I thought it was perfect, but I also have a pretty low spice tolerance.)
  2. Transfer container to the fridge until completely chilled, or overnight.
  3. Freeze according to your ice cream maker’s directions, then place in a freezer-safe bowl to freeze for an additional three hours, or overnight.
  4. Serve plain or topped with a sprinkle of extra chipotle powder.