Apple Cider Brie Bread

Montana continues to torment me with gorgeous days in the 40s before it kicks back up to nearly 70 again. I am ready for soup and sweaters, dangit. Fortunately this recipe is delicious independent of outdoor temps, so we can enjoy it all year round.

I’ve been making whole wheat beer bread for years, largely as way to use up beer taking up space since I don’t care for it in beverage form. Last year while planning my April grilled cheese series, I debated an apple and cheese combination but ultimately went in another direction. (I may revisit this series next April, stay tuned.) However, it reminded me of the perfect pairing of apple and brie, and it stuck in my mind as something to work in another area. With a garage overwhelmed with hard ciders (I am really bad at drinking, guys) and no reason any beer-esque beverage shouldn’t work, I modified it to utilize some of those bottles.

My test batch I made exactly as one would with regular beer (well, with less sugar), and was surprised at how much I loved it. With a much more subtle taste than a beer bread, it makes a great side dish for anything where you are looking for a more neutral flavor. Goes great with chicken soup, tomato soup, or anything you’d normally pair with beer bread. If I’m honest, I make this version a lot more often than the beer version, just because it’s so much more versatile in its complements.

However I felt I could improve the individual bread experience, and set out to do just that. With the addition of grated apple and diced Brie, it turns the bread into something to enjoy all by itself. It’s a wonderful breakfast or afternoon snack, and is delicious toasted and plain, or with a light spread of tart jam or peanut butter. Unlike beer bread, this version also pairs well with tea, which is nice for those of us that don’t drink coffee late in the day (or at all…weirdos).

So whether autumn has truly arrived or not, comfort yourself with a tasty batch of cider bread, and toast (wink wink) to the new season.

Apple Cider Brie Bread

Adapted from Whole Wheat Beer Bread
Makes one 9×5″ loaf

Ingredients

1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
4 1/2 tsp baking powder
1 1/2 tsp salt
2 Tbsp brown sugar

1 (12 oz) can or bottle hard cider

1 medium apple, grated (no need to core or peel; just pick out the seeds while you’re grating)
4 oz Brie cheese, diced (leave out to keep vegan)

Directions

  1. Preheat oven to 350 degrees Fahrenheit and lightly grease a 9×5″ loaf pan.
  2. In a large mixing bowl, whisk together all the dry ingredients.
  3. Pour in the cider and stir until completely combined.
  4. Gently fold in apple and cheese.
  5. Scrape into the prepared pan, smoothing the top as best you can.
  6. Bake 50-60 minutes, or until a toothpick inserted into the center comes out crumb-free.
  7. Let cool at least 15 minutes before slicing. Excellent solo or lightly toasted and spread with a tart jam.

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Homemade Frozen Pizzas

Last weekend Montana skipped straight from the heat of summer to its first snowfall. It didn’t stick much at the city level, but nonetheless resulted in a lovely “November” run on Saturday, and the snow-capped mountains are a welcome relief from the smokey haze we’ve been battling for weeks.

When the weather cools I start thinking about soups and chilis like any sane person, but I also think a bit more about quick freezer meals. One of my (many) odd quirks is that I really prefer not to bake in the dark. I have no idea where this mentality came from, but it sometimes makes the blog posts challenging in those few months of the year when all the daylight is during work hours and the weekends are filled with skiing. Arriving home in pitch black also makes me much less inclined to start a full dinner, and if I don’t have leftovers to reheat I usually end up with a grilled cheese or scrambled eggs. Despite my love of both, they do get a bit repetitive (and not particularly healthy) when eaten too often in lieu of a proper dinner.

A staple of most college kids, frozen pizzas are a quick and easy dinner for those busy evenings. I personally never buy them, since the odd ingredients and all-or-nothing style of vegetables don’t appeal to me, but the idea seemed incredibly sound. Armed with my mom’s dough and sauce recipes, I set off to make my own.

I pre-baked the crust to make it a little sturdier for storage, then topped them all with my favorite mix of meat, produce, and cheese. I am one of those people who likes fruits on their pizza, so sorry (not sorry) in advance if my pineapple and mandarins repulse you. I made one that evening, then froze the remaining five before wrapping in plastic wrap and sealing in Ziplocs to try another day.

Like the store-bought variety, these can be baked directly out of the freezer, sans all the wrappings. The bottoms have a tendency to brown faster than the cheese melts, so bake them one rack above center. If you are truly anti-crispy with regards to crust, bake on a silicon mat instead of directly on the baking sheet. They keep a month or two in the freezer with no dip in quality, and would probably last longer if you don’t eat them before then.

Alternatively, instead of adding the toppings right away, you can freeze the crusts naked and top when you bake them. This takes away a bit of the preparedness, of course, but has the added benefit of letting you add whichever toppings you feel like that day. It also gives you a bit more flexibility since certain toppings (like leafy greens, berries, raw tomato) may not freeze quite as well.

I made mine into small personal sized pizzas as their intended to be a one-off meal, and also so they fit nicely into gallon Ziploc bags for storage. You can make one pizza for tonight and freeze the rest for later, which makes the effort of mixing your own dough and sauce a little less off-putting. Despite the long list of ingredients, this is actually an incredibly easy project, and if you have all your toppings cut ahead of time it’s even fast enough for a weekday meal. Personal pizzas are also great if you have a variety of preferences in the house. M prefers a very high meat:not meat ratio, and loathes olives with a fiery passion; I prefer just a touch of meat and often experiment with more unusual combinations. Having individual pizzas for each of us makes it easy to customize the amounts of each topping, with no chance of contamination.

With school back in session, hunting season underway, and the cold weather imminent, this is a great time to prep a few meals for future nights. Make up a batch or two of dough and in an hour or two you can have 8-10 meals in the freezer for later.

Homemade Frozen Pizzas

Adapted from AllRecipes and Food.com
Serves 4-6 people1

Ingredients

Sauce
2 Tbsp olive oil
1/2 cup onion, chopped
2 cloves garlic, minced

8oz can tomato sauce
6oz can tomato paste
2 Tbsp grated parmesan cheese
1 tsp dried basil
1 tsp dried oregano
1 tsp fennel seed
1/2 tsp salt
1/4 tsp pepper
1 small bay leaf

Crust
1 cup water at 110 degrees Fahrenheit
1 (.25 oz) package active dry yeast
1 teaspoon sugar

2 1/2 cups bread flour
2 Tablespoons olive oil
1 tsp salt

cornmeal

Topping Suggestions2
2-3 cups freshly grated mozzarella cheese
12 oz hot Italian sausage, browned and drained
1 bell pepper, diced and sautéed
15 oz can pitted black olives, sliced
20 oz can pineapple chunks

Directions

  1. For the sauce: In a large skillet or saucepan over medium heat, melt butter and oil. Add onion and garlic and saute until onion is soft and transparent.
  2. Add remaining ingredients and bring to a simmer. Continue to simmer at least 30 minutes for best flavor.
  3. Remove bay leaf and use an immersion blender to puree until smooth.
  4. For frozen pizzas, let cool completely and store in the fridge until ready to use. For pizzas you’re baking right away, you can use it now.
  5. For the crust: In the bowl of a stand mixer, add sugar and yeast. Slowly stream in water and stir gently. Let rest 10 minutes, until yeast has foamed.
  6. Gently and briefly stir in flour, salt, and oil. Using the dough hook, beat on low until dough comes together and pulls away from the sides. Let rest for 5-10 minutes.
  7. Preheat oven to 450 degrees Fahrenheit and sprinkle pizza pans or cookie sheets with cornmeal. Set aside.
  8. Sprinkle your counter or a cutting board with flour. Divide dough into desired number of servings and gently roll into circles. Transfer to prepared pans.
  9. Bake for 5-12 minutes, until crust is just starting to firm up. For mini pizzas this will be 5 minutes, for one large pizza it could be up to 12. If you’re making frozen pizzas, be very careful not to over bake.
  10. Remove from oven, and allow to cool slightly (for eat it now), or completely (for frozen pizzas).
  11. Assembly for eat it now: Spread sauce onto crusts to within 1/2 inch of edge, and top with desired toppings. Bake an additional 10-20 minutes, or until crust is desired crispness, cheese is melted, and toppings are warm.
  12. Assembly for frozen crusts: Allow crusts to cool completely, then wrap carefully in plastic wrap, seal in a Ziploc, and store in the freezer until ready to use. (You can add your toppings to the frozen crust, then bake as instructed below.)
  13. Assembly for frozen pizzas: Allow crusts, sauce, and topping to cool completely. I like to prep everything on one day, store the sauce in toppings in the fridge overnight, and then make the pizzas the next day. Crusts are fine on the counter in an airtight container.
  14. Spread crusts with sauce to within 1/2 inch of edges, and then add desired toppings. For mini pizzas I about 1/2 cup cheese and 1/4 cup meat, then arrange the other toppings as they fit.
  15. Transfer pizzas to cookie sheets or cutting boards and then freeze until solid.
  16. Remove from freezer and wrap each pizza individually with plastic wrap, then place into Ziploc bags or airtight containers for longer-term storage. They should keep just fine for a couple of months if they are well wrapped. Pro tip: Use tape or labels to write baking instructions on each pizza.
  17. If you have leftover toppings, use them for scrambled eggs or omelets, on salad, or freeze for later use.
  18. Baking: Preheat oven to 450 degrees Fahrenheit and for crispy crust on large pizzas move rack to one below center. For personal frozen pizzas with frozen toppings, you may want to move rack to one above center.
  19. Unwrap frozen pizza and place on a cookie sheet or pizza pan. For less crispy crust, use a silicon mat.
  20. Bake an additional 15-25 minutes (depending on pizza size) or until crust is browned on the bottom, cheese is melted, and toppings are heated through. If the toppings are browning too fast for the crust, cover lightly with foil for the remaining bake time (and make a note to yourself that you might prefer to use a lower rack in the future.)

Notes

Lots of options here: one family sized pizza, two larges, 3 mediums, 4-6 personal sized pizzas. I did 6 smallish personal-sized pizzas because I like to have a side salad to make a well-rounded meal. Feel free to do whatever sizes suits you!

These are the toppings used in my pictures, but mix it up or make substitutions to fit your dietary needs/preferences.

Banana Cacao Nib Scones

Hello my lovely readers, I hope the beginning of the new year is going smoothly for everyone. (If you want to get straight to the recipe, feel free to skip to the non-italicized text.) With regards to resolutions, this year I’ve decided to do something a little different. Alongside my usual set of running/baking/professional goals, I’ve decided to set a theme: mindfulness. Each month I am going to focus on being more mindful about something in my life. After reading the cookbook Run Fast, Eat Slow I have been inspired to make January’s theme into Mindful Eating.

This doesn’t mean counting calories or following a list of restricted items, but it’s more about improving my relationship with food. It’s easy to feel guilty about eating (or not eating) certain things, to rush through meals in order to move onto something else, to just make things because they’re easy and fast and not because I’m particularly excited to eat them. This month I’m going to focus on food in a way that makes me happy, both mentally and physically: taking the time to make things from scratch as well as actually slowing down and enjoying what I’m eating; having fewer meals in front of a screen; enjoying decadent items as treats not cheats; focusing on what makes me feel happy and energetic and ready for the days to come. 

This is intended to be a long-term change in the way I really think about food. Although I’m not one to be exacting about my diet, I do often feel restricted by what society is touting as healthy these days. Healthy doesn’t necessarily mean low-fat or low-calorie, carbs are not the devil and sugar isn’t the end of the world. Certainly I am going to be mindful of eating unnecessary added sugar, but I already know a low-carb diet doesn’t work that great for me, fats are important for flavor and staying power, and I want every calorie I eat to come from something I enjoy. I will no longer be describing anything as “guilt-free” because food should not be inherently shameful. I would love to hear your thoughts on this endeavor, should you be willing to share them. (Also I highly recommend the book, and you can expect to see some of those recipes on here in the coming months.)

In light of that, today we have another recipe that I made mostly out of curiosity. Consistent readers (and anyone that knows me in real life) will know that I don’t bake anything dairy-free, gluten-free, flourless, or vegan with any amount of regularity because these are not food traits I personally find important. I am, however, often intrigued by such recipes and will make them on occasion just for funsies.

Banana Cacao Nib Scones {{Baking Bytes}}

The original recipe called for things I don’t buy, like self-raising flour, coconut sugar, and almond meal, but I followed her modification suggestions and made a few of my own to tailor the recipe for myself. I replaced some of the flour with ground oatmeal for a heartier flavor, nixed the almond meal in favor of chia seeds, and used regular ole’ brown sugar instead of coconut sugar. I cut the sugar way back since I was figuring the banana adds a fair amount of sweetness (and because I already have my favorite sweeter scones) and added some whole oatmeal for texture.

Banana Cacao Nib Scones {{Baking Bytes}}

A few weeks ago I found some cacao nibs on massive clearance, and bought two of the bags. They were a great addition to these scones, no extra sugar but a little bit of chocolate flavor to enhance the banana. However they are definitely not cheap so feel free to leave them out or use mini chocolate chips as a more decadent replacement.

These scones are fairly dense but soft and moist and delicious. They are also pretty healthy, with low amounts of added sugar and a little bit of protein and good carbs from the oatmeal. Probably you shouldn’t eat three of them, but one is a perfect light-ish breakfast, especially when paired with a cup of coffee.

Banana Cacao Nib Scones {{Baking Bytes}}

I made these a few times and below is my favorite of those iterations. It can be baked into regular size or mini scones, depending on your preferences and whether you plan to serve them solo or as part of a fuller breakfast. They’re also easily portable and a great brunch option, although I think they’re best slightly warmed.

The banana and oatmeal combination is delicious by itself or topped with any number of toppings. Jam or butter and cinnamon sugar were my favorites, but mostly I ate them plain. I especially like the less sweet version if it’s going to be spread with a sweet topping anyway, but you can definitely increase the sugar here if you prefer.

Banana Cacao Nib Scones {{Baking Bytes}}

Give these a try and let me know what you think, and if any of your friends could guess they were vegan.

PS – These can be made gluten-free by using gluten-free flour and uncontaminated oats, and they are vegan/dairy-free unless you use normal chocolate chips, although I’m sure there are vegan/dairy-free versions of those out there you could substitute with.

Banana Scones

Adapted from OmNomAlly
Makes 12-16 mini or 6-8 large scones

Ingredients

2 overripe bananas
1/2 cup coconut oil, melted
1/4 – 1/3 cup lightly packed brown sugar1
2 Tbsp chia seeds
1 tsp vanilla

1 1/4 cups all-purpose flour (use almond flour for gluten-free options)
1 1/2 cups oatmeal, finely ground2
1/2 cup oatmeal, whole
1 Tbsp baking powder
3/4 tsp salt
1/4 cup cacao nibs, optional3

Directions

  1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with a silicon mat or parchment paper.
  2. In a large bowl, mash banana completely. Add coconut oil (microwave briefly if it’s not already mostly liquid), brown sugar, chia, and vanilla. Whisk until well combined, then let rest at least 3 minutes, or until chia seeds have softened.
  3. Add flour, both ground and whole oatmeal, baking powder, salt, and cacao nibs (or chocolate chips), and stir until completely combined. Mixture will be a little loose and quite sticky, but should be solid enough to hold its shape.
  4. Pour onto prepared baking sheet and shape into rounds about 1″ tall. Use two rounds for mini scones, or one for large scones. Use a pizza cutter or a sharp knife to cut rounds into 6 or 8 wedges.
  5. Bake until golden on top and slightly browned on the bottom, about 20 minutes. Be careful not to over bake; they are better slightly too moist than slightly too dry.
  6. Serve warm. Great plain, with butter and cinnamon sugar, or your favorite jam. Store leftovers in an airtight container on the counter up to 3 days, but they are best on day one.

Notes

For sweeter scones, especially if you’re going to enjoy them plain, use the larger amount, or up to 1/2 cup. For less sweet scones, especially if you’re going to doctor them with jam, use the smaller amount. I personally like 1/4 cup best even plain, but the masses may prefer a sweeter option.

Use a blender to grind 1 1/2 cups of the oatmeal into a powder. Leave 1/2 cup as normal for texture. =)

Cacao nibs are a great way to add a little chocolate flavor without the sugar and calories of chocolate chips. They are quite mild but delicious in baked goods. However for a more decadent treat, or if you don’t have cacao nibs on hand, you can substitute mini chocolate chips for delicious results, or leave them out entirely.

Cinnamon Rolls

Has winter hit your neck of the woods? It definitely hit Montana and it’s snowy and beautiful outside. I don’t know about you, but cold weather always instills a craving for cozy foods like soup and pot roast, hot chocolate and gingersnaps, oatmeal or waffles.

Cinnamon Rolls {{Baking Bytes}

Although working with yeast is rare for me, a few weeks ago I decided to make a batch of cinnamon rolls from scratch. Cinnamon rolls are one of my favorite decadent treats, and it’s a good thing they are such a time-consuming endeavor or I’d probably make them a lot more often. I am very particular about cinnamon rolls, and don’t often even buy them for this reason. They must be soft both inside and out, heavy on the cinnamon and light on the frosting; a thin glaze is even better. I am not one for heavy frosting on much of anything, but I absolutely feel a quality cinnamon roll doesn’t need to hide beneath cream cheese and butter.

Cinnamon Rolls {{Baking Bytes}

A few years ago when my parents came to visit for Thanksgiving, my mom and I made this cinnamon roll recipe. It’s everything a cinnamon roll should be, with the light flavoring of oatmeal which I find to be a wonderful addition. Like most yeast recipes, this one takes a few hours from start to finish, although most of that is waiting around for the dough to rise.

Cinnamon Rolls {{Baking Bytes}

Nonetheless they result in pillowy rolls perfect for a cozy winter morning. Full of cinnamon and drizzled with a light glaze, they feel a little lighter than your average out-of-the-can variety, and the gentle oatmeal flavor is unique but delicious. Served with some savory options like scrambled eggs or sausage, these would be perfect for Christmas breakfast to treat the family this year.

Cinnamon Rolls {{Baking Bytes}

If you’re appalled at the idea of waking up *even earlier* Christmas morning just to make cinnamon rolls, never fear. I am definitely not suggesting you make a hectic morning even more so, but encouraging you to make these ahead for a simple breakfast that can bake while you open presents.

Since it’s rare that I have a need for 12 large cinnamon rolls, I opted instead to cut my batch into 18 slightly smaller ones. I baked one set right away (because, yum) and put the remainder in the freezer. A couple of weeks later, I pulled them out, shoved them into a pan (with some difficulty; more on that later), and after letting them rise overnight, baked them up fresh in the morning with no more work than preheating the oven. All the delight with little of the work.

Cinnamon Rolls {{Baking Bytes}

You could make these up anytime between now and Christmas and pop them in the freezer until you’re ready for them, which is great for anyone that feels the holidays get even more hectic as the actual day draws near. If you go the freezer route, I highly recommend using disposable pans and freezing the rolls in the pan. Although it’ll take a little bit more space in your freezer, it means less work once you’re ready to bake them. In their frozen state I had quite the time getting them squeezed into a pan, and this effort can be easily avoided by just freezing them that way. If, like me, you try to avoid using disposable things when possible, or just always forget to buy them, you can line the pan you’d normally use with plastic wrap, place your rolls inside, and freeze the whole thing till the rolls are hard. Then you can remove them from the pan, wrap tightly in the plastic and put in a Ziploc, and still have your dish available for using.

Cinnamon Rolls {{Baking Bytes}

Splitting the batch into two pans of nine not only gives you a freezer batch ready for another day, but also results in slightly smaller rolls that are great for portion control or to be served alongside heartier additions. The next time you’re feeling up to a little kitchen challenge, make these rolls. I’m sure you and your family will love them. If you have leftovers, store them covered on the counter. The rolls are great reheated in the microwave for about 20 seconds, just enough to warm them up.

Oatmeal Cinnamon Roll

Adapted from SparkRecipes
Makes 12 or 18 rolls

Ingredients

Dough
1 packet yeast
1 cup warm water, 105 – 115 degrees

1 cup milk, warmed
1/2 cup butter, softened
1/2 cup sugar
1 egg, room temperature
3/4 tsp salt

3-4 cups white bread flour
1 cup whole wheat bread flour (or wheat all-purpose)
1 cup old-fashioned oats, ground fine in a blender

Filling
3 Tbsp butter, melted
1 cup brown sugar
1 Tbsp cinnamon

Glaze
1 cup powdered sugar, sifted
1 tsp vanilla
2 Tbsp milk

Directions

  1. Run the bowl of your stand mixer under hot water for one minute, or until the bowl feels warm.
  2. Add yeast to the bowl then gently pour in the warm water to dissolve. Let rest 10 minutes, or until foamed.
  3. Stir in milk, butter, sugar, egg, and salt (I do this by hand).
  4. Add wheat flour, oatmeal flour, and 3 cups of bread flour to the bowl. Using the dough hook, mix until well incorporated.
  5. If necessary, add more flour 1/4 cup at a time until the dough pulls away from the sides of the bowl. It will still be sticky. (I used a total of 3.75 cups of bread flour.)
  6. Cover bowl and let rise for one hour, or until doubled in size.1 
  7. Mix together brown sugar and cinnamon, and set aside.
  8. Butter or spray one 9×13″ pan (for 12 large rolls) or two 8×8″ pans (for 18 medium rolls). Set aside.
  9. Preheat your oven to 350 degrees.
  10. On a floured surface, roll the dough into an 18×15″ rectangle. (I sometimes make mine slightly wider than 18″ so I can cut off the ends for more even rolls, but it’s not necessary.)
  11. Brush dough with melted butter, leaving one inch of a long edge clear.
  12. Spread sugar mixture evenly over the butter.
  13. As tightly as you can, roll up the long side so you end up with an 18″ cylinder.
  14. Reshape if necessary, then use unflavored dental floss or a very sharp knife to cut into 12 or 18 slices, then place in your pans. (Freezer option: see notes2)
  15. Bake for 20-25 minutes, or until golden brown and the center is 190 degrees Fahrenheit. (I highly recommend using an instant read thermometer for this!) If necessary, cover outer rolls with foil for the last 5 minutes, or until center rolls are done, to prevent excessive browning.
  16. Whisk together sugar, vanilla, and milk until smooth, then drizzle over hot rolls. Serve warm!

Notes

My favorite method for getting dough to rise consistently: Microwave a mug of water for 2.5 minutes. Move the mug to the corner of the microwave, add your bowl or pan of dough, shut the door, and let rise as usual. This keeps the dough warm and humid even if the rest of your house is cold or drafty. If you do this for both stages of rising, use new water each time to avoid super-heating it and having it explode.

Freezer option: Cut log into 18 slices. Either place 9 each into greased 8×8″ disposable pans (recommended) or set them onto a cookie sheet. Freeze until solid, then wrap tightly in plastic wrap and place into a Ziploc bag.
To bake: Remove rolls from freezer and unwrap completely. Place into a greased pan if they aren’t already, then cover with a thin dish towel and let rise overnight (at least 8 hours). Bake until center reaches 190 degrees Fahrenheit, about 30 minutes. You may need to cover the rolls for the last 10 minutes to prevent over-browning while the center cooks through.

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.