Whole Wheat Chocolate Chip Zucchini Bread

whole wheat chocolate zucchini bread snack dessert

Howdy!

Here are some of the latest fairy photos from a park photo shoot last week.  I just love the sun behind trees and bushes!!!  Creates such pretty bokeh.

fairy photo, Wentzville, Family Photographer

 

fairy photo, Wentzville, Family Photographer

 

Book:  I continue to read “Washington” by Ron Chernow in hopes that no one else in St. Charles county will request the book.  It is 800 pages and no way will I finish it in 2 weeks!  Again, there are pieces of his life illuminated within just the last few years that never made it into the history books that we learned from as children.  It really goes to show that just because we learned something in school doesn’t mean it is 100% accurate.  Chernow has uncovered many new essays and letters in the past few years on some of these influential men in US History.

Another death has occurred in the Washington legacy  – this time it is his stepdaughter Patsy.  The poor girl had epilepsy and constant seizures.  She died and half of her estate went to her brother Jacky and the other half to Martha and George Washington.  This development was rather significant to our history in a number ways.  #1, Patsy was never ever left alone because of her frequent seizures and therefore Martha would never have joined George much – if at all – during the Revolution. #2 George now had the financial flexibility to lead the country in the American revolution without requiring a salary (which he didn’t take and Alexander Hamilton didn’t either… though he was so poor that after his death the family requested some of his pay just to buy food and such).  Without this financial security, George may never have left Mount Vernon for such a lengthy amount of time to attend the Continental Congress, lead the Continental Army in the Revolution or accept the presidency for two terms.

Whole Wheat Chocolate Chip Zucchini Bread Recipe 3

Recipe:  I thought I couldn’t compete with the Double Chocolate Zucchini Bread that we have been making for years and years.  It is a favorite even among the pickiest of eaters.  But this one is just as good or better!  You see…. another favorite of ours is the recipe for Chewy Gingerbread Chocolate Chip Cookies  🙂  Drool…..

Oh right.  The new recipe.

So, Whole Wheat Chocolate Chip Zucchini Bread is a combination of these two favorite recipes.  We used 100% molasses which gave the bread a dark color and deep, rich flavor.  It does taste wonderful with chocolate.  The flour is replaced with all 100% whole wheat flour.  The oil can be swapped out with applesauce.

Feel free to freeze this bread.  Make into smaller loaves.  Make into muffins, mini muffins, whatever!

The flavor is complex and not too sweet.  The texture is typical for a quick bread without being too gummy even when using applesauce instead of oil.  I’m sure the bread would last a few days, but I don’t think ours lasted more than 24 hours in this house.

whole wheat bread, zucchini, chocolate chip

 

Whole Wheat Chocolate Chip Zucchini Bread
Author: Mary Ellen P. Riley / Whisk Together
Serves: 1 loaf
Ingredients
  • 2 eggs (large or 3 small/medium)
  • 1/3 cup molasses (or honey if you don’t like molasses)
  • 1/2 cup vegetable oil or applesauce
  • 1/3 cup (2.5 oz) brown sugar
  • 1 tsp. vanilla
  • 2 cups (8.5 oz) white whole wheat or whole wheat flour
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 2 cups shredded and unpeeled zucchini (choose a medium size one)
  • 1 cup (6 oz) chocolate chips
Instructions
  1. Preheat oven to 350 degrees. (Or convection oven to 325 degrees)
  2. Grease with baking spray, butter or cooking spray a 9×5″ loaf pan.
  3. In a great big bowl, mix the wet stuff: eggs, molasses/honey, oil/applesauce, brown sugar and vanilla. Stir or whisk together until there are no lumps.
  4. To the great big bowl with the wet mixture, add in the dry stuff: flour, baking soda, and baking powder. Mix well. Since it is whole wheat flour, we don’t have to worry about gluten forming!
  5. Add in the zucchini and chocolate chips. Stir with a large spoon or spatula.
  6. Put the quick bread mixture into the loaf pan. Bake 50-60 minutes. (It may be done in 45 minutes with a convection oven).
  7. Test the center of the bread with a toothpick and you may get some melted chocolate, but there shouldn’t be any bread on it.
  8. Cool on a cooling rack for 10 minutes. Turn the bread out of the pan and allow the bread to cool directly on the cooling rack.
Notes
Recipe from King Arthur Flour[br][br]Weigh the ingredients for the best accuracy!!! Or spoon the flour into the measuring cup. This is how KAF develops their recipes and provides the best match.

 

Chocolate Chip Zucchini Cookies

Chocolate Chip Zucchini Cookie Whole Wheat

Book:  I started Ron Chernow’s “Washington” and it reminds us how little decisions have such a big impact.  How did Washington at such a young age get to where he needed to be?  His family was not upper class nor lower.   He may not have become a figure at all in history.  But he was the right person in the right place at the right time.  And what formidable stuff was he made of!  Travelling 250 miles in November through the northeastern United States (yes yes we weren’t the United States then) on horseback in pouring rain and snow!  His brother Lawrence happened to marry Anne Fairfax – one of the most prominent families in Virginia.  This marriage gave George Washington access to people and culture that was not possible before.

Plus, George went with Lawrence to Barbados to help cure Lawrence’s tuberculosis.  George contracted a mild form of smallpox and recovered there in the Caribbean.  As a result, George Washington became immune to the #1 killer of men during the American Revolution: smallpox.  Lawrence returned to Mount Vernon and died.  He left the estate to his wife Anne.  After she had died, Lawrence left the Mount Vernon estate to George Washington.

Chocolate Chip Zucchini Cookie Whole Wheat

Recipe: We have zucchini growing out of our ears!  🙂  After freezing some zucchini bread, we decided to try a new twist – chocolate chip cookies.  These were so good!  The recipe is similar to our favorite all-time chocolate chip cookie.

Chocolate Chip Zucchini Cookie Whole Wheat

Why we love this recipe:

  1.  It freezes well.  Make as many or as few as you like.  Keep the rest for Christmas even!  Just store in an airtight bag and remove the air with a straw.
  2. You only need 1 bowl.  One bowl = less mess 🙂
  3. The ingredients are fairly standard and found in the pantry.
  4. They taste amazing!
  5. When baked, they are crispy on the outside and tender on the inside.
  6.  Many of the ingredients are weighed – so just place your bowl on the scale and dump!  No mess and no measuring cups scattered about.  Plus they will turn out the same and perfect every time when you weigh the flour.

    Chocolate Chip Zucchini Cookie Whole Wheat
    A note on King Arthur Flour recipes (this is one of them and mentioned in the notes):   they always weigh their flour or they scoop their flour and add it to the measuring cup.  The company doesn’t put the measuring cup into the flour and scoop and level like you see on TV.  This creates a difference in their recipes and I have received some complaints about the recipes not turning out.  Every single time it is the same: I didn’t weigh the ingredients.  Please weigh, or scoop and put into the measuring cup to get accurate results.

 

Chocolate Chip Zucchini Cookies
Author: Mary Ellen P. Riley / Whisk Together
Serves: 30 medium size cookies
Ingredients
  • 1/4 cup butter (melted) or vegetable oil
  • 1 cup minus 2 Tb. (6.5 ounces) brown sugar
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 3/4 tsp. salt
  • 2 tsp. vanilla extract
  • 1 egg
  • 1 cup shredded zucchini
  • 2 cups (12 ounces) chocolate chips (we used semi sweet)
  • 1 cup (4.25 ounces) white whole wheat flour
  • 1 and 1/2 cups (4.5 ounces) quick oats or old fashioned oats
Instructions
  1. In a great big bowl: mix the melted butter, brown sugar, baking powder, baking soda, salt, vanilla and egg with a fork.
  2. Add the zucchini and mix well.
  3. Add the chocolate chips, flour and oats. Mix until just combined.
  4. For nice rounded cookies, take a piece of parchment or silicone mat and place it on a rimmed cookie sheet. Using a small or medium size cookie scoop, scoop the cookie dough onto the sheet and freeze for 1-2 hours or more. You do not absolutely need to freeze them. They will bake, but they will spread and I like my cookies not to be flat.
  5. Bag any cookie dough balls you want for later.
  6. Preheat oven to 350 degrees and bake the cookies for 14-16 minutes. They will take a little longer from frozen. The bottoms will be golden brown and the tops will not be gooey but just set. I wait for the tops to stop looking gooey.
  7. Then remove from the oven and place them on a cooling rack. I pull the parchment or silicone mat off the cookie sheet and onto the cooling rack to stop the cooking process.
  8. Cool slightly and eat! Store in a airtight container up to 1 week.
Notes
Recipe adapted slightly from King Arthur Flour[br][br]Weigh the ingredients for accurate measurements.

 

 

Lemon Blueberry Zucchini Bread

Lemon Blueberry Zucchini Bread-3102 on Whisk Together

Exercise:  I like this Upper Body and Cardio workout because you get upper body strength training in while also doing cardio intervals.  The upper body strength training usually doesn’t make you sweat, but alternating like this helps gets your heart going.

If you are stuck in the middle of nowhere and can’t jump and can’t go more than 3 feet in either direction, then this video is for you.  Low Impact Functional Strength workout is 55 minutes of balance, coordination and something different.  Brutal low impact is also great for those that cannot handle high impact workouts that include jumping, but still get a great heart-pumping workout in.  I know it is hard sometimes to work out especially in apartments or when someone lives beneath you.

Lemon Blueberry Zucchini Bread-3374 on Whisk Together

Book:  Here are some of  quotes from “Death by Food Pyramid” by Denise Minger.

Why you usually can’t believe someone even with “credentials”:
“One of the more disturbing examples of “credential fraud” is that of Henrietta Goldacre, who received a diploma from the American Association of Nutritional Consultants (AANC) in 2004. Although she might sound plenty qualified to steer you toward a healthier diet, you’d want to think twice before enlisting her services. Not only did Henrietta earn her certification while dead; she was also a cat.”

Although I think the government is one big and easy target in addition to a lot of quacks out there, here is another good line:
“Asking the Department of Agriculture to promote healthy eating was like asking Jack Daniels to promote responsible drinking.”

You can also learn about the crazy Minnesota Starvation Study.  It would be totally impossible to do today… legally anyway.  36 men ate their regular number of calories and had 6 months of starvation.  How many calories?  1,570 per day.  Weight loss was expected at 25% reduction in weight.  Ancel Keys headed the project:  the man who brought us “fat is bad”, the Body Mass Index, and popularizing the Mediterranean diet.

Lemon Blueberry Zucchini Bread-3114 on Whisk Together

Recipe:  I really, really love fruit if you can’t tell.  This bread is sooo moist it is crazy!  I love the bright flavor of the bursting blueberries and the lemony background notes.  The zucchini keeps the bread super moist and gives the bread pretty specks of green.

Bake these as mini muffins, muffins, mini loaves, loaves or any way you like.  Just watch the crust and it will all be good!  Now I need to go make some more….

These make GREAT gifts.  Bake a bunch of loaves or mini loaves and wrap to hand out.  Or store them in the freezer wrapped twice in plastic wrap and put into a freezer bag for safe keeping.  Just pull it out the morning or night before you need it!

I have made this with half AP and half white whole wheat.  You can use all AP flour of course.

Lemon Blueberry Zucchini Bread-3111 on Whisk Together

 

Lemon Blueberry Zucchini Bread
Author: Mary Ellen P. Riley / Whisk Together
Ingredients
  • 3 eggs
  • 1 cup vegetable oil or applesauce
  • 3 tsp. vanilla
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 cups shredded zucchini
  • 1 and 1/2 cups all-purpose flour
  • 1 and 1/2 cups white whole wheat flour (or whole wheat, or all-purpose)
  • 1 tsp. salt (I used kosher)
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • zest from 2 lemons or 2 Tb. lemon juice powder
  • 1 pint fresh blueberries

**Update 3/31/19: I recently made this using 1 cup applesauce (instead of oil), 3 cups white whole wheat flour (instead of all purpose), frozen blueberries (Instead of fresh) and 1 cup brown sugar/.5 cups sugar instead of 2 cups of sugar total — Everyone still loved it**

*Pro tip:  take out some of the flour from the dry mixtures and add it to the blueberries.  Toss to coat.  This will keep the blueberries from sinking.

Instructions
  1. Preheat oven to 350 degrees. Spray with baking spray or grease 6 mini loaf pans, or muffin pans or 2 – 9×5 loaf pans.
  2. In a medium bowl, add the eggs. Whisk together.
  3. Add the oil, vanilla and sugars. Whisk together. Fold in the zucchini.
  4. In a great big bowl, whisk together the dry stuff: flours, salt, baking powder and baking soda.
  5. Add the wet stuff to the dry stuff. Stir until barely combined and you still see streaks of flour.
  6. Add the blueberries and fold in gently.
  7. Divide the batter among the sprayed muffin or loaf pans.
  8. Bake mini loaves for 40-45 minutes.
  9. Bake muffins for 18-20 minutes.
  10. Bake mini muffins for 12-15 minutes.
  11. Bake a 9×5 loaf for 1 hour and 10 minutes – making sure to cover with foil about halfway through baking to avoid over-browning the top.
  12. Test with a toothpick – it should be free of liquid and may have a few tiny crumbs. Keep testing as sometimes adding more pans to the oven can affect bake times. The tops should be light golden brown and some of the loaves will have cracked tops with no liquid in the middle.
  13. Let it cool for about 10 minutes. Turn it out onto a wire rack to cool longer.
Notes
Recipe adapted from allrecipes.com

 

Paleo Swirly Crustless Quiche

Paleo Swirly Crustless Quiche on Whisk Together

Book Update:  I gave up on “All the Light We Cannot See” by Anthony Doer.  I must be a freak because now there are not 6 thousand, not 8 thousand, but now 9 thousand reviews on Amazon for this book!  That’s like 1000 more reviews since I started reading it.

I started reading instead a good book 🙂  Predictably Irrational by Dan Ariely  Poor guy has far fewer Amazon reviews, but I enjoyed this book SO much better.  If you ever want some experiments to explain why we humans are weird, this book  is a great start.  How are we weird?  Well, for example here is a fantastic statistic:  $525 million was stolen in criminal theft (think robberies) in 2004.  Oh my goodness!  Law enforcement is on it!  That’s like $1300 per robbery!  BUT….

$600 BILLION is stolen in employee theft and fraud.  If you combine larceny, auto theft, robbery and the financial requirements, we calculate a total cost of just $16 billion.  I knew that there was fraud of course… but I had no idea it was of such magnitude!

This reminds me of the fact that in 1987 seven million children disappeared from the United States.  Never heard of this??  Sounds crazy and how was there no news report that 7 MILLION children disappeared completely off the face of the planet NEVER to be seen again?  Maybe we should make a movie out of it…. Hmmm… But we couldn’t.  For one, I was only 8 years old at the time and don’t remember much that year.  And second, the ending of the movie would be stupid.  The reason 7 million children disappeared is because the Internal Revenue Service started requiring Social Security numbers for dependents.  Oops.

Paleo Swirly Crustless Quiche 2 on Whisk Together

Recipe:  This is another egg recipe!!  I know I know.  But eggs are good for you and I get so bored eating them the SAME way all the time.  The recipe is from “Practical Paleo”.  The cover of her book is just so pretty!  The recipes I have tried have all been scrumptious including Cumin Pork Tenderloin and Apple Muffins and Pumpkin Pancakes.

You could substitute any kind of squash for the zucchini.  The zucchini is used because it is plentiful and looks pretty next to the eggs.  Like most cooked egg dishes, this reheats well and freezes once baked.  Shredding is faster using a food processor if you have one available.  Split this up into 6 servings and you have a GREAT breakfast that is low in calories and filled with protein and vitamins!

Paleo Swirly Crustless Quiche
Author: Mary Ellen P. Riley / Whisk Together
Ingredients
  • coconut oil spray, butter or bacon grease
  • 1 large zucchini, shredded
  • 2 large carrots, shredded
  • 1 tsp. fresh rosemary (1/2 tsp. dried rosemary), chopped
  • 1/2 tsp. salt
  • 12 eggs
Instructions
  1. Preheat oven to 375 degrees.
  2. Spray a 9×9″ pan or 9″ deep dish pie plate with coconut oil or rub with butter or grease.
  3. Layer the shredded zucchini on some paper towels and gently fold to strain out some of the liquid.
  4. Add strained zucchini and carrots to the pan.
  5. In a large bowl, whisk together the rosemary, salt and eggs.
  6. Add mixture to the pan. Swirl the vegetables throughout with a fork.
  7. Bake 35-45 minutes. Cool slightly and serve warm.
  8. If freezing, bake and cool completely. Wrap in plastic wrap and store in a ziplock freezer bag.

 

Summer Vegetable Tian with Caramelized Onions

Summer Vegetable Tian on Whisk Together2

*Book Update*  I finished “Before Happiness” by Shawn Achor and find it even better than his first book, “The Happiness Advantage.”  The problem with a lot of these college studies is their sample source:  young college students.  Most of us aren’t young college students and most of us were not privileged to attend Harvard, Yale or Columbia.  Nevertheless, the book is a fountain of great information, some funny side notes and practical use into the family and professional life.

I am almost finished with “Million Dollar Arm” which is a fun and fast read.  I don’t really care about sports all that much, but this book is so fun to read that the subject doesn’t matter.  The gripping story about two young men brought back from India to the United States to learn to play baseball professionally is just crazy – people prepare all their lives for this event and these two boys are so dedicated that they make it to the minor leagues!

  (Amazon photo)   (Amazon photo)

*FREE FOOD and FREE SNACKS*  “Graze” has been advertising a bit on my Facebook feed, but I finally received a coupon to try a whole box of snacks absolutely FREE.    Now here is the link so you get your first box free as well.  It is like Netflix starting out – you just cancel before getting charged if you don’t want anymore- but still get to try out their stuff.  I love natural and I love free!  🙂  You get a free box “coupon” in your account, and then order your box.  It didn’t charge me for it and due to arrive in a couple weeks.  I can’t wait!

nibble box

Here is the link for free food!  http://www.graze.com/us/p/MARYEL9CF

**Recipe **  “Tian de Courgettes aux Tomates”  This recipe is from France and called a Summer Vegetable Tian.  I have seen it called a gratin elsewhere.  Most produce boxes this time of year are going to be FULL of zucchini and tomatoes.  The summer vegetable tian uses many of them and rightfully so.  I made half a batch and should have made the entire 9×13 because it went so fast.  The kids… well, they weren’t thrilled, but they tried it.  Personally, I think it was worth it because it was so delicious and highly recommend it.   Not quite the looker in presentation – it makes up for it in taste.

Everything tastes better with Caramelized onions on it anyway!

What I’ve been eating like almost every day:  Whole Wheat Waffles with natural maple sugar free syrup every morning substituting applesauce for oil and white whole wheat flour for the AP flour.  We eat these at least 4 times a month!  Trying mainly at dinner time and work from there.

Update on family favorite Chocolate Chocolate Chip Zucchini Muffins:  using applesauce for oil, white whole wheat flour for AP flour and no brown sugar, each muffin is 158 calories each!  That might be good or bad for you…. I dunno.

Summer Vegetable Tian with Caramelized Onions

Ingredients

  • 1/4 cup olive oil (might not use it all up... that's okay)
  • 3 medium yellow onions, halved and sliced 1/4"
  • 2 garlic cloves, mince or press
  • 1 lb. zucchini, 1/4" thick
  • 1 lb. yellow squash, 1/4" thick (or use same amount of zucchini)
  • 1 lb. plum tomatoes, 1/4" thick
  • 1 tsp. minced fresh thyme or 1/4. tsp. dried thyme
  • black pepper
  • 2 oz. Greyere cheese or Parmesan cheese, shredded (1/2 cup)

Instructions

  1. Spray 9x13" baking dish with cooking spray.
  2. Preheat oven to 375 degrees.
  3. In large nonstick skillet, add 2 Tb oil. Heat over medium heat. Add onions.
  4. Cook with 1/2 tsp. salt for 12-15 minutes.
  5. Add garlic. Cook 30 seconds.
  6. Take onions and garlic and pour into prepped 9x13 pan.
  7. Shingle the zucchini, squash and tomatoes in one layer.
  8. Sprinkle 1 Tb. oil and thyme. Add salt and pepper.
  9. Cover with foil and bake for 30 minutes.
  10. Remove the foil and sprinkle with cheese. Bake 20-30 minutes.
http://www.whisktogether.com/2014/07/10/summer-vegetable-tian-with-caramelized-onions/

Recipe without Plugin:

Summer Vegetable Tian with Caramelized Onions

1/4 cup olive oil (might not use it all up… that’s okay)
3 medium yellow onions, halved and sliced 1/4″
2 garlic cloves, mince or press
1 lb. zucchini, 1/4″ thick
1 lb. yellow squash, 1/4″ thick (or use same amount of zucchini)
1 lb. plum tomatoes, 1/4″ thick
1 tsp. minced fresh thyme or 1/4. tsp. dried thyme
black pepper
2 oz. Greyere cheese or Parmesan cheese, shredded (1/2 cup)

Spray 9×13″ baking dish with cooking spray.
Preheat oven to 375 degrees.
In large nonstick skillet, add 2 Tb oil.  Heat over medium heat.  Add onions.
Cook with 1/2 tsp. salt for 12-15 minutes.
Add garlic.  Cook 30 seconds.
Take onions and garlic and pour into prepped 9×13 pan.
Shingle the zucchini, squash and tomatoes in one layer.
Sprinkle 1 Tb. oil and thyme.  Add salt and pepper.
Cover with foil and bake for 30 minutes.
Remove the foil and sprinkle with cheese.  Bake 20-30 minutes.

Recipe from America’s Test Kitchen

Next post I am working on…

Lose 30 pounds

Chocolate Chocolate Chip Zucchini Bread

Have your chocolate and vegetables too!  (Well, it is a squash… so maybe it is actually a fruit?)  The kids NEVER ever noticed there was zucchini in this bread and they ate the entire loaf!  Well, it isn’t the most healthiest thing for you, but if you are going to eat something it might as well taste good and use up my produce as well.  I had quite a few zucchinis in my produce basket this time around, so I had to make this.  Even if it tastes great  — if Maddox can see the green, then he won’t eat it.

I might be MIA a little while this week.  Our show, “South Pacific”, is this Friday and Saturday.  We have rehearsal every single night.  And to top it all off, I chair the Homeowners Association meeting that same Saturday morning that we do two shows.  Then after the two shows, we clean the church for Sunday morning.  Now if I can hire two people to play me this week, I think we will be good.  Casting a Stay at Home mom and HOA director begins now!

**Update**  The Dark Hershey cocoa really works the best here.  I tried subbing applesauce for oil and it worked great.  I subbed white whole wheat flour for the AP flour and it still worked great.  You just can’t mess this recipe up!

Chocolate Chocolate Chip Zucchini Bread
yield 1 loaf or 18 muffins or 48 mini muffins

2 eggs
1/3 cup honey
1/2 cup vegetable oil (or canola)
1/2 cup brown sugar (3.5 oz.)
1 tsp. vanilla
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1/3 cup Dutch cocoa (Hershey’s Dark Cocoa works awesome here. )
1 and 2/3 cup AP flour
2 cups shredded zucchini (8oz.) (1 large zucchini did the trick for me)
6 oz. chocolate chips (1 cup)

1.  Preheat to 350.
2.  In a great big bowl:  whisk the eggs, honey, and oil together.
3.  Add brown sugar, vanilla, salt, baking soda, baking powder, cocoa, and flour.  Mix until combined.
4.  Stir in the zucchini and chocolate chips.  It will be very very thick.  That’s okay!
5.  Bake 60-75 minutes.  Cool 10 minutes then flip onto a rack to continue to cool.

These make great muffins and mini muffins.  Shorten the time to bake dramatically – minis took about 16 minutes and regular muffins took 20 minutes.

Recipe from King Arthur Flour

Linked up to skiptomylou.org

Bring your favorite chocolate dessert to Roxana’s Home Baking #chocolateparty and win amazing prizes from OXOCalphalonKeurigImperial SugarHoney Ridge Farms and Land O’ Lakes® Butter.

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