Decadent Zucchini Brownies

ZUCCHINI BROWNIES! 

I can't take credit for the photos, because we ate these before I could even snatch a picture, BUT these zucchini brownies are the bees knees! I made them a couple weeks ago for a dinner party and we all loved the first serving so much that we brought the pan to the table and just about ate the whole thing! They are very healthy, but yes, do include sugar. You will also be using a much healthier carbohydrate with oat flour. I really like Bob's Red Mill oat flour from the grocery store in the organic section. It's smooth and bakes really well.

Hope you enjoy this recipe as much as I have...and my husband, and friends :)

HAPPY BAKING! 

INGREDIENTS:

• 2 cups oat flour
• 1/2 cup cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable/canola/coconut oil
• 1/2 cup coconut sugar 
• 1/2 cup sugar
• 2 teaspoons vanilla extract
• 2 cups shredded zucchini (~2 zucchinis)
• 
  
• Any of the below are optional add-ins:
• 1/2 cup chocolate chips
• 1/2 cup chopped walnuts
• 1/2 cup shredded coconut

DIRECTIONS:

1. Preheat oven to 350°F. Lightly spray an 8x8" baking pan. Set aside.
2. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
3. Using an electric mixer, mix together the oil, sugars, and vanilla until well combined. Add the dry ingredients and stir with spatula. Fold in the zucchini thoroughly. Let the mixture sit for a few minutes so the batter can absorb the moisture from the zucchini. The batter will start to get less powdery and more doughy so keep folding and stirring. Add a tablespoon of water if it's too dry.
4. Add chocolate chips/walnuts/coconut, if desired. Spread in prepared pan.
5. Bake 30 minutes until the brownies spring back when gently touched. Let cool for at least 10 minutes before cutting.
6. Store in an air tight container in the refrigerator for up to 3 days.

YUM!

One-pot Thai Peanut Pasta

What are you making for dinner tonight? 

One-pot Thai Peanut Pasta?

 

SO EASY!

Place all the below ingredients in a large pot, bring to a boil, then reduce to a simmer and cook for 10 minutes, stirring every couple minutes! See bottom for substituting noodles for zucchini noodles!

Ingredients:
12 oz. whole wheat thin spaghetti
2 C. vegetable broth
2 C. water
4 cloves garlic, diced
1 tsp. ground or fresh ginger
2 large carrots, peeled and diced
1 red bell pepper, diced
2 jalapenos, diced
1/2 onion, diced

1 cup cooked chicken chunks (or nix and keep it vegetarian)
1/2 C. chopped roasted peanuts
2-3 Tbsp. peanut butter, smooth or crunchy
1 Tbsp. fish sauce (can sub for soy sauce)

Optional: Toss on right before you eat:
Juice of two limes, 1 cup of chopped cilantro, and some chopped peanuts.

EVEN HEALTHIER: ZUCCHINI NOODLES 

Simply sub out the spaghetti pasta for 2-3 spiralized zucchinis and cook until noodles soften, about 5-7 mins. *Only add one cup of water or vegetable broth.

Happy Cooking!!!!