Zucchini Chocolate Chip Oat Muffins

I took hiatus in the Summer but I’m back baking and looking at my crock pot again. I don’t know if it is the crisp fall air or the changing of the leaves that gets me in the mood for some baking. 🙂

My husband’s cousin was gracious enough to give us a fresh Zuccinni out of their garden. All you have to do is grate 1 cup of Zuccinni and the rest is science.

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Fresh Grated Zuccinni

Ingredients

Brown Sugar Oat Topping

  • 2/3 cups of quick oats
  • 1/2 cup light or dark brown sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon of ground cinnamon
  • 1/4 cup of semi-sweet or dark chocolate chips

Muffins

  • 1 large egg, beaten
  • 1/2 cup of packed light or dark brown sugar
  • 1/4 cup of vegetable oil
  • 1/4 cup of apple sauce
  • 1 cup of grated zucchini
  • 2 teaspoons of vanilla extract
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 2 teaspoons of ground cinnamon
  • 1/4 teaspoon of nutmeg
  • 1 cup of chocolate chips

Preheat oven to 425 degrees and apply a cooking spray to a non-stick baking muffin pan. I made my muffins big and sprayed 10 out of the 12 muffin cups. Set aside

To make the topping mix together the oats, brown sugar, cinnamon and flour. I used my hands mixing the topping until it crumbles. Stir in the chocolate chips and set aside.

In a bowl, whisk together the beaten egg, brown sugar, granulated sugar, oil, apple sauce, zuccinni and vanilla.

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Zuccinni right out of the garden.

In a large bowl mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg and chocolate chips together. Pour the wet ingredients into the dry ingredients a mix with a fork until combined.

Fill 10 muffin cups to the top. Press the topping onto each muffin, make sure there is chocolate chips included.  Bake for 5 minutes at 425 and turn down the oven and bake for another 15 – 20 minutes. Check them with a toothpick after 15 minutes and if the middle doesn’t come out clean put them back for another 5 minutes. Cool in the pan for 5 minutes and transport to a rack and let cool until ready to eat.

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Mmmmmmm… The kids won’t even know the muffins have veggies hidden inside. 🙂
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*Variations to this recipe are: Add nuts (we are a nut free home) Instead of 1/4 cup of oil and 1/4 cup of apple sauce you can add all oil or all apple sauce.

Gluten Free Microwave Single Serve Brownie

I am always craving chocolate but trying to eat skinny and clean eating isn’t always easy. I was on pinterest the other day (love – hate relationship) haha.. and found a single-serve brownie but made with regular flour. Hmmmmm… I started experimenting with gluten free flour and came up with a Gluten Free Microwave Single-Serve Brownie.

Gluten free brownie

This recipe is so easy to make and it cures the quick chocolate fix. I actually felt no guilt after eating this brownie. 🙂

 

INGREDIENTS

  • 2 Tbs unsweetened cocoa powder
  • 11/2 tbs Buckwheat flour
  • 2 tbs water
  • 1 tbs plain or vanilla nonfat Greek yogurt
  • 2 tsp maple syrup
  • 1/8 tsp vanilla extract
  • 1 tbs gluten free chocolate chips (optional)
  1. Lightly coat 1 cup ramekin or a microwave safe small  or glass bowl with nonstick cooking spray. Set aside
  2. In a small bowl whisk together the unsweetened cocoa and buckwheat flour. Second bowl stir together the water, yogurt, maple syrup and vanilla extract.
  3. Add the dry ingredients into the wet, stirring until well mixed.

 

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Pour the brownie batter into the prepared ramekin. I used a spatula to           scrape the bowl so there wasn’t much wasted. Microwave at 50% POWER for 2 minutes and 10 seconds. Let the brownie sit and cool for 5 minutes before eating as it keeps baking while it sits.

 

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I added  chocolate chips and it was so fudgy and decadent. If you don’t mind a bit of melted chocolate on your fingers then I recommend the chocolate chips. 🙂

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Gluten Free Decadence without the added calories.

 

 

*You can substitute the maple syrup for agave or liquid honey. *Dairy free version – substitute the Greek yogurt for non-dairy yogurt. 

 

Chocolate Candy Bark

Who has leftover Easter chocolate and candies?  We do!!   I was watching the Marilyn Dennis Show last week and they had a segment on Easter leftovers. Once the show was over I gathered chocolate and candies, cut up marshmallows and in 15 minutes I had made Chocolate Candy Bark. Talk about a sugar high!!  Understatement..  I was planning to take the chocolate bark to work on Friday but I have a feeling it won’t last. Hahaha.. 🙂

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Chocolate Candy Bark

Have fun choosing your toppings.

 

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Chocolate bunny with ears still intact, chopped up candy coated chocolate eggs and cut up ducky marshmallows.

I took out the double boiler and melted Mr. Bunny.

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Once the chocolate was melted I took the spatula and spread the chocolate on wax paper.

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Chocolate goodness. My chocolate bunny had rainbow stars.

Now the fun part, sprinkling the candy and marshmallows all over the chocolate.

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Sugar high alert! Sugar high alert!

I put the chocolate candy bark in the fridge for an hour, cut it in sections with a knife.

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My International student couldn’t resist when he got home from school.
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Chocolate Candy Bark
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Fashionable Chocolate.
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Fun for all ages!!