Showing posts with label Breads and Muffins. Show all posts
Showing posts with label Breads and Muffins. Show all posts
NextGen Cars Manis
I got a HUGE zucchini from Jack (my very sweet and generous neighbor) and decided to use it in a zucchini chocolate chip bread. I used whole wheat flour and the last of my Xagave (sugar substitute) to make it a bit healthier. I adapted this recipe from the Xagave cookbook called, Delicious Meets Nutritious. The bread turned out excellent, it was perfectly cooked, moist and delicious. The chocolate chips and walnuts made the bread extra special. Both of my kids gobbled it up at snack time and wanted it for dessert after dinner.

Chocolate Chip and Walnut Zucchini Bread:
Recipe and photos by For the Love of Cooking.net
Recipe adapted from Delicious Meets Nutritious Cookbook
  • 3 eggs, well beaten
  • 1 1/3 cups of Xagave (vs. 2 cups of sugar)
  • 2 cups raw, grated zucchini
  • 3 tsp vanilla extract
  • 1/2 cup of canola oil
  • 3 cups of whole wheat flour
  • 3 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp salt
  • 1/4 tsp baking powder
  • 1 tsp baking soda
  • 3/4 cup of mini chocolate chips
  • 3/4 cup of walnut pieces
Preheat the oven to 325 degrees. Coat two 8x4 bread pans with cooking spray.

Combine the eggs, oil, Xagave, zucchini and vanilla in a large bowl then mix thoroughly. In a separate bowl, combine the flour, baking soda, salt, baking powder, cinnamon, and nutmeg together. Slowly add the dry ingredients to wet ingredients and mix well. Add the chocolate chips and walnut pieces and mix again.

Pour the batter evenly into the two prepared loaf pans.

Place in the oven and bake for 45-50 minutes or until a tester inserted in the center comes out clean. Let cool for a few minutes before slicing. Slather with butter and enjoy!

NextGen Cars Manis

While our family was in town we decided to head to Cannon Beach for the day. We stopped by a great little farmer's market while we were there and I found some plump and juicy raspberries and blueberries that I couldn't resist. I decided to make muffins with the last of the berries and a very ripe banana that needed to be used up. I used whole wheat flour and added low fat yogurt instead of butter. My husband and children LOVED these muffins. They were moist, flavorful and so delicious - they gobbled up the whole batch for breakfast.

Banana, Blueberry and Raspberry Muffins:
Recipe and photos by For the Love of Cooking.net
  • 1 3/4 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1/2 cup of vegetable oil
  • 1/2 cup of low fat vanilla yogurt
  • 1 tsp vanilla extract
  • 1 very ripe banana
  • 1 cup fresh blueberries
  • 3/4 cup fresh raspberries

Preheat the oven to 350 degrees. Coat a muffin tray with cooking spray. In a large bowl, mix the flour, baking powder, salt, and baking soda until well combined. In another bowl, mix the egg, oil, yogurt, vanilla, white sugar, brown sugar and mushed banana until mixed thoroughly. Slowly combine the dry ingredients into the wet ingredients without over mixing. Add half of the blueberries and fold them into the batter.

Spoon the batter into the muffin tray then top each muffin with the raspberries and remaining blueberries - really push them inside the batter so the are stuffed. Bake for 18-20 minutes or until golden brown and a tester inserted into the muffin comes out clean.

Cool muffins on a rack then serve slathered with butter if desired. Enjoy!

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