Chocolate Zucchini Bread
Makes 2 loaves
Ingredients
1¾ cups all-purpose flour
¾ cup whole wheat flour
⅓ cup cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon cinnamon
½ teaspoon nutmeg
3 large eggs
1½ cups almond milk, at room temperature
¼ cup coconut oil, melted
⅔ cup maple syrup
2 teaspoons vanilla extract
2 cups shredded unpeeled zucchini
1 cup semisweet chocolate chips, plus more for sprinkling
Instructions
Preheat the oven to 350°F and lightly spray two 8×4” loaf pans with nonstick spray.
In a medium bowl, whisk together the all-purpose and whole wheat flours, the cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, whisk together the eggs, almond milk, coconut oil, maple syrup, and vanilla. Stir in the zucchini. Add the dry ingredients to the wet ingredients and stir until just combined. Don’t overmix. Fold in the chocolate chips.
Pour the batter into the prepared loaf pans. Sprinkle with more chocolate chips and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back to the touch. Remove from the oven and allow to cool completely.
Recipe from Love and Lemons
Shaved Brussels Sprout Salad
Ingredients
-
4 cups shaved Brussels sprouts
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¼ cup extra-virgin olive oil, plus extra for drizzling
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¼ cup fresh lemon juice
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½ cup pine nuts, toasted
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⅓ cup dried cranberries
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⅓ cup grated pecorino cheese, optional
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⅓ cup chopped chives
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Sea salt and freshly ground black pepper
Instructions
Thinly slice the Brussels sprouts using a mandoline if you have one. Place them into a medium bowl and toss with the olive oil, lemon juice, pine nuts, cranberries, pecorino cheese, chives, and pinches of salt and pepper.
Let the salad sit at room temperature for 15 minutes, then taste and adjust the seasonings. Finish with an additional drizzle of olive oil if you like.
Recipe from Love and Lemons
Kale and Olive Oil Mashed Potatoes
Makes 4 servings
Ingredients
- 2 pounds unpeeled yellow potatoes (or Yukon Gold), cut into 1 inch pieces
- 4 garlic cloves, peeled
- ⅓ cup extra-virgin olive oil, more for drizzling
- ¼ cup chopped scallions
- 4 cups finely chopped kale (1 small bunch)
- 2 tablespoons minced fresh rosemary
- Sea salt and freshly ground black pepper
- Pinches of red pepper flakes (optional)
Instructions
Place the potatoes, garlic, and 1 teaspoon salt in a large pot and fill with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until fork tender, about 15 minutes. Drain, reserving 1 cup of the cooking liquid.
Heat ½ teaspoon olive oil in a medium skillet. Add the scallions and kale, and cook until wilted, 1 to 2 minutes. Set aside.
Use a potato masher to coarsely mash the potatoes and garlic. Use a rubber spatula to fold in the ⅓ cup olive oil, ½ cup of the reserved cooking liquid, the kale, scallions, rosemary, ½ teaspoon salt and freshly ground black pepper. Continue folding until creamy, adding up to ½ cup more cooking liquid and additional drizzles of olive oil, if desired. Season to taste with up to ½ teaspoon more salt, and pinches of red pepper flakes, if desired. Serve hot.
Recipe from Love and Lemons