Garden Seeds and Honey Bees

Mini Chip Zucchini Bread

Ingredients:

*3 Eggs, beaten

*1 cup Granulated Sugar

*1 cup Brown Sugar

*1 cup Oil, extra light olive oil or vegetable oil or canola oil

*2 cups grated Zucchini, unpeeled

*1 teaspoon Vanilla Extract

*3 cups All-purpose Flour

*1/8 teaspoon Sea Salt

*1 teaspoon Baking Soda

*1/2 teaspoon Baking Powder

*2 teaspoons Cinnamon

*1/2 teaspoon All Spice

*Mini Semi-Sweet Chocolate chips, sprinkle on top just before baking

Ingredients:

Mix together in large bowl the wet ingredients: Beaten eggs, sugars, oil, zucchini and vanilla mix until combined.

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In a separate bowl whisk or sift together the dry ingredients: Flour, salt, baking soda, Baking Powder, cinnamon and allspice. Add a cup at a time to the wet ingredients and hand mix until there are no lumps.

Pour and divide into 2 average bread pans or 3-4 medium bread pans sprayed with cooking spray or parchment bread liners. Then sprinkle on chocolate chips.

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Bake the bread at 350*F. for 40-50 minutes or until done, depending on the size of pans used.

Enjoy!

Lindy

Chocolate Avocado Zucchini Muffins

Preheat oven 350*F. Bake 18-20 minutes

Makes: 2 and 1/2 Dozen using a 2-tablespoon cookie scoop

Cupcake/Muffin Liners and Pan

Ingredients:

*1 cup Mashed Avocado (2 medium), blend in a blender or small food processor until smooth

*1/2 cup Almond Milk

*2 Eggs, room temperature

*1/4 cup Extra Light Olive Oil, must be extra light or Vegetable Oil

*2/3 cup Brown Sugar

*2/3 cup Granulated Sugar

*2 teaspoons Vanilla Extract

*2 cups peeled and finely grated Zucchini

*2 and 1/2 cups Whole Wheat Pastry Flour

*1 cup Jet Black Cocoa Powder or Dark Cocoa Powder

*2 teaspoons Baking Powder

*1 teaspoon Baking Soda

*1 teaspoon Kosher Salt

*1 teaspoon Ground Cinnamon

*1/8 teaspoon Cardamom, optional

*1 cup Semi-Sweet Chocolate Chips, a mix of mini and regular, for topping

Instructions:

In a medium mixing bowl add the blended Avocado, milk, eggs, oil, brown sugar, granulated sugar, zucchini and vanilla. Whisk to gather until totally incorporated.

In a separate bowl sift together, flour, cocoa powder, baking powder, baking soda, cinnamon, Cardamon and salt. Add a cup at a time to the avocado mixture, stirring until combined.

Scoop the batter into each cup and top with Chocolate chips. Bake as directed above.

Cool completely. Enjoy!

Note: You can double bag muffins and place in freezer for later date, will keep up to 2-3 months.

Recipe adapted from Food Network