When I was growing up, my Aunt Trisha would often make this sweet zucchini bread. Her secret was to add lots of chocolate chips. I've adapted her recipe to make it both vegan and gluten free. This bread is still as moist and delicious as my Aunt Trisha's and now everyone can enjoy it.
These muffins are healthy single-serving breakfast breads that verge right on the border of sweet and savory. If you want to take this recipe into a sweeter territory, add in some chocolate chips or raisins.
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A recipe that dates back to the Middle Ages, yet is still found throughout Tuscany even today. The ground almond-spinach filling is light and satisfyingly spongy -- almost soufflé-like. As with zucchini bread and carrot cake, the spinach contributes an earthy undertone, moistness, and an unusually brilliant color. -From Dolci: Italy's Sweets
Connecting with the flavors of nature as an exercise of awareness……simple and delicious!
This is how I named the article on my blog, since it is an invitation to be present when we eat as we rediscover the flavors of healthy natural foods.
If you want to see the complete version of this article go to: http://divinesalud.com/2011/09/07/connecting-with-the-flavors-of-nature-as-an-exercise-of-awareness%E2%80%A6%E2%80%A6simple-and-delicious/
Make this low-carb treat your go-to breakfast zucchini bread for a healthy start to your day
I discovered chocolate zucchini bread one summer day when I thought I had enough bananas for a quick bread and didn't, but instead had a big haul of zucchini from the family vegetable garden. I'm a huge fan of bread pudding but have never made it, so I thought, hmmm... If you can make a bread, you can make a bread pudding right? I adapted this recipe for pumpkin bread pudding from Smitten Kitchen and added in the basics of my chocolate zucchini bread recipe.