the happyest life: Lemon Raspberry Zucchini Bread and Chocolate Zucchini Bread

Sometimes, I just need bread. Now, I don't normally feel this way. I usually stick to meat, veggies, fruit, and nuts/seeds. I'm one of those more-than-half italian girls who has never liked pasta, doesn't care for bread, and is quite lactose intolerant - so any kind of cheese or cream sauce is out of the question. Most of my ancestors would probably not be proud of this. But every now and then I get these cravings that tell me to eat a carb-filled loaf of something.

Rather than resisting my cravings, I like to break out my kitchen appliances and have a day of baking. Days of baking are the best kind of days, you never need to make a meal because you taste test the entire time! Plus the entire house smells amazing. Unless you burn something. Then it's not so good.

Today I happened to have about 10 zucchini and squash from my garden on hand, so it was easy to decide what kind of bread I was going to be making...zucchini bread! I wanted something fresh and light, but also something decadent...why choose when I can just make both? So that is what I did!

P.S. - Look who I found when I was out rummaging in my garden! Looks like it was a day to feast for all creatures :)

I like to peruse a bunch of different recipes online and from my cookbooks and develop my own recipes. From there I add, subtract, and replace ingredients in my constant quest to make things healthy, which is why there normally isn't a ton of sugar in my recipes. Plus I like to be able to eat the entire loaf if I'm feeling like it, and my tweaks keep me feeling guilt free :).

Two of my favorite blogs that have great ideas for healthier baking and cooking are: The Detoxinista and Desserts with Benefits. And of course, I can't help but visit foodgawker for a quick visual indulgence.

After what seemed like forever, I finally decided on 2 breads to try. Poor Mike had to experience the process of recipe hunting with me. It went something like this:

"What about peanut butter flavored?"

"Yum, that sounds great!"

..."Oooh, how about cinnamon raisin?"

"That sounds good too!"

... "wait but I think I want something lemon...let's do lemon."

"Yes."

15 minutes later, I'm still yelling out random flavors.

..."Chocolate...dark chocolate. You'd eat that right?"

"Yes. Wait, I don't really love dar...you're not asking my opinion anymore, are you?"

"What? Yes I am! But I already figured out what I'm doing...you like everything anyways, I'm sure you'll love it!"

...typical.

Anyways, this was the first time making either of these, so there are things I didn't try, but probably would have done...I'm going to include them as suggestions, but I can't promise how the bread will turn out :).

If you make both breads as written, both of these breads are gluten free, paleo, sugar free (if you don't add the sugar like me), and dairy free.

First, my light and refreshing bread!

Lemon Raspberry Zucchini Bread

Gather these things:
Wet
- 5 eggs
- 2 cups shredded zucchini
- 1/3 cup - 1/2 cup almond milk (or add until you have a thick batter...mine was dry and probably took 1/3 cup of almond milk and 1/4 cup of lemon juice, because I wanted it super lemony)
- 1-2 lemons worth of lemon zest

- 1t vanilla extract

- 1t lemon extract
- *optional: 1/3 cup - 1/2 cup liquid sweetener; honey, agave nectar, maple syrup would all work (I didn't add this, but my boyfriend wished I had because he likes things sweet...if you do add this you will probably need less almond milk, aim for a thick batter)

Dry
- 3/4 cup coconut flour (spoon coconut flour into measuring up, then level with knife)
- 1t baking soda
- 1t salt
- 2t stevia powder
- 1/2-3/4 cups of frozen raspberries, crushed (I measured out frozen raspberries into a bowl and then lightly crushed them with a ice cream scooper until the little beads were all separated from the berry)

Directions
- Preheat oven to 350 degrees.
- Shred your zucchini in a food processor (the fast way) or grate it like cheese (the slow way). Then try and make it as dry as you can by squeezing/straining/draining the water from it. I simply squeezed the zucchini in handfuls over the sink and then added to my measuring cup until I had 2 cups worth.
-Mix all wet ingredients together in a mixing bowl.
- Mix all dry ingredients except the raspberries
- Add dry ingredients to wet ingredients and mix until you have a thick batter, adding almond milk/lemon juice if needed.
- Fold in raspberries.
- Spray/coat baking dish with oil of your choice to avoid stick-age (I like to match my coating with what I use in the recipe...this time their was no oil, so I used my Spectrum coconut oil spray)
- Bake for 40 - 45 min, or until knife comes out clean. Let cool for 10-ish minutes.
- Eat!!

Wet ingredients together...

And then mix them up...

Mix your dry ingredients together...I like Coconut Secret's raw coconut flour which I found at my local Whole Foods. Amazon is quickly becoming my favorite place to shop for Coconut Secret products though, so many options right at my fingertips! Just make sure you know what the prices are at your stores, some of the products are way more expensive online.

Mix the wet and dry ingredients, and then fold in the raspberry beads.

I sprayed both of my pans with coconut oil spray. It doesn't add a huge amount of coconut flavor when baking, but I do notice a hint of coconut when I use it to sauté things or make omelets. So if you don't love the flavor of coconut, stick to using it for your baking/coating needs.

What a beaut! Deliciously refreshing, light and fluffy, and hints of raspberry beneath the lemon flavor. Next time I would add more raspberries I think.

Now for the chocolate! I always want chocolate. Kind of embarrassed that I didn't start with this one.

Chocolate Zucchini Bread

Gather these things:

Wet

- 4 eggs

- 2T coconut oil

- 1t vanilla extract

- 2 cups shredded zucchini

- a little almond milk, until batter is thick consistency

- *optional: 1/3 cup liquid sweetener; again, honey, agave nectar, or maple syrup would all do just fine. I didn't add this because I enjoy eating baking chocolate...weird, I know. I like the chocolate/bitter chocolate taste, but if you don't, add some sweetness :).

Dry

- 1/3 cup coconut flour

- 2t stevia powder

- 1/4 cup of cocoa powder, heaping!

- 1t baking soda

- 1t salt

Directions

- Preheat oven to 350 degrees.

- Shred your zucchini in a food processor (the fast way) or grate it like cheese (the slow way). Then try and make it as dry as you can by squeezing/straining/draining the water from it. I simply squeezed the zucchini in handfuls over the sink and then added to my measuring cup until I had 2 cups worth.

-Mix all wet ingredients together in a mixing bowl.

- Mix all dry ingredients.

- Add dry ingredients to wet ingredients and mix until you have a thick batter, adding almond milk if needed.

- Spray/coat baking dish with oil of your choice to avoid stick-age (I like to match my coating with what I use in the recipe, so I used my coconut oil spray)

- Bake for 40 - 45 min, or until knife comes out clean. Let cool for 10-ish minutes.

- Eat!!

The wet ingredients are behind, the dry in front...look at all that cocoa powder!

Then add them together...

Mix!

Put into your baking dish and then let the oven do the rest.

Mmmmm...of course I had to taste test this one too!

I stuck both breads in at the same time and crossed my fingers for deliciousness. While waiting, I decided to use my time wisely and whip up some almond butter. Because, well, what goes better with zucchini bread than almond butter? Nothing, you're right.

All you need is a bag of almonds and a food processor or Vitamix. I'm lucky enough to have a kitchenaid food processor that Mike's mom didn't want.

I like Trader Joe's 50% less salt dry roasted almonds. I get most of my nuts/seeds/dried fruit from TJ's because they have some of the best prices. Whole Foods is wonderful for the less common ingredients, but as far as daily items, it's a bit too expensive for me.