Zucchini Brownies “Zeebies” – gluten-free, dairy-free, and healthy!

Zucchini Brownies


tower of zucchini browniesHappy Zucchini Season!!!

I have been making this recipe for years: Brownies that are full of zucchini!!! My kids clamor for more! All four of us love them, zucchini and all!

I love zucchini. All three of my kids hate zucchini, but all three kids love these brownies!

If you use the version of the recipe that is sweetened with dates instead of refined sugar, then this is one healthy recipe. I even ate it for breakfast this morning. Yum!

The initials for Zucchini Brownies are ZB, so my family calls these “Zeebies.”

The original recipe that this is based on is Cassie’s Zucchini Brownies from allrecipes.com, though my version is fairly different. I big pan of zucchini browniesmade it gluten-free, added lots more zucchini, replaced the walnuts with chocolate chips, removed the salt, and added an option to sweeten it with dates instead of refined sugar.

Tip: These brownies look much better if you use a classic green-colored zucchini in them. Yellow summer squash tastes fine too, but looks a little alarming.

Here is the recipe!

Zucchini Brownies "Zeebies" - gluten-free, dairy-free, healthy, and can be vegan!
 
Prep time
Cook time
Total time
 
My zucchini-hating kids adore these brownies. They are healthy and delicious, gluten-free, and can be vegan. YUM!!!
Author:
Recipe type: dessert
Cuisine: American
Serves: 24 brownies
Ingredients
  • EITHER 2 cups of all-purpose flour, or 2 cups of gluten-free flour mix (I use 1/2 cup each of: teff flour, quinoa flour, potato starch, and garbanzo bean flour -- but any flour mix should work)
  • 1 1/2 teaspoons baking soda
  • 1/3 cup unsweetened cocoa powder
  • 1 cup chocolate chips
  • EITHER 1 cup of white sugar OR 1 cup of dates, pits removed
  • EITHER 2 eggs OR 2 flax eggs
  • 2 to 6 cups grated zucchini -- don't salt it or drain it or anything, just grate it. A food processor is perfect for speedy grating.
  • 1/2 cup vegetable oil, such as canola
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees.
  2. If you are using flax eggs, mix those up first, and let them sit for a couple of minutes.
  3. Oil the bottom and the bottom inch of the sides of a 9x13 inch baking pan -- a "lasagna pan".
  4. If you are using dates as the sweetener, put them into a food processor together with the eggs or flax eggs. Blend for several minutes, until it looks like a creamy and smooth mixture with some bits of date-skin in it. Then add the oil and blend just until mixed.
  5. Now put all of the ingredients, including the dates (if you are using them) and eggs or flax eggs, into a large mixing bowl. Stir until everything is mixed thoroughly. Check for pockets of unmixed flour, and stir those in too.
  6. The wetness of the mixture should be someplace between a dough and a batter. If it seems too stiff, stir in some water, a couple of tablespoons at a time, until it has the wetness of a dough.
  7. Put the mixture in the greased pan. Smooth it out with a spatula, so that the surface is flat and the mixture evenly covers the whole bottom of the pan.
  8. Bake for 35 minutes.
  9. Let cool, or serve hot -- just beware that when it comes out of the oven it is really molten hot, so I suggest letting it cool for at least a few minutes to stay safe.
  10. Cut into squares or bars.
  11. Tastes great either warm or at refrigerator temperature.

 

Chocolate Chip Fresh Cherry Bread – gluten-free, dairy-free, and addictively amazing!!!

chocolate chip fresh cherry bread


I wait all year for fresh cherries to appear in stores, so that I can make this recipe. I long for this recipe all winter long. It is that good.

This may be the most amazing and wonderful recipe in this entire collection!

Years ago now, I was thinking that a loaf with chocolate chips, fresh cherries, and some cardamom woChocolate chip fresh cherry breaduld be really amazing. So I searched the web to see what I could come up with. I found this recipe for Fresh Cherry Bread, from www.recipesource.com. The recipe credits the newsletter of King Arthur Flour – The Baking Sheet for the original version of the recipe. I modified it by adding chocolate chips, adjusting the amounts of cardamom and vanilla extract, and making it gluten-free.

The one thing I don’t love about this recipe is that it uses refined sugar. I have experimented with making a version of it that is sweetened with fruit, and I will post that someday. But for now, this is the reliable original version of the recipe — and it does use refined sugar.

I hope you will try this recipe — it is soooo good!

Chocolate Chip Fresh Cherry Bread - gluten-free, dairy-free, and addictively amazing!!!
 
Prep time
Cook time
Total time
 
A dessert loaf made with chocolate chips, fresh cherries, and cardamom. I long for fresh cherry season all year so that I can make this awesome recipe!
Author:
Recipe type: dessert
Cuisine: American
Serves: 1 loaf
Ingredients
  • 3/4 cup sugar
  • 1/2 cup chocolate chips
  • 1 3/4 cup gluten-free flour mix, or regular flour (for example, today I used 1/2 cup of teff flour, 1/2 cup of quinoa flour, 1/2 cup of tapioca starch, and 1/4 cup of garbanzo bean flour)
  • 1 teaspoon xanthan gum or guar gum (omit if you are using regular flour)
  • 1 teaspoon cardamom, ground
  • 1 tablespoon gluten-free baking powder (or, instead, 1 teaspoon baking soda + 1 teaspoon cream of tartar)
  • 2 eggs - or, for a vegan version, use 2 flax eggs
  • 1 teaspoon vanilla extract
  • 1 cup cherries (about 1/2 pound), pits removed and cherries cut into quarters or eighths
  • 1/2 cup canola oil
Instructions
  1. Preheat oven to 350 degrees.
  2. Oil a loaf pan, and flour it (for gluten-free, I like brown rice flour for the flouring).
  3. Put all dry ingredients into a mixing bowl. Stir well.
  4. Add all wet ingredients. Stir well, making sure you find all the pockets of dry flour and get them mixed in. The batter will be thick, like cookie dough.
  5. Pour the batter into a loaf pan. Smooth it flat with a spatula.
  6. Bake for 55 minutes.
  7. Let cool, then refrigerate.
  8. Best served at refrigerator temperature.
Variations:
Mini-muffins: Use one medium cookie scoop (1 1/2 tablespoonfuls) for each muffin, and bake for 13 minutes. Makes about 24 mini-muffins.
Muffins: use 1 1/2 to 2 scoops (2-3 tablespoons) of dough for each muffin, and bake 15 minutes. Makes about 16 muffins.
Muffin-bread: Multiply recipe by 1 1/2. Use a spatula to smooth out the whole batch of dough onto a very nonstick cookie sheet, and bake for 18 minutes.

 

Muffin Bread – awesomely healthy sugar-free banana bread – gluten-free and dairy-free

Muffin Bread

My son Corbin named this recipe, when he was little. You can bake it as muffins, a loaf, or cupcakes. Usually I bake it on a cookie sheet and then cut it into squares. I have some awesomely nonstick cookie sheets — which unfortunately are not sold anymore. Baking on the cookie sheet is the easiest and quickest way to make this recipe.

Corbin takes muffin bread with him to school every day. At home sometimes it is all he wants to eat.

Luckily, it is a 100% healthy food, and even fairly well balanced. So it is okay for Corbin to eat as much as he wants.  :)Roblox HackBigo Live Beans HackYUGIOH DUEL LINKS HACKPokemon Duel HackRoblox HackPixel Gun 3d HackGrowtopia HackClash Royale Hackmy cafe recipes stories hackMobile Legends HackMobile Strike Hack

Because this recipe contains no refined sugar, it is much less sweet than the typical sugar-bomb banana bread recipe. Its sweetness is more comparable to a loaf of slightly sweet whole wheat bread than to a typical banana bread.

Because this recipe is less sweet than most, the amount of cinnamon, nutmeg, and cloves looks low compared to other banana bread recipes. But the amounts listed here work really well for this recipe — more would be overwhelming.

Tip: This recipe works great as French toast! Bake it, cut the muffin bread into slices, dip the slices in beaten egg, and fry each side in a little bit of oil. Serve with maple syrup. Yum!!!

This recipe is originally adapted from a cookbook called Sweet and Sugar Free – An All-Natural Fruit-Sweetened Dessert Cookbook by Karen E. Barkie. I really like that cookbook, because it replaces refined sugar with natural sweeteners or just leaves it out entirely.

I normally make this recipe nut-free, so that I can send it to school or feed it to Corbin in the mornings before school. But if you don’t have those restrictions, it would be great with 1 cup of chopped nuts (eg. walnuts) added to it.

This may be the single recipe that I have made the most in my life. I make it for Corbin so often that have it memorized.  :)

Muffin Bread - awesomely healthy banana bread - gluten-free and dairy-free
 
Prep time
10 mins
Cook time
19 mins
Total time
29 mins
 
A super-healthy gluten-free vegan banana bread. No refined sugar! Sweetened entirely with ground-up raisins (it doesn't taste raisin-y) and bananas.
Author: Valerie Mates
Recipe type: snack
Cuisine: American
Serves: 16 squares or 1 loaf
Ingredients
  • 3/4 cup raisins
  • 2 eggs
  • 3 overripe bananas, broken into chunks (frozen and defrosted is okay)
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder (or 2/3 teaspoon cream of tartar + an additional 2/3 teaspoon baking soda)
  • either 2-3 tablespoons ground flax seeds, or 1 1/2 teaspoons of xanthan gum or guar gum
  • 2 cups gluten-free flour mix (I usually use 1/2 cup each of: quinoa flour, teff flour, garbanzo flour and either potato starch or tapioca starch)
  • 1/2 cup water
  • 1/3 cup canola oil
  • optional: 2-3 cups frozen chopped kale or spinach, defrosted
Instructions
  1. Preheat the oven to 375 degrees.
  2. Put the raisins, eggs, and bananas in the bowl of a food processor. Run it for a few minutes, until the raisins are broken down into tiny pieces and everything looks mixed.
  3. Add all of the other ingredients, except for the kale or spinach.
  4. Run the food processor until everything looks mixed.
  5. Add the kale, if you are using it.
  6. Run the food processor until the greens are in small pieces and everything looks mixed.
  7. Pour the batter either onto an awesomely non-stick cookie sheet and spread until it covers the sheet, or into muffin cups or a loaf pan. You can decorate the top with artfully arranged pumpkin seeds (without shells on!) or sunflower seeds -- I like to make muffins with pumpkin seed flowers on top.
  8. Bake for 19 minutes for the cookie sheet or muffins, or 45 minutes for a loaf.
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Chocolate Chip Pumpkin Bread – addictive, healthy, and gluten-free – great for pot lucks and Thanksgiving!

chocolate chip pumpkin bread

another view of chocolate chip pumpkin breadThe first time I encountered chocolate chip pumpkin bread was when the wife of a colleague brought a loaf of it when their family visited my house. I didn’t think it sounded very good. Chocolate and pumpkin didn’t seem like they would go together very well. So I set it aside and forgot about it. Then, a couple of days later, just to be polite, I tried a bit of it. OH MY GOODNESS!!! I found out how VERY WELL chocolate and pumpkin DO go together!!!

After that I was hooked. They kindly gave me a copy of the recipe. It was originally published in a newspaper recipe column with the name “Mrs. Dugin’s Harvest Loaf Cake.”

pureed dates, raisins and eggs

pureed dates, raisins and eggs

For many years I made chocolate chip pumpkin bread for pot lucks and work events. It got to be kind of synonymous with Valerie. You know, if there’s a pot luck, Valerie will bring chocolate chip pumpkin bread.

When my family went dairy-free and then gluten-free, I converted the recipe and kept right on making it. This recipe is way too good to lose!

One interesting thing about this recipe is that it is so yummy that you can add all kinds of additional healthy veggies to it and my kids will still eat it. Also, I’m a big fan of converting recipes to use fruit as the sweetener instead of refined sugar. So I’ll give you two versions of this recipe. The first version is classic chocolate chip pumpkin bread, with refined sugar as one of the ingredients, and no sneaky extra vegetables added in. The second version is the wild and woolly version that I make for my family when I want the kids to happily scarf down lots of nutritious delicious food. That version has no refined sugar and lots of added veggies.

chocolate chip pumpkin bread before bakingTravel tip: Frozen slices of CCPB make good freezer bricks that you can put in a lunchbox and take along on an airplane or other travel, to help keep your other food fresh. And then you can eat the CCPB for breakfast (or lunch, or dinner, or a snack!) while you travel, or at your destination. Though one time I got stopped by the TSA’s scanners because they detected slices of frozen pumpkin bread in my luggage and incorrectly thought that they were liquids in more than a 3 ounce quantity. Oops. But once the TSA agent saw that it wasn’t a liquid, he let me right through.

Chocolate chip pumpkin bread is easiest to slice neatly and it tastes best once it has been refrigerated.

chocolate chip pumpkin bread after bakingIf you cook your own fresh pumpkin for this recipe, you can decide whether to puree it or leave it chunky. I like it chunky, but my picky kids prefer it pureed. Either way, the result is a really delicious loaf.

You can also bake the batter as muffins. Pour the batter into muffin cups and bake for about 19-20 minutes. Check for doneness the same as for a loaf.

I’ve also made a mug cake version, but I haven’t posted that recipe. If you’d like that recipe, please post a comment to let me know, and I’d be happy to post it!


 

First, here is the more traditional version of the recipe, with refined sugar:

Chocolate Chip Pumpkin Bread - the classic version
 
Prep time
15 mins
Cook time
80 mins
Total time
1 hour 35 mins
 
Warning: chocolate chips and pumpkin are a Seriously Addictive combination. This loaf may be habit-forming.
Author: Valerie Mates
Recipe type: dessert
Cuisine: American
Serves: 2 loaves
Ingredients
  • 2 cups sugar (see other version of recipe for refined-sugar-free version)
  • 3 1/2 cups flour (I use my gluten-free flour mix, plus 1 3/4 teaspoons xanthan gum or guar gum)
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon ground cloves
  • 2 cups semi-sweet chocolate chips
  • 3 eggs
  • 1 cup canola oil
  • 2 cups pumpkin (either canned or fresh)
Instructions
  1. Preheat oven to 350 degrees.
  2. Stir all ingredients together in a large bowl.
  3. Oil and flour two 9x5 inch loaf pans. (Use rice flour for the flouring if you are gluten-free.)
  4. Divide the batter evenly between the two pans. Smooth out the tops with a spatula.
  5. Bake for 75 to 80 minutes.
  6. Loaves are cooked when a knife comes out clean (except for some melted chocolate chips), or when a thermometer says it's 195 to 200 degrees inside.
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Now, here is the super-healthy version of the recipe. The refined sugar is replaced with ground up raisins and dates — which tastes sweet and not raisin-y or date-y. I’ve added a ton of blended veggies, more flour mix, and cut the spices in half because they taste much stronger when you’re not using refined sugar. Also I use ground flaxmeal to replace the xanthan or guar gum.

If you are feeding this recipe to picky kids, I suggest starting with the original recipe the first time that you serve it, then the next time you bake it add only a few tablespoons of additional pureed veggies, and increase the amount gradually from there. Don’t start out right away with six cups of kale for your supertaster kid.

Chocolate Chip Pumpkin Bread - the super-healthy version
 
Prep time
30 mins
Cook time
80 mins
Total time
1 hour 50 mins
 
Chocolate and pumpkin are an addictive combination. This loaf is super-healthy, with lots of added veggies and no refined sugar. My kids scarf this down!
Author: Valerie Mates
Recipe type: Dessert
Cuisine: American
Serves: 3 loaves
Ingredients
  • 1 1/2 cups raisins (or dates)
  • 1 1/2 cups dates, with no pits or stem pieces (or raisins)
  • 5 eggs
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon ground cloves
  • 1 cup quinoa flour (if you are not gluten-free, you can use regular flour for all the flour)
  • 1 cup teff flour
  • 1 cup garbanzo flour (if you like it, or replace with another flour if you're not sure)
  • 1 cup brown rice flour
  • 1 cup potato starch
  • 2 cups pumpkin (either canned or fresh)
  • 2 cups semi-sweet chocolate chips
  • 1 cup canola oil
  • 4-6 cups assorted veggies such as frozen broccoli, fresh or frozen berries, the flesh of a mango, a beet, and/or greens -- defrosted, drained of any liquid, and pureed smooth for several minutes in a food processor
Instructions
  1. Preheat oven to 350 degrees.
  2. Place raisins, dates, and eggs in a food processor. Blend until the raisins and dates are shredded into small bits.
  3. Add the baking soda and spices to the food processor, and blend again.
  4. Place the mixture from the food processor and all of the other ingredients in a big bowl. Stir until everything is mixed thoroughly.
  5. Oil and flour three 9x5 inch loaf pans. (Use rice flour for the flouring if you are gluten-free.)
  6. Divide mixture evenly between the three pans and smooth out the tops with a spatula.
  7. Bake in the preheated oven for 80 minutes.
  8. Loaves are done when a knife comes out clean (except for melted chocolate chips), or when a thermometer says the temperature inside each loaf is 195 to 200 degrees.
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Pancakes – gluten-free, vegan, and delicious!

Pancakes

These pancakes have no gluten, dairy, or eggs, but they are big, thick, real, satisfying pancakes. My kids’ favorite weekend breakfast.

When my family went gluten-free, I converted a lot of our old favorite recipes so that we could keep them.  But my favorite old pancake recipe from Betty Crocker didn’t work with gluten-free flour. After much experimentation, I used a version of a pancake recipe from the cookbook Food Allergy Survival Guide, then heavily modified it into the recipe here.

These pancakes are great topped with my super-quick and easy homemade applesauce.

pancakes, cookingTip: You can make lots of pancakes much faster if you use several frying pans at once. I usually use three pans at once — two ten-inch pans and a twelve-inch pan. I have had good success with T-Fal non-stick pans that I got from Amazon and at a local hardware store.

Tip: If you don’t have the flours I used, you can replace any or all of them with your favorite gluten-free flour mix.

Pancakes - gluten-free, vegan, and delicious!
 
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
 
These pancakes have no gluten, dairy, or eggs, but they are big, thick, real, satisfying pancakes. My kids' favorite weekend breakfast.
Author: Valerie Mates
Recipe type: Breakfast
Cuisine: American
Serves: serves 5
Ingredients
  • 1 1/4 cups brown rice flour
  • 1 1/4 cups teff flour
  • 1 1/4 cups garbanzo bean flour
  • 1 1/4 cups potato starch or tapioca starch
  • 2 1/2 tablespoons baking powder (or 1 tablespoon baking soda + 1 tablespoon cream of tartar)
  • 3 3/4 cups water
  • 5 tablespoons canola oil
  • optional: chocolate chips (my kids' favorite!) (note - do not mix these into the batter)
  • optional: 2 cups of assorted chopped fruit (such as bananas and blueberries)
  • optional: 1 cup of chopped nuts, such as walnuts or pecans
  • optional: 1/8 teaspoon ground cardamom
  • optional: 2 teaspoons vanilla extract
Instructions
  1. Preheat one or more nonstick frying pans on low heat.
  2. Use a whisk to mix all ingredients in a mixing bowl. Check the bottom carefully for pockets of dry ingredients that need to be stirred in.
  3. Raise the heat to medium-high.
  4. Use a big spoon to make puddles of about 2-3 tablespoons of batter on the frying pan.
  5. When bubbles appear in the batter, turn the heat down to medium, and keep it there for the rest of the pancakes.
  6. Cook until the bottoms are golden brown. You can use a spatula to peek underneath to check the color. The first batch always takes much longer than the later ones.
  7. Use a spatula to flip the pancakes to the other side.
  8. Remove the pancakes to a plate and cook more.
  9. My kids don't like fruit in their pancakes, while the grownups at my house think that that's the best kind. So usually I cook several batches of plain pancakes, then six pancakes where I sprinkle on chocolate chips, which the kids love, and then I stir fruit and nuts and cardamom or vanilla extract into the remaining batter and make several batches of fancy pancakes. Oh, so good!
  10. Serve with maple syrup (which my kids like) or homemade applesauce (which our grownups like).
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