So by now, week 3 into your New Year’s Resolution you’re pretty much agonizing over wanting sweets. Remember you can have everything in moderation AND exercise! For me I don’t believe in calling it a ‘diet’. I prefer to call it a Lifestyle Change. Think about it. You’re changing something in your lifestyle, your daily habits to reach a desired outcome. Pretty simple. Want to drop a few pounds the healthy way? After consulting your doctor, change what you’re currently eating and add/increase your exercise. An even easier way is to keep a food journal for 1 week. Literally write down EVERYTHING YOU EAT including the portion size and calories. At the end of 7 days, count up the calories. Now the 2nd week, decrease your weekly calorie intake by 3500-3600 calories. If you knock off 3500-3600 calories in a week, you’ll lose 1 pound. How so? That’s how many calories are in 1 pound. Pretty basic, huh?
Anyway, as I was saying by now you want sweets but you’re still dedicated to keeping that resolution (I’m so proud of you! – and yes I say that with true sincerity as I know how hard it can be to keep ones, especially those to lose weight/eat healthy and exercise but you CAN do this). So as I was digging through my recipes I found this one that is probably one of my favorite guiltless treats. It has chocolate (cause chocolate is AWESOME), veggies, low fat as I use coconut oil, and can be made diabetic friendly too (just watch the chocolate part).
This muffin bread is super moist and tender; packed with flavor and all kinds of yumminess. It satisfies without making you feel super guilty. Now that doesn’t mean you can eat the whole shebang in one setting but it does mean you can have some deliciousness and not have to grab your stretchy pants just yet.
Now with this you can totally mix it up and add in some fruit as well. I personally like raw coconut flakes with this. You could add dried cranberries or raisins or even nuts would be awesome!Print
- 1 cup flour (all purpose)
- 1/2 cup dutch cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon table salt
- 1 teaspoon espresso powder
- 1/2 cup coconut oil or 1/2 cup natural apple sauce for lowfat version
- 1/2 cup sugar or 1/4 cup Splenda White Sugar Blend for diabetic friendly version
- 1/2 cup light brown sugar or 1/4 cup Splenda Brown Sugar Blend for diabetic friendly version
- 2 large eggs
- 1 teaspoon chocolate extract
- 1 3/4 cups shredded raw zucchini (pressed) – *see note below*
- 1 1/2 cups dark chocolate chunks
- See Notes for Add-ins
- In a medium bowl whisk the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
- Using your stand mixer, beat the oil, sugars, eggs, chocolate extract and espresso powder for 3 minutes.
- Add the shredded zucchini to the dry ingredients and toss to coat the zucchini evenly.
- Add in chocolate chunks and combine gently.
- In batches add the dry ingredients to the wet ingredients using a spatula to incorporate everything until just mixed. Do NOT use your mixer.
- At this point gently fold in your Add-in(s).
- Cover the batter with plastic wrap and refrigerate for 1 hour (you can go up to 8 hours for this).
- Preheat the oven to 350F and spray a loaf pan (9x5x3) with nonstick cooking oil. Or you can use 3-4 mini loaf pans.
- Pour the mixture into the loaf pan and bake in the oven for 55 – 65 minutes or until a toothpick can be inserted in the bread and then be removed clean. For the smaller loaf pans cooking will be 30-40 minutes.
- Remove from the oven and cool in the pan for 5 minutes.
- Remove from the pan and cool completely on a wire rack before cutting.
Put your shredded zucchini in a strainer and gently press down to remove any excess liquid. You won’t get a lot but you may get a few tablespoons. Discard the liquid.
1 cup raw coconut flakes
1 cup dried cranberries
1 cup raisins
1 cup chopped pecans or almonds