Welcome to Marvelous in my Monday! Many thanks, as always, go to Katie at Healthy Diva Eats for hosting!
This Monday is marvelous for many reasons, but the biggest one is that I HAVE THE DAY OFF!!! 🙂 I’ve been working practically non-stop for the past several weeks, so to have a three day weekend is a real gift! Granted, most of what I’m doing is catching up on laundry and cleaning up around the house, but at least I have some time to do that! My laundry pile has not been completely tackled for weeks. My poor hubby even ran out of socks yesterday!
The weather is pretty marvelous today, too! It’s beautiful and sunny here in Southern CT today after a couple of days of overcast skies and a combination of drizzles and downpours. The leaves are starting to turn – but I think we’re a good couple of weeks from peak foliage. I really love this time of year – the mornings are chilly, the days are still warmish, and it’s cool enough in the house to start baking!!
Speaking of baking…I made some marvelous muffins yesterday, and I wanted to share that recipe with you today! I got the recipe from Jenn over at Peas and Crayons. She calls this recipe Chocolate Chip Pumpkin Zucchini Brownie Bread – definitely a mouthful! I followed it to the letter, but without the glaze. This was the first time I had ever used flax seeds to sub for eggs. Here goes…
Chocolate Chip Pumpkin Zucchini Brownie Bread
1 cup of zucchini [1 used 1 1/2 small zucchini]
15oz pureed pumpkin [one can – not the pumpkin pie mix]
1 box of devil’s food cake mix
2 Tablespoons ground flax seeds
6 Tablespoons water
3/4 cup of chopped walnuts [optional] plus extra for topping
1 cup of dark chocolate chips [I used Ghirardelli 60% cacao chips]
Preheat the oven to 350F and get started on your flax “eggs”. You’ll need two of them for this recipe, so simply scoop 2 tablespoons of ground flax into a small bowl and add 6 tablespoons of water, whisking to combine. Place in the fridge for a minimum of 15-20 minutes. When you remove the “eggs” from the fridge, stir gently with a fork. Once it reaches an eggy consistency you’re good to go! They should look like this:
When you “whip” these, they should have the texture of beaten eggs.
Coarsely grate your zucchini with box grater (I used the small side), gather into a pile, and chop into teeny pieces. Pat dry with paper towels to remove any moisture. (This is important…there’s a LOT of water in there! I let it sit for a bit, then squeezed it in the towel.) Next pour your cake mix in a large bowl [make sure you use chocolate cake mix, not brownie mix!] and add your can of pumpkin, flax eggs [see above] and zucchini. Stir until just moistened, then fold in your chocolate chips and walnuts.
I don’t see pumpkin or zucchini…do you?? Just chocolatey goodness!
Pour batter into paper lined muffin tins or foil loaf pans spritzed with a little oil. [Fill each a little over half-way] Bake at 350F for 25-30 minutes for muffins, 35-45 minutes for mini loaves [my favorite!] and approx 45-55 minute for a giant loaf.
Ready to go in…
As always, insert a toothpick in the center to test for a fluffy center and keep your oven’s variation in mind. Remove from the oven and allow to cool on a wire rack. (Note: I used the paper lined muffin tins and got 18 good sized muffins out of this recipe. They took 30 minutes in my oven).
The finished product…YUM!!
I have to say, these are YUMMY!! They are moist and very brownie-like. Even the husband – who despises both pumpkin AND zucchini said he really liked these. He was really surprised to find out that there was no oil, and especially no eggs! According to MyFitnessPal‘s recipe calculator, these have 176 calories, 25 g carbs, 9 g fat, and 3 g protein each. Not bad considering the fact that they could easily take the place of a much more calorie dense, fat laden dessert!
Hope you all have a marvelous Monday! Now for today’s questions…
What are you up to on this marvelous Monday?
Have you found a healthier substitute for a favorite dessert?
Have you ever hidden fruits and/or veggies in a recipe?