Ingredients:
1.5 cups shredded zucchini, ⅓ cup oil (I used coconut oil), ½ cup honey, ½ cup plain Greek yogurt, 2 large eggs, 2 tsp vanilla extract, 1 ½ cups whole wheat flour, ¼ cup cornstarch, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 tsp ground cinnamon, Pinch ground nutmeg, ½ cup dark chocolate chips
Directions:
Preheat the oven to 360°F. Spray the bottom of a 5×9 inch loaf pan with oil on all sides. Add zucchini, oil, honey, Greek yogurt, eggs and vanilla to a large mixing bowl and stir until well combined. Combine flour, cornstarch, baking powder, baking soda, salt, cinnamon and nutmeg. Add wet to dry ingredients and fold together until combined – do not overmix, a few lumps are fine! Fold in the chocolate chips. Transfer the batter to the prepared loaf pan and bake in the oven for 45-50 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes before serving or moving to a cooling rack.
Date chocolate bars
Ingredients:
Caramel Layer
15-20 small pitted Medjool dates, 1/2 cup creamy peanut butter, 1/2 cup warm water, 1/2 cup oats, 1 tbs melted coconut oil
Chocolate Layer
Directions:
Soak dates in warm water for about 5-10 minutes. Remove dates from water and add dates, peanut butter and warm water to a food processor or blender. Blend until smooth, scraping down the sides as needed. Pour mixture into a bowl and add oats and coconut oil and mix until well combined. Line an 8x8 pan with parchment paper. Pour mixture into parchment-lined pan, smooth out the top. Place in the freezer and freeze for about 20-30 minutes, until hardened. Next, make the chocolate layer. Add chocolate chips and coconut oil to a bowl and melt in the microwave for about 90 seconds, stirring every 30 seconds. Pour chocolate layer over caramel layer. Use a spoon to gently distribute the chocolate overtop. Place in freezer and freeze for at least 1 hour. Remove bars from the freezer and cut into 8 squares. Store in the freezer and enjoy!
