Summer brings us the best fresh fruits and vegetables, but that doesn’t have to mean endless salads.This week’s featured foodie, Maria Litchy of Two Peas & Their Pod, is always cooking up creative ways to make classic treats healthy. Using zucchini to make 10 of her favorite brownie, cookie, and bread recipes, she proves carrot cake isn’t the only way to sugarcoat veggies.
Not only are you secretly getting your veggie fix with this chocolaty, coconut-zucchini combo, but Greek yogurt adds a protein kick, giving you another reason to go for seconds (not that you need one).
Coffee cake is one of those anytime foods, and this recipe is no exception. Shredded zucchini balances the sweetness of the brown butter streusel and glaze topping perfectly. Go ahead and turn anytime into everytime. It’s basically a vegetable, right?
This recipe transforms our favorite chocolate chip cookie recipe by adding oats, coconut flakes and oil, and shredded zucchini to create a chewy, healthy treat. While obviously irresistible right out of the oven, they can be frozen and reheated for a week’s worth of sweets.
If you’re looking for a lighter, less chocolaty way to transform leftover zucchini, look no further. With lemon zest, juice, and glaze, this zucchini bread recipe is sweet and refreshing, not to mention healthy (thanks, zucchini). Eat it for breakfast or pair with a cup of tea for a mid-afternoon snack.
This triple-chocolate zucchini loaf recipe gives you a new excuse to sneak chocolate onto your breakfast plate. Packed with chocolate chips and cocoa powder, this bread will melt in your mouth.
Ahhhh, banana bread. Such a classic. Just like you use those too-ripe or leftover bananas for bread, you can do the same with zucchini. Throw it into this healthy, whole-wheat flour banana bread recipe, and you’ll have a delicious breakfast for days (although it probably won’t last that long).
These are for serious chocolate lovers. Follow this super-easy recipe and you’ll have gooey, chocolaty, healthy (!) cookies in just 10 minutes. You’re definitely going to need a tall glass of milk to go with.
This recipe takes trail-mix cookies to a whole new level with chocolate chips, dried cranberries, oats, and zucchini. You’ll want to take them wherever you go.
These chocolate zucchini cupcakes are sure to please party guests of any age. No one will know it’s zucchini that makes the cake so moist.
Take a bite into fall with the comforting combination of cinnamon, cloves, nutmeg, and applesauce. Zucchini a good binding agent on its own, but the addition of applesauce means there’s no need for butter or olive oil. You don’t need to tell us twice to eat our fruits and veggies with this one.