Super Healthy Chocolate Zucchini Loaf {Gluten Free, Grain Free, Nut Free, Vegan, Sugar Free}

healthy chocolate zucchini bread gluten free sugar-free vegan

Zucchini season is here! Which means sneaking this almost tasteless but super nutritious vegetable into lots of meals, stir fries, salads, and most importantly – baked goods! (Check out these AMAAAAZING zucchini breakfast muffins made with absolutely NO added sugar!)

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Zucchini has high amounts of potassium, Vitamin C, antioxidant, manganese, and tons of other benefits, all while being low in calories, carbs, and taste -making it the perfect thing to sneak into your food for an extra boost of nutrition! PLUS, it adds a ton of moisture, making sure this loaf doesn’t dry out.

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A note on this bread recipe: This is a bread/loaf, NOT a cake. It is not overly sweet, and may not satisfy you if you are craving a brownie or piece of cake. The unsweetened cocoa makes it a tad on the bitter side, even.  You can enjoy drizzled with honey or some peanut butter + bananas to sweeten it up, or it would even be delicious with some cream cheese! (I know, weird, but don’t knock it until you try it).

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If you DO want to sweeten the bread to be more cake like, simply add in some maple syrup or coconut sugar to taste. Since the loaf is vegan, you can taste and adjust the batter to your liking!

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Healthy Chocolate Zucchini Bread
By The Granola Diaries 
(*Inspiration from Ambitious Kitchen)

Wet Ingredients

  • 1 flax egg (1 Tbsp ground flax + 3 tbsp water) OR 1 egg
  • 1/2 large or 1 medium zucchini, grated
  • 1/2 C Sunflower butter or Almond butter
  • 1/2 C Almond milk
  • Splash of ACV
  • 1 tsp vanilla

Dry Ingredients

  • 1/2 C Blanched Almond Flour
  • 1/2 C Cocoa Powder
  • 1 tsp baking soda
  • Pinch of salt
  • Optional: Chocolate chips

Recipe

  1. Preheat oven to 350 and line or grease a loaf tin. (8×4 or 9×5 should both work).
  2. Make flax egg and set in fridge to gel. Or, skip if you are using a regular egg. Meanwhile, grate your zucchini onto paper towel and ring out excess moisture.
  3. Mix all wet ingredients well in a large bowl. Sift and gently fold in all dry ingredients, plus chocolate chips if using.
  4. Bake for about 45 minutes, or until toothpick inserted comes out clean. If you used a flax egg, you can underbake this a bit to make it extra gooey.
  5. Allow to cool for 5 – 10 minutes, then slice in and enjoy! It’s great topped with some peanut butter, or jam, or even a drizzle of honey!

DID YOU MAKE THIS? Don’t forget to tag #thegranoladiaries and tag me @thegranoladiariesso I can see!! Follow me on Instagram and Facebook.

NOTES: This is not a sweet recipe. To make this a sweeter, more cake-like recipe, add some coconut sugar or maple syrup, and lots of chocolate chips!

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ROUND UP: 10 Healthy & Gluten Free Mother’s Day Treat Recipes

  1. CARROT CAKE MUFFINS.
    Gluten free, refined sugar free, dairy free Carrot Cake Muffins/Cupcakes, with many healthy frosting options.
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  2. HEALTHY CHAI LATTE MUFFINS WITH COFFEE GLAZE {GLUTEN FREE, SUGAR FREE, DAIRY FREE}
    You don’t even need your coffee. (But you still should).
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  3. THE HEALTHIEST FLUFFIEST BLUEBERRY PANCAKES {GLUTEN FREE, SUGAR FREE}
    Sooo fluffffy I’m gonna dieeee.
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  4. BLUEBERRY LEMON BREAKFAST BREAD {GLUTEN FREE, REFINED SUGAR FREE}
    Warning: *Currently going VIRAL*
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  5. SEA SALT DARK CHOCOLATE BANANA BREAD {REFINED SUGAR FREE, NUT FREE, DAIRY FREE}
    Addictive. Delicious. Nutritious.
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  6. STRAWBERRY CHEESECAKE WITH GLUTEN FREE CRUST & NATURALLY SWEETENED WITH HONEY {GF, RSF}
    Who doesn’t like Cheesecake at brunch?!
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  7. VEGAN BREAKFAST ZUCCHINI MUFFINS {GLUTEN FREE, SUGAR FREE, DAIRY FREE}
    So perfect for Mother’s Day.
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  8. HEALTHIER-ISH CINNAMON ROLLS WITH HEALTHY FROSTING {REFINED SUGAR FREE}
    Duhhhhhhhhh.IMG_3284
  9. HEALTHY BERRY CINNAMON COFFEE CAKE {SUGAR FREE, GLUTEN FREE, DAIRY FREE}
    Have your cake for breakfast, and eat it too.
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  10. LEMON POPPY SEED MUFFINS {GLUTEN FREE, REFINED SUGAR FREE}
    A classic.
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Check out many more in the recipes section of the blog!

Carrot Cake Muffins {Gluten Free, Refined Sugar Free, Dairy Free Option}

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Mother’s Day is right around the corner. If you’ve got a yummy brunch but a health-conscious crowd to feed, these Carrot Cake “Cupcakes” are the perfect treat!

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These cupcakes are made mostly from oat flour (simply ground up oats), and a touch of almond flour, making them a naturally gluten free and highly nutritious option. The Greek Yogurt and Applesauce add a ton of moisture as well as a nice boost of Protein! Feel free to sub out the Greek yogurt for more Applesauce to make these Dairy free.

IMG_4263The other great thing is that these are super customizable, from what goes inside to how you top them. Feel free to add some chopped nuts or raisins inside if you like, or leave them out completely if you don’t!

As for topping, I went with a Pecan Streusal topping for some crunch, but you could use any streusal, or leave them plain, or add a healthy frosting on top! I LOVE LOVE LOVE the healthy 2-ingredient frosting from my Healthified Cinnamon Rolls. I also love topping muffins with melted coconut butter, like I did on these Breakfast Zucchini Muffins.

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DID YOU MAKE THIS? Don’t forget to tag #thegranoladiaries and tag me @thegranoladiariesso I can see!! Follow me on Instagram and Facebook.

Healthy Carrot Cake Cupcakes
By The Granola Diaries 

Ingredients

Dry

  • 1/2 C Oat Flour + 2 Tbsp
  • 1/2 C Almond Flour
  • 1/2 tsp baking soda
  • Cinnamon, salt, and pumpkin pie spice, to taste
  • 1/2 – 1 C shredded/processed carrot

Wet

  • 1 egg
  • 1 Tbsp Applesauce (Sub: More yogurt)
  • 1/3 C Greek Yogurt (I used Fage 2%) (Sub: More Applesauce)
  • 1/3 C Maple Syrup
  • 1/3 C Almond milk
  • 1 tsp vanilla
  • 1/2 – 1 Cup Shredded carrots (use food processor or blender)

Optional:

  • Add-ins: chopped pecans, walnuts, raisins, chocolate chips, pumpkin seeds
  • For topping: Streusal Topping from Pecan Coffee Cake
  • For topping: Streusal from my Coffee Cake 
  • Frosting: Melted coconut butter
  • Frosting: See the options I laid out in my Healthy Carrot Cake recipe (My most poular recipe!!!)
  • Frosting: Healthy 2-ingredient frosting my Healthified Cinnamon Rolls

Directions:

  1. Preheat oven to 350 and grease a muffin tin with liners.
  2. Mix all the wet ingredients together in a large bowl. Gently fold in the dry ingredients, except the carrots, until combined. Lastly, add in the shredded carrots, starting with 1/2 Cup, and any mix-ins you want. Add more carrot to your preferences.
  3. Pour into 12 muffin liners and bake for 12 – 15 minutes. Let cool before frosting, or enjoy warm from the oven!

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Healthy Sweet Potato Bread {Gluten Free, Sugar Free, Oil Free, Vegan Option}

2018-05-04_13-34-54_386Another Saturday morning, another breakfast bread recipe to brighten up your weekend! I YAM so excited to share this recipe!!!

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If you love eating sweet or savory deliciously flavored bread for breakfast, I suggest checking out some of my other most popular breads:

The base of this bread is oat flour, which is simply just ground up oats. So its like having a bowl of oatmeal for breakfast, really. Plus some eggs, some sweet potato, a banana… all breakfast foods!

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To make the bread, mix the oat flour and all the other *breakfast-friendly* ingredients in a bowl, pop in a loaf pan, and bake! The bread is delicious on its own, or feel free to top with some peanut butter, a drizzle of honey, or even some Greek yogurt to add some protein!

healthy sweet potato bread
healthy sweet potato bread

DID YOU MAKE THIS? Don’t forget to tag #thegranoladiaries and tag me @thegranoladiaries so I can see!! Follow me on Instagram and Facebook.

Healthy Sweet Potato Breakfast Bread
By The Granola Diaries

Ingredients

  • 2 small/medium sweet potatoes, steamed (~290 g)
  • 1 medium spotty banana
  • 2 eggs (Sub flax eggs for vegan)
  • 1 C Oat Flour
  • 1/4 c Almond flour
  • 1/2 tsp baking powder
  • Generous dash of each: salt and cinnamon
  • Optional: crushed pecans/walnuts/almonds to add some crunch

Directions

  1. Preheat oven to 350 and grease a loaf pan.
  2. Mash the sweet potato and the banana in a large bowl. Use a blender if you want a very smooth bread, but I like mine with some texture! Add the eggs and mix everything together.
  3. Fold in the oat flour, almond flour, and baking powder until just combined.  Pour batter into loaf pan and bake for 35 – 45 minutes.

NOTES:

  • For Vegan: Sub Flax Eggs for eggs
  • For nut-free: Sub more oat flour instead of almond flour and leave out mixed nuts (add pumpkin or sunflower seeds for some crunch!)
  • For a smoother bread: Make it all in the blender
  • For a moister, “mushier” bread: Bake for less time.
  • For a drier, more cooked bread: Bake for longer

Cilantro Lime Chicken Tacos {Gluten Free, Paleo, Instant Pot}

Let’s taco-bout how awesome this recipe is.

2018-05-03_14-44-20_822 Throw a couple delicious flavors and some chicken in the Instant Pot, turn it on, make your slaw, shred the meat, and DONE. Tacos in under 20 minutes. This recipe feeds 3 – 5, but you can easily double or triple it and feed a big group. It’s a perfect, healthy, delicious Cinco de Mayo party snack!

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Feel free to customize the recipe to your liking as well. Cilantro hater? Leave it out. Low carb? Use a lettuce wrap. Love spicy? Add some chilis. Have fun with it. It’s HARD to mess up!

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As for the slaw, I love how simple, crunchy, and creamy it is. It adds a nice & refreshing crunch. If you’re dairy free, leave out the Yogurt! Splash some olive oil and red wine vinegar and make a tangy slaw. Would be equally delicious. Or if you are *really* lazy (no judgement, this is a lazy person’s recipe), just put some plain, raw cabbage!

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If you’ve been reading my Blog or following me on Instagram for a while, you probably realize that I tend to post sweet recipes and desserts (like my recent Blueberry Lemon Breakfast Bread {Gluten Free, Refined Sugar Free}Chocolate Chip Cookie Skillet {Gluten Free, Refined Sugar Free}, or The Healthiest Fluffiest Blueberry Pancakes {Gluten Free, Sugar Free}).  BUTTTT, with the help of my Instant Pot, I’ve discovered a new found love for making more savory recipes and soups. Specifically chicken. I NEVER liked cooking chicken before I discovered the Instant Pot. Soooo.. look out for more savory Instant Pot recipes coming your way!

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Cilantro Lime Chicken Tacos
By The Granola Diaries

For the chicken:

  • 2 chicken breasts (about 1.2 – 1.5 lbs)
  • 2 Tbsp olive oil (or another neutral oil)
  • 1/2 Tbsp minced garlic
  • 1 small white onion, cut into small pieces
  • 1 – 2 limes, juice and zest
  • Handful of cilantro
  • 1 C water or stock/broth
  • Salt and pepper, to taste
  • Optional: chill flakes or cayenne, if you like some heat

For the slaw:

  • 1/2 head green cabbage (or red cabbage)
  • 2 – 3 big spoonfuls Greek Yogurt (see Paleo/dairy-free option in blog post)
  • Juice of half a lime
  • Salt and pepper, to taste

For serving and topping (all optional):

  • Corn or flour tortillas, or lettuce wraps
  • Avocado
  • Diced red pepper
  • Diced red onion
  • Anything else you desire!

Directions (READ THROUGH EVERYTHING BEFORE STARTING):

  1. Make the chicken in the Instant Pot. Add everything to the Instant Pot EXCEPT the chicken (oil, garlic, lime zest and juice, cilantro, salt, pepper, chilli/cayenne), and saute for a couple minutes until fragrant. Turn off saute. Next, add 1 Cup water or stock and the chicken breast. Close the lid and cook on manual for 10 minutes, make sure your valve is set to “sealing”.
  2. While chicken cooks, make your slaw! Cut up cabbage into thin slices. Add Greek yogurt, salt, pepper, and lime juice, and give everything a good mix. Taste and adjust salt and pepper.
  3. When chicken is done, let slow release for 5 minutes and then quick release.  Remove breasts and shred with 2 forks; the chicken should be so tender this should take little effort. Put everything back into the Instant Pot with an extra handful of cilantro, another squirt of lime, and combine in the sauce/juice.
  4. Serve chicken + slaw over corn or flour tortillas, lettuce wraps, or in a taco/burrito-bowl! Top with avocado, red pepper, onion, and anything else you heart desires!
  5. Happpppy Cinco de Mayo! Tag me @thegranoladiaries on Instagram and Facebook if you make these!