Tuesday, August 7, 2012

Carrot-Zucchini Bread & Healthy Chocolate Muffins!

Well, I haven't been baking much lately.  Our house doesn't have air-conditioning, the the oven has remained unused.  However, Pinterest has been taunting me, so since it was a bit cooler this morning I made bread and muffins.

Baker & Spice Bakery in Portland, Oregon is by far my favorite bakery.  Ever.  Every time I visit, I want to order one of everything!  If I'm feeling especially hungry and wanting something filling, I order their Garden Bread, which has zucchini, carrots, & golden raisins, topped with almonds.  The slices are super thick and it's just . . . delicious.  So I had to make some of my own.

 Carrot-Zucchini Bread 
(Picture does it no justice! Anyone doing a camera giveaway?)

I found a recipe online at Coconut & Lime, and made a few minor changes. I'll post the recipe as I made it below.  I cut sugar, subbed coconut oil for vegetable oil, and added almonds on top.  It turned out so good!

 Triple Chunk Chocolate Muffin
(Knock-offs from Whole Foods Chocolate Chunk VitaTop Muffins)

This recipe I found on Pinterest, but the link is here.  I made the recipe just as it was written.  It has no oil and uses sugar substitute.  The batter is disgusting.  Don't try the batter.  :P  However, they turn out okay.  At 58 calories per small muffin, they are pretty good.  Definitely don't skip the chocolate chips!  If you are watching your calories, they are a treat.  If you don't care, skip this recipe and eat something really deliciously fatty.  :)  Check out this link for recipe.

As for me, I'm going to go cut another slice of bread to enjoy!

Carrot-Zucchini Bread (adapted from Coconut & Lime)

3 eggs
1 cup white sugar
1/4 cup brown sugar
1 cup coconut oil
2 cups grated, raw zucchini
1 cup carrot, grated
1 tablespoon vanilla
1 1/2 cups all-purpose flour 
1 1/2 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon cardamom
3/4 teaspoon baking powder
3 teaspoons cinnamon
1/2 cup silvered almonds.

Preheat oven to 350. Butter and flour or spray with cooking spray with flour two loaf pans. In a large bowl, beat the eggs until light and fluffy. Add sugar, oil, zucchini, carrot and vanilla. Mix well. In a small bowl, whisk together dry ingredients. Add to zucchini/carrot mixture. Mix until well combined then fold in walnuts. Pour into prepared pans.  Top each loaf with silvered almonds and bake for 1 hour. Cool on rack for 10 minutes then remove from pan. Enjoy!!!