Carob Chip Zuchinni Bread #veggiebread


Guys!  Honestly, this might be one of my favorite recipes to date.  It is so moist, gingery, and filled with such deep rich flavors that I can’t get enough!

Now you might be asking, “what the hell is a carob chip?”  Well you can think of it as the chocolate chips vegan cousin.  It is lower in sugar and fat, high in fiber, and contain no caffeine.  They also add a rich almost molasses flavor the whatever you are baking.  They are really great and I highly recommend using them in this recipe but if you can’t find them chocolate chips will do just fine.  They can be substituted  one for one in a recipe.


The other great side of this bread is that it contains a whole large zuchinni which has fiber and helps keep your glycemic index down.  If you have kids or a picky spouse or friend they will never know they are eating zuchinni in this AMAZING bread.  I adapted this recipe from Sally’s Baking Addiction which you can find here.  I made a bunch of substitutions like leaving off the crumble, using coconut oil and subbing granulated sugar for coconut sugar.

The bread is super simple to make and really pretty hard to mess up!  So what are you waiting for?  Make this bread yo!


Carob Chip Zuchinni Bread

  • 1 large egg, beaten
  • 1/2 cup dark brown sugar
  • 1/2 cup coconut sugar (can use granulated but will change the taste a bit)
  • 1/2 cup coconut oïl, melted
  • 1 cup grated zucchini
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour (I used white whole wheat)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground all spice
  • 3/4 cups carob or chocolate chips


  1. Preheat oven to 350F degrees and lightly grease your bread pan.
  2. In a medium bowl, whisk together the beaten egg, brown sugar, coconut sugar, coconut oil, zucchini, and vanilla until fully combined.
  3. In a larger bowl, combine flour, baking powder, baking soda, salt, allspice, and chocolate chips.
  4. Combine the wet ingredients with the dry and mixed until combined.  DO NOT OVERMIX.  The bread will be tough.
  5. Using a spatula or spoon, pour batter into the greased loaf pan.
  6. Bake bread for 50 to 55 minutes or until a toothpick or knife comes out clean.
  7. Allow the bread to cool for at least 1 hour on a wire rack in the loaf pan before removing and cutting.

Comment for gluten free options!  The bread is already dairy free 🙂

Bon appétit!


Gluten & Dairy Free PB&J Oat Muffins with Homemade Chia Seed Jam


PB&J is probably one of the most nostalgic foods for me.  Whenever I am stressed, had a long day or really just want something to remind me of home I make a PB&J sandwich.  For a long time I did not allow myself to have a PB&J sandwich for the fear of it making me gain weight which was totaly irrational thinking but it happened.  Sinced I have stopped restricting my diet and living a balanced life I have had plenty of time to eat me some PB&J.  My favorite combo you ask…crunchy peanut butter with strawberry jam on white bread.  It is perfect.

Anyways!  Pretty  much every morning I eat some variation of oatmeal because it is delicious, it keeps me full for a long time and filled with healthy carbs and fats but the other day I wanted to switch it up so I made these muffins.  They are great because they are gluten and dairy free, made with whole real ingredients, easy to take on the go for a fast breakfast or snack and most important are DELICIOUS!  Now, if you do not need to be gluten free you can use regular oats no big deal.  The jam for these can be adapated and made with any fruit you wants.  It is low in sugar and full of healthy fats from the chia seeds.

Anyway you look at it, it’s a win win with these muffins!

Inspired by Ambitious Kitchen 

Gluten & Dairy Free PB&J Oat Muffins with Homemade Chia Seed Jam


Makes 12 muffins


  • 1 1/2 tablespoons melted and cooled coconut oil
  • 1/2 cup peanut butter
  • 1 TBS honey
  • 1 egg
  • 1 1/2 cups almond milk (regular milk too if you can tolerate dairy)
  • 1 1/2 cups gluten free oats (or regular oats)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1/4 homemade jam

Mixed Berry Chia Seed Jam

Makes 1/4 cup but can easily be doubled or tripled


  • 1 cups fresh blueberries
  • 1/2 TBS maple syrup or honey
  • 1.2  TBS chia seeds
  • 1/8 tsp pure vanilla extract
  1. In a medium pot bring berries and maple syrup to a boil.  Lower the heat and let it continue to cook for about 4 minutes stirring often.
  2. Mash the berry mixture with a fork or potato masher.
  3. Stir in the chia seeds until fully combined and let cook on low for about 10 minutes stirring often.
  4. Once thick, remove from heat and add vanilla.


  1. Preheat oven to 350 degrees F.
  2. Place muffin liners in the pan and set aside.
  3. In a large bowl, mix coconut oil, peanut butter, honey, egg and almond milk.
  4. Mix together until well combined and smooth.
  5. Add in oats, baking powder, cinnamon and salt.
  6. Pour 1 TBS of batter into each muffin liner, add more batter if there are leftovers at the end.
  7. Add jam by teaspoonful onto the top off each muffin and swirl around gently.
  8. Bake for 25-30 minutes until golden brown.  You do not want to let these go too long because they will be dry.
  9. Once baked immediatley remove from muffin tin and place on a wire rack to cool.

You can freeze these muffins and defrost or keep in the fridge for about a week.

Bon appétit!

Browned Butter Reese’s Pieces Cookies…AHHHHH!!!!


A couple of months ago I tried something that changed the way I look at butter forever.  Sounds a bit weird I know, but it is true.  I was testing out a recipe from Ambitious Kitchen (who is amazing by the way) for Nutella Stuffed Browned Butter Brownies and the recipe obviously called for browned butter.  I had never made it before and had only heard about it on the Food Network so I was not aware of the way it can change a simple brownie or cookie batter from delicious to absolutely to die for!  After I mixed the browned butter into the sugar mixture for the brownies the smell was intoxicating.  It was nutty, butter, sugary and over all increvable smelling (and tasting, because obviously I had to taste it).  Since that day any opportunity I have to make a recipe with browned butter I do.  It takes what you are baking to a whole other level and it is 100% worth the small amount of extra effort it takes.

So today when I decided to make cookies with the Reese’s Pieces candies David and I got from Bulk Barn (the greatest store ever) the other day I knew they would be perfect with browned butter #happydance.  These cookies are great because they are easy, have very few ingredients and you can make them with chocolate chips instead if you want.  I adapted the recipe for these cookies from here.

Do everyone a favor and get your butt in the kitchen and make these chewy, nutty, peanut buttery cookies!

Makes 16 cookies
  • 1/2 cup unsalted butter
  • 3/4 cup dark brown sugar
  • 1/4 cup coconut sugar
  • 2 teaspoons molasses
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 2/3 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup Reese’s Pieces or chocolat chips
  1. Preheat oven to 375F
  2. Place butter in medium sauce pan over medium high heat and DO NOT STEP AWAY.  Continue to whisk the butter until it begins to foam and give off a nutty smell.  You will start to see little brown bits on the bottom of the pan.  It will take about 5 minutes.  Be sure to keep an eye on it or it will burn and become burnt butter which is no bueno.  Once browned, remove from stove and let cool.
  3. While butter is cooling, mix brown sugar, coconut sugar and egg until smooth.  Add molasses and vanilla and whisk again until fully combined.
  4. Once fully combined add flour, baking soda and salt and mix well and dough can form a ball.  Fold in your Reese’s or chocolate chips until evenly distributed.
  5. Roll dough into 1 TBS balls and place on a large baking sheet approximately 2 inches apart.
  6. Bake for 8-11 minutes or until edges begin to turn slightly golden brown.
  7. Allow cookies to cool on baking sheet for about 2 minutes, then transfer to a wire rack to finish cooling.

Do NOT throw those bananas away!


Do you have old bananas? Are they brown, spotty and soft? Do you sometimes throw them away or stick them in the freezer to make smoothies? Have you ever made banana bread with those bananas? If not, I need you to stop whatever you are doing right now and go get some bananas. Let them sit for a few days until the reach the status spoken about above and then make this or any other banana bread.

Now, banana bread is great because it obviously tastes delicious, it’s super easy to make AND you can eat it for breakfast! One of my favorite sweet food combos has to be banana, peanut butter and chocolate. Honestly, there has not been a better trio since the Three Stooges. So when David pointed out to me yesterday that we had some bananas that were really ready to be made better I decided I would transform them into a Chocolate Peanut Butter Banana Bread.

This banana bread is layered for beauty and full of amazing flavor for enjoyment.


Chocolate Peanut Butter Banana Bread


1 ¾ cup all-purpose flour
½ tsp baking soda
1 tsp baking powder
½ tsp salt
¼ cup of softened butter
¾ cup of brown sugar
3 medium very ripe bananas, mashed
2 eggs
1 tsp vanilla
1/4 cup of milk
¼ cup of vanilla yogourt
1/2 cup of Reese’s Peanut Butter spread (you could use nutella or regular peanut butter too


-Preheat oven to 350 degrees F. and grease a 9-inch loaf pan.

-In a medium bowl mix flour, baking powder, baking soda and salt together and set aside.

-In another bowl mix butter, sugar, and mashed banana together until creamy.

-Add vanilla and eggs and beat until well combined.

-Add flour, yogurt and milk until fully combined.

-Remove 1/2 a cup of batter and place in a seperate bowl. Add 1/2 cup of peanut butter spread and mix until fully combined.

-Pour 1/2 of plain batter into the loaf pan and spread out evenly. Pour peanut butter batter on top and spread evenly. Top with remaining plain batter and spread even. You should have three layers of batter that will look amazing once baked!

-Bake for 55-65 minutes, or until golden brown and toothpick comes out almost clean in center.

-Cool for 10 minutes in pan and then transfer to a wire rack. Cool COMPLETLY before cutting or it will fall apart.

This banana bread is dense, moist and incredibly delish!