Snack

Chocolate Zucchini Muffins

Summer will be officially here this week. It seems like Ohio forgets how summer is supposed to be. 🙂 Last year on Father’s Day it was 95+ degrees and this year we walked into church and it was 68. Not totally complaining, but the forecast this week does look a bit gloomy and we are ready for the pool at Grandma and Grandpa’s next weekend! This week my friend Katie Mathews is sharing a delicious muffin recipe here on the blog. Katie and I met at a local photography class this summer. She is so sweet and you must follow her on Instagram @FarelyRooted, her food is amazing, beautiful, and healthy! Enjoy Katie’s post below and have a blessed Father’s day to all the Dad’s out there!

Dr. Hartzler

Summer, we love ya. You’re the most blessed season for wholesome foodies. The farmer’s markets are up and running and bursting with the most beautiful produce we see all year in the Midwest. Bravo, farmers of our communities. You fill our market bags with farm fresh berries, vibrant leafy greens, homemade baked goods, and zucchini the size of our faces. Your work is something to celebrate.

In all my farmer’s market excitement, I always seem to buy so much more face-sized zucchini than a small family can consume in a few days time, so after feasting on said gigantic zucchini for three days, in the form of raw, roasted, zoodles, and more, I still have zucchini to spare and have no desire to put it to waste. Coincidentally, my love for chocolate has not changed at all despite the change of the seasons. 

Enter these delightful GLUTEN AND GRAIN FREE CHOCOLATE TAHINI ZUCCHINI MUFFINS, packed with chocolate and veggies because didn’t you know that they always belonged together? 

Enjoy! ~Katie

Print Recipe
Chocolate Zucchini Muffins
They are soft and sweet and nutrient dense and you’ll feel great about eating them any time of the day. Enjoy them warm with a glass of cold almond milk or a spoonful of peanut butter (my personal favorite), and the satisfaction of knowing that your overspending, for once, has turned out for the best, because chocolate muffins are life, am I right?
Prep Time 15 minutes
Cook Time 25 minutes
Servings
Ingredients
WET INGREDIENTS
DRY INGREDIENTS
OTHER INGREDIENTS
Prep Time 15 minutes
Cook Time 25 minutes
Servings
Ingredients
WET INGREDIENTS
DRY INGREDIENTS
OTHER INGREDIENTS
Instructions
  1. Preheat oven to 350 and grease muffin tin.
  2. Combine wet ingredients in a medium bowl.
  3. Combine dry ingredients in a small bowl.
  4. Add dry to wet ingredients and mix until combined.
  5. Fold in zucchini and 2/3 cup chocolate chips.
  6. Fill muffin tin cups with batter about 3/4 of the way up and top with remaining chocolate chips.
  7. Bake for 20-25 minutes until set (mine were done in 22).
  8. Enjoy immediately while the chocolate is gooey or re-heat in the oven for 5 minutes.
Recipe Notes

Life hack: instead of using all your muscles grating zucchini on your own, chop it and pop it in a food processor for 10 seconds and it will magically grate on its own. After shredding, (very important squeeze out most of the water in a bunch of paper towels so the muffs aren’t too wet).

For those Low-Carb and Keto folks out there:

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Superfood Smoothie

Happy Labor Day!  Did you know Labor Day was founded by Senator James Kyle who was from Cedarville, Ohio? #Randomfact of your weekend! But because of that the village celebrates with Cedarfest every year. So many other fun festivals will be happening in our area in the next few weeks as well. We are super bummed we are going to miss the weekend with the annual Greek festival and Popcorn festival!

At this point school is full swing for families across the country.  Our daughter is back to her Spanish Immersion preschool which she loves.  I can’t believe how well she understands Spanish from being there the last 2 years. She is starting to speak more as well.  This smoothie recipe is inspired by me trying to find a way for me and my kids to get another dose of veggies in the day. I don’t necessarily think it’s a great idea to “hide” veggies, but you know as parents we do what we have to do when they start getting picky! But my kids watch me make it and I tell them everything I’m putting in.  Now when they are playing kitchen they even bring us cups with lettuce in them saying it’s our smoothies!


Print Recipe


Superfood Smoothie

Really you probably don't need to measure, but I know there are people out there that want measurements! So here you go. I seriously have been loving adding frozen riced cauliflower to smoothies. There is zero cauliflower taste and all the nutrition!

Prep Time 5

Servings


Ingredients

Prep Time 5

Servings


Ingredients


Instructions
  1. The directions are pretty easy, just throw it in a blender and press go! I had to remove the lid and stir a few times. You can always add more liquid if needed!

  2. You can use fresh greens, but steamed unlocks the nutrients better!


Recipe Notes
  • You can steam your greens, let them dry, and then store them in the freezer for your next smoothie! Or just save in the fridge for the next few days.
  • Any protein powder would be fine, I prefer the simple collagen peptides for the kiddos, great for supporting gut health, You can find them at www.PharmToTable.Life/VitalProteins
  • For a chocolate or vanilla kick, add Primal Kitchen's Collagen Fuel. The best deal on this is on Thrive Market. My husband loves the chocolate and I love the Vanilla. Bonus if you get the Vanilla, you can then also make my low-carb waffles.


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