1 cup grated zucchini, packed, with excess moisture removed with towel
3 / 4 cup dark chocolate chunks (or chocolate chips)
1 / 2 cup nuts/seeds (use walnuts, pecans, sliced almonds, sunflower seeds or a combination of them)
Preheat the oven to 325 degrees Fahrenheit and line an 8 x 4 inch (or 9 x 5) loaf pan with parchment paper. Set aside.
In a large mixing bowl, combine the whole wheat flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
Melt your butter in the microwave in 15-second intervals. Continue until butter is just melted, then let it cool slightly before proceeding.
In a separate mixing bowl, whisk together your melted butter, brown sugar, sour cream, eggs, and vanilla extract. Add this mixture to your dry ingredients and stir until just combined.
Finely grate your zucchini. Use a towel and press into the grated zucchini to soak up and remove excess moisture. Pack the grated zucchini when measuring out 1 cup.
To your mixing bowl, add grated zucchini, dark chocolate chunks, and your choice of nuts/seeds. Stir to combine.
Add batter to your lined loaf pan. Top with additional dark chocolate chunks and nuts/seeds if desired. Place in the oven and bake for 50 – 60 minutes, checking for doneness with a toothpick after 50 minutes. Let cool completely before slicing. Store in a closed container for 3-5 days. Enjoy!
Preheat oven to 350 degrees Fahrenheit. Fill a standard muffin tin with 12 liners. Set aside.
In a large mixing bowl, combine the all-purpose flour, cocoa powder, brown sugar, baking powder, salt and espresso powder (optional). Whisk together and make sure no clumps remain.
In a separate mixing bowl, whisk together the milk and eggs. It is important that your milk and eggs are room temperature or you will have a curdled batter when combining with the melted butter in the next step.
Add the milk-egg mixture to your dry ingredients along with your melted butter. Stir until just combined. Pour in the chocolate chunks, reserving some to top your muffins with, and stir again.
Divide the batter evenly between the muffin liners. Top with the remaining chocolate chunks. Place into the oven and bake for 20-25 minutes, or until an inserted toothpick comes out clean.
Enjoy while warm! These are best consumed the day they are made but may be stored in a closed container and warmed up again before eating.
Additional Toppings of Choice: sunflower seeds, pure maple syrup
Preheat oven to 350 degrees Fahrenheit. Coat a ramekin with coconut oil or cooking spray.
In a small mixing bowl, add oats, baking powder, cinnamon and salt. Mix to combine.
In a separate mixing bowl, mash half of the banana and set aside the other half to use for topping. Add the milk and vanilla extract. Stir to combine.
Add the dry ingredient mixture to the wet ingredients. Stir to combine. Pour the mixture into your ramekin. Slice the other half of the banana and spread across the top (as shown in photo).
Place into the oven for 25-30 minutes, until the liquid is absorbed and the edges are golden. Let cool for 10 minutes.
While the oatmeal is cooling, prepare the maple pecan topping. To a small skillet, add the pecans. Toast over medium-high heat for 5 minutes, stirring often to avoid burning. Once fragrant, turn the heat down to low before adding pure maple syrup and a pinch of salt. Coat the pecans with the syrup. Remove the pecans once shiny and glassy in appearance.
To the finished baked oatmeal, add the maple pecans. Add additional optional toppings if desired. Enjoy!
1 tablespoon olive oil plus additional for griddle
In a small saucepan on the stovetop, warm milk over medium-high heat. Remove milk before reaching boiling and place earl grey teabag into the milk to steep. Set aside to cool completely.
In a large bowl, combine all purpose flour, brown rice flour, light brown sugar, baking powder, kosher salt, cinnamon and baking soda.
In a separate bowl, whisk together earl grey infused milk, whole milk greek yogurt, the egg, and olive oil. Add to dry ingredients.
If using a griddle, heat to 300 degrees Fahrenheit. If using a skillet on the stovetop, set temperature to medium-high. Lightly brush with olive oil. Spoon approximately 1/4 cup of batter onto the griddle or skillet to form your pancake. Cook for about 2-3 minutes, or until the bottoms are browned and the top has begun to bubble. Flip, and cook for an additional minute, or until the pancake is cooked through and the bottom has browned. Repeat with remaining batter.
Serve with fresh fruit and homemade whipped cream.