Paleo Chocolate Zucchini Bread

If I told you this entire loaf was gone in less than 48 hours, would you believe me?

Because it barely even made it that long😂

I won’t bore you with an intro, ain’t nobody got time for that, but I will tell you that this recipe is:

  • made entirely in one bowl
  • has only 1/4 cup of sugar (from the maple syrup) minus the chocolate chips, which are optional anyway
  • fantastic when paired with almond or peanut butter
  • the perfect amount of moist – won’t crumble but isn’t “wet” either (sometimes that can happen with paleo breads)
  • packed with protein
  • can probably be made vegan if you use flax eggs instead of regular ones!

Paleo Chocolate Zucchini Bread

3/4 cup grated zucchini

1/4 cup hazelnut flour

1 cup almond flour

1/4 cup cacao powder

1/4 tsp cinnamon

1 tsp baking soda

1 tsp baking powder

1 tsp vanilla

2 eggs, room temperature

2 tbsp melted coconut oil

1/4 cup maple syrup

1/2 cup chocolate chips (optional)

  1. Preheat the oven to 350 degrees fahrenheit and grease a loaf pan with a thin layer of coconut oil.
  2. Shred the zucchini in either a food processor or by hand with a grater. Place on two-three paper towels to help soak up some of the excess water.
  3. In a large bowl, whisk together all of the other ingredients (the eggs, vanilla, melted coconut oil, maple syrup, cacao powder, both flours, cinnamon, baking powder and baking soda).
  4. Add in the zucchini and chocolate chips if using, and stir to combine well.
  5. Pour into a loaf pan and use a spatula to smooth out the top. Bake for 30-35 minutes, or until a toothpick comes out clean.
  6. Let cool for at least 10 minutes before removing from the pan. Store in an airtight container in the fridge for up to 5 days.

That’s all for today, folks! Let me know if you make this recipe – I’m gearing up to make it a second time in one week😋

xo Jordan

5 Recipes to Make for National Donut Day!

Today is an extra special Friday, y’all.

It is National DONUT Day. Aka the day that honors my favorite thing of all time. So, in it’s honor, I’m replacing my usual Friday Finds post with a roundup of my favorite homemade donut recipes!

Dancing for Donuts | Birthday Funfetti Donuts.

Birthday Funfetti Donuts from Dancing for Donuts – As far as funfetti anything goes, these are surprisingly on the healthier side and my favorite homemade donuts of all time. They’re super moist and taste like they’re from a real bakery!

Dancing for Donuts | 5 Recipes to Make for National Donut Day!

Baked Lemon Poppyseed Donuts from Fit Mitten Kitchen – I never used to be a huge lemon poppyseed person, but recently I’ve gotten super into this flavor combo! The glaze is to die for, too.

Dancing for Donuts | 5 Recipes to Make for National Donut Day!

Banana Chocolate Chip Protein Donuts from Yuri Elkaim – I love that these are actually super clean and made with coconut flour. It’s hard to feel guilty at all about eating donuts when they’re packed with protein and low in sugar!

Dancing for Donuts | Cake for Breakfast

Baked Chocolate Donuts with Peanut Butter Frosting from Dancing for Donuts – An oldie but goodie, these donuts are so delicious, especially for being made with greek yogurt and very little oil! They’re super fudgy, and the peanut butter frosting makes them taste like a reese’s 🙂

Dancing for Donuts | 5 Recipes to Make for National Donut Day!

Cinnamon Sugar Protein Donuts from Andrea’s Protein Cakery – Another healthier recipe, these donuts can totally be justified for breakfast or a post-workout snack. They don’t require too many ingredients and I love that they have cinnamon and nutmeg in them! They’d be delicious dipped in coffee…which gives me an idea for what I definitely need to be doing today!

How are you celebrating National Donut Day?! I say we continue our celebrations all weekend though because one day is not enough, let’s be real.

xo jordan

4-Ingredient Chunky Monkey Cookies (With Golden Raisins!)

GUYS. I know I pretty much start every post by freaking out, but this time it’s actually warranted. In exactly one week at this time I’ll be home in New York with my family sitting on my couch drinking hot chocolate and looking at all the beautiful Christmas decorations my parents have put up. I cannot WAIT.

Know what else I can’t wait for? The baking. Ohhhhh the Christmas baking is the BEST! My mom and I go ALL out. We make a mess, we laugh, ingredients get left out, things get burnt, but it might just be my favorite moment of the year. Do I sound like Cindy Lou Who, yet?

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Until then though, I’m trying to lay off the sweets as best as I possibly can since I know I’ll be indulging like it’s my job in just a few days. Since we all know I have a raging sweet tooth, that especially likes to pop up just when I’m trying to be good, I obviously still need some sort of dessert ’cause #letsbereal. These 4-ingredient cookies are quite possibly the most delicious healthy cookies I’ve ever eaten. They’re also gluten-free, vegan (if you use vegan chocolate chips!) and fairly low sugar (if you don’t use as heavy a hand as I did pouring in the chocolate and raisins…). They require about 15 minutes of work (max) and are even acceptable as breakfast. What could be better?!

Dancing for Donuts | 4-Ingredient Chunky Monkey Cookies With Golden Raisins.

4-Ingredient Chunky Monkey Cookies With Golden Raisins

1 cup quick oats (or rolled oats pulsed in a food processor 3x)

1 large ripe banana (not too ripe otherwise it’ll be too sweet!)

1/3 cup mini chocolate chips (vegan if desired)

1/3 cup golden raisins

  1. Preheat the oven to 350 degrees fahrenheit and cover a baking sheet in parchment paper.

2. In a large bowl, mash the banana until smooth. Add in the oats and mix to combine. This might take a few minutes, but you’ll want to make sure it’s mixed evenly. Add the chocolate chips and raisins, and stir just until combined.

3. Form 1-2 inch balls with your hands and place on the baking sheet. The dough will be wet, but using a spatula will make sure you get all the batter, and since these cookies won’t spread much it’s okay to put them close together!

4. Bake for 10 minutes, then remove to cool. Store in an airtight container for up to 5 days.

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Have a great rest of your week! 🙂

xo Jordan

2-Ingredient Pumpkin Donuts.

Guysssssssssssssssssss hi!

Let me just tell you, starting a full-time job + traveling + moving + car issues is a loooooot for the mind. And it’s already halfway through October?! Like how.

Dancing for Donuts | 2-Ingredient Pumpkin Donuts

 Good thing I can look to my kitchen for a moment of calm. Nothing’s better than whipping up something delicious and sharing it with friends. And I don’t know about you,  but I feel like there are a ton of celebrations in the fall between birthdays and Halloween and even Thanksgiving. These donuts are going to be your go-to for all of them. I brought them to a party last night and all 15 were gone in about 30 minutes…so, yeah. This recipe is legit 2 ingredients (no oil or eggs!!) but admittedly I did add cinnamon because I’m obsessed and it makes everything taste even 10x more amazing. If you know what’s good for you, you’ll make these this weekend for breakfast or even just a weekday treat. Your taste buds will thank you.

Dancing for Donuts | 2-Ingredient Pumpkin Donuts

2-Ingredient Pumpkin Donuts

1 box yellow cake mix (I used Duncan Hines Moist Mix)

1 15 oz. can of pumpkin puree

2 tbsp. cinnamon (optional but recommended)

1. Preheat the oven to 375 degrees fahrenheit. Grease a muffin tin with vegetable oil or coconut oil spray.

2. In a mixing bowl, combine the box of yellow cake mix with the pumpkin puree (NOT pumpkin pie mix!). Stir with a spatula until completely mixed and little to no lumps remain (it may take some muscle power and a few minutes).

3. Using the spatula, drop the mixture into the muffin cups so they are about 1/2 to 3/4 of the way full.

4. Bake for ~15 minutes or until slightly firm to the touch. Let cool for 10 minutes, then remove from the pan. Sprinkle with powdered sugar when ready to serve, or store in an airtight container for up to 5 days. Promise they won’t last that long though 😉

Dancing for Donuts | 2-Ingredient Pumpkin Donuts

I’m going to be making a conscious effort to block out blogging time now that my schedule is about to go back to normal. Hope you all have wonderful weeks!!!! Be back soon.

xo Jordan

 

3-Ingredient Blueberry Banana Breakfast Cookies.

Greetings from New York!

I flew home on a red-eye Sunday night and it’s been a little hectic since I got here. I was able to make myself a nice breakfast this morning to enjoy on our patio before the chaos of today begins! When you’re only home for 60 hours there’s not a whole lot of down time, but that’s okay because I’m so happy to be back on the east coast!

Dancing for Donuts | 3-Ingredient Blueberry Banana Cookies.

I made these 3-ingredient breakfast cookies (4 ingredients, if you count the peanut butter I added on top…) and they were so delicious. They take all of 15 minutes from start to finish, are gluten-free, vegan, and super healthy. If you don’t like blueberries, or just want to try something different, you can pretty much add anything here from chocolate chips to coconut shavings to raisins. And even though they’re healthy enough to eat for breakfast, I promise they don’t taste like it 🙂

Dancing for Donuts | 3-Ingredient Blueberry Banana Cookies.

3-Ingredient Blueberry Banana Breakfast Cookies

2 very ripe bananas (medium-sized)

1/3 cup of blueberries

1 cup rolled oats

1. Preheat the oven to 350 degrees fahrenheit and line a baking sheet with parchment.

2. In a small bowl, mash the bananas until smooth. Add the oats and blueberries, and stir to combine.

3. Form the dough into 1 inch balls and drop onto the parchment. Make sure blueberries are spread evenly throughout the cookies (about 2-3 blueberries in each) to ensure even baking.

4. Bake for 15 minutes, or until firm to the touch. Let cool for at least 10 minutes. Eat immediately, topping with peanut butter if desired, or store in an airtight container for up to 3 days.

Dancing for Donuts | 3-Ingredient Blueberry Banana Cookies.

xo Jordan

Birthday Funfetti Donuts.

Gooooood morning!

Since today is my birthday, I wanted to have something fun for breakfast. Plus, we all know donuts are my favorite, so I made these funfetti donuts as a special treat. They’ve definitely started my day off on a fantastic foot 🙂

Dancing for Donuts | Birthday Funfetti Donuts.

They’re surprisingly easy to make, and honestly not terrible for you. They even have some protein in them…but that’s beside the point because on your birthday, or any old morning for that matter, it’s important to treat yoself! And I totally suggest double dipping these in the glaze because it’s quite possibly the best part.

Dancing for Donuts | Birthday Funfetti Donuts.

Birthday Funfetti Donuts

(adapted from this recipe)

for the donuts:

1 cup all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp ground nutmeg

1/4 tsp ground cinnamon

1/3 cup granulated sugar

1/4 cup milk (any kind will do, i used reduced fat)

1/4 cup greek yogurt (your favorite! i used non-fat greek)

2 tbsp melted unsalted butter

1 egg

1 1/2 tsp vanilla extract

1/2 cup rainbow sprinkles

for the glaze:

1 cup confectioner’s sugar

just under 1/4 cup milk (any will work here, too)

1/2 tsp vanilla extract

extra sprinkles for topping (optional)

  1. Preheat the oven to 350 degrees fahrenheit. Spray a donut pan with non-stick spray (I like coconut oil!) and set aside.

2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and sugar.

3. In a small bowl, whisk together the milk, greek yogurt, and egg. Add the melted butter and vanilla. Mix until smooth.

4. Pour the wet ingredients into the dry and mix with a spatula until combined. Do not over-mix! The batter will be thick. Gently fold in the sprinkles to avoid color bleeding.

5. Spoon batter into the donut pan, making sure to keep the holes clean. *These donuts rise a lot so don’t feel the need to fill the molds all the way to the top! Bake for 10 minutes or until slightly golden.

6. When the donuts have completely cooled, mix the confectioner’s sugar, milk and vanilla in a saucepan over low heat to make the glaze. Once the ingredients are completely combined, turn off the heat. Drop the donuts into the glaze and completely coat one side. Lay on parchment to catch the excess glaze. Once the glaze has set (after about 5 minutes), dip the donuts into the glaze again, stirring the glaze to liquify if necessary. To finish, top the donuts with sprinkles!

*These donuts taste best when eaten the same day they’re made, but you can also store them in the fridge in an airtight container for up to 2 days! Unglazed donuts can be frozen for up to 2 months and microwaved for a quick thaw!

Dancing for Donuts | Birthday Funfetti Donuts.

Alright y’all, I’m off to do some celebrating before I head to work. Have a great day!

xo Jordan

Chocolate Chip Zucchini Oatmeal Cookies.

It’s humpday y’all, and I’m here to bring you some treats! We all know this blog is about maintaining a healthy balance in life, and in order to do that, it’s important to bake with butter and sugar sometimes. Amiright?

Dancing for Donuts | Chocolate Chip Zucchini Oatmeal Cookies.

I made a batch of these chocolate chip zucchini oatmeal cookies last night to bring to my office tomorrow for my last day. Cue the tears.

Dancing for Donuts | Chocolate Chip Zucchini Oatmeal Cookies.

But seriously, I can’t think of a better way to say thank you to someone than baking them something delicious, and these cookies are just that: full of flavor (the cinnamon is my personal favorite), perfectly soft, and mixed with some nutrition because let’s face it, the zucchini makes us all feel a little better about shoveling one or two of these in. Put those overgrown zucchinis in your garden to good use because they won’t be there for long! Ugh, how is it already August 19th?!

Dancing for Donuts | Chocolate Chip Zucchini Oatmeal Cookies.

Chocolate Chip Zucchini Oatmeal Cookies

(makes about 3 dozen)

1 1/2 cups all-purpose flour

2 tsp ground cinnamon

1/2 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/3 cup light brown sugar

1 egg

1 1/2 tsp vanilla extract

1 1/2 cups shredded zucchini (1 – 1 1/2 zucchini)

1 cup quick oats

1 cup mini chocolate chips

1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

2. In a small bowl, whisk together the flour, cinnamon, baking soda and salt.In a large bowl, use an electric mixer to beat the butter and sugars until creamy. Add the egg and vanilla and beat until combined.

3. Add the zucchini, oats and chocolate chips. Stir with a wooden spoon or spatula until evenly distributed. *If dough is too sticky, add up to 2 tablespoons flour or oats and mix.

4. Form 1 inch balls of dough and place about 2 inches apart on a baking sheet (12 should fit on the sheet at once). Bake for 12-15 minutes or until firm.

5. Cool on a wire rack for 10 minutes. Store in an airtight container for up to 3 days. Enjoy 🙂

Dancing for Donuts | Chocolate Chip Zucchini Oatmeal Cookies.