(Vegan) Chocolate Chip Zucchini Bread Muffins

Hey My Scrumptious Chocolate Chips!

I can’t believe that my classes start in 3 days!!!! I’m really excited to meet my new instructors and to work with my Nutrition instructor. I’ve enjoyed the rest I’ve had this last week, but I think having nothing to do is starting to get to me… I compiled a list of things I wanted to do before this next week, and once I completed them I’ve just been trying to fill my time with things that uplift and are beneficial. I’m really excited that my new roommates are here and that I can start getting to know them this weekend.

One thing I’ve realized while I’ve been here at college is that I don’t have a lot of time for baking. My roommates bake ALL of the time, but I don’t have the ingredients to bake. I’m starting to collect some, but not enough yet… Because of that, here’s a recipe I love that I made back at home before I left!

My (Vegan) Chocolate Chip Zucchini Bread Muffins!

In a large bowl, measure out the flour, flax, baking soda, salt, and cinnamon.

Combine until homogeneous.

Combine the tofu, oil, sugar, and vanilla (either in the blender or a large bowl).

I like to use my BlendTec to make it perfectly smooth, but you can also use a whisk or hand mixer — breaking down the tofu is the main concern. (Gosh I miss my BlendTec…)

Shred the zucchini. (Leave the peel on – it adds lots of nutrients, fiber, and gives a nice color.)

Make a “well” in the center of the flour-mixture and pour the wet mixture into it. (You can also just add the dry to the wet, as the picture above shows, but I prefer adding the wet to the dry.)

Stir it all in until all the flour is incorporated (don’t overmix).

Add the chocolate chips and zucchini to the batter…

…and fold them in gently. (Again, being careful to not overmix.)

Scoop the batter into lined muffin trays, and bake at 325*F for about 20-30 minutes, or until the center is firm and bounces back when lightly pressed or if a toothpick inserted comes out clean.

Let them cool for a few minutes in the trays, and then transfer them to a wire rack. Peel off the wrapper and dig-in!

(Vegan) Chocolate Chip Zucchini Bread Muffins

Ingredients

• 1 ½ cup silken soft tofu
  
• ¼ cup oil
  
• 1 cup sugar
  
• 1 tsp. vanilla
  
• 1 ¾ cup whole-wheat flour
  
• ¼ cup ground flax
  
• 2 tsp. baking soda
  
• 1 tsp. salt
  
• 1 tsp. cinnamon
  
• 2 ½ cup shredded or grated zucchini (about 2 medium)
  
• 1 cup mini dairy-free chocolate chips
  

Directions

In a large bowl, stir together the flour, flax, baking soda, salt, and cinnamon. Combine the tofu, oil, sugar, and vanilla (either in the blender or a large bowl). I like to use my BlendTec to make it perfectly smooth, but you can also use a whisk or hand mixer — breaking down the tofu is the main concern.

Shred the zucchini. (Leave the peel on – it adds lots of nutrients, fiber, and gives a nice color.)

Make a “well” in the center of the flour-mixture and pour the wet mixture into it. (You can also just add the dry to the wet, as the picture above shows, but I prefer adding the wet to the dry.) Stir it all in until all the flour is incorporated (don’t overmix). Add the chocolate chips and zucchini to the batter and fold them in gently. (Again, being careful to not overmix.)

Scoop the batter into lined muffin trays, and bake at 325*F for about 20-30 minutes, or until the center is firm and bounces back when lightly pressed or if a toothpick inserted comes out clean. Let them cool for a few minutes in the trays, and then transfer them to a wire rack. Peel off the wrapper and dig-in!

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These freeze really well too – I love making a batch, keeping a couple out, and then freezing the rest. I can then pull out how many I need and keep the rest for deliciousness later!

P.S. Here’s a sneak peak at some recipes coming soon: Slow Cooker Vegetarian Stuffed Bell Peppers, Brown Rice Pudding, Carob Chip Banana Oatmeal Muffins, Lentil Veggie Burgers, and Copy-Cat Great Harvest Honey Wheat Bread.

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One of my roommates invited me to go out to dinner with them, so I got to go! I hope you have a wonderful Friday!

With lots of hugs,

Spiced Baked Apple

Hey my Gorgeous Readers!

Thanks for all of your support these past weeks. It has really helped me get through finals and come off conqueror. I’m at my great uncle and aunt’s home right now and really enjoying the break. I’ve actually slept 8 hours a night here – I can feel the sleep deprivation I experienced from the stress at school. Stress won’t let me sleep well. I can fall asleep pretty easily, but staying asleep is the hard part. After 4 hours I am tossing the rest of the time and can’t stand myself anymore by 6 hours so I get up. But here at my extended family’s home where it’s quiet and peaceful and I have absolutely NOTHING I HAVE to do, I’ve been able to rest and have some fun. My classes don’t start again until next Monday, and since my apartment is already set up and I have my folders already organized to insert my next class assignments, I really don’t have anything to do except rest and focus on taking care of myself emotionally, physically (getting enough sleep, exercising for energy and strength, and nourishing with healthful food), and spiritually. I’m enjoying this time to focus on my scriptures, the piano, skyping and talking with my family, etc. It’s been a nice relief.

Anyways, I promised I’d be back with some deliciousness!

Here’s one of my favorite desserts – something easily made and quite good for you.

A Single-Lady Spiced Baked Apple!

Core and cut the apple in half.

Measure out the smart balance butter, cinnamon, and stevia and add them to the bottom of a large soup bowl or pasta plate (you can also use a glass baking dish).

Melt the butter mixture and spread it to cover the bottom of the bowl/pan. Place each apple half face down over the cinnamon mixture, and microwave for 4 minutes, or until soft.

Place each apple half face down over the cinnamon mixture, and microwave for 4 minutes, or until soft.

Grab a fork and dig in!

Spiced Baked Apple

Ingredients

• 1 apple, cored and cut in half
  
• ¼ tsp. cinnamon
  
• 1 tsp. smart balance lite buttery spread (or butter/coconut oil)
  
• 1 packet stevia (or a large pinch of sweetener of choice)
  

Directions

Melt the smart balance with the cinnamon and stevia at the bottom of a large soup bowl or pasta plate. Place each apple half face down over the cinnamon mixture and microwave for 4 minutes, or until soft. Grab a fork and DIG IN!

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I love how I can throw this in the microwave and have a dessert that tastes like it took a whole lot more effort than it actually did. I hope you enjoy this as much I as do!

With lots of hugs,

The Lord is my Strength + Baked Potatoes

Hey my Delightfully Delicious Chocolate Chips!

Thanks for all of your comment on my last post. I really love it up here in college. Yes, my life is crazy hectic, but I always find those days to be the best. It’s those days where I feel like I won’t ever be able to finish everything I need to before the deadline that I am praying to my Father in Heaven constantly, whether on my knees or in my heart. Wednesday was the beginning of one of those days. I was pretty overwhelmed. Uncertainty was entering my heart and I just felt weak. But then I called my mom and she helped me refocus and get back to my work. Throughout the day, I realized that my time was short, as I had to finish my scripture reading block, write a paper, study for my test in my scripture study class the next day, get ready for my Chemistry lab the next morning, and study 4 chapters for my Personal Health and Fitness test right after my Lab. And it was already starting to get dark outside and I knew I needed to get a good night’s rest to focus in Lab and on my tests the next day. So I said a prayer. I asked my Heavenly Father to help me focus on my schoolwork. I asked Him for strength and persistence. I asked for His Spirit to be with me and help me understand what I was learning, had learned, and was studying.

That night, I got to bed at 10:00pm. I had finished my paper, read part of my reading block, and studied 2 of the 4 chapters for my Personal Health and Fitness (which included my notes from lecture, my notes from the text, and the text itself). I had gotten more than I thought I would have given the time I had. I said a prayer thanking my Father in Heaven for all His help throughout the day.

That next morning, I woke up at 6:00am. I slept a complete 8 hours without once tossing through the night. I said a prayer. Somehow I found the time before Lab to study another chapter. And somehow, my lab partner and I were able to finish the lab early and I was able to use that time to study my last chapter for my P H&F class. After I finished my studying, it was time for class. I said a prayer before I took my test, and went for it Afterwards, I actually found the time to both finish my scripture block and study for my test on the last week’s material. To my astonishment I did amazing on the tests. In retrospect, I can’t believe how easily I understood the questions and how I knew the answers. I know it must have been the Lord guiding me and teaching me through His Spirit.

Earlier this week my scripture study took me to KJV Philippians 4:13. “I can do all things through Christ which strengtheneth me.” I know it was because of Him that I was able to get through this crazy time in my life. I know He will be able to help me, but first I have to do my part. I can’t just procrastinate and do only insignificant things. I have to pay the tuition of effort. Then He will help me with the rest. I know that a lot of craziness still lies ahead of me, but I know that if I rely on the Lord he will help me come off conqueror. I know that He is my strength.

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As a part of my experience here up at college, I want to start incorporating recipes that I make up here at college. I use my crock-pot lot, but I also use the oven once in a while.

One thing I like to do to save time and money is to make big batches of something, then split it up into smaller portions so I can grab and go throughout the week. A few weeks ago I made some baked potatoes, and after they finished baking and cooling I stored them in my fridge and have been able to use them throughout the week.

Here’s how I did it.

Pick the potatoes you want to bake and wash them in cool/warm water. (I scrubbed them with my hands instead of a fancy brush.)

After you wash them, take a fork and stab them about 12-16 times, depending on the size of the potato. (I do half on one side and half on the other.) – You can count this as a triceps workout btw!

All my lovely potatoes.

Tear a piece of aluminum foil long enough and wide enough to surround the potato.

Roll it up (shiny-side out).

Then fold in the sides.

Lay them out on a baking sheet. (You can also just place them straight on the oven rack.

Place the potatoes in the oven and bake in a 400*F (200*C) preheated oven for 60-90 minutes, depending on the size and number of potatoes.

Let them cool completely, then store them in the fridge – leaving one out for eats now.

Top with desired toppings and dig in!

Baked Potatoes (in Aluminum foil)

Materials:

• Potatoes
  
• aluminum foil
  
• fork
  
• optional: dry baking sheet
  

Directions:

Pick the potatoes you want to bake and wash them in cool/warm water. (I scrubbed them with my hands instead of a fancy brush.) After you wash them, take a fork and stab them about 12-16 times, depending on the size of the potato. (I do half on one side and half on the other.) – You can count this as a triceps workout btw!

Tear a piece of aluminum foil long enough and wide enough to surround the potato. Roll it up (shiny-side out). Then fold in the sides. Lay them out on a baking sheet. (You can also just place them straight on the oven rack.

Place the potatoes in the oven and bake in a 400*F (200*C) preheated oven for 60-90 minutes, depending on the size and number of potatoes. Let them cool completely, then store them in the fridge – leaving one out for eats now.

Top with desired toppings and dig in!

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I hope you have a wonderful weekend!

with lots of hugs,

P.S. I am just waiting on the response from Tropical Traditions and then I’ll do my review/giveaway on coconut oil. Stay tuned!