I took a family favorite from of my Grandma Martin and made a few modifications. It also works well for Gluten Free.
3 Eggs 1 cup Brown Sugar 1 cup Sugar 1 1/4 cup Grapeseed or Avocado Oil 2 cup Grated Zucchini 1 T Vanilla 1 tsp Baking Soda 1/2 tsp Baking Powder 1 tsp Salt 1/2 cup Cocoa Powder 2 cup Flour (Gluten Free option 1 cup Namaste Gluten Flour 1 cup Grandpa’s Kitchen Flour Blend 12 oz Mini Chocolate Chips
Preheat oven to 375.
Beat eggs until they are thick and lemony. Add sugars and oil. Beat well; a zucchini and vanilla. Mix in dry ingredients. Fold in chocolate chips. Pour into greased loaf pans or Bundt pan.
Bake for 50 to 60 minutes. Cool in pan for 10-15 minutes before removing.
Serve warm or cold. If desired, drizzle with melted chocolate or frost with cream cheese frosting.
I love lemon in baked good and I love muffins. I have been playing around with recipes to make it one that works for our dietary needs in our family. Everyone enjoys these muffins. My kids prefer them with the optional glaze.
3/4 cup Coconut Flour 1 tsp Baking Soda 2 T Poppy Seeds 1/4 cup Sour Cream 1/3 cup Oil (Avocado or Grapeseed) 4 Large Eggs 3 T Lemon Juice 30 drops doTERRA Lemon Oil
In a glass or metal bowl measure flour, baking soda, and poppy seeds and combined.
In a separate glass or metal bowl measure sour cream, oil, eggs, lemon juice, and lemon essential oil and combined completely.
Preheat oven to 350 degrees.
Make a well in the dry ingredients. Pour in wet ingredients into the well. Slowly fold the dry ingredients into the wet ingredients. Let sit for 1-2 minutes and gently fold to incorporate ingredients completely.
Grease a muffin tin or line with cupcake liner. Use a 1/4 cup cookie scoop to fill muffin tin.
Bake for 18 to 22 minutes, until golden brown.
Drizzle with Lemon glaze.
1 T Unsalted Butter melted 2 T Lemon Juice 1/2 cup Powdered Sugar
I love Cream Cheese Danish, Coffee Cakes and THIS! It can be made gluten free as well.
8 oz Cream Cheese 4 oz Unsalted Butter 14 oz Bisquick (Gluten Free Bisquick) 4 oz Milk 16 oz Strawberry Cream Cream 2 oz Bisquick (Gluten Free Bisquick)
Preheat oven to 350 degrees. Grease a 9×9 cake pan. Combined Cream Cheese, Butter, 14 oz Bisquick and milk. Pour half of the crust mixture into the pan. Evenly spread Strawberry cream cheese over the crust. Add 2 oz of Bisquick into the remaining crust to create a crumble. Sprinkle Crumble mixture evenly over the cream cheese mixture. Bake for 20-30 minutes until lightly golden brown. Cut into 9 pieces. You may want to serve with a glaze.
Cream Cheese Glaze
4 oz Cream Cheese 2 T Unsalted Butter 1/2 cup Whipping Cream 1 T Pure Vanilla or 1 tsp Almond Extract 1 cup Powdered Sugars *optional food coloring Whip together with mixer.
1 T Unsalted Butter 1 T Milk 1/2 tsp Vanilla 1 cup Powdered Sugar *optional food coloring Whip together with mixer
These tasty muffins can be made gluten free with certified gluten free oats.
2 cups Bananas
1/2 cup Shortening
1 cup Sugar
2 1/2 cups Oat Flour
1 cup Oats
1 cup Decanted Coconut
2 tsp Baking Powder
1 tsp Baking Soda
1 cup Chocolate Chips
Pre-heat oven to 400 degrees.
Smash the bananas and cream together with shortening and sugar. Stir eggs. In a separate bowl combined all dry ingredients. Fold dry ingredients into the wet ingredients. Scoop into muffin tins. Makes 24 muffins. Bake for 20 -30 minutes.
This time of year there is zucchini everywhere. This is the perfect change up. We double it for my family. It is perfect for Breakfast, Brunch, or dinner. You can also change it up by adding mushrooms and onions.
NOTE: If you use yellow zucchini the skin is tougher and must bee peeled. And you will want to remove the seeds.
3 cups Zucchini
4 oz Goat Cheese Crumbs
6 oz Cream Cheese
3/4 cup Whipping Cream
1 cfup Shredded Cheese
Preheat the oven to 400 degrees. Cut zucchini into bite-size pieces. Layer half of the zucchini in a 9×9 pan. Evenly cover with goat cheese and top with remaining zucchini.
In a mixing bowl cream together cream cheese, whipping cream and shredded cheese until the cream cheese is well incorporated. Add one egg at a time mixing well.
Poor egg mixture over zucchini. Bake for 30-45 minutes. Make sure the quiche is not completely cooked. It should not wiggle when you move the pan and a toothpick come out clean.
This is great as a fruit dip. We love it with OnGuard Apples! It is also wonderful as a frosting on cake.
Fruit Dip Ingredients
8 oz Cream Cheese
2 T Honey
4-8 Drops of doTerra Citrus Oil of choice
8 oz Whipping Cream
Whip together Cream Cheese & Honey. Add Essential Oils and whip. Slowly add in Whipping Cream while whipping until it forms stiff peaks.
OnGuard Apple Ingredients
Apples of choice
drop of OnGuard Essential Oil for every large apple or 2 medium apples
1 drop of Lemon Essential Oil for every large apple or 2 medium apples
1 tsp of Lemon Juice for every large apple or 2 medium apples
1/2 cup of water for every large apple or 2 medium apples
Fill bowl with enough water for the number of apples you are slicing. To the water, add essential oils and lemon juice. Slice apples and place in water. Allow to sit for 10-15 minutes before removing onto towel lined plate, patting to remove excess water. Enjoy right away or store safely until ready to eat.