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
1/2 cup Unsalted Butter 1 1/2 cup Creamy Peanut Butter 2 cups Packed Brown Sugar 4 Eggs 1 tsp Vanilla 1 tsp Baking Soda 1 tsp Baking Powder 1 tsp Salt 1 cup Peanut Flour 1 cup Flour or Namaste Gluten Flour 1/2 cup Sugar (for rolling in)
Pre-heat oven to 350 degrees. Cream together butter, peanut butter, and brown sugar. Stir in eggs and vanilla. Add in baking soda, baking powder, salt, peanut flour, flour and combine completely. Roll dough into ball and roll in granulated sugar and place on cookie sheet. Using a fork make a crisscross smashing the ball to 1/4 inch thickness. Bake for 8 -10 minutes.
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