Zucchini Brownies


Who doesn’t love a way of eating chocolate that can be labeled as “healthy”?

These zucchini brownies are a healthier way, (no eggs and no butter) of indulging in dessert. Even though they still contain sugar, you also reap the benefits of eating zucchini, hidden within all that chocolate goodness.

One benefit of country living is scoring produce for super cheap. Last weekend I procured two monster zucchini. They were the largest zucchini I ever saw. They were each about the length of my forearm and the width of my calf. Actually that sounds a bit awkward. Anyways, they were huge.

I decided to experiment with one of the zucchini and make a chocolate version of zucchini bread, realizing that they are actually zucchini brownies. They turned out moist, delicious, and not tasting of zucchini at all. 

Here is the easy recipe:


  • 1 large zucchini
  • 1/4 cut coconut oil
  • 1/2 cup fat-free Greek yogurt
  • 1 1/4 cups sugar
  • 1 tablespoon vanilla extract
  • 2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoon baking powder
  • dash of salt
  • handful of chocolate chips


1. Preheat oven to 350 degrees.
2. Chop of the raw zucchini into small pieces
3. In a food processor, puree zucchini
4. After awhile add the coconut oil, sugar, yogurt, and vanilla extract to the food processor. Continue to puree until well mixed. It will be a very fluid like.
5. In a separate large bowl mix the flour, cocoa powder, baking powder and salt.
6. Add the zucchini mixture and then add chocolate chips. 
7. Pour into greased 9×13 baking pan.
8. Bake for 25 minutes.
9. Enjoy!

What other healthier dessert options do you like?


Home Made Peanut Butter

I love peanut butter. I really really love peanut butter. Peanut butter on toast, peanut butter on pretzels, peanut butter on ice cream, peanut butter and Fluff, peanut butter and chocolate, peanut butter and celery, peanut butter and apples… Ryan feels the same way. We were going through jars of Skippy’s natural peanut butter with honey in a matter of days.

I decided to be smart and try to make my own peanut butter. Since we eat it by the spoonful it seemed best to try to avoid all those preservatives.

peanut butter

I decided to be smart and try to make my own peanut butter. Since we eat it by the spoonful it seemed best to try to avoid all those preservatives.

It’s simple and saves you a few bucks as well.

Here is what you will need:


16 ounces of dry roasted UNSALTED peanuts

1 teaspoon of salt

1.5 table spoons of peanut oil

2 tablespoons of honey


1.¬†Place all the peanuts in your food processor and blend for 6 minutes. Pause to break up the peanuts and scrape them off the side. Don’t be discouraged if the peanuts are still crumbly looking after a few minutes. Just keep processing it!
2. After six minutes add the oil and the honey. Continue to process for another 8 minutes until the peanut butter is nice and creamy.
3. Once you have the desired texture, taste and add salt as needed. Once your peanut butter is creamy, taste it and add a bit of salt if you like.
4. Store in an air tight container in the fridge and stir before every use.

Be sure to use unsalted peanuts РI first made the mistake of using salted peanuts and ended up with a way too salty spread. 

Feel free to add other ingredients s as you wish like Chocolate, hazelnuts, cinnamon, more honey etc. Have fun!! I can’t wait to make cashew butter!