The best chocolate zucchini cake

The next time you find yourself with an abundance of leftover zucchini, turn it into a showstopping chocolate cake.

With a fluffy texture and bold chocolate flavor, the dessert will impress all of your party guests. No one can ever taste the hidden zucchini.

Just one rich, decadent bite, and you will never go back to boxed cake mix again!

Also be sure to try this Chocolate Mug Cake

Chocolate zucchini cake health benefits

Superfood zucchini adds moisture, softness, vitamins and nutrition to the dessert without all the extra fat and calories.

Packed with a full cup of zucchini, the recipe gives you options to make it whole grain, gluten free, sugar free, oil free, low fat, egg free, and vegan.

While it is still a dessert and should therefore be consumed in moderation, this zucchini chocolate cake is a much healthier choice than traditional chocolate cake recipes.

At just a hundred calories, each slice is cholesterol free and offers iron, potassium, fifteen percent of the RDA for fiber, and over five grams of protein.

Step by step recipe video

Watch the easy chocolate zucchini cake recipe video, above

Healthy chocolate zucchini cake ingredients

The recipe calls for flour, cocoa powder, baking soda, salt, pure vanilla extract, water, oil or almond butter, sugar or a sugar free sweetener, optional mini chocolate chips, and a cup of zucchini.

Use unsweetened cocoa powder for at least half a cup of the cocoa. The other fourth cup can either be Dutch cocoa powder or additional regular cocoa powder.

Flour options that work well include all purpose white flour, whole grain spelt flour, and some brands of gluten free flour blends. Oat flour works but yields a denser cake. We have not yet experimented with whole wheat flour or pastry flour and recommend against grain free almond flour or coconut flour here.

For the optimal texture, choose a granulated sweetener such as classic white sugar, coconut sugar, or xylitol for a no sugar option. Report back with results if you try substituting a liquid sweetener like pure maple syrup or honey.

Swap out an equal amount of yellow summer squash for green zucchini if you prefer. Frozen zucchini is too watery and should be avoided.

Our favorite type of oil to achieve the best results is coconut oil. Vegetable oil, canola oil, and sunflower oil also perform well, as does softened almond butter. You may replace up to half of the oil with sour cream if you wish.

Or replace all of the fat with Greek yogurt or mashed banana and make a low calorie zucchini cake with a soft muffin texture. This healthier option is great for breakfast.

The cake requires no eggs and is naturally plant based as long as you use choose a dairy free frosting and optional chocolate chips.

How to make the chocolate zucchini dessert

Gather all ingredients, and preheat the oven to 350 degrees Fahrenheit.

Grease a standard nine by thirteen inch baking pan, or line the bottom of the pan with a sheet of parchment paper. Set this cake pan aside.

Whisk the cocoa powder, flour, salt, baking soda, sugar or sweetener, and optional chocolate chips in a large mixing bowl until evenly mixed.

For a one bowl zucchini cake, stir the water, vanilla extract, oil or softened nut butter, and zucchini directly into the bowl with the dry ingredients until just evenly combined. Do not overmix the batter, because that could result in a dense or tough cake texture.

Spread the chocolatey mixture into the prepared baking pan and smooth it down with a spoon or a spatula.

Bake on the center rack of the preheated oven for thirty minutes or until the cake is risen and a toothpick inserted into the center comes out mostly clean.

Frosting recipes and ideas are listed below. To prevent the frosting from melting, let the chocolate zucchini dessert cool fully before adding any icing.

If you can wait, I highly recommend letting the chocolate cake cool and then refrigerating it in the pan loosely covered with a cloth towel overnight. The flavor is so much richer and sweeter the next day.

This recipe makes a rectangular nine by thirteen sheet cake or a round double layer cake. Simply halve all of the ingredients for a smaller eight inch cake.

If you experiment with baking the zucchini cake in a loaf pan or Bundt pan, please let us know how it goes.

Tips and tricks for shredding zucchini

The cake calls for one cup of zucchini, which is about one or two zucchinis, depending on the size of the vegetables.

A food processor is the easiest tool to create shredded zucchini. Chop the veggie into medium pieces, then pulse until finely grated. Stop a few times to scrape down the sides of the machine.

Measure the one cup of zucchini after processing. Thick zucchini contain more moisture than thin ones, so blot excess moisture with a paper towel if needed.

Converting the recipe to grams

If you like baking with a kitchen food scale for the most accurate results, here are the amounts of each ingredient by weight.

Measure out 240 grams flour, 300 grams sugar, 60 grams unsweetened cocoa powder, 6 grams salt, 5 grams baking soda, 240 grams water, 160 grams shredded fresh zucchini, 96 grams oil (or 120 grams almond butter), and 22 grams pure vanilla extract.

Old fashioned chocolate frosting

When it comes to frosting your homemade zucchini chocolate cake recipe, you have numerous options.

To make a basic three ingredient chocolate buttercream frosting, simply use beaters or a stand mixer to whip one cup of salted butter, three cups of powdered sugar or erythritol, and half a cup of unsweetened or Dutch cocoa powder.

I also like to add a teaspoon of pure vanilla extract and a little milk or coffee if the frosting is too thick. Vegan butter and milk work as well.

Other chocolate cake icing options include this Chocolate Cream Cheese Frosting, store bought chocolate or vanilla icing, or a dusting of powdered sugar and sliced bananas, blueberries, raspberries, or strawberries.

Store leftovers in the refrigerator for up to a week or loosely covered at room temperature for a day. You may also slice and freeze leftover cake in an airtight covered container for up to three months. Thaw before serving.

Print

Chocolate Zucchini Cake

This moist chocolate zucchini cake recipe is packed with bold chocolate flavor and perfect for dessert!

Course Dessert

Cuisine American

Keyword cake, chocolate, zucchini

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 15 slices

Calories 100kcal

Ingredients

• 2 cups flour (or try this Keto Cake Recipe)
• 3/4 cup cocoa powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup mini chocolate chips (optional)
• 1 1/2 cup sugar or xylitol for sugar free
• 1 cup shredded zucchini (160g)
• 1/2 cup oil or almond butter
• 1 1/2 tbsp pure vanilla extract
• 1 cup water

Instructions

• To make a chocolate zucchini cake, preheat your oven to 350 F. Grease a 9×13 baking pan or two 8-inch pans. Whisk all dry ingredients in a large bowl. If using almond butter, gently warm it until it is easy to stir. Add the wet ingredients, including the zucchini, into the bowl. Stir until just evenly mixed. Smooth into the pan. Bake on the center rack of the oven for 30 minutes or until a toothpick inserted into the center comes out mostly clean. Let cool before frosting. Loosely cover and store at room temperature for one day, or refrigerate leftovers for up to a week. You may also freeze slices in an airtight container for up to three months.

  View Nutrition Facts

Video

Notes

The recipe was adapted from my Chocolate Zucchini Bread and from these fudgy dark chocolate Zucchini Brownies.

 

Nutrition

Calories: 100kcal

More Vegetable Dessert Ideas

Sweet Potato Brownies

Vegan Carrot Cake

Chickpea Cookie Dough Dip

Crustless Pumpkin Pie

Chocolate Smoothie

Carrot Cake Banana Bread

Pumpkin Spice Latte

Healthy Chocolate Cake

The post Chocolate Zucchini Cake appeared first on Chocolate Covered Katie.

Healthy chocolate zucchini brownies

If you haven’t tried zucchini brownies before, these are a must try.

The zucchini adds unbelievable moisture and softness to the recipe, without all the extra fat and calories. It lets you cut back on the oil, while secretly packing the fudgy chocolate treats with nutrition at the same time.

Brownies that are healthy and don’t taste healthy? It’s the best of both worlds!

Also be sure to make these Black Bean Brownies

Above – watch the zucchini fudge brownie recipe video

Vegan zucchini brownie ingredients

The zucchini brownie recipe can be soy free, dairy free, gluten free, and vegan, with no eggs, no butter, and no flax seeds.

In addition to shredded zucchini, this healthy dessert recipe calls for the following traditional brownie ingredients: flour, sugar, baking soda, salt, oil or almond butter, water, Dutch cocoa powder, and regular unsweetened cocoa powder.

If desired, you can also stir in a handful of mini chocolate chips, chopped chocolate, shredded coconut, or diced walnuts or pecans.

Vitamin packed zucchini summer squash stands in for much of the oil, adding extra moisture and nutrition without all the fat and calories. Or you can use softened almond butter or cashew butter for oil free brownies. I have not tried applesauce here.

Dutch process cocoa powder gives baked dessert recipes a classic brownie flavor, and you will often see this ingredient in boxed brownie mixes. It should be readily available at both health food stores and regular grocery stores.

Refined sugar free sweeteners, such as coconut sugar or date sugar, can be substituted for the granulated sugar. I would guess that xylitol or a granulated monk fruit blend should also work, but I have not tried either of these options.

If you prefer sugar free brownies with almond flour, try the keto brownies listed below. While this particular brownie recipe does not work with coconut flour, I do have a separate recipe for low carb Coconut Flour Brownies.

You can use spelt flour or all purpose white flour, or opt for oat flour to make gluten free zucchini brownies. Some brands of gluten free all purpose flour may also work.

How to make zucchini brownies

Start by gathering the brownie ingredients and shredding the zucchini.

If you are unsure of the best way to shred zucchini, see below.

Preheat your oven to 350 degrees Fahrenheit. Line an eight inch square or round baking pan with parchment paper, or grease the bottom and sides of the pan with oil. Set this pan aside.

Combine all of the dry ingredients in a large mixing bowl, and stir very well. Add the wet ingredients, including the zucchini, and stir to form a batter.

Smooth the brownie batter into the prepared pan. Place on the center rack of the oven.

For ultra fudgy brownies, my favorite baking trick is to remove the underdone brownies after fifteen minutes. Let them cool, then refrigerate overnight so they firm up without being overcooked or cakey. If you are in a rush or do prefer cake like brownies instead of extra fudgy ones, bake the brownies for twenty minutes or until fully cooked.

These brownies, like many baked goods, are much sweeter and richer the next day, with a better brownie texture. So let them sit a day before serving… if you can wait!

The chocolate recipe is great on its own or with Chocolate Cream Cheese Frosting.

Storage tips for zucchini brownies

For optimum freshness, it is best to store leftover brownies in the refrigerator.

Very loosely cover them the first night with a paper towel, then fully cover any remaining leftovers in an airtight container for up to four days.

Or slice and freeze leftovers in a container, with sheet of parchment paper or wax paper in between layers of brownies to prevent them from sticking together.

Once frozen, the healthy zucchini brownies should be good for up to two months.

Warm up or thaw the baked goods before serving.

More Zucchini Recipes

Sweet Potato Chili

Tofu Scramble

Chocolate Zucchini Bread

Green Smoothie Recipe

Vegan Breakfast Burritos

How to shred zucchini

The recipe calls for one cup of zucchini, which is about one or two zucchini, depending on the size.

I usually buy three zucchini just to be on the safe side, and because leftovers can always be used up in this homemade Coconut Curry Recipe.

The easiest way to shred a zucchini is not with a grater, but with a food processor.

Chop the vegetable into medium pieces, then pulse until finely grated, stopping a few times to scrape down the sides of the machine if needed.

Measure out the one cup of zucchini squash after processing, not before. While some recipes tell you to do so, I didn’t bother to blot out excess moisture here.

The recipe was adapted from my Vegan Brownies.

Print

Zucchini Brownies

This healthy zucchini brownies recipe is a rich and delicious chocolate dessert.

Course Dessert

Cuisine American

Keyword brownies, chocolate, zucchini

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 9 – 12 brownies

Calories 102kcal

Ingredients

• 3/4 cup white, oat, or spelt flour (for keto, try these Keto Brownies)
• 1/2 cup sugar, unrefined if desired
• 1/3 cup additional sugar OR erythritol
• 1/2 cup unsweetened cocoa powder
• 3 tbsp dutch cocoa powder
• 1 cup finely shredded zucchini (160g) (see above for how to shred zucchini)
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup mini chocolate chips, optional
• 1/4 cup oil, or 1/3 cup softened almond butter
• 1/4 cup water

Instructions

• Preheat oven to 350 F. Line an 8×8 pan with parchment, or grease well, and set aside. In a large bowl, stir dry ingredients very well, then add remaining ingredients to form a batter. Smooth into the pan. Bake on the center rack – I like to bake 15 minutes and then refrigerate overnight so they firm up while remaining fudgy. If you're in a rush, bake 20 minutes or until fully cooked. The brownies are sweeter and richer the day after they are made, IF you can wait!

  View Nutrition Facts

Video

Notes

Readers also really love these Sweet Potato Brownies.

 

Nutrition

Calories: 102kcal

More Healthy Chocolate Recipes

Homemade Chocolate Bars

Protein Ice Cream

Chocolate Overnight Oats

Chocolate Hummus

Brownie In A Mug

Chocolate Truffles

Vegan Chocolate Mousse

The post Zucchini Brownies appeared first on Chocolate Covered Katie.

Looking for a simple, budget friendly, and healthy sweet potato recipe to meal prep on Sunday and enjoy all week long?

This high protein vegetarian sweet potato chili has been one of my favorite weekday lunches or dinner recipes for over a decade. Non vegans love it too!

The recipe can be dairy free, vegan, gluten free, soy free, Whole 30, paleo, and oil free.

Also be sure to try these Cauliflower Recipes

Sweet potato meal prep ingredients

Here’s what you’ll need for the recipe: black beans, tomatoes, onion, chili powder, orange zest, zucchini or carrots, salt, ground cumin, and a large sweet potato.

If you like spicy chili, feel free to add hot sauce or crushed red pepper to taste.

For quick and easy preparation, I use canned diced tomatoes. Fire roasted tomatoes are another great option. If using no salt added diced tomatoes, add a little extra salt.

The orange zest adds incredible flavor to the vegetarian meal prep recipe and should not be omitted. One small orange yields about a teaspoon of orange zest.

To make orange zest, first wash your orange. Use either a zester or a grater to shred the orange peel. Or peel the fruit with a vegetable peeler, then finely dice the skin with a sharp knife.

The sweet potato recipe already packs in close to seven grams of protein per cup, and you can make it even higher protein by including the optional protein of choice.

While many people add grilled chicken, ground beef, or salmon to chili, I like to keep it vegan by adding a can of chickpeas, pinto beans, or baked tofu.

Leftover black beans? Make Black Bean Brownies

Sweet potato meal prep recipe video

Above, watch the step by step video.

How to make the healthy sweet potato recipe

It is not required, but I like to roast the sweet potato first for heightened sweetness and the best flavor. Here’s how to cook sweet potatoes.

Peel if desired, then chop or dice the raw or roasted sweet potato. Combine all ingredients in a medium pot, and bring to a boil.

Once boiling, turn the heat to medium low, and cook uncovered for around fifteen minutes. The sweet potato and zucchini or carrots should be soft.

Add salt and optional pepper to taste. Serve the sweet potato recipe immediately, or let it cool before dividing into meal prep containers.

This is a great recipe if you are a beginner to the concept of weekly meal prepping or cooking in bulk.

And it is a healthy, low calorie option that everyone can enjoy, whether or not you are on a bodybuilding, meatless, plant based, or weight loss diet.

Sweet potato meal prep storage tips

After cooking, be sure to let the chili cool before dividing it evenly into either glass Pyrex or leak proof plastic BPA free containers. I like these meal prep containers.

You can store the sweet potato stew on its own. Or choose bigger containers and fill them halfway with mashed avocado, cooked brown rice, quinoa, low carb cauliflower rice, stuffed peppers, pasta, salad greens, or roasted broccoli.

For added variety, fill the containers with different sides for each day of the week.

Stored in airtight meal prep bowls or containers, the recipe should be good for up to five days. Store additional containers in the freezer for an almost instant meal whenever you don’t have time to cook.

The recipe was inspired by Pinterest and adapted from my Sweet Potato Chili.

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Sweet Potato Meal Prep

This easy sweet potato meal prep recipe gives you a healthy lunch for the entire week.

Course Main Course

Cuisine Mexican

Keyword beans, black beans, chili, meal prep, orange, sweet potato, tomato, zucchini

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 1/2 cups

Calories 94kcal

Ingredients

• 1 large sweet potato (10 oz)
• 1 cup diced onion
• 1 can black beans or beans of choice
• 1 can diced tomatoes
• 1 cup water
• 3/4 cup chopped zucchini or carrots
• 2 1/4 tsp chili powder
• 1 tsp orange zest
• 1/2 tsp ground cumin
• 1/2 tsp salt
• optional 1 can chickpeas or cup cooked protein of choice

Instructions

• I love roasting the sweet potato first, although it's not required. Peel the roasted or raw sweet potato, or skip this step if you like the skin. Chop or dice it to your desired size. Bring all ingredients to a boil. Then turn the heat to medium-low and cook uncovered until the sweet potato and zucchini or carrots are soft. It should take around 15 minutes. Add salt and pepper to taste. Serve right away. Or let cool, then divide evenly into airtight containers. (I like these meal prep containers.) Store in the refrigerator for up to five days, or freeze for up to two months.

  View Nutrition Facts

Video

Notes

Readers also really like these Sweet Potato Brownies.

 

Nutrition

Serving: 1serving | Calories: 94kcal | Carbohydrates: 18g | Protein: 6.9g | Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 14mg | Potassium: 563mg | Fiber: 6.5g | Sugar: 4g | Vitamin A: 12000IU | Vitamin C: 2.6mg | Calcium: 35mg | Iron: 2mg

More Healthy Meal Prep Recipes

Breakfast Meal Prep Recipes

Cauliflower Alfredo

Sweet Potato Salad

Overnight Oats

Cauliflower Meal Prep Ideas

Chia Pudding Recipes

Coconut Curry

The post Sweet Potato Meal Prep appeared first on Chocolate Covered Katie.

Healthy chocolate zucchini loaf

This super easy chocolate zucchini bread packs in over a full cup of zucchini.

Sneaking the nutrition powerhouse zucchini into the recipe adds an incredible amount of softness and moisture, without all the extra fat and calories.

The chocolate loaf cake can be whole grain, vegan, gluten free, low fat, and egg free, with an out-of-this-world bold chocolate flavor!

Readers also love this Healthy Banana Bread

Above: Watch the video how to make chocolate zucchini bread

Add ins and topping ideas

Try stirring in a handful of crushed walnuts or almonds, toasted hazelnuts, roasted pecans, or shredded coconut with the dry ingredients.

Or add half a cup of finely chopped dates, pumpkin seeds, or chocolate chips.

After baking, spread slices with Homemade Nutella or almond butter, coconut butter, apple or pumpkin butter, cream cheese, or a sprinkle of powdered sugar.

The skinny chocolate zucchini bread is rich and sweet enough that you can easily serve it unfrosted if you prefer.

Death by chocolate zucchini cake

This is a really great way to use up extra zucchini.

The chocolate zucchini quick bread makes an amazing healthy dessert, perhaps with a side of Keto Ice Cream, or Coconut Ice Cream, or even Banana Ice Cream.

It’s also healthy enough for a filling breakfast packed with wholesome nutrition.

The absolute best part about this easy zucchini recipe is that it honestly tastes like actual chocolate cake!

The recipe was adapted from these Zucchini Brownies

How to make zucchini bread

Wash the zucchini, and cut off the edges. I find it easiest to grate zucchini by pulsing it in the food processor. You can shred it by hand with a box grater if you prefer.

Preheat the oven to 350 degrees Fahrenheit. Grease a 9×5 loaf pan, then set it aside.

Stir all of the dry ingredients in a large mixing bowl until evenly mixed. Add the wet ingredients, including the shredded zucchini, and stir to form a batter.

Smooth the chocolate batter into the prepared loaf pan, using a spoon or spatula. Press some extra chocolate chips into the top if you wish.

Bake the bread on the oven’s center rack for 55 minutes, then insert a toothpick into the center of the chocolate zucchini cake. If the toothpick comes out mostly clean, remove the baking pan from the oven.

Let cool completely. Then very loosely cover, allowing an opening for excess moisture to escape. If you can wait, I highly recommend letting the recipe sit a day before slicing, because the texture is better and the taste is so much richer!

After a day, store leftovers in the refrigerator for freshness. You can also slice and freeze leftover zucchini bread to have on hand for a quick breakfast in the future.

Chocolate zucchini bread ingredients

The recipe calls for flour, cocoa powder, baking powder, baking soda, salt, sugar, yogurt, eggs or flax eggs, oil, pure vanilla extract, and finely grated zucchini.

Use spelt, oat, or all purpose white flour for best results. I have not tried whole wheat flour here so cannot recommend it. Report back if you do experiment.

If you are looking for a paleo, grain free, flourless, or low carb bread recipe, you may like this Almond Flour Banana Bread or my Keto Pumpkin Bread.

For gluten free chocolate zucchini bread, use oat flour or certified gluten free oat flour. There’s also an oil free option for those who prefer a version without oil.

To achieve the richest flavor, I recommend a combination of regular unsweetened and Dutch cocoa powders. Dutch cocoa gives baked goods a deep brownie-like taste.

The sweetener can be regular white sugar, unrefined coconut sugar or date sugar, evaporated cane juice, or xylitol or granulated erythritol for a sugar free zucchini bread.

Leftover zucchini? Use it up in this Tofu Scramble

Substitutions for the yogurt or oil

No yogurt on hand? It works to substitute an equal amount of sour cream or coconut cream. If using coconut cream, feel free to replace the oil in the recipe with milk of choice or additional coconut cream.

Mashed banana is also a great substitute for the yogurt and turns the dessert into a wonderful chocolate banana zucchini bread.

For oil free chocolate zucchini bread, replace the oil with an equal amount of additional yogurt. I also once used softened almond butter instead of oil and loved the results.

Vegan chocolate zucchini bread

For a plant based version, I often use coconutmilk yogurt. Other nondairy yogurts, such as almond or soy yogurt, work as well.

The recipe already does not call for any butter. If adding chocolate chips, look for dairy free brands, which should be readily available at most grocery stores.

To make egg free zucchini bread, either use two flax eggs or replace the eggs with half a cup of additional nondairy yogurt. If using all yogurt instead of flax eggs, the loaf will not rise as much, but it’s still just as delicious!

Converting the recipe to gram measurements

If you prefer to use grams instead of cups, here are the measurements to use:

280 grams shredded zucchini, 30 grams cocoa powder, 10 grams Dutch process cocoa, 180g flour, 120 grams yogurt, 140 grams sugar, 50 grams oil, and 15 grams pure vanilla extract. Also remember to add in the other ingredients not measured in cups.

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Chocolate Zucchini Bread

This rich, moist, and fudgy chocolate zucchini bread recipe is perfect for a healthy breakfast or dessert!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword bread, chocolate, zucchini

Prep Time 5 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour

Servings 10 – 12 slices

Calories 102kcal

Ingredients

• 1 1/4 cup spelt, white, or oat flour
• 1/4 cup cocoa powder
• 2 tbsp Dutch or additional regular cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt, just over level
• 2/3 cup sugar, unrefined or xylitol if desired
• 1 1/4 cup finely grated zucchini (gram measurements listed above)
• 1/2 cup plain yogurt, dairy free if desired
• 1/4 cup oil, or additional yogurt for oil free
• 2 eggs or flax eggs (substitutions are listed above)
• 1 tbsp pure vanilla extract
• 1/2 cup mini or regular chocolate chips, optional

Instructions

• Preheat the oven to 350 F. Grease a 9×5 loaf pan. Stir together all dry ingredients in a large mixing bowl. Add remaining ingredients, and stir to form a batter. Smooth into the loaf pan. Press some extra chocolate chips into the top if desired. Bake on the center rack 55 minutes or until a toothpick inserted into the center comes out mostly clean. Once cooled, I highly recommend loosely covering with a cloth and letting sit overnight, either on the counter or in the fridge, because the flavor and texture are even better the next day!

  View Nutrition Facts

Video

Notes

Also be sure to try this healthy Chocolate Banana Bread. 

 

Nutrition

Calories: 102kcal

More Easy Chocolate Desserts

Brownie In A Mug

Deep Dish Cookie Pie

Avocado Chocolate Mousse

Peanut Butter Dip

Overnight Oats

Chocolate Truffles

The post Chocolate Zucchini Bread Recipe appeared first on Chocolate Covered Katie.

Quick & easy tofu scramble

If you haven’t ever tried making tofu scramble before, or even if you have, this simple vegan recipe might become one of your new staple breakfasts.

High in protein, filling and nutritious, with just 7 ingredients and no oil required, the entire recipe can be made in just 15 minutes!

The scramble is a great kid friendly savory breakfast option too. I even have a friend who cooks it at least once a week for her non vegan husband, kids, and teenager, and she says that they ask for it more often than scrambled eggs.

It’s a wholesome plant based breakfast recipe that everyone can enjoy, whether you’re a vegan or vegetarian, an adventurous or curious flexitarian, or if you’re simply interested in eating more plant protein for environmental or health reasons.

The really great thing about tofu is that, unlike eggs, it is 100% cholesterol free. Made from soy beans, tofu is also high in both protein and calcium.

Also try this Vegan Mac And Cheese

Scrambled tofu recipes

Italian Style: Use zucchini and tomatoes as the veggies in the recipe below. Omit the curry powder, and add 1 tsp each dried oregano and basil instead.

Indian Style: To the vegan recipe below, add 1/2 tsp each of garam masala, coriander, and cumin. Increase the turmeric to 3/4 tsp.

Mexican Style: Add salsa and a pinch of chili powder to the base recipe below, and top with hot sauce if you want it spicy. You can even roll it up in a tortilla for a southwestern breakfast tofu scramble burrito.

Greek Breakfast Scramble: Use tomatoes, onions, diced Kalamata olives, and spinach. Garnish with a squeeze of lemon and sprinkle of vegan feta cheese.

Cheesy Scrambled Vegan Eggs: Add chopped broccoli if desired. After the tofu is hot, stir in a handful of shredded vegan cheddar or mozzarella cheese.

Other variation ideas include topping the scramble with sliced avocado or nutritional yeast, or adding it to baked sweet potatoes (here’s the best way how to cook sweet potatoes) or scooping into taco shells as a healthy breakfast for dinner.

Or serve it alongside a batch of homemade Vegan Pancakes for the ultimate meatless brunch feast.

Vegan scrambled eggs

If you prefer a plain scramble to replace fluffy scrambled eggs, it’s fine to omit the peppers, spinach, and other vegetables.

You can also add something called black salt, or kala namak, which–thanks to its sulfur content–has a flavor shockingly similar to that of eggs.

Black salt isn’t required for this scramble recipe, but it will definitely give you the eggy taste if that’s what you’re after. (I buy this one on amazon.)

What kind of tofu?

I’ve been making tofu scramble for over a decade now and have tried it with pretty much every type of tofu imaginable, including soft, silken, medium, firm, extra firm, super firm, sprouted, fried, baked, etc.

My personal favorite types to use in scrambles are either silken tofu or firm tofu because they will yield results with a texture most similar to scrambled eggs.

But any variety of tofu will work, so feel free to experiment and find your own personal favorite for both taste and texture.

Serve with a homemade Frappuccino Recipe or a Pumpkin Spice Latte.

How to make tofu scramble

Gather all of the ingredients for your savory breakfast.

Grease a nonstick pan, or add a little oil (such as vegetable, avocado, or coconut oil) to prevent sticking. Sauté the veggies and minced garlic over medium heat until they are lightly browned.

Fully drain the tofu, then add it to the pan. If you’re using firm tofu, break it up with a spatula. Silken tofu breaks up on its own as you stir.

Add the salt and other spices. Continue to cook, stirring occasionally, until tofu is hot and extra liquid has evaporated. It will start to look like scrambled eggs.

If using, stir in the spinach or kale (or other greens of choice) until wilted, then serve on a plate or in a bowl with toast or Bran Muffins, home fries, Vegan Waffles, a pinch of black pepper, or anything else that you’d serve with eggs.

Leftovers can be refrigerated in an airtight container for around 4 days and reheated in a pan or in the microwave.

The recipe also freezes well for meal prep and will keep for a month or two frozen. I like to freeze individual servings and pop one out whenever I’m in need of a quick breakfast on the go.

Leftover tofu? Use it up in this Coconut Curry Recipe

Above – watch the tofu scramble recipe video

Print

Tofu Scramble Recipe

A quick and easy tofu scramble recipe for breakfast that both vegans and non vegans will love.

Course Breakfast, Main Course

Cuisine American

Keyword mushrooms, protein, red peppers, tofu, tomato, zucchini

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 2 1/2 cups

Calories 108kcal

Ingredients

• 1 bell pepper, diced
• 1/2 cup diced vegetables of choice, such as onion, zucchini, mushrooms, or carrot
• 1 tbsp minced garlic
• 16 oz tofu, silken or firm
• optional 1 tbsp nutritional yeast
• 1 tsp each: curry powder and onion powder
• 1/2 tsp ground turmeric
• 1/2 tsp salt, and pinch of black pepper if desired
• optional handful spinach or kale

Instructions

• Grease a nonstick pan, or add a little oil to prevent sticking. Sauté the vegetables and garlic over medium heat until lightly browned. Drain the tofu, then add it to the pan. If using firm tofu, break it up with a spatula (silken tofu will break up on its own as you stir). Add the spices and salt. Continue to cook—stirring occasionally—until the tofu is hot and extra liquid has evaporated so it looks like scrambled eggs. Stir in the spinach until it wilts, then serve with toast, home fries, sliced avocado, salsa or hot sauce, a sprinkle of black pepper and nutritional yeast, or whatever you wish.

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Video

Notes

Complete the meal with a batch of Oatmeal Muffins for a healthy weekday breakfast, or with Vegan Lemon Bread for a fancy plant based brunch.

 

Nutrition

Calories: 108kcal

More Vegan Breakfast Recipes

Vegan Donuts – 5 new flavors

Vegan Cinnamon Rolls

Or 4-ingredient Easy Cinnamon Rolls

Applesauce Muffins

Healthy Blueberry Muffins

Peanut Butter Banana Smoothie

Chia Pudding Recipes

Overnight Oats

Healthy Banana Bread

The post Tofu Scramble Recipe appeared first on Chocolate Covered Katie.

Healthy vegan breakfast burritos

Make up a big batch of these burritos on Sunday, and you get a filling and super healthy breakfast for the entire week!

The homemade vegan burritos save money and packaging, and they are great for breakfast meal prep.

Simply freeze leftovers in a resealable bag or airtight container, for an on-the-go breakfast any time you are in a rush.

Kids love helping with assembly, and the recipe can be easily customized to use up whatever veggies you have on hand.

Also try these Applesauce Muffins

Freezer breakfast burritos

Vegan breakfast burritos became a staple for me in my first year of college, when I decided it would be a great idea to sign up for an eight am class all the way across campus.

I would heat up an Amy’s tofu scramble burrito in the morning, wrap it in paper towels, and either eat it while getting dressed or bring it with me to class if I was running late.

Today’s make-ahead homemade burrito recipe reminds me so much of the Amy’s version, and just one large burrito packs in over 24 grams of protein!

Trending Now: Vegan Cream Cheese – 5 Flavors

Vegan breakfast burrito ingredients

The recipe calls for diced vegetables, tofu or black beans, curry powder, onion powder, turmeric, salt, optional black pepper, minced garlic, spinach or kale, nutritional yeast, and tortilla wraps.

The vegetables: I used diced bell peppers and spinach for the burritos in the video and photos here, but there are so many different vegetable combinations you can use.

Try replacing the peppers with diced sweet potato, adding chopped broccoli or zucchini, or throwing in some carrots, mushrooms, or onion.

The wraps: Feel free to use your favorite soft tortillas. Flour tortillas work best, although corn tortillas are fine as well if you do not mind that they might rip and thus be a bit messier to eat.

Use eight or ten inch tortillas for larger burritos or fajita size tortillas (six inch) for smaller ones. Whole grain, multigrain, spinach, low carb, gluten free, or keto tortillas are also fine to use.

Vegan breakfast wraps without tofu

For burritos with no tofu or soy, you can substitute an equal amount of vegan scrambled eggs, such as Just Egg.

You may also choose mashed white beans, chickpeas, or cooked black beans.

Or change it up completely by stuffing your homemade breakfast tortillas with crumbled Veggie Burgers or these Buffalo Cauliflower Wings.

How to make the plant based burritos

Start by greasing a nonstick pan or adding a little oil or spray to prevent sticking.

Sauté your vegetables with the garlic, if using, over medium heat in a sauté pan until they begin to brown.

Drain the tofu and crumble it into the pan, breaking it up with a spatula. Stir in the curry powder, onion powder, salt, and turmeric.

Continue to cook, stirring occasionally, until the tofu is hot and excess liquid has evaporated. The texture should resemble scrambled eggs.

Stir in a handful of spinach or kale if desired, then portion the filling into the middle of each tortilla. I like to gently warm the tortillas for a few seconds before filling so they are easier to roll up.

Add any toppings, such as vegan cheese, hash browns, salsa, or sliced avocado, and roll up tightly.

The vegan burritos can be served immediately or refrigerated or frozen in a resealable bag or airtight container. (See below for freezer instructions.)

To freeze the burritos: Let your burritos cool fully, then wrap each tightly in foil. Place in a single layer in a large resealable bag, and remove excess air in the bag. Freeze the bag for up to two months.

When ready to eat, remove from the foil, place on a microwave safe plate, and loosely wrap in a slightly wet paper towel. Heat for two minutes, then turn and heat in thirty second increments until done.

Alternatively, you can reheat vegetarian breakfast burritos on a parchment lined baking tray in the oven until evenly heated. (Omit the paper towel for the oven version.)

The wraps go great with Whipped Coffee or this easy Frappuccino Recipe.

Vegan breakfast burritos recipe video

Above, watch the step by step recipe video.

The recipe was adapted from my Tofu Scramble Recipe.

Print

Vegan Breakfast Burritos

These easy vegan breakfast burritos are packed with healthy ingredients and protein. It's a great make-ahead recipe for busy mornings.

Course Breakfast

Cuisine Mexican

Keyword protein, spinach, tofu

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 3 – 6 burritos

Calories 124kcal

Ingredients

• 1 diced bell pepper or sweet potato
• 1/2 cup diced vegetables of choice
• 16 oz firm tofu (soy free options are listed above)
• 1 tsp curry powder
• 1 tsp onion powder
• 1/2 tsp ground turmeric
• 1/2 tsp salt and optional sprinkle of black pepper
• 1 handful spinach or kale
• 1 tbsp minced garlic  (optional)
• 1 tbsp nutritional yeast (optional)
• tortillas (your choice of size)
• burrito add-ins of choice, such as vegan cheese, salsa, hash browns, or sliced avocado

Instructions

• *For a family sized option or breakfast meal prep, feel free to double the recipe.

  To make the vegan breakfast burritos, either grease a nonstick pan or add a tbsp of oil to prevent sticking. Sauté the vegetables (and optional garlic) over medium heat until lightly browned. Drain the tofu and add it to the pan. Break it up with a spatula. Add spices and salt. Continue cooking—stirring occasionally—until tofu is hot and the liquid has evaporated so it looks like scrambled eggs. Stir in optional spinach until it wilts. Portion into the middle of each tortilla (see recipe video for a visual), add toppings if desired, and wrap up tightly. Burritos can be served immediately or wrapped in foil and refrigerated or frozen in a resealable bag or airtight container.

  View Nutrition Facts

Video

Notes

For a complete breakfast, serve with these Strawberry Smoothies.

 

Nutrition

Serving: 1burrito | Calories: 124kcal | Carbohydrates: 10.4g | Protein: 12.1g | Fat: 4.4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 431mg | Potassium: 387mg | Fiber: 9.2g | Sugar: 3.7g | Vitamin A: 400IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 2mg

More Breakfast Meal Prep Recipes

Protein Bars

Overnight Oats

Banana Muffins

Vegan Donuts

Keto Blueberry Muffins

Or these Healthy Blueberry Muffins

Avocado Smoothie

Vegan Pancakes

Or these Keto Pancakes

Acai Bowl Recipes

Healthy Banana Bread

The post Vegan Breakfast Burritos appeared first on Chocolate Covered Katie.

The best sweet potato chili

This classic homemade vegetarian chili recipe has been a favorite in my family for over ten years.

Packed with delicious and wholesome ingredients like sweet potatoes, zucchini, tomatoes, onions, and black beans, what’s not to love?

Leftovers freeze well too, so it’s a really great healthy recipe for meal prep!

Along with my Vegan Peanut Butter Cookies, this chili is one of the first recipes I ever made without following instructions in a cookbook.

The chili can be vegan, gluten free, Whole 30, paleo, high in protein, and oil free.

Also try these Buffalo Cauliflower Wings

Chili serving suggestions

Sliced Avocado

Vegan Cornbread

One of these Cauliflower Recipes

Serve over rice or quinoa

Serve over spaghetti squash

Or make up a batch of Applesauce Muffins or these Oatmeal Muffins to go along with your chili.

To make the sweet potato vegetarian chili, start by peeling your sweet potatoes and chopping the onions.

(I love roasting the sweet potato before beginning, but it’s not required.)

In a large pot, bring all ingredients except the zucchini to a boil. Turn the heat to medium-low, and cook uncovered (adding zucchini about halfway through) until the sweet potato is soft.

Depending on the size of the potato, it should take around 15 minutes. Taste and season with salt and pepper as desired.

I haven’t tried the recipe in an instant pot, so be sure to report back if you try. There is a slow cooker chili version here: Crock Pot Sweet Potato Chili.

Add a shake of hot sauce for smoky or spicy chili, and feel free to use whatever beans you have on hand. I especially like it as black bean sweet potato chili.

Leftover Sweet Potato? Make this Sweet Potato Salad or these Sweet Potato Brownies.

Above, watch the video of how to make sweet potato chili

The recipe was adapted from my Vegetarian Chili Recipe.

Print

Sweet Potato Chili

This easy sweet potato chili recipe is a quick and healthy weeknight meal.

Course Main Course

Cuisine Mexican

Keyword beans, black beans, chili, orange, sweet potato, tomato, zucchini

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 cups

Calories 94kcal

Ingredients

• 1 large sweet potato (10 oz)
• 1 cup chopped onion
• 1 can black beans, or beans of choice
• 1 can diced tomatoes
• 1 cup water
• 3/4 cup chopped zucchini, optional
• 2 1/4 tsp chili powder
• 1 tsp orange zest
• 1/2 tsp each: cumin and salt

Instructions

• Peel sweet potato, and chop or dice, depending on desired size. (If you have time, I love roasting the sweet potato now, but it's not required.) Bring all ingredients except zucchini to a boil. Then turn to medium-low and cook uncovered (add zucchini about halfway through) until sweet potato is soft. It depends on the size of the potato but should take around 15 minutes. Taste, and add salt and pepper as desired. I add an additional 1/2 tsp salt. Serve with sliced avocado, tortilla chips, or whatever you wish.

  View Nutrition Facts

Video

Notes

A slow cooker option is linked above in the post. Do include the orange zest if you can. It adds so much flavor!

For dessert, try these Healthy Chocolate Chip Cookies.

 

Nutrition

Calories: 94kcal

More Healthy Dinner Recipes

Coconut Curry Recipe

Black Bean Burgers

Veggie Burger Recipe

Lentil Soup Recipe

Vegan Pizza Recipe

The post Sweet Potato Chili appeared first on Chocolate Covered Katie.

Super Healthy Green Smoothies

3 Ingredients

High Fiber

Low Calorie

Vegan

Gluten Free

Sugar Free

Wholesome Recipe

The simple homemade smoothie is packed with vitamins and nutrition.

As breakfast or a healthy snack, it’s a fantastic and easy way to up your daily fruit and vegetable intake. And the entire recipe takes just a few minutes to prepare.

Also try this Peanut Butter Banana Smoothie 

Green Smoothie Recipes

Chocolate Smoothie: Use banana as your fruit of choice and add 1 tbsp cocoa powder or chocolate protein powder to the base recipe below.

Green Piña Colada: Use a neutral green, pineapple for the fruit, regular or lite coconut milk for the liquid, and sweeten as needed. 

Banana Bread Smoothie: Use banana, and add 1/4 tsp pure vanilla extract and cinnamon. Top with crushed walnuts and Coconut Whipped Cream.

Peanut Butter Cup: Use cherries or banana as the base. Blend in 2 tbsp peanut butter or powdered peanut butter and optional 1 tbsp cocoa powder.

High Protein Green Smoothie: Blend in 1-2 tbsp of your favorite protein powder and an optional handful of chia seeds.

Coffee Smoothies: For an energizing caffeinated version, just blend a handful of mild greens into this Frappuccino Recipe.

Green Smoothie Bowls: Pour your smoothie into a bowl instead of a glass, have fun with garnishes, and eat with a spoon. No straw needed!

With so many flavor options to try at home, why not turn your kitchen into your own personal smoothie factory?

Cheaper than Jamba Juice or Smoothie King (where prices can run as high as seven or eight dollars for a single smoothie), making your own not only saves money, you also get full control over what ingredients to include.

Leftover Spinach? Use it up in this Coconut Curry Recipe or – if you’re feeling adventurous – in this Mint Chocolate Chip Nice Cream.

Green Smoothie Ingredients

The base recipe calls for 1 cup liquid, frozen fruit, and green leafy vegetables.

Choose a fruit that is naturally very sweet – good options include banana, pineapple, mango, or cherries. For a green smoothie without fruit, try frozen chopped roasted sweet potato.

(Here’s the best way how to cook sweet potatoes.)

You can also turn it into a superfood protein shake by adding a scoop of your favorite protein powder or two tablespoons of peanut butter or almond butter.

Adding cocoa powder will mask the green color, making it a good option for picky kids, teenagers, or adults.

What Greens To Use?

You have many options here, so feel free to change it up each time or use a mix of whatever fresh or frozen greens you have on hand.

Romaine, butter lettuce, mache, or spinach will yield the most neutral flavor profile, making them great for those who want to avoid a bitter taste.

Or for a stronger and spicier flavor, try kale, arugula, mustard greens, collard greens, bok choy, beet greens, or swiss chard. 

Add flavor with celery, parsley, mint, cilantro, lime, or a handful of basil; and you can even include some raw zucchini, green pepper, green grapes, cucumber, avocado, or steamed broccoli.

What Milk Is Best?

Use whatever milk you normally use for smoothies, including dairy free plant-based options such as almond milk, ricemilk, oat milk, soy milk, or canned coconut milk.

Don’t want to use milk at all? The smoothie can also be made with orange juice, apple juice, pineapple juice, yogurt (for a thicker smoothie), or coconut water.

Smoothie Add-In Ideas

The best part about this recipe is how easy it is to customize:

Change up the flavor by adding a dash of vanilla or a pinch of turmeric, spirulina, ginger, instant coffee, or pure peppermint extract like in this Healthy Shamrock Shake.

Sweeten with dates, unrefined sugar, stevia, or pure maple syrup if desired.

And finish off your smoothie by topping it with hemp hearts, rolled oats or granola, fresh blueberries or sliced strawberries or banana, ground flax or shredded coconut, or a handful of mini chocolate chips!  

Can It Be A Meal Replacement?

If making a smoothie as a meal replacement, be sure to include some form of protein for staying power and enough calories to adequately fuel your personal nutrition needs and activity level.

The smoothie makes a great breakfast served alongside a batch of Oatmeal Muffins or Pineapple Muffins.

What Are The Health Benefits?

High in fiber, potassium, iron, vitamin A, vitamin C, vitamin E, vitamin K, folate, and calcium, and low in fat and calories, green leafy vegetables are an important component of a healthy diet.

Drinking a green smoothie every day is an easy way to increase hydration and meet the daily recommendation for fruits and vegetables, which can often be a challenge for those with an on-the-go lifestyle.

The smoothies can help to lower cholesterol, improve digestion, aid in weight loss, provide energy, and the antioxidants protect your body against free radicals, no juice cleanses or detoxes required.

Above – watch the video of how to make a green smoothie

Print

Green Smoothie Recipe

How to make healthy green smoothies the easy way, for a vitamin-packed breakfast or snack.

Course Breakfast, Drinks

Cuisine American

Keyword banana, easy, healthy, kale, pineapple, smoothie, spinach, vegan

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Calories 103kcal

Ingredients

• 1 cup raw leafy greens, or 1/3 cup frozen
• 1 cup frozen chopped pineapple, banana, mango, or cherries
• 1 cup juice or milk of choice, such as coconut or almond milk
• sweetener of choice, as desired

Instructions

• Use frozen fruit, or freeze fruit beforehand, so there's no need to add ice (which would dilute the flavor of the smoothie). To make the recipe, simply combine all ingredients in a blender until completely smooth. Serve in a glass or bowl, add toppings as desired, and enjoy!

  View Nutrition Facts

Video

Notes

For a green smoothie that tastes like a vanilla milkshake, try this Avocado Smoothie Recipe.

 

Nutrition

Calories: 103kcal

More Healthy Breakfast Recipes

Overnight Oats

Protein Bars

Applesauce Muffins

Vegan Donuts

Whipped Coffee Recipe

Easy Cinnamon Rolls

The post Green Smoothie Recipe appeared first on Chocolate Covered Katie.

The Best Homemade Zucchini Bread

If you ever find yourself with extra zucchini on hand, this is the perfect way to use it up!

Packed with flavor and nutrition, the bakery-style zucchini loaf is great for serving to guests or taking as a healthy on-the-go snack.

The zucchini gives sweetness and moisture to the recipe without all the added fat and calories, and it can easily be made a day in advance or sliced and frozen to enjoy any time you’re craving zucchini bread.

You May Also Like: Overnight Oats – 15 Recipes

Easy Zucchini Quick Bread

To make the zucchini bread recipe, simply combine everything in a bowl, spread into a 9×5 pan, and let the oven do the rest.

I’ve found that the easiest way to grate the summer squash is to use a food processor.

There’s no need to peel your zucchini first – the skin is full of fiber and nutrition and gives the loaf that perfect green-flecked finish of classic zucchini bread.

Leftover zucchini? Use it up in this Veggie Burger Recipe

Healthy Zucchini Bread Options

This recipe is super-customizable.

Stir in a handful of raisins, dried pineapple, or shredded coconut, a sprinkle of cinnamon or lemon zest, or—my personal favorite—mini chocolate chips.

The zucchini loaf can be topped with cream cheese or powdered sugar, spread with coconut butter or almond butter, or it’s even delicious served plain with no frosting at all. 

The quick bread can be gluten free, low fat, oil free, egg free, dairy free, whole grain, and vegan.

And the best part is that it tastes like eating cake for breakfast!

Feel free to substitute yellow squash for the zucchini, coconut sugar for refined sugar, milk of choice (such as almond milk) for the oil, and spelt, oat, or gluten free all purpose flour for white flour to make it healthier.

If you don’t have a loaf pan, try this recipe for Zucchini Muffins.

Above – Watch the video of how to make zucchini bread from scratch!

Print

Zucchini Bread

This soft zucchini bread recipe is a delicious healthy breakfast or snack, with over a full cup of zucchini hidden inside.

Course Breakfast, Snack

Cuisine American

Keyword chocolate chips, healthy, zucchini

Cook Time 50 minutes minutes

Total Time 50 minutes minutes

Servings 10 – 13 slices

Calories 110kcal

Ingredients

• 1 1/2 cup finely grated zucchini (300g)
• 1/4 cup oil, or milk of choice for fat free
• 1 tbsp white or cider vinegar
• 1 tsp pure vanilla extract
• 2 cups flour (see note below)
• 1 cup sugar (for refined-sugar-free, try this Zucchini Banana Bread)
• 1 1/2 tsp baking powder, and 1/4 tsp baking soda
• 3/4 tsp salt
• optional 1/2 cup chocolate chips

Instructions

• Preheat oven to 350 F. Grease a 9×5 loaf pan. In a large bowl, combine first four ingredients. Whisk in remaining ingredients, then stir until just evenly mixed. Spread into the pan. Bake 50-55 minutes, or until loaf has risen and a toothpick inserted into the center comes out clean.

  View Nutrition Facts

Video

Notes

The recipe works with spelt, white (all purpose), oat, or gluten free all purpose flour. I haven’t tried any others here, so be sure to report back if you experiment. If desired, you can stir a handful of chocolate chips into the batter or add them to the top before baking. I prefer the oil version’s texture and flavor, but if you’re used to oil free baked goods it’s fine to sub with milk of choice.

The recipe was adapted from my Healthy Banana Bread and this Chocolate Zucchini Bread.

 

Nutrition

Calories: 110kcal

More Healthy Baked Goods

Keto Brownies

Easy Cinnamon Rolls

Chocolate Banana Bread

Blueberry Crisp Recipe

Applesauce Muffins

Healthy Chocolate Chip Cookies

The post Zucchini Bread appeared first on Chocolate Covered Katie.

Easy Chickpea Curry

For a quick dinner idea using ingredients you might already have in your kitchen, this easy curry recipe is definitely one to try.

The base needs just three ingredients, and you can easily customize it to fit what you have on hand.

You May Also Like This Lentil Soup Recipe

Family friendly

Great for meal prep

Leftovers freeze well

Uses pantry staple ingredients

Can be vegan + gluten free

Customize The Curry Recipe!

This curry is super versatile – you can add chopped pineapple, mango, roasted sweet potato or butternut squash, cauliflower, broccoli, fresh or frozen kale or spinach, carrot, or zucchini.

For added protein, curried chickpea recipes sometimes include chicken, but you can easily throw in some baked tofu or tempeh and keep it vegetarian.

For a Moroccan chickpea curry, add 1/4 tsp cinnamon and a handful of raisins or chopped dried apricots.

Or for a spicy Indian chickpea curry similar to chana masala, double the ginger and serve with basmati rice or naan bread.

You can make the basic recipe with water or coconut milk, whichever you prefer.

For Dessert, Make One Of These Low Calorie Desserts

Curried Chickpeas – Serving Suggestions:

Rice or Quinoa

Naan or Roti Bread

Applesauce Muffins, Keto Muffins, or Oatmeal Muffins

Or you can serve the chickpea curry stew over spaghetti squash or a baked sweet potato (here’s how to cook sweet potatoes).

If you find yourself out of curry powder like I did when making the tomato curry, you can combine the following to make your own authentic curry powder: 1/2 tbsp ground coriander, 3/4 tsp ground cumin, 1/2 tsp turmeric, and 1/8 tsp chili powder.

Stir all ingredients together, then use 1 tbsp of this mixture in the curried chickpeas recipe.

Slow Cooker Tomato Chickpea Curry

To make the recipe in a crock pot, double all ingredients and cook everything except the spinach (if using fresh) on low 4-5 hours or until thick. Stir in the spinach until wilted.

Above – Watch the video how to make chickpea curry!

Print

Chickpea Curry Recipe

This easy and healthy chickpea curry recipe takes just 5 minutes to make!

Course Main Course

Cuisine Indian

Keyword beans, chickpeas, dinner, tomato, vegan

Cook Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 cups

Calories 107kcal

Ingredients

• 1 can chickpeas or white beans, rinsed and drained
• 1 can diced tomatoes
• 1 cup water or coconut milk
• 1 tbsp curry powder
• 1/2 tsp salt, just under level
• optional 1/4 tsp powdered ginger
• optional 1/2 cup diced onion and 2 tsp minced garlic
• optional handful fresh or frozen spinach

Instructions

• If desired, sauté onion and garlic in a little oil until onion is lightly browned. Or skip this step and simply combine all ingredients except spinach in a pot, bring to a boil, and let cook until desired thickness is reached. Turn off heat, stir in spinach until it wilts, taste and add pepper and additional salt if desired. This tastes even better the next day as the flavors intensify overnight. Leftovers also freeze well.

  View Nutrition Facts

Video

Notes

Notes: For variation ideas or substitutions, or for a slow cooker option, see “customize the recipe” instructions earlier in this post. And if you’re a visual person, be sure to check out the video above showing how to make the curry.

Also Try This Black Bean Soup Recipe or this Cauliflower Soup Recipe.

 

Nutrition

Calories: 107kcal

More Chickpea Recipes

Chocolate Chip Makeout Pie

Coconut Curry Recipe

Flourless Banana Blender Muffins

Veggie Burger Recipe

Vegan Meal Prep Recipes

Vegetarian Chili Recipe

Vegan Cheese Sauce

Chickpea Brownies

Chickpea Cookie Dough Dip

The post Chickpea Curry Recipe appeared first on Chocolate Covered Katie.