Double chocolate zucchini muffins
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 cup grated zucchini 1 1/2 cups plant-based milk 1/2-3/4 cups coconut sugar 1 tsp vanilla extract 1 tsp apple cider vinegar 2 1/4 cups Spelt flour or sub-half with oat and regular-self-rising flour 1/3 cup raw cacao powder 1/4 cup vanilla or chocolate protein powder 1 1/2 tsp baking powder 1/3 tsp salt Chocolate chips to add to the batter and to sprinkle on top Method Preheat the oven to 180 degrees Celsius. Add the grated zucchini, milk, vanilla, apple cider, and coconut sugar into a large bowl. Fold in the flour, cacao powder, protein powder, baking powder, salt and flax flour. When the batter is smooth, fold about 1/3 cup chocolate chips. Use an ice cream scoop to scoop a dollop of the muffin batter into paper muffin cups 3/4 of the way, add more chocolate chips on top, and bake for 25-30 minutes. Let the muffins cool before enjoying or freezing for future enjoyment! Photo Gallery I hope you love these delicious and sneaky veggie muffins! M*
Detox Zucchini kiwi smoothie
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 1 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cups frozen banana 1/2 cup fresh or frozen zucchini 1-2 sliced kiwis 1/2 avocado 1/3 cup pineapple 1 cup plant-based milk (preferably soy-non GMO) 1-2 brown dates 1 scoop of vegan protein powder handful of baby spinach hemp seeds to serve cherries to serve Method Add all of the smoothie ingredients to a blender and blend until smooth. Serve and add the desired toppings and enjoy! Photo Gallery Hope you love this super delicious, creamy, and healthy smoothie! M*
Zucchini protein chocolate loaf
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup grated zucchini 2 medium mashed bananas 1 cup Spelt flour (sub with wholewheat or semi-whole wheat or even buckwheat flour for GF) 3/4 cup buckwheat or rye flour (sub with 1/2 cup almond flour, if you like the loaf, will be just a little bit denser) 1 scoop of vegan protein powder 1/2 cup coconut sugar (this can be left out) 1 1/2 tsp baking powder 1 tsp baking soda 1 cup chopped walnuts (optional) 3/4 cup plant-based milk ( I used soy milk-high in protein) 1 tbsp apple cider vinegar 1 tbsp flax flour 1/3 cup melted coconut oil 1/3 cup sugar-free peanut butter 1/2 cup coconut sugar 1 tsp vanilla extract pinch of salt dairy-free and sugar-free chocolate chips (dark chocolate) Method Preheat the oven to 180 degrees Celsius. Mash the banana and add in the grated zucchini, apple cider vinegar, milk, oil, peanut butter, sugar, and vanilla and mix well. Set aside. In another bowl, add the flour, protein powder, baking soda, baking powder, salt, chopped walnuts, and some chocolate chips (measure by heart) then gradually add the wet ingredients and mix just until combined, scoop into a parchment paper lined bread tin, add more chocolate chips on top and let it bake for 40-45 minutes until brown on top. Let the bread cool before removing from the tin to slice, slice, and serve or freeze the sliced individually for future use or a quick and easy breakfast or snack on the go. Photo Gallery Hope you love this quick easy wholesome loaf! M*
Zucchini shredded tofu enchilada bake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 4 large zucchini sliced lengthways into thin strips 1 heaped tbsp nutritional yeast garlic salt olive oil 2-3 cups grated tofu 1 cup canned chickpeas, drained olive oil 1 heaped tbsp Mexican fajita spice mix or Mexican spice mix Salt and pepper to taste 2 cups tomato sauce 1/4 cup harissa paste from Pesto Princess 1 packet of Pesto princess tomato sauce 2-3 cups shredded vegan mozzarella 3/4 cup vegan cream cheese mixed with 1/4 cup pesto basil lemon pesto from pesto Princess More Vegan cream cheese to top extra Harissa paste to serve basil lime pesto to serve sliced jalapeños to serve fresh basil or cilantro to serve Method Preheat the oven to 180 degrees Celsius. Add the washed and sliced zucchini to a parchment paper-lined tray and drizzle with olive oil, garlic salt, and nutritional yeast. Add the grated tofu and the chickpeas to a parchment paper lined pan, and drizzle with olive oil, Mexican spice mix, salt, and pepper. Mix well and bake for 20-25 minutes. Bake the zucchini for 25 minutes or so until golden, remove to cool. Add the harissa to the baking tray of choice, then 1/2 cup of the tomato sauce, and baked zucchini slices layered nicely next to one another, then add the shredded tofu and chickpeas, dollops of cream cheese, and vegan cheddar cheese. Repeat the layers until done, then lastly top with dollops of the cream cheese & vegan cheddar cheese. Bake for 25-30 minutes until golden, lastly add the harissa paste, more cream cheese, jalapeño slices and fresh herbs. Photo Gallery Hope you love this super easy and protein packed delicious recipe!! M*
