Zucchini Bread


This zucchini bread is one of my favorite recipes and favorite things to make in the summertime. Still light and fresh while being just sweet enough to satisfy a craving. I’ll usually eat some in the morning for breakfast or in the evening as an after-dinner treat. In order to make this, you’ll need:


2 cups grated zucchini (1 or 2 zucchini, depending on the size)

3/4 cup butter, melted

1/4 cup almond milk (or milk of your choice)

3 eggs

2  + 1/2 tsp vanilla extract

2 + 3/4 cup flour

1 + 1/3 cup sugar

1 tbsp baking powder

1 + 1/4 tsp baking soda

1 tsp salt

1 tbsp cinnamon

1/8 tsp nutmeg

1/8 tsp ground ginger

To start, grate the zucchini and squeeze out the excess moisture. Add the zucchini to a mixing bowl and combine with the melted butter, milk, vanilla, and eggs. Once the wet ingredients are throughly mixed, add in the dry ingredients until a semi-thick batter is formed. Make sure not to over-stir. Pour the batter into a well-greased bundt pan and bake at 350 degrees Fahrenheit for 45 minutes. Once the bread is removed from the oven, I like to let it sit in the pan for roughly ten minutes before flipping it over onto a wire rack to finish cooling. Let me know if you make this recipe and enjoy!




Chocolate Nutella Peanut Butter Cupcakes

Because who doesn’t love these flavors? I recently made these for a friend’s birthday and they were a huge hit. Thankfully, I had put one away for myself before the party started or else I wouldn’t have been able to grab one before they were gone! With Valentine’s Day coming up, there’s no better time to treat yourself and the ones you love than with the best Valentine of all (aka chocolate). So without further ado, here’s how to make these yummy bundles of deliciousness for yourself.

You will need:

For the cupcakes 

4 tablespoons melted butter (preferably unsalted)

1/4 cup vegetable oil

1/2 cup water

1 cup all-purpose flour

1 cup sugar

1/4 heaped cup cocoa powder

3/4 teaspoon baking soda

1/8 teaspoon salt

1 egg

1 teaspoon vanilla extract

1 cup buttermilk

Cupcake liners or baking spray

For the frosting

1 stick (4 ounces or 8 tablespoons) softened butter

1/2 cup Nutella

1.5 tablespoons peanut butter

3 cups powdered sugar

4 tablespoons whole milk or heavy cream (add more as needed if your mixture is dry)

1 teaspoon vanilla extract

In a large bowl, mix together the flour, sugar, cocoa powder, baking soda and salt. Add the butter, vegetable oil, and egg and combine until wet mixtures are fully incorporated. Finally, add the buttermilk and the vanilla extract and stir until smooth (make sure there’s no dry ingredients left at the bottom of the bowl). Pour the mixture into a lined or greased cupcake tin, filling each tin about half way. Bake at 350 for 20-25 minutes, until fully risen and a toothpick inserted into the center comes out clean.

Leave your cupcakes to cool while you make the frosting. I recommend using a stand or a hand mixer for this if you have either on hand, only to save yourself some time and effort. If you don’t have a mixer you can use or are interested in a great arm workout, you can use a wooden spoon or whisk. Combine the butter and 1 1/2 cup of the powdered sugar. Add in the vanilla extract, Nutella and peanut butter and continue to stir. Fold in the remaining powdered sugar and heavy cream or milk until the mixture is light and fluffy. Frost onto your cooled cupcakes and enjoy!