GRAPEFRUIT GREEK YOGURT LOAF

http://sallysbakingaddiction.com/2016/06/04/grapefruit-greek-yogurt-loaf/

GRAPEFRUIT GREEK YOGURT LOAF/CAKE
Yum! Yum!  Doesn't taste like grapefruit.  Read through comments and lots said it had a strong grapefruit flavor so maybe the ones I had weren't as ripe as they should have been?  Could add a citrus essential oil to this to make it taste more citrus.  You make in a bread pan.  This would be perfect for a brunch type meal.  You could also make into muffins/cupcakes or a cake.  

• 1 and 1/2 cups (190g) all-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 3/4 cup (180g) Greek yogurt1
• 1 cup (200g) packed light brown sugar
• 1/2 cup (120ml) vegetable or canola oil (melted + slightly cooled coconut oil works too)
• 1/4 cup (60ml) freshly squeezed Ruby Red Grapefruit juice, strained
• 1 and 1/2 Tablespoons grapefruit zest
• 1 teaspoon pure vanilla extract
• seeds scraped from 1/2 of a vanilla bean

GLAZE:

1 cup powdered sugar, sifted

2 T freshly squeezed grapefruit juice, strained

1/4 tsp vanilla

1. Preheat the oven to 350°F (177°C) and grease a 9x5 inch loaf pan.
2. Whisk the flour, baking powder, and salt together in a large bowl. In a medium bowl, whisk the eggs. Once combined, whisk in the yogurt, brown sugar, oil, grapefruit juice, zest, vanilla extract, and seeds. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid overmixing.
3. Spread batter into the prepared loaf pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
4. Remove the cake from the oven and set on a wire rack. Allow to cool before drizzling with glaze.
5. For the glaze, simply whisk the ingredients together and drizzle over cake. Slice and serve. Cover and store leftover cake at room temperature for up to 5 days. I love it cold, so you can store it in the refrigerator too!

Muffins/cupcakes: prepare batter as instructed. Grease a 12-count muffin pan or use liners. Fill with batter all the way to the top. Bake at 350°F (177°C) for about 20 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool in the pan for 5 minutes before serving. Top with glaze. Makes about 12 muffins.

Square or round cake: This batter will fit into a 9x9 inch square baking pan or a 9-inch springform pan (it will be too tall for a regular 9-inch round cake pan). Bake at 350°F (177°C) for about 30 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool and top with glaze.

BELGIAN WAFFLES

I made these to try the churro variation which was so, so yummy.  But we liked them without the cinnamon/sugar too.  Scott said they are his favorite waffles.  Takes a little while to prepare and need to use three separate bowls so not ones I would make on a day I work but perfect for the weekend, dinner or a day I don't work. I had some plain greek yogurt that I needed to use so I doubled the recipe.  We loved having the leftovers.  Not doubling the recipe it makes 4-5.

http://www.cookingclassy.com/2015/01/belgian-waffles/

BELGIAN WAFFLES

Ingredients

• 1 1/2 cups (213g) all-purpose flour
• 1/2 cup (70g) cornstarch
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups buttermilk (1 cup plain greek yogurt & 1/2 cup milk whisked together works too)
• 1/2 cup milk
• 6 Tbsp vegetable oil or canola oil
• 1/2 tsp vanilla extract
• 2 large eggs, whites and yolks separated
• 3 Tbsp granulated sugar

Directions

• Preheat oven to 200 degrees. Preheat a belgian waffle iron (if you don't have a belgian waffle maker a regular waffle maker would work fine). In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda and salt for 20 seconds, make a well in center of mixture and set aside.
• In a separate mixing bowl whisk together buttermilk, milk, vegetable oil, vanilla extract and egg yolks until combined. In a separate bowl, using an electric hand mixer set on high speed, whip egg whites (make sure there isn't a drop of yolk or they'll never fluff up) until soft peaks form. Add sugar and whip until stiff glossy peaks form.
• While whisking, pour buttermilk mixture into well in flour mixture and mix just until combined (batter should be slightly lumpy). Fold in egg white mixture. Cook batter in waffle iron according to manufactures directions. Once each waffle is done, transfer to warm oven and allow to rest until crisp. Serve warm with butter and maple syrup.
• Variations - serve with sweetened whipped cream, fresh berries and raspberry/blueberry or strawberry syrup. For churro waffles brush top of waffle with melted butter (be sure to get in each square) then pour a generous amount of cinnamon sugar into a 9-inch pie dish and dunk butter coated side in cinnamon sugar mixture.
• Recipe source: inspired by Fifteen Spatulas

FRUIT SALAD WITH A GLAZED DRESSING

Tasted good.  It was runnier than I thought it would be - next time I need to start making earlier.  Took longer and needed to cool longer than I thought it would.  Start at least one hour before eating.

http://www.melskitchencafe.com/fruit-salad-with-creamy-glazed-dressing-my-favorite-fruit-salad/

Fruit Salad with Glazed Dressing

YIELD: SERVES 6

Many different variations of fruit will work here - if you want to use all fresh fruit, consider making the glaze with no-sugar added white grape juice or experimenting with other fruit juices (pomegranate, maybe?). For the salad pictured in this post, I used strawberries, pears, peaches, and canned mandarin oranges. Pineapple (fresh or canned) would be lovely, as well as kiwi, blueberries, and on and on.

Also, I've made this with both honey and agave nectar; both delicious. You could experiment using sugar or pure maple syrup. One last note, this fruit salad is best served right after stirring in the dressing so it doesn't get too soupy. You can assemble the bowl of fruit and make the dressing in advance - storing each separately, and then combine the fruit and dressing right before serving, if needed.

INGREDIENTS

• 15-ounce canned mandarin oranges or pineapple chunks or tidbits, drained (reserve the fruit and fruit juice)
• 2 teaspoons cornstarch
• 2 tablespoons honey or agave nectar
• 1/4 cup plain or vanilla Greek yogurt
• 4 cups fresh fruit + the canned fruit (see note above)

DIRECTIONS

1. Pour the drained fruit juice (from the canned fruit) into a liquid measuring cup. You need about 3/4 cup fruit juice. If you have more than that, pour a little off. If you don't have quite that much, add another type of fruit juice (white grape juice, orange juice, etc.) or supplement with water as long as it isn't more than a couple tablespoons that you need.
2. In a small saucepan, whisk together the fruit juice, cornstarch, and honey (or other sweetener of choice). Bring the mixture to a simmer over medium heat, whisking constantly. Cook for 2-3 minutes until thickened.
3. Pour the mixture into a bowl to cool (you can let it cool in the pan but it will take longer). Stir every so often so it doesn't form a skin over the top while cooling. Once cooled to room temperature, stir in the yogurt until smooth. Refrigerate until cool. It will thicken a bit more while cooling.
4. In a large bowl, toss together the fresh and canned fruit. Pour the dressing over the top and stir to combine. Serve immediately.

APPLE DIP (HEALTHY)

APPLE DIP

I was subbing at River Bend and the kindergarten teacher (Mrs. Page) was eating this.  It looked so yummy.  The kids didn't really like it, but I did.

2 T greek yogurt
1 T peanut butter
little bit maple syrup
cinnamon or nutmeg or other spices

LEMON BLUEBERRY MUFFINS

LEMON TEA MUFFINS
Taste of Home Contest Winning 2006 pg. 150.

These were a really good afterschool snack for the kids. Made normal size but next time would do mini.  They are very lemony.  Quite a few steps so it was nice making them in the afternoon instead of morning.

LEMON BLUEBERRY MUFFINS
These are super easy to make and yummy!  Loved the topping.  Would like trying to substitute the 1/2 the sour cream with yogurt.  Found in taste of home cookbook annual recipes 2010 pg 144.

UPDATE: Liked these even better the next day.  Super Yummy!

Ingredients

• 2 cups biscuit/baking mix

• 1/2 cup plus 2 tablespoons sugar, divided

• 1 egg

• 1 cup (8 ounces) sour cream

• 1 cup fresh or frozen blueberries (see note below)

• 2 teaspoons grated lemon peel

Nutritional Facts

1 muffin (prepared with reduced-fat baking mix and reduced-fat sour cream) equals 154 calories, 3 g fat (2 g saturated fat), 24 mg cholesterol, 251 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1/2 fat.

In a large bow, combine biscuit mix and 1/2 cup sugar.  Whisk egg and sour cream; stir ingredients just until moistened.  Fold in blueberries.

Fill muffin cups.

Combine lemon peel and remaining sugar (2 T) and sprinkle over batter.

Bake at 400 for 20-25 minutes.  Let set 5 minutes before removing.

If using frozen blueberries, use without thawing to avoid discoloring the batter.

OATMEAL WAFFLES

OATMEAL WAFFLES
Got this recipe from Jessica Egbert.

2 eggs, beaten
2 c buttermilk (1 c milk, 1 cup yogurt (greek works best) works too) 
1 c quick cooking oats
1 T molasses
1 T oil
1 c whole wheat flour
1/2 tsp salt
1 tsp soda
1 tsp baking powder

In a large bowl, mix eggs and buttermilk.  Add oats and mix well.  Stir in molasses and oil.  Combine flour, salt, soda and baking powder.  Stir into egg mixture.  If batter is too thick, thin with a little milk.  This recipe works well for pancakes as well.

DARK CHOCOLATE CINNAMON PECAN COFFEE CAKE

DARK CHOCOLATE-CINNAMON PECAN COFFEE CAKE by NancyCreative, adapted from Bon Appetit

http://nancycreative.com/2014/02/19/dark-chocolate-cinnamon-pecan-coffee-cake/

We all really liked this.  Went great with eggs, fruit and sausage.  The only thing I would like to try is coconut in it.

Makes 9-12 servings in an 8 x 8″ pan

• 1/2 cup (1 stick) unsalted butter, room temperature, plus more for greasing pan
• 1/2 cup pecans, chopped
• 1 cup (6 ounces) dark chocolate chips (would be good to try rough cut up chocolate too)
• 1 teaspoon ground cinnamon
• 1 cup granulated sugar, divided (I used sugar that had been sitting in discarded vanilla beans)
• 2 cups all-purpose unbleached flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 1 cup plain whole Greek yogurt

Preheat oven to 350°. Butter 8” square baking pan; set aside. (cooked in round stoneware - coated in butter)

Toss pecans, chocolate chips, cinnamon, and ¼ cup of the sugar in a small bowl; set aside.

In medium bowl, whisk flour, baking powder, baking soda, and salt; set aside.

In large bowl, using an electric mixer on high speed, beat butter and remaining ¾ cup sugar until light and fluffy, about 3 minutes. Beat in vanilla. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides of bowl. With mixer on low speed, add dry flour mixture ingredients in 3 additions, alternating with yogurt in 2 additions, beginning and ending with dry ingredients. You’ll end up with a nice thick batter. 

Spoon half of the batter into prepared pan and smooth top; top with half of the chocolate/pecan mixture. Spoon remaining batter over this and smooth top; top with remaining chocolate/pecan mixture. Bake cake until top of cake is golden brown and a tester inserted into the center comes out clean, 35-40 minutes (be careful not to overbake, or it will be dry! I recommend checking it after it has baked about 35 to 37 minutes). Transfer pan to a wire rack; let cake cool in pan before cutting into squares, and serve (if you want to eat it warm, let it cool about 10 minutes before cutting). I think this coffee cake tastes best warm myself!

CHOCOLATE CUPCAKES WITH FROSTING - OWL

http://nancycreative.com/2013/10/12/owl-cupcakes/

http://nancycreative.com/2013/10/10/chocolate-cupcakes-with-fudgy-frosting/

CHOCOLATE CUPCAKES WITH FUDGY FROSTING 
by NancyCreative, adapted from Martha Stewart

These are very tasty and very chocolaty.  We had for FHE - Abagail's choice.  Had fun making the owls.

Makes 12 cupcakes

3/4 cup unsweetened cocoa powder (I used Hershey’s brand)
3/4 cup unbleached flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter at room temperature
1 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup plain Greek yogurt (or substitute sour cream)
Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.

In a medium bowl, sift together the cocoa powder, flour, baking powder, and salt; set aside.

In a large bowl or mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and blend well. Then add flour mixture in two batches, alternating with sour cream and beginning and ending with flour (if using a mixer, set the mixer to low speed for this).

Spoon batter into cups, filling each 3/4 full. Bake at 350°F for 20 to 23 minutes, or until toothpick inserted in centers comes out clean (I baked my cupcakes for 23 minutes).

Cool cupcakes in pan 5 minutes, then transfer to a wire rack to cool completely. After cupcakes are completely cooled, frost with the Fudgy Frosting.


FUDGY FROSTING 

Makes about 3 cups

3 1/2 cups confectioner’s sugar
1 cup unsweetened cocoa powder
3/4 cup (1 1/2 sticks) unsalted butter at room temperature
1/2 cup Half & Half (light cream)–or you can substitute milk
1 teaspoon pure vanilla extract

Sift confectioner’s sugar and cocoa powder together in a medium-size bowl. Add butter, Half & Half (or milk), and vanilla. Stir ingredients until smooth.


Note: This is a very thick, fudgy frosting–if you want to frost your cupcakes with a decorator 

PUMPKIN PIE BAKED OATMEAL

PUMPKIN PIE BAKED OATMEAL

So tasty!  We all really liked it.  Perfect for a Fall morning or would be good as a dinner with a sausage/potato has or something like that.

• 15 ounces of pure pumpkin puree (about 2 cups)
• 1/2 cup brown sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 1 1/2 cups milk
• 1/2 cup vanilla Chobani Greek yogurt (optional)
• 2 1/2 cups dry old fashioned oats

Instructions

Preheat oven to 350 degrees. In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, vanilla, pumpkin pie spice, salt, and baking powder until smooth. Then whisk in the milk and yogurt.

Stir the dry oats into the pumpkin mixture. Coat an 8×8 (or similar sized) baking dish with non-stick spray. Pour the pumpkin oat mixture into the pan. Cover with foil and bake for 45 minutes, removing the foil after the first 30 minutes.

Serve warm or refrigerate until ready to serve. Top with milk, maple syrup, raisins, or whipped cream.

Read more at http://fabulesslyfrugal.com/pumpkin-pie-baked-oatmeal-recipe/#wy5UCbEYtfT2UUqL.99

SKINNY CAKE BATTER DIP

SKINNY CAKE BATTER DIP

This is so easy and so yummy!  We did strawberry, but can see how any would be good.

• 1 (18.9-ounce) box cake mix, any flavor
• 2 cups plain Greek yogurt
• 1 cup lite Cool Whip
• Sliced apples, fat-free animal crackers, or Ginger Thin Cookies

Instructions

In a large mixing bowl, mix together cake mix, Greek yogurt, and Cool Whip until completely combined and lump free. Cover with plastic wrap and allow to chill for about 4 hours. Garnish with additional sprinkles if desired and serve with sliced apples, fat-free animal crackers, or ginger thins, enjoy!

Read more at http://fabulesslyfrugal.com/skinny-cake-batter-dip/#25dOTpRxLs0AdOxJ.99

Yield 24 servings. Try using your favorite cake mix. 1/4 cup serving of dip . {is approximately} . Calories: 105 . Fat: 2g . Carbs: 20.2g . Fiber: 0.3g . Protein: 1.4g . WW Points+: 3 pts

Yes, you can use a gluten free cake mix, I like Betty Crocker!

CRANBERRY BARS

CRANBERRY BARS
http://allrecipes.com/recipe/cranberry-bars/detail.aspx?event8=1&prop24=SR_Title&e11=cranberry%20bars&e8=Quick%20Search&event10=1&e7=Home%20Page
Lisa Gray gave me this recipe.  Yum!  I usually do instead of butter 1/2 c. greek yogurt & 1/4 c butter.  Also add a layer of coconut over the cranberry mixture.  And top with drizzled white chocolate.

• 1 (12 ounce) package whole cranberries
• 1 cup white sugar
• 3/4 cup water
• 1 (18.25 ounce) packageyellow cake mix
• 3/4 cup butter, melted

• 2 eggs
• 1 cup rolled oats
• 3/4 cup packed light brown sugar
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon

1. In a saucepan over medium heat, combine the cranberries, white sugar, and water. Cook, stirring occasionally until all of the cranberries have popped, and the mixture is thick, about 15 minutes. Remove from heat, and set aside to cool.
2. Preheat the oven to 350 degrees F (175 degrees C).
3. In a large bowl, mix together the cake mix, melted butter, and eggs. Stir in the oats, brown sugar, ginger and cinnamon. Set aside about 1 1/2 cups of the mixture, and spread the rest into the bottom of a 9x13 inch baking dish. Pack down to form a solid crust, getting it as even as possible. Spread the cooled cranberry mixture over the crust. Pinch off pieces of the remaining mixture and place evenly over the cranberry layer.
4. Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned. Cool in the pan for about 40 minutes before slicing into bars.

CHICKEN ENCHILADAS WITH GREEN CHILI SOUR CREAM SAUCE

CHICKEN ENCHILADAS
http://joyful-mommas-kitchen.blogspot.com/2011/09/white-chicken-enchiladas.html
These were easy to make and we all really liked it.  I boiled the chicken and added some better than boulin (1/2 amount called for with amount of water) and spices (see #3) then kept the water for the broth.  Also added a big handful of fresh chopped spinach to chicken/cheese mixture.  Would make again.  Had it with George Strait spanish rice, veggies and chips.  So yummy!

Welcome Pinners!  Thanks for visiting.  There have been hundreds of comments and questions on this recipe so I want to make some of the answers known up front.  :)  Enjoy the recipe!

1. This recipe calls for diced green chilies.  Don't let that fool you, these are NOT spicy in the least.  My 3 year old and 1 year old love them.
2. If you would like, you can substitute Greek yogurt for the sour cream in the recipe.  It is a 1 for 1 substitute.
3. If you cook your chicken first (rather than using a rotisserie chicken), you may wan to add some spices to give it extra flavor.  I like the chicken to have good flavor.  I tend to cook my chicken in the crock pot with some ground cumin, garlic powder, and ground black pepper.
4. You can make this ahead and keep it in the fridge up to 24 hours.  Just put it in the oven and increase the time a bit.  You will want to make sure they are heated through.
5. This sauce does not freeze well.  Then enchiladas themselves freeze really well.  I freeze a few pans of them double wrapped in foil and then I just make the sauce the day of.  Thaw them first, add the sauce, cook according to original instructions.
6. Yes, your friends and family will like their plate and ask for you to bring them to every gathering from here on out.

10 soft taco shells (wheat good too)

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

1 big handful of fresh chopped spinach

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream (did 1/2 greek yogurt)

1 (4 oz) can diced green chillies

1.  Preheat oven to 350 degrees.  Grease a 9x13 pan

2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  

4. Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

MIXED BERRY PIE

HEALTHIFIED MIXED BERRY PIE WITH LEMON CREAM
Was very good. Roy Gray said I could bring it anytime I wanted.

Nonstick cooking spray

1 1/3

cups finely crushed zwieback or graham crackers

2

tablespoons packed brown sugar

1

egg white, lightly beaten

2

tablespoons butter, melted

3/4

cup Cascadian Farm® strawberry fruit spread (used homemade blueberry/blackberry jam)

2

containers (6 oz) Yoplait® honey vanilla Greek yogurt

6

cups fresh raspberries, blackberries, blueberries, and/or halved strawberries

Fresh mint sprigs and/or Lemon Cream* (optional) (didn't do, but would be good)

• 1Preheat oven to 350°F. Coat a 9-inch pie plate with nonstick cooking spray. In a medium bowl, combine finely crushed zwieback and brown sugar. Add egg white and melted butter; stir until well mixed. Press mixture evenly onto bottom and up side of prepared pie plate. Bake for 10 to 12 minutes or until edge is browned. Cool completely on a wire rack.
• 2Meanwhile, for glaze, in a small saucepan, melt fruit spread over medium-low heat. Transfer to a large bowl; cool slightly.
• 3Spread yogurt into crust-lined pie plate. In a large bowl, gently toss berries and fruit spread. Spoon over yogurt. Cover and chill for 3 to 6 hours before serving. If desired, garnish with fresh mint and/or serve with Lemon Cream.
  *Lemon Cream: In a small bowl, combine 1 1/2 cups frozen light whipped dessert topping, thawed, and 3/4 tsp finely shredded lemon peel.

ZUCCHINI CAKE

ZUCCHINI CAKE
We thought this was so yummy!
http://www.care2.com/greenliving/dark-chocolate-zucchini-cake

3 oz. dark chocolate, chopped (I got mine from WinCo bulk)
1/4 cup canola oil
---
1 1/4 cup flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
---
1/2 stick (1/4 cup) butter, softened
3/4 cup sugar (I only used 1/2 cup)
2 eggs
1 tsp vanilla
---
1/4 cup buttermilk
1 1/2 cup grated zucchini or summer squash

Preheat oven to 350. Grease a 9" cake pan and dust with some unsweetened cocoa powder.

Melt chocolate along with oil in a double broiler or a saucepan over low heat - be careful not to scorch. (I used a bowl sitting inside a pan witih boiling water)

Sift together flour, cocoa, baking powder, baking soda and salt in a medium bowl.

In a large mixing bowl, cream together the butter and sugar until light. Add the eggs one at a time, beating well after each addition. Then beat in the vanilla. Add the flour mixture and buttermilk, beating until combined, then fold inthe chocolate and oil mixture, and the zucchini.

Put batter into prepared pan and bake for 35-40 minutes. Cool the cake for about 10 minutes on a wire rack, then invert it on the rack, remove the pan and cool completely.

Can be served plain, with icing, dusted with powdered sugar or with fresh raspberries around it.

We did the following on top:4 oz. cream cheese
2 cups powdered sugar
1/2 stick of butter (1/4 cup)
1 tsp. vanilla

Chocolate Zucchini Cake with Brown Sugar Streusel

http://www.melskitchencafe.com/2013/09/chocolate-zucchini-cake-with-brown-sugar-streusel.html

This was so yummy! I read some of the comments and put the brown sugar down first.  I think next time I will try it on top see if it caramalizes more.  Put some in the freezer.  Curious how it will do.
Update: so yummy out of the freezer.  Perfect kick of chocolate :-)

YIELD: MAKES A 9X13-INCH CAKE

I've included some easy substitutions next to a few of the ingredients!

INGREDIENTS

Cake:
• 1/2 cup butter (can substitute applesauce or greek yogurt)
• 1/3 cup coconut oil (can substitue canola or vegetable oil)
• 1 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk (here are a few easy buttermilk substitutions)
• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 cups shredded zucchini
Topping:
• 1/2 cup sliced almonds
• 1 cup chocolate chips
• 1/4 cup packed light brown sugar

DIRECTIONS

1. Preheat the oven to 325 degrees F. Lightly grease a 9X13-inch pan with cooking spray and set aside.
2. In a large bowl with an electric mixer (handheld or stand mixer), cream together the butter, oil and sugar. Add the eggs and vanilla and mix well. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, cinnamon and salt. Add 1/3 of the dry ingredients to the batter and mix. Add 1/2 of the buttermilk; mix. Add another 1/3 of the flour mixture and mix until combined. Add the remaining buttermilk and mix followed by the last of the dry ingredients and stir to combine. Stir in the shredded zucchini.
3. Spread the batter in the prepared pan. Sprinkle with the almonds and chocolate chips. Sprinkle the brown sugar on top of everything.
4. Bake for 35-40 minutes until a toothpick inserted in the center comes out with moist crumbs (don't overbake!).
5. Let cool completely before serving. This cake tastes best at room temperature (and is great the next day, too!).