Zucchini Brownies


What?! Zucchini Brownies? It doesn’t sound appetizing but I can tell you that it is very good. It’s moist, rich, super dark, not too sweet, and yes, guilt-free (gluten-free, no refined sugar, no butter or oil, nut-free, and wheat-free). My 9-year old daughter loves them. My 4-year old son won’t try anything with the word “zucchini” it in no matter how chocolatey it is. If you’re lucky, it’s a great way to get veggies in your child or husband’s diet. 🙂 Perfect for dessert or a snack.

The recipe is from cookingalamel.com but I made my own changes because I want it EXTRA DARK!


  • 1 cup almond meal
  • 1/2 cup Peet’s unsweetened cocoa powder
  • 1/2 tsp. sea salt
  • 1/2 tsp. baking soda
  • 1/4 cup coconut sugar
  • 1/4 cup plain Fage Greek yogurt
  • 2 eggs
  • 1 T vanilla extract
  • 1/2 t liquid stevia (or 1/2 cup more coconut sugar, added to the dry ingredients)
  • 2-3 zucchini squash, shredded
  • One (1) 3.5 oz. of 85% or higher dark chocolate bar, roughly chopped
  • Optional: 3/4 cup chopped walnuts or pecans
  1. Preheat oven to 350˚F. Grease or line an 8″x 8″ pan with parchment paper.
  2. In a small bowl, stir together the almond meal, cocoa, salt, baking soda, and coconut sugar.
  3. In a large mixing bowl, beat the yogurt, eggs, vanilla, and liquid stevia together, until smooth.
  4. Slowly add the dry ingredients until fully incorporated.
  5. Fold in the shredded zucchini, chocolate pieces, and nuts.
  6. Pour into a greased 8×8 baking dish.
  7. Bake for 30-35 minutes until toothpick comes out clean. Let cool before cutting.

Frozen Banana with Peanut Butter

banana_PBWhen you’re craving ice cream and you really shouldn’t have ice cream, I go for this Frozen Banana dessert treat. It’s gluten-free, dairy-free and vegan. So simple to make. I usually have bananas in my freezer because sometimes I buy too many bananas. And instead of tossing them out or if I don’t have time to make banana bread, I peel them and put them in a zipped bag and save them for future use. For this frozen treat, I cut up a frozen banana and drizzle all-natural, no sugar added peanut butter all over it. It tastes like you’re eating real ice cream! Hits the spot (and I’m eating clean.) You can also use almond butter, cashew butter, any other nut butter of your choice. Even sunbutter if you’re allergic to nuts.

Gooey Nut-Free Brownie

Here’s a guilt-free, gluten-free and NUT-FREE Gooey Brownie that is so decadent and rich that Brownie 2.0 has some competition. Another unbelievable dessert from glutenfreefix.com. It really IS gooey and tastes just like a real brownie, too! Best part is, it doesn’t use any nut flours! But if you like nuts in your brownies, you simply add 3/4 c. of walnuts or pecans into the batter before baking.


  • 1/2 cup butter
  • 2 oz unsweetened chocolate
  • 1/2 cup agave nectar
  • 1 egg (or 2 eggs for cake-like brownies)
  • 1 teaspoon vanilla
  • 2 tablespoons coconut flour, packed
  • dash of salt
  • 1/2 teaspoon baking soda
  • One (1) 3.5 oz. of 72% or higher dark chocolate bar, roughly chopped
  • Optional: 3/4 cup chopped walnuts or pecans
  1. Preheat oven to 350˚F.
  2. In a medium glass bowl, melt butter and chocolate together in the microwave.
  3. Add agave nectar to bring down temperature before adding the egg.
  4. Whisk in egg and vanilla.
  5. Add coconut flour, salt and baking soda. Combine.
  6. Fold in chocolate chips (and nuts if you are adding them).
  7. Pour into a greased 8×8 baking dish.
  8. Bake at 350 for 20-25 minutes. Do not overbake.

French Toast

So I took slices of the Coconut Flour Bread and made them into guilt-free French Toast. What a fantastic surprise for breakfast. One word: Wow!


  • 6 thick slices
  • 2 eggs
  • 2/3 cup milk
  • 1/4 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon ground nutmeg (optional)
  • 1 teaspoon vanilla extract (optional)
  • salt to taste
  1. Beat together egg, milk, salt, desired spices and vanilla.
  2. Heat a lightly oiled griddle of skillet over medium-high flame.
  3. Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden.
  4. Sprinkle with a little coconut palm sugar or Stevia, or drizzle with agave nectar. Top with whipped cream and fruit. Serve.

(I placed 3 slices on a plate for my serving but I could only eat 1 slice because it’s a bit heavy. This breakfast is gluten-free, wheat-free and nut-free.)

Coconut Flour Bread

I was looking for a guilt-free sweeter kind of bread that I could eat for breakfast or maybe smeared with some peanut butter, almond butter or cream cheese for a snack. I found this Coconut Flour Bread from nourishedkitchen.com. It’s gluten-free, nut-free and very simple to make – with only 5 ingredients – and it’s satisfying. It’s dense, almost like a pound cake but with a slight similar texture to shortbread. I’m not sure if I would use this for savory sandwiches but definitely for a PB&J (sugar-free jelly?) or drizzled with a bit of agave nectar, or maybe something to dip in my coffee.


  • 3/4 cup coconut flour
  • 1/2 cup of melted butter or ghee
  • 6 eggs
  • 1-2 tbsp of agave nectar
  • 1/2 tsp of salt
  1. Preheat oven to 350˚F.
  2. Combine flour, butter/ghee, eggs, agave and salt together in a bowl with a whisk – or a mixer or food processor. (I used a bowl and whisk.)
  3. Mix all ingredients until it’s smooth with no clumps.
  4. Pour batter in a greased loaf pan. (I used a regular-sized loaf pan. The bread doesn’t rise to the top so you may want to use a smaller or loaf pan.)
  5. Bake for 40 minutes.