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The fudgiest chocolate zucchini brownies you’ll ever make

the fudgiest chooclate zucchini brownies you'll ever make

Ahhhh zucchinni season. There are so many amazing things you can do with the vegetable but sneaking it into dessert so that your husband and kids will never know brings me great joy! I’m sharing my recipe for the fudgiest chocolate zucchini brownies you’ll ever make.

The fudgiest chocolate zucchini brownies you'll ever make

Fudgy chocolate zucchini brownies

Ingredients

  • 1/4 cup of vegetable oil or coconut oil
  • 3/4 cup of granulated sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 1/2 cups shredded zucchini (approximately 1 large zucchini)
  • 1/4 teaspoon cinnamon
  • 2/3 cups of cocoa powder
  • 1/2 cup of all purpose flour
  • 1/2 teaspoon salt
  • 2 cups chocolate chips
  • sea salt (optional)

Directions

1.) Preheat oven to 350 degrees. Spray an 8×8 square pan with nonstick baking spray.

2.) Mix the vegetable oil and sugar together. Add in the vanilla, eggs and shredded zucchini combining well. (The zucchini will be watery. Be sure to leave the water as that will add the moisture).

3.) Stir in cinnamon, cocoa, flour and salt until a brownie batter forms.

4.) Pour the batter into the greased pan. Sprinkle chocolate chips on top.

5.) Bake for about 28-30 minutes, will be fudgy. Remove and cool.

6.) Cut into squares.

7.) Optional – sprinkle with sea salt. My fave!!!

Store in an airtight container. I like to keep these in the refrigerator to maintain their fudginess.

 

The fudgiest chocolate zucchini brownies you'll ever make

 

Try some of my other favorite recipes

Strawberry cheesecake trifle

Chocolate chip peanut butter bars

 

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the fudgiest chooclate zucchini brownies you'll ever make

0 In health/ Recipes

How to make homemade kombucha

how to make homemade kombucha

This post contains affiliate links meaning I make a small commission.

Kombucha. A yummy fizzy drink that is good for your gut health but at about $4 a bottle, it’s not so great for your wallet.  So I decided to make my own. At first, I was a little intimidated after reading about the process and what the heck was a SCOBY? But it was actually very easy to make, just time consuming. Read on to learn how to make your own homemade kombucha.

Benefits of drinking kombucha

Kombucha is a fermented tea that has several probiotic benefits.  The main ingredient that gives the drink it’s healthy benefits is what’s referred to as “the Mother” or a SCOBY – symbiotic culture of bacteria and yeast. It’s a flat, mushroom-looking thing that floats around the jar. So how does one acquire a SCOBY? If you know someone who makes homemade kombucha, you can ask them if you can use on of their SCOBY’s, or buy one online or from a health food store. You can also grow your own.

(If you really want to make it easy on yourself, check out this Kombucha starter kit on Amazon. It has everything you need to make your first batch including a SCOBY and starter tea.)

 

How to make homemade kombucha

To make a SCOBY

Ingredients

  • 1 cup of water
  • 1 tbsp of loose leaf black tea or 2 black tea bags
  • 2 tbsp of granulated sugar
  • 1 16oz of bottle of raw unpasteurized kombucha

Directions

1.) In a small pot, bring water to a boil.

2.) In a clean glass jar, combine hot water and tea, and let steep for at least 5 minutes.

3.) Remove the tea bags or strain out the tea. Stir in the sugar and let cool until room temperature.

4.) Pour in kombucha and stir well making sure to combine all the sediment from the kombucha. Cover with a cheesecloth or coffee filter and keep in a cool place out of direct sunlight. (Ideally you want the temperature to be between 75-80 degrees).

5.) Eventually, a glossy film will start to form on the surface. This is your SCOBY. Once your SCOBY is about 1/4″ in thickness it is ready to use to make your own kombucha (this can take anywhere from 1-3 weeks about). Save your SCOBY and existing tea mixture to make your first batch of kombucha.

 

To make Kombucha

You will need

  • 16 cups of filtered water
  • 7 black tea bags
  • 1 cup of granulated sugar
  • SCOBY
  • 1-2 cups of starter tea
  • gallon glass jar
  • cheesecloth or coffee filter
  • rubberband

Directions:

1.) Bring 16 cups of filtered water to a boil.

2.) Add your tea bags, then with a wooden spoon stir in 1 cup of sugar. Let steep for 10-15 minutes then remove tea bags. Let liquid come to room temperature.

3.) Pour into a gallon glass jug. Add your starter tea and carefully place your SCOBY on top.

4.) Cover with a breathable cloth cover. Let sit for 1-3 weeks out of direct sunlight (again about 75-80F. If the temp is too cool, your SCOBY will grow mold.)

5.) After a few weeks, pour your kombucha into glass mason jars or pitchers and add whatever fruit and herbs you wish for tasting. (My favorite combinations are strawberry-mango and strawberry-lemon but there are endless pairings). This will be your secondary fermentation and what gives you the carbonation. Seal tight and once a day be sure to “burp” to release excess carbonation. Once you reach your desired level of carbonation, (about 2-3 days), bottle and refrigerate.

6.) Save some of the leftover kombucha and SCOBY as this will be your starter tea for your next batch.

 

Cheers!!!

 

How to make homemade kombucha

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how to make homemade kombucha