Vanilla Date Zucchini Bread

It’s finally SPRING weather round’ these here parts!

I’ve waited all year for this.

Us Texan’s aren’t used to “cold” weather temps, sooooooo I naturally prefer the hotter months.

Not that I have anything against cold weather, it’s just I’d rather wear flip-flops, ya feel me?

Let’s talk zucchini bread.




this is my best zucchini bread work.


I’m serious.


This stuff is legit.


It’s chock full of vanilla beans and sweetened w/ dates.


Plus, it’s nut-free & paleo!



Vanilla Date Zucchini Bread
Recipe type: Quick Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Thick, hearty squares of zucchini bread sweetened w/ date puree and spiced w/ vanilla beans. Gluten-free, paleo, nut-free, refined sugar-free, naturally sweetened.
  • For the bread:
  • 12 Medjool dates, pitted, soaked in a bowl of water overnight, drained
  • 2 large eggs
  • ½ c. liquid egg whites (or measurement used for two eggs, some brands are different)
  • 1 T. coconut oil
  • ½ c. coconut flour
  • ¾ t. baking soda
  • ¼ t. salt
  • 1 t. pure vanilla extract
  • seeds of 1 vanilla bean
  • 1 small zucchini, shredded
  • For the glaze:
  • ½ c. melted coconut butter
  • seeds of 1 vanilla bean
  1. Preheat the oven to 35 degrees F. Grease a loaf pan or 8x8 inch baking dish w/ cooking spray.
  2. Place the dates in a large food processor and process until smooth.
  3. In a large mixing bowl, combine the date puree, eggs, egg whites, and coconut oil. Add in the coconut flour, baking soda, salt, vanilla, and vanilla bean.
  4. Fold in the shredded zucchini.
  5. Pour the batter into the prepared dish and bake for 30-35 minutes or until lightly golden and a toothpick inserted into the center of the bread comes out clean.
  6. Allow the bread to cool.
  7. Cut into large squares.
  8. In a small bowl, combine the glaze ingredients until smooth.
  9. Drizzle the glaze over each piece of bread.
  10. Enjoy!


Secret Recipe Club

 Happy Monday y’all!

I’ve been thinking a lot lately about what is super super important to me.

All I can come up with is family.

Just when I think I can’t love them enough, they do something to make me love them even more 🙂

So, that’s my little sentimental thought for the day.

Let’s talk about how awesome this Monday is.

It’s Secret Recipe Club Monday…duh 🙂

My recipe this month comes from Margaret, the cook/baker behind the blog Tea and Scones.

Perfect name, right?

I can almost never have a scone without a warm cup of tea, especially if it’s a glazed vanilla bean scone.

Tea and scones also brought up memories of my grandmother’s house where the scones are hot, stuffed w/ juicy plump raisins, sprinkled with cinnamon and sugar, and topped with butter.

The conversation isn’t half bad either.

Margaret is a simple blogger, I love her style, she is straight forward, she loves scones, she loves to bake and eat, and she loves to share her recipes with all of us lovely people.

Obviously, I could have gone for a scone recipe, but I was craving something chocolate.

Surprise, surprise.

Enter Margaret’s recipe for Whole Wheat Chocolate Zucchini Muffins .

I mean, since they have zucchini in them, they must be healthy, right?


Plus, the chocolate balances that zucchini out.

I want to have my cake and eat it too. 🙂


Plus, they are sneaky muffins with all that healthy zucchini in there.


These muffins are super melt in your mouth…if that makes sense.


Oh, and you know we do things paleo-style around here.


Yes, I made them paleo.


I’m sure you are just totally surprised 😉


Plus, I kept the chocolate chips.


So, obviously I get extra points for that, right?


You bet.


Plus, you just can’t go wrong with a coconut butter drizzle.



Chocolate Zucchini Muffins
Recipe type: Muffins
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Fluffy muffins packed with zucchini and cocoa and topped with coconut butter for the perfect healthy snack!
  • ½ c. coconut flour
  • ¼ c. unsweetened cocoa powder
  • ⅓ c. coconut sugar
  • 1 t. baking powder
  • ½ t. baking soda
  • 2 large eggs, at room temperature
  • ½ c. coconut oil, melted
  • ¼ c. + 2 T. full-fat coconut milk
  • 1 medium zucchini, grated
  • ¼ c. mini chocolate chips, optional
  • coconut butter, for topping, optional
  1. Preheat the oven to 350 degrees F.
  2. Grease a 12 cup muffin tin with cooking spray.
  3. In a large mixing bowl, combine the coconut flour, cocoa powder, coconut sugar, baking powder, and baking soda.
  4. Stir in the eggs, coconut oil, and coconut milk and mix until smooth.
  5. Fold in the zucchini and chocolate chips, if using.
  6. Fill each muffin cup about ½ full and bake for 25-30 min, or until a toothpick inserted into the center of each muffin comes out clean.
  7. Let cool slightly, turn out of the pans, and drizzle with slightly melted coconut butter.


Good for You

Y’all…I’m pretty sure I out did myself on this one.

Get ready.

I’m about to blow your mind.

My intention was to bring these goodies to work with me, but then I would have gotten hate mail for weeks.

As a personal trainer, it’s not necessarily okay to eat something chocolate in front of your clients.

Buuuuuut…you can always eat them in the break room 🙂

Plus, these are totally healthier-ish muffins for you.

No, really.

I put veggies in em’.


Just pretend that those chocolate chips aren’t even there right now.


And since those chocolate chips don’t exist, then technically these muffins are calorie-free.


Plus, these are completely flour-less.


Annnnnnnd they have good for you ingredients(es) in them like


cashew & coconut butters + chia seeds!


I mean, chia seeds? These have got to be healthy!


Plus, you need those chocolate chips for good measure.


Just go with me on this one, okay?


Oh, and extra coconut butter is always a good idea.





Flour-less Chocolate Chip Zucchini Banana Muffins
Recipe type: Muffins
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Tender, fluffy, melt in your mouth muffins stuffed w/ zucchini, sweet banana, and mini chocolate chips. Gluten-free, paleo, grain-free, nut-free option.
  • 1 small very ripe banana, mashed
  • ½ c. slightly melted coconut butter
  • ½ c. cashew butter (use more coconut butter if you want a nut-free muffin 🙂 )
  • ½ c. granulated stevia
  • ¼ c. unsweetened, vanilla, coconut milk
  • 1 t. apple cider vinegar
  • 1 t. pure vanilla extract
  • 1 large egg, at room temperature
  • ½ T. chia seeds
  • ½ t. baking soda
  • ¼ t. salt
  • ½ of a large zucchini, grated, about ½ c.
  • ¼ c. vegan mini chocolate chips, I used Enjoy Life brand
  1. Preheat the oven to 350 degrees F. Grease a muffin pan with cooking spray and set aside.
  2. In a large mixing bowl, combine the banana, coconut butter, cashew butter, coconut milk, apple cider vinegar, vanilla, egg, chia seeds, baking soda, and salt until smooth.
  3. Fold in the grated zucchini and chocolate chips.
  4. Fill each muffin cup ½ full with batter.
  5. Bake for 18-20 minutes, or until a toothpick inserted into the center of each muffin comes out clean.
  6. Let cool slightly, remove from the pan and devour with a large glass of coconut milk.


Another Day, Another Vegetable

I think we should have 5 day weekends, ya know, to match our five day work week.

Last weekend was absolutely heaven and I wish I could rewind and live it all over again.

Sooooooo much relaxation.

Oh, and I got to bake and cook tonsssssss of delicious food.

Lucky for you, now you get to watch me chat about it.

But that’s why you are here…because you like food…because I like food…it’s a win, win situation.


I decided that you need to eat more vegetables.


Sooooooo…I made you some muffins.


Zucchini Lemon Muffins, to be exact.


Only because we grown ups get to eat our vegetables however we want.


Because that is the way it is.


Doing what you want is pretty awesome.


Any questions?

Zucchini Lemon Muffins
Recipe type: Muffins
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Fluffy, melt in your mouth muffins zested w/ fresh lemon and packed with zucchini for the perfect summer snack. Gluten-free, paleo, nut-free.
  • ½ c. unsweetened applesauce
  • ¼ c. granulated stevia
  • 4 large eggs
  • ¼ c. unsweetened, vanilla coconut milk
  • ¼ c. extra-virgin olive oil
  • 2 T. pure honey
  • ½ t. pure vanilla extract
  • ½ c. coconut flour
  • ½ t. baking soda
  • 1 zucchini, shredded
  • zest of 1 small lemon
  • 1 t. melted coconut butter
  • 1 t. coconut oil
  • squeeze of lemon juice
  1. Preheat the oven to 350 degrees F. Line a muffin pan with paper liners, spray paper liners w/ cooking spray.
  2. In a large mixing bowl, combine the applesauce, stevia, eggs, milk, oil, honey, and vanilla.
  3. Stir in the coconut flour and baking soda.
  4. Fold in the zucchini and lemon zest.
  5. Divide the batter evenly between the muffin cups, filling each about ½ way full.
  6. Bake for 20-25 minutes. Let the muffins cool slightly before topping.
  7. In a small mixing bowl, combine the coconut butter, coconut oil, and lemon juice until smooth.
  8. Drizzle over the top of each muffin.




It’s definitely summer.

Welcome back 90 degree weather.

Just in time for Memorial Day weekend.

Your breakfast should be summer themed.


Because I say so.

Oh, and it should be guilt free.

I put my all-time fave sugar substitute in it…Truvia.


Because we all want to fit into our bikinis for the beach.


This is my healthified version of zucchini bread + coffee cake.


You will love this smash-bang breakfast combo.

Plus, the Truvia gives the topping this extra crispy effect.


It’s freaking fantastic.

Zucchini Bread Coffee Cake
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
Zucchini bread meets coffee cake with a crisp coconut butter/walnut topping. No sugar in this baby, only truvia! Gluten-free, vegan option.
  • 2 large eggs, or if vegan, ⅓ c. water + 2 T. ground flaxseed meal (let sit for 10 minutes)
  • 1 large zucchini, grated
  • 2 c. gluten-free rolled oats
  • 1 t. baking powder
  • 1 t. ground cinnamon
  • 2 c. unsweetened, vanilla coconut milk
  • ¼ c. granulated Truvia
  • ¼ c. chocolate sunflower seed butter, or any other nut butter that you prefer
  • 1 t. pure vanilla extract
  • For the topping:
  • ⅓ c. chopped walnuts, omit nuts if nut-free and use shredded coconut
  • 2 T. Truvia
  • 1 T. melted coconut butter
  • ½ t. ground cinnamon
  1. Preheat the oven to 350 degrees F. Grease an 8x8 in. square baking pan with cooking spray.
  2. In a large bowl, combine the eggs, zucchini, oats, baking powder, and cinnamon.
  3. Stir in the coconut milk, truvia, sunflower butter, and vanilla.
  4. Pour into the prepared pan.
  5. For the topping, combine all of the ingredients together until a crumbly mixture forms.
  6. Evenly distribute the mixture over the top of the batter.
  7. Bake for 35-40 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  8. Let cool slightly, then cut into bars.