~ No yeast? No problem! Try our beloved family recipe for easy bread! My grandma’s vintage, no yeast bread dates back nearly a century. But it’s so surprisingly delicious (and nutritious) that it’s still a perfect homemade bread to whip up today! Fantastic toasted, with a slather of cream cheese or a little butter – a scrumptious breakfast bread, and also great for snacking or sliced with dinner. (Plus, it even freezes well, too)! ~

This Recipe Is:   •  Freezable  •  Make Ahead  •  Vegetarian  •

What an unexpected delight! I discovered this – my grandma’s recipe for easy bread – tucked into her recipe box along with years and years of her other favorite dishes.

It’s fantastic …

• lightly sweet
• with a warm, nutty, homey vibe
• extra-dense but soft
• crumbly, chewy and satisfying … with a wonderfully craggy crust!

All that yumminess isn’t the only reason we love this special homemade bread recipe, though. It’s also:

• super quick and easy to throw together
• with no yeast needed to get that beautifully risen, golden-brown top
• nutritious, too! (with plenty of whole grains and a boost of protein … more on that later …)
• and hey hey – it freezes great (so you might want to make a second loaf to stash in the freezer for later)!

But here’s the thing. I really hadn’t expected it to turn out to be so fantastic.

The Unexpected Triumph of This Bread

I’ll be honest. When we found the faded, yellowed recipe card for “Grapenuts Bread” tucked in my grandma’s heirloom recipe box (right along with her Date Bar recipe), I didn’t have much hope that it would be any good. None of us did.

There are a lot of wonderful things about this bread, though – and maybe the best thing of all is that it will totally surprise you. At least, it sure did surprise us!

I mean, for one thing, it didn’t really sound like it would actually work.

And it didn’t sound like it could possibly taste all that great, either. Seriously … Grape Nuts? Did they even still make those pebbly-looking little nuggets anymore??? (Another surprise: yes, they do.)

I was curious, though.

It was such a quirky recipe. Like one of those concoctions that wartime housewives would’ve made, cobbling together whatever they could, in order to keep their families fed. Historically interesting, but not something we’d be excited to eat, nearly a century later. Right?

Turns out, we were very, very wrong!

My mom joined Ty and me in my fun little experiment. This recipe was her mom’s (my grandma’s). So, we figured that, if nothing else, we’d share some special family time together, celebrating the memory of my grandma.

As we slipped the first loaf into the oven, we weren’t hopeful.

But then, the most delicious, nutty-sweet smell began to fill the house. And we started to have a little hope. Maybe … just maybe …

We peeked in the oven and discovered that the dense, sticky batter had actually risen. Beautifully, in fact. And the raggedy top was a lovely golden-brown.

Huh.

Finally, it was cool enough to cut. And all of our doubts vanished. This was delicious bread! Not just good, but great! And it was seriously addictive. The more we nibbled, the more we craved it.

And (surprise, yet again), those Grape-Nuts pebbles (which taste sooooo meh all on their own) actually add terrific, toasty flavor to this vintage recipe for easy bread. So much flavor, so simply. Yet, somehow, the cereal bits meld perfectly into the texture of the rest of the loaf, fading quietly away into the structure. Unexpectedly wonderful!

We couldn’t wait to bake more! (And to share this recipe with all of you, too!)

We should have known. We shouldn’t have been surprised. Grandma was right, of course.

And actually, a little research convinced me that Grape-Nuts Bread has been a long-time favorite in lots of vintage recipe boxes across the country.

A Beloved Vintage Homemade Bread

Let’s take a quick little tromp through history, shall we?

According to Wikipedia, Grape-Nuts cereal was created back in 1897 and marketed as a “natural cereal that could enhance health and vitality.” (Sidenote: I’m not sure how the marketing geniuses dreamed up the name “Grape-Nuts,” though – since this cereal has absolutely nothing to do with either nuts or grapes. Maybe the marketing budgets were pretty small back then.)

Anyway, as nearly as I can tell, a recipe for Grape-Nuts Bread first appeared on boxes of Grape-Nuts cereal in the 1940s. A clever little marketing ploy to nudge housewives into using up more Grape-Nuts cereal.

I’ve even found this photo of the original recipe from the cereal boxes.

The Grape-Nuts add such a lovely sweet, nutty flavor to this easy homemade bread … all while blending stealthily into the background. You don’t crunch on bits of Grape-Nuts, or really even notice they’re in there at all. Sly little nuggets!

Interestingly, though, the version of Grape-Nuts Bread that I found in my grandma’s old recipe collection isn’t exactly like the “original” recipe on the box of Grape-Nuts breakfast cereal.

And, I can’t find a recipe just like my grandma’s version anywhere else online, either.

My grandma’s recipe is extra-dense and extra-hearty, with more Grape-Nuts and twice the flour of many other recipes I’ve seen. And her choice of buttermilk, instead of regular milk, adds lots of wonderful, homey flavor to the deliciously subtle sweetness of the Grape-Nuts cereal.

I treasure my grandma’s version (passed to her from long-forgotten friends whose names I can barely read, scrawled at the bottom of the recipe card) even more because it’s not straight-off-the-box. It feels uniquely ours.

And you know what? Besides being unexpectedly yummy in this recipe, those strange little cereal bits actually add a lot of nutrition to this bread, too.

Are Grape Nuts Healthy?

The simple answer is: yep, those vintage Grape Nuts are healthy!

They’ve got a clean and simple ingredient list (that starts with whole grain flour).

And, they’ve got a hefty pop of fiber and protein. In fact, the cupful of Grape-Nuts we dump into this bread recipe boasts 14 grams of fiber and 12 grams of protein. Nice!

My One Small (Nutritious) Update

I had just one, tiny, health-ification upgrade to make to my grandma’s simple, already-nutritious recipe.

I like to bake mine with white whole wheat flour, instead of the all-purpose flour my grandma undoubtedly used – for added nutrition.

The very first time we baked this bread, though, we made it with regular, all-purpose flour, just as my grandma would have done it. We can’t tell a difference, either way. So why not use the more nutritious, whole grain flour, right?

As I’ve mentioned so many times before, white whole wheat flour is my go-to choice in most baking recipes these days. Like I explain (in more detail) in my recipe for Healthy Whole Wheat Banana Bread, white whole wheat flour is lighter in both taste and color than standard (browner) whole wheat flour, but they’re nutritionally equivalent. White whole wheat flour is simply made from a different type of wheat.

We find that white whole wheat flour is a fantastic substitute for all-purpose flour in many recipes, and generally goes absolutely undetected. Nobody even notices the healthier swap!

Besides swapping the flour, I didn’t change a thing from my grandma’s recipe.

Well, except that I did have to figure out the method steps.

Like so many vintage recipes, her little handwritten recipe card didn’t really reveal some key parts of the recipe’s method … like, it didn’t bother to mention a baking temperature!

I’ll share the best way we’ve mapped out to make it (after baking this easy bread recipe again and again … and again!), so you can bake up your own scrumptious, homemade loaf.

First, though, it might be worth talking for a second about the fact that part of what makes this a recipe for easy bread is simply that it’s a no yeast bread. That one little detail actually saves loads of time! And, it’s a huge bonus when you find that there’s no yeast in your pantry (or that the one lonely packet of yeast hiding in the dark back corner expired three years ago). Don’t worry! You can still make a great loaf of bread … without yeast!

How to Make Bread Without Yeast

Making homemade bread without yeast is easy nowadays, ever since products like baking powder were invented in the mid-1800s. Bakers no longer have to rely on yeast to make breads rise. Instead, we can opt for chemical leaveners like baking soda or baking powder (which contains baking soda) – instead of yeast.

These chemical leaveners create a reaction that produces carbon dioxide gas … and makes your bread rise. Yeast breads, by comparison, require yeast to ferment sugars in the bread, which creates the carbon dioxide needed to help the bread rise.

No-yeast bread recipes are often called “quick” breads, because you don’t have to let the bread proof and rise (and often, rise again) for long periods of time, the way you need to with yeast-risen breads.

When most people think of breads without yeast (aka “quick” breads), they tend to think of recipes like banana bread or zucchini bread – sweet, moist breads that border on being similar to cakes or cupcakes.

But this Grape-Nuts Bread technically falls into the “quick,” no-yeast bread category, too (even though it’s much more dense and hearty, and definitely more of a breakfast bread, with only a faint touch of sweetness). So it’s a good (and speedy!) replacement for store-bought loaves, if you don’t happen to have yeast handy.

The baking soda in our Grape-Nuts Bread is activated by the acidity of the buttermilk, and magically lifts the dense, sticky batter to delicious (golden-brown) heights as the bread bakes.

Although … yeah … we were all surprised that this actually worked with such an unusual, super-dense batter … and at how delicious and addictive the recipe turned out to be! But the point is: it works!

So let’s do this. Let’s whip you up a warm and welcoming homemade loaf of your very own! Here’a quick pictorial run-through …

How to Make This Deeee-licious No Yeast Recipe for Easy Bread

Step #1 – Start by mixing together your Grape-Nuts cereal and buttermilk.

Set that aside for about 10 minutes. The mixture will thicken quite a bit as it stands, so it’ll end up looking like this …

Step #2 – While you’re waiting for your Grape-Nuts and buttermilk to do their thing, you can mix together your dry ingredients (the flour, baking soda and salt).

Step #3 – Then, mix your brown sugar and a lightly beaten egg into the Grape-Nuts and buttermilk concoction … and add that bowl of wet ingredients into the flour mixture.

Super easy so far, right?

Well, here’s where it gets interesting. (But don’t worry – still easy, I promise!)

Step #4 – You can start mixing your batter all together with a spoon. But pretty soon, it’ll get impossibly thick, and it’ll seem like you still have SOOOOOO much flour that isn’t incorporated yet.

Don’t panic. (Remember, I told you this bread was surprising.) This is the point where you might feel certain the recipe won’t work … or that you’ve done something wrong (you haven’t!). The first time we made this recipe, this was for-sure the point where we figured all hope was lost. We should’ve trusted Grandma, though.

Simply put down your spoon, and plunge your hands on in there.

Keep mixing and gathering in the flour until the dough is evenly mixed together. It will be sticky and very thick.

Plop that messy-looking heap of dough into your loaf pan, gently pressing it to fill the corners and smoothing over the top a bit. (Again, at this point, we were so certain this oddball dough couldn’t possibly turn into a good bread …)

Step #5 – Let it sit for about 15 minutes before you put it in the oven.

Step #6 – Then, just bake it up!

That’s it! Now relax and wait for those warm, toasty scents to begin wafting through the house. Mmmmmmm …

This bread definitely looks done – all golden-brown and gorgeous on top – before it’s actually cooked all the way through. Check it carefully with a wooden pick in the center to be sure it’s completely done inside.

Let it cool in the pan for about 10 minutes before you dump it out onto a cooling rack. Then, try to hold back and let it cool before you cut it. Do the best you can here. It’s hard to wait. And honestly, I think this bread is at its very, very best when it’s a little warm.

Which actually brings us to my final tips …

How to Serve Your Scrumptious Homemade Bread (Hint: Think Beyond Breakfast)

This easy Grape-Nuts loaf is terrific warmed back up a little, and especially wonderful lightly toasted.

It’s incredibly filling and sustaining, and perfectly suited to be a breakfast bread. (I mean, we’re talkin’ Grape-Nuts breakfast cereal here, after all …)

We love it slathered with a bit of reduced-fat cream cheese or even some silky, melty butter.

But, don’t save this just for breakfast! I probably don’t actually have to warn you about this – we can’t resist this bread, no matter what time of day it is, and we usually end up cutting off a little more … and a little more … every time we pass through the kitchen.

For lunch, top a thin slice with cheese (we like to pair cheddar or mozzarella with this easy bread). Slip it under the broiler … yum! … for a warm and toasty open-face grilled cheese sandwich.

Or, serve it along with dinner instead of dinner rolls. Although it has that slight, delightful sweetness, it’s not too sweet to serve alongside a meal. (Think of how a fantastic cornbread has just a little sweetness that’s a perfect complement to savory meals.)

And, all of the sudden, you’ll realize it’s gone!

And, just like us, you’ll be wishing for more.

So, despite all the pleasant surprises packed into this bread, you definitely won’t be surprised to find yourself heading back to the kitchen to bake more. (Make two this time.) Which won’t be a problem, of course, since this is definitely a recipe for EASY bread … without any yeast, even! Who knew? (Well, I guess Grandma did!)

Enjoy!

Vintage Recipe for Easy Bread

Yield: 1 loaf (18 slices)

Prep Time: 12 minutes

Cook Time: 52 minutes

Wait Time: 15 minutes

Total Time: 1 hour 19 minutes

No yeast? No problem! Try our beloved recipe for easy bread! This vintage no yeast homemade bread dates back nearly a century, but it's still deliciously perfect today. With surprising ingredients (like Grape-Nuts and buttermilk) it's truly an unexpected delight!

•  Freezable  •  Make Ahead  •  Vegetarian  •

Print

Ingredients

• cooking spray and flour for preparing loaf pan (if needed)

For the Batter:

• 2 cups low-fat buttermilk (shake the carton before measuring)
• 1 cup Grape-Nuts cereal
• 4 cups white whole wheat flour (can substitute all purpose flour)
• 2 teaspoons baking soda
• 1/2 teaspoon sea salt
• 2/3 cup packed brown sugar
• 1 egg, lightly beaten

Instructions

1. Preheat oven to 350°F.
2. Prepare a 9 x 5-inch loaf pan by spraying with cooking spray and/or lightly but thoroughly flouring the bottom (if needed – my pans don't need this). (See note below for more information on using a different pan size and adjusting baking for various types of pans.)
3. In a medium bowl, combine buttermilk and Grape-Nuts cereal, stirring so Grape-Nuts are completely moistened. Set aside and let stand for about 10 minutes.
4. Meanwhile, in a large bowl, mix flour, baking soda, and salt, whisking to combine thoroughly.
5. After buttermilk and Grape-Nuts have been sitting for 10 minutes (the mixture will have thickened noticeably), add brown sugar and egg to buttermilk mixture, stirring to combine.
6. Add the wet ingredients to the flour mixture, and combine. The dough will be very thick and somewhat sticky, and (although you can begin combining by stirring with a spoon), you will probably find it easiest to finish by kneading the mixture with your hands until all the flour is incorporated and the dough is completely combined.
7. Scoop batter into the prepared loaf pan. Gently pat it into the pan's corners and smooth the top. Let stand for 15 minutes.
8. Bake for 50-55 minutes, until a toothpick inserted deep into the loaf (near the center) comes out clean.
9. Cool the bread in the pan for about 10 minutes, and then carefully remove from pan to finish cooling completely on a wire rack. You may find it helpful to run a thin paring knife around the edge of the loaf to help it release from the pan, if needed.

Notes

Make-Ahead and Freezing: This bread recipe freezes well. After cooling completely, wrap tightly in plastic wrap and store in the freezer in a freezer-safe zipper bag. You can also pre-slice the loaf and freeze individual portions.

Adjusting Bake Time and Temperature for Your Pans: Any quick bread recipe may need small adjustments in bake time and temperature, to account for different pan sizes and materials. If you're using a different pan size (other than the 9x5 we specify here), you may need to adjust the bake time a little. Also, if you're using a dark metal or a glass baking pan, you may additionally need to slightly change the oven temperature, possibly lowering it by about 25°F. (You can read more details about this in our post on Whole Wheat Banana Bread.) Regardless, the key to a perfectly baked loaf is to check for doneness early and often, especially until you know how a recipe will work with your equipment and your oven.

Nutrition Information:

Yield: 18 servings Serving Size: 1/2"-thick slice
Amount Per Serving: Calories: 180Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 287mgCarbohydrates: 38gFiber: 4gSugar: 9gProtein: 6g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

Did You Make This Recipe?

We'd LOVE to hear! Please leave a star-rating above. And, tag us on Instagram @twohealthykitchens or use the sharing buttons below!

The post Vintage Recipe for Easy Bread appeared first on Two Healthy Kitchens.

This Recipe Is:   •  Freezable  •  Make Ahead  •  Vegetarian  •

Back when my dear friend, Gretchen, was still my business partner here at THK, she used to make fun of me for my Almond Joy obsession.

Well, let’s be honest here. She use to make fun of me for LOTS of things. Lots and lots of really well-deserved reasons.

But the whole Almond Joy thing. I can’t blame her. She had a point. I tried to sneak those flavors into so many of our recipes. Sometimes she just had to put her foot down, though. I mean … Almond Joy meatloaf? (Ok … I’m kidding about that one … but only by a little.)

But Almond Joy Snack Bites and Almond Joy Oatmeal and Almond Joy Chocolate Chia Seed Pudding were great ideas! Fantastic ideas, even! You guys LOOOOOOVED them as much as we did, and they’ve been reader faves ever since we published them. It’s been more than 4 years since those were posted, though … and I don’t know about you, but I was kinda needing a (healthy) Almond Joy fix!

So I thought it was about time to throw another Almond Joy idea your way – you’ll love it every bit as much as our others!

What You’ll Adore About This Zucchini Cake

For real … what’s not to love here? We’re talkin’:

• a moist, crumbly zucchini cake
• that’s highlighted with vanilla-almond flavors, sweet coconut and lots of chocolate bits
• all topped with toasty coconut and crunchy almonds!

Plus, since this is THK, you know we’ve worked in lots of nutritious little upgrades, to make this a healthy zucchini cake, like:

• 100% whole grain flour (you won’t even notice!)
• waaaaay less fat since we subbed out most of the butter and oil in traditional recipes, replacing it with applesauce (don’t worry – you won’t notice this, either!)
• 1 fruit (apples in the applesauce) + 1 veggie (‘cuz … ya know … zucchini cake)

Using White Whole Wheat Flour

As we explain at greater length in our recipe post for Healthy Whole Wheat Banana Bread, white whole wheat flour is basically the same as “regular” whole wheat flour, in terms of nutrition and how it performs in recipes. Both are whole-grain and have a definite nutrition advantage over all-purpose white flour.

White whole wheat flour is simply ground from a different type of wheat than “regular” whole wheat flour. In baking, they can generally be used interchangeably.

But, white whole wheat flour has a more neutral flavor than “regular” whole wheat flour. So, it generally goes absolutely unnoticed when we use it in our baking – even by picky eaters!

Swapping Applesauce for Oil and Butter

You’ve probably noticed that lots of healthier baking recipes (particularly for quick breads and muffins) slash the typical amounts of butter and oil, replacing them with fruit purees (most often plain applesauce).

This technique can actually work surprisingly well, depending on the moisture content of other ingredients. But, after lots of trial and error through testing numerous baking recipes, we find that we get the best results when we don’t completely eliminate the oil. Leaving just a tablespoon or two of oil in the recipe often makes a slight but noticeable improvement in the texture of our cake or bread.

It works brilliantly in this zucchini cake recipe, and in lots of our other favorite muffin and quick bread recipes, like our Cherry-Chocolate Zucchini Bread, Healthy Pumpkin-Chocolate Chip Muffins, and Healthy Apple Cobbler Muffins.

Just make sure you purchase plain, unsweetened applesauce. You want to choose one that doesn’t have any added sugars, sweeteners or flavorings.

Adding in the Goodies!

A couple more little tricks we like to use in our recipes focus on what we add into the recipe, not what we take out.

1) Lots of Fruit and Veg – Since this is a zucchini cake, there is … of course … zucchini! Just like with zucchini bread, the shredded zucchini in this cake adds lots of moisture. But in terms of flavor, it just fades into the background – essentially flavorless – allowing all the other yummy Almond Joy flavors to shine through!

BTW – a healthy eating side note tip here: I use a kitchen scale A LOT, and highly recommend having one around, for both precision, and also for portion control. If you want to get a handle on calorie consumption and portion sizes, kitchen scales can really help you visualize correct portioning. I absolutely love the pretty turquoise one you see in the back of this photo. Ty bought it for me last Christmas, and it’s affordable and also super-handy, whether I’m checking portion sizes or weighing ingredients (like the zucchini for this recipe).

So, anyway … if you’re keeping track, we now have 1 fruit (apples from the applesauce) and 1 veggie! That’s pretty darn good for a cake, I’d say!

2) Nuts – Another great addition here is those toasty-crunchy almonds. Not just because they add wonderful flavor and texture, but also because they add some protein.

3) Mini Chocolate Chips – since this is Almond Joy Cake, we have to have chocolate! But here’s where we use another little health-ification trick we love. In a lot of recipes, we find that using mini chocolate chips allows us to use less chocolate overall.

Those little bursts of chocolate spread out more evenly all through recipes like this cake, so you still get the sense that there’s a lot of chocolate happening in there, without having to use quite as much.

This works great in some of our other recipes, too – like our Healthy Double Chocolate Muffins. Give this sneaky little technique a try in some of your own favorite recipes, too!

Tips for Making This Zucchini Cake

• The “Muffin Method”

Like most muffin and quick bread recipes, this zucchini cake uses the “muffin method” of mixing. This basically means that you:

Step 1 – Mix the dry ingredients in one bowl (I recommend whisking to make sure they’re very evenly distributed and thoroughly combined) …

Step 2 – In a separate bowl, you thoroughly mix together the wet ingredients (which includes the sugar, believe it or not) …

Step 3 – Then, just before you’re ready to put your cake in the preheated oven, you combine the dry and wet ingredients, mixing as little as possible (to ensure that you don’t encourage too much gluten development from overmixing the flour – which can toughen your cake). I generally like to make a “well” in the dry ingredients before pouring the wet ingredients in, just to help with folding and stirring it all together. Remember – the important takeaway here is not to overmix.

Step 4 – Once the wet and dry ingredients are combined, add in the “mix-ins” – for this cake, that’s the zucchini, coconut and chocolate chips.

I prefer not to mix them in until this final step, so they don’t get in the way of the wet and dry ingredients properly combining first.

Step 5 – Pour the whole wonderful mixture into your awaiting baking pan, and sprinkle on that final flourish of almonds and coconut.

• Differences in Baking Pans

Exactly how long your zucchini cake will need to bake depends somewhat on what type of pan you use. We discuss this in much greater detail in our post for Healthy Hawaiian Banana Bread (if you want to do a deep dive on the subject).

The short story is: Glass, dark metal, and light metal all perform a little differently in terms of how quickly they heat up and how effectively they transfer heat to your cake.

I’ve baked this cake in both glass and in the metal pan you see in the photos, and I can vouch for the fact that you could see bake times anywhere from 33 – 40 minutes, depending on the pan.

The first time you bake this, just plan to check for doneness early and often until you know how your oven and your pan will bake the cake.

You want a wooden pick to come out just clean, but you don’t want to overbake and dry out your lovely cake.

Serving Ideas

• A Scrumptious but Nutritious Snack – I originally intended this recipe to be a snackin’ cake – sort of an alternative to slices of zucchini bread. And it really is perfect as an after-school treat for the kiddos. Or, hey hey … for you (with maybe a nice cup of afternoon coffee)! With all the whole grains, fruit, veg, and even a bit of protein, it’s a treat you can actually feel good about!

• Dessert – What I realized, though, was that we were all reaching for pieces of this cake as a dessert, too! It’s decadent enough to appease that after-dinner sweet tooth, but it’s not so rich or heavy that you regret it later.

Even better? Nestle a little piece of this cake next to a scoop of reduced-fat vanilla ice cream or frozen yogurt. Oh yesssss! That’s next-level yumminess right there, I’ve gotta tell ya!

Whenever you serve this – snack time, dessert … or … ahem … somewhere in between … I’m betting you just might’ve found your new-favorite alternative to zucchini bread. And maybe your new-fave cake recipe, too!

Oh – and if you’re eyeing this recipe because you’ve got an abundance of zucchini overtaking your garden, be sure to check out all of our other Healthy, Easy Zucchini Recipes, too! (I mean … after you make this scrummy cake first, of course!)

~ by Shelley

Almond Joy Zucchini Cake

Yield: 24 pieces

Prep Time: 10 minutes

Cook Time: 33 minutes

Total Time: 43 minutes

All the things you love about zucchini bread ... in a decadent zucchini CAKE! So moist and tender, and loaded with the almond, coconut and chocolate flavors of Almond Joy candy bars! Nutritious enough for an afternoon snack ... but indulgent enough for dessert, too!

•  Freezable  •  Make Ahead  •  Vegetarian  • 

Print

Ingredients

• cooking spray and flour for preparing pan (if needed)

For the Batter:

• 2 cups white whole wheat flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon sea salt (fine grain, not flaked kosher salt)
• 1 cup unsweetened applesauce
• 3/4 cup firmly packed brown sugar
• 2 eggs, lightly beaten
• 2 tablespoons canola oil
• 1 tablespoon almond extract
• 1 teaspoon vanilla extract
• 1 1/2 cups shredded zucchini (from about 7-8 ounces of zucchini squash)
• 3/4 cup shredded coconut
• 1/2 cup mini chocolate chips

For the Topping:

• 1/4 cup sliced almonds
• 1/4 cup shredded coconut

Instructions

1. Preheat oven to 350°F.
2. Prepare an 11 x 7-inch baking pan (see note about using a 9 x 9 pan) by spraying with cooking spray and/or lightly but thoroughly flouring the bottom (if needed – some pans don't need this).
3. In a large bowl, mix flour, baking soda, and salt, whisking to combine thoroughly.
4. In a medium bowl, combine applesauce, brown sugar, eggs, oil, almond extract, and vanilla. Stir well to combine thoroughly. 
5. Make a well in the flour mixture and add the wet ingredients to the flour mixture, stirring just until moist (do not over-mix).
6. Add zucchini, 3/4 cup coconut, and chocolate chips, and stir briefly again, just to distribute evenly. 
7. Spoon batter into prepared baking pan and sprinkle almonds and 1/4 cup coconut evenly over the top of the batter.
8. Bake for 33-40 minutes, until a toothpick inserted near the center of the cake comes out clean. (See note below for more information on adjusting baking time for various types of pans.) 
9. Cool completely in pan, on a wire rack, before cutting and serving.

Notes

Make-Ahead and Freezing: This zucchini cake recipe freezes well. After cooling completely, wrap tightly in plastic wrap and store in the freezer in a freezer-safe zipper bag. You can also pre-slice the cake and freeze individual portions.

Adjusting Bake Time for Your Pans: You may need to make small adjustments in bake time to account for different pan materials. Glass baking pans (and usually also dark metal pans) generally will tend to bake this cake a little faster than light metal pans. I've used both glass and light metal successfully in testing this recipe, but there can be a variance of a few minutes in baking time. The key is to check for doneness early and often, especially until you know how a recipe will work with your pan and your oven. Also, I've tested this recipe in a 9 x 9 glass pan, and although I prefer using an 11 x 7 for this recipe, if all you have is a square 9 x 9, you will need to increase the baking time closer to 45 minutes.

Nutrition Information:

Yield: 24 Serving Size: 1 piece
Amount Per Serving: Calories: 120Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 128mgCarbohydrates: 19gFiber: 2gSugar: 10gProtein: 3g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

Did You Make This Recipe?

We'd LOVE to hear! Please leave a star-rating above. And, tag us on Instagram @twohealthykitchens or use the sharing buttons below!

The post Almond Joy Zucchini Cake appeared first on Two Healthy Kitchens.

This Recipe Is:   •  Freezable  •  Make Ahead  •  Vegetarian  •

When you just wanna wrap your family in a great, big, loving hug, is there any better way to do it than by greeting them at the door with the welcoming scent of fresh-baked banana bread? 

Ok … maybe the rich and chocolatey aroma of (whole wheat!) brownies or cookie bars would work, too. But no doubt, banana bread ranks pretty high on up there!

Oh Yessssss.

Secretly Healthy Banana Bread

Of course, since you’re doing something nice for your loved ones, you want it to be nutritious and actually good for them, too!

Because, believe it or not, lots of banana bread recipes out there aren’t actually very healthy at all. Just because they happen to have some bananas thrown in there doesn’t automatically make them nutrition superheroes.

Why We Use White Whole Wheat Flour in This Whole Wheat Banana Bread

Are you wondering why we went for white whole wheat flour (as we do in most of our baked goods now), instead of “regular” whole wheat flour?

Well, white whole wheat flour is essentially the same as “regular” whole wheat flour, in terms of its nutrition and how it performs in recipes. In fact, they can generally be used interchangeably.

But, we think the white version has an edge. Let me explain …

According to the Whole Grains Council, despite its light color (similar to white, all-purpose flour), white whole wheat flour isn’t bleached or refined. It’s simply made from a different type of wheat than “regular” whole wheat flour. Sheela at The Kitchn adds that “regular” whole wheat flour is typically made from hard red wheat, while white whole wheat flour is made from (you guessed it!) hard white wheat. The hard red wheat used to make “regular” whole wheat flour tends to have a more prominent, nutty taste (which pickier eaters sometimes don’t like). The hard white wheat used to make the white whole wheat flour gives a notably milder, sweeter flavor (and lighter color).

So … we get all the same nutrition and the same performance out of white whole wheat flour. But, it has a more neutral flavor, which means that people who aren’t used to eating a lot of whole grains or who are extra-picky about whole wheat products … probably won’t even notice! Seriously.

We find that white whole wheat flour goes absolutely undetected when we use it in our baking. Nutrition win!

I truly don’t think that anyone will know that this gorgeous loaf of Healthy Whole Wheat Banana Bread was made with whole wheat! They won’t even think twice. (They’ll be too busy reaching for a second slice!)

And now that white whole wheat flour is readily available in most grocery stores these days, it’s practically all we use in our recipe development anymore.

Can You Use ONLY Applesauce (Instead of Oil) in This Banana Bread Recipe?

You might also be wondering why we didn’t completely eliminate the oil in our recipe, as you sometimes see in various low-fat, healthy banana bread recipes. Why did we keep that tiny smidgen of oil?

Good question!

Sure, you sometimes can completely slash fats like canola oil from your quick bread recipes, subbing in something like applesauce or another fruit puree to replace all of the oil.

BUT, after a lot of testing through the years and a lot of different quick breads, we’ve found that leaving just a tablespoon or two of oil in the recipe often makes a slight but noticeable improvement in the texture of the final bread.

So, that’s become a typical go-to strategy for us: including just a little bit of oil (like coconut oil or canola), instead of the large quantities of butter or oil you often find in classic quick bread recipes. Using only a little still allows us to keep the fat and the calories reasonably in check. But that tiny bit also helps to create an incredible recipe that nobody is going to accuse of being “too healthy.”

Works brilliantly here, and in some of our other favorite muffin and quick bread recipes, like our Cherry-Chocolate Zucchini Bread, Healthy Pumpkin-Chocolate Chip Muffins, and Healthy Apple Cobbler Muffins.

More Ingredient Tips

Applesauce – While we’re talking applesauce, here are a couple more handy hints:

1) I just hate it when a jar of unsweetened applesauce goes bad in the fridge before I can use it up! (You know how I get all twitchy about food waste!) Instead, I like to buy the individual, lunch-box-sized applesauce cups. That way, you’re opening just one little cup to make a loaf of this banana bread (instead of opening an entire jar). Bonus – you can snack on the couple extra, leftover spoonfuls of applesauce while your bread’s baking and you’re tidying up the kitchen!

2) Be sure to buy plain, unsweetened applesauce that doesn’t have any added sugars, sweeteners or flavorings.

Bananas – As with most all banana breads, this bread is best made with overly ripe bananas. You know … those brown-speckled ones that’ve been sitting on the counter too long, and nobody wants to eat anymore. As bananas ripen, their starch converts to sugar. That’s why the over-ripe ones taste much sweeter (and, arguably, also more banana-y) than bright yellow or still-slightly-green ones. Not great for slicing on cereal, maybe … but perfect for banana bread!

Pecans – You can buy the little bags of pre-chopped pecans in the baking aisle. But buying larger bags of whole nuts is usually more economical. Plus, then you can chop your own to exactly the size you need for each different recipe. (How adorable is my grandmother’s little antique nut chopper in the pic below?!? I absolutely cherish it!)

Especially if you’re buying in larger quantities, be sure to store nuts (and also whole wheat or whole grain flours) in the fridge. That extends their shelf life tremendously!

Dark Brown Sugar – You might’ve noticed down on the recipe card that we specifically call for dark brown sugar. That’s because dark brown sugar has more molasses in it, so it’s got a slightly deeper, warmer, richer flavor. That deeper flavor is terrific in this particular banana bread, and specifically heightens the caramel notes of the dates.

But, I know not everyone keeps dark brown sugar on hand in their pantry or wants to invest in an entire bag of the stuff just to make this bread. (Although – trust me – you’re probably gonna be baking this bread A LOT!) So, if you’d rather substitute regular, light brown sugar instead, that’s ok, and it’ll still taste terrific.

How Your Pans Might Affect Your Banana Bread’s Baking Temperatures and Times

We’ve mentioned this before, in our recipes for Healthy Hawaiian Banana Bread with Pineapple, Coconut and Almonds and for Cherry-Chocolate Zucchini Bread. It seems like everyone has a slightly different loaf pan in their cupboard. And, even simple quick bread recipes like this one can require small adjustments, depending on the exact size and material of your pan.

Don’t worry, though – we can help!

Note that this recipe calls for a “standard” 9 x 5-inch loaf pan. (I adore my USA Pan 9×5 loaf pans – they perform like a dream, and generally don’t even require any cooking spray to be wonderfully nonstick.)

So, what if your favorite pan is a little smaller (even an 8.5 x 4.5)? Or if it happens to be a dark-colored metal or an oven-proof glass pan? Well, then you may need to make tiny adjustments (in this particular banana bread recipe, or most any other quick bread recipe) to achieve an evenly baked, delectably moist loaf.

• For smaller loaf pans, the batter will be deeper (and your loaf will be taller), so a slightly longer bake time may be needed to ensure the center is cooked.
• However, because you don’t want the outside of your banana bread to dry out before the center is done, you may also find it helpful to decrease the oven temperature slightly (maybe by 25 degrees) for smaller loaf pans. This strategy of lowering the oven temp also works well with glass or dark metal pans, because of the way they conduct heat.

To be absolutely sure you bake a great loaf of bread, it’s always a good idea to begin checking for doneness a little earlier than you might expect.

Then, continue checking fairly often until your bread is perfectly baked.

Bottom line: slight differences in pan size or materials can make a difference. (And that’s true with this whole wheat banana bread recipe, or any other quick bread you might bake.) But that’s easily compensated for with just a tiny bit of tweaking, so don’t worry!

How to Serve This Yummy, (Secretly Healthy) Banana Bread

Not gonna lie here.

It’s really hard to wait until this bread has cooled before you dive right in. (I speak from experience.)

So do what you need to do … I’m not gonna judge. (And if you slice it all up straightaway, nobody’s likely to count all the slices and notice that somehow a couple have already gone missing. )

But … besides just face-planting in like Cookie Monster and chowing this straight out of the pan (which, again, I totally WILL NOT judge), I can also highly recommend some other options:

• This is fantastic lightly toasted! Heating it through really highlights the rich, warm flavors. And it’s extra-yummy with that toasty crunch!

• Instead of butter, try topping your warm, toasty slice with reduced-fat cream cheese (for a little extra protein) or even a decadent drizzle of whipped honey. So good!

• And definitely remember that this bread freezes really well, too – either as an entire loaf, or in individual slices that are ready for quick, grab-and-go munching! (Pssssst … you might just want to bake a double batch while you’re at it!)

Alrighty! You’re ready to get baking!

Won’t your family be thrilled when they walk through the door today, welcomed by the wonderful smell of this decadent (but shhhhhhh … also healthy!) banana bread?!?

A little hug from me … to you … to them! Enjoy!

Healthy Whole Wheat Banana Bread with Pecans and Dates

Yield: 1 loaf

Prep Time: 8 minutes

Cook Time: 50 minutes

Total Time: 58 minutes

This Whole Wheat Banana Bread is loaded with wonderful flavors! So deliciously rich and moist – no one will ever even guess that it's healthy!

•  Freezable  •  Make Ahead  •  Vegetarian  •

Print

Ingredients

• cooking spray and flour for preparing loaf pan (if needed)

For the Batter:

• 2 cups white whole wheat flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon sea salt (fine grain, not flaked kosher salt)
• 1 1/2 cups mashed very ripe banana (about 4 medium or 3 large bananas)
• 2/3 cup firmly packed dark brown sugar
• 1 egg, lightly beaten
• 3 tablespoons unsweetened applesauce
• 3 tablespoons nonfat milk
• 1 tablespoon canola oil
• 1 teaspoon vanilla extract
• 3/4 cup dried, chopped dates
• 3/4 cup + 3 tablespoons chopped pecans (divided)

Instructions

1. Preheat oven to 375°F.
2. Prepare a 9 x 5-inch loaf pan by spraying with cooking spray and/or lightly but thoroughly flouring the bottom (if needed – my pans don't need this). (See note below for more information on using a different pan size and adjusting baking for various types of pans.)
3. In a large bowl, mix flour, baking powder, baking soda, cinnamon, and salt, whisking to combine thoroughly.
4. In a medium bowl, combine banana, dark brown sugar, egg, applesauce, milk, oil, and vanilla, stirring well to combine. 
5. Make a well in the flour mixture and add the wet ingredients to the flour mixture, stirring just until moist (do not over-mix).
6. Add dates and 3/4 cup pecans (setting 3 tablespoons pecans aside), and stir briefly again, just to distribute evenly. 
7. Spoon batter into prepared loaf pan and sprinkle remaining 3 tablespoons pecans evenly over the top of the batter. Press pecan topping gently into the batter just a little (so they are a bit stuck into the batter but still laying on top – they will adhere to the loaf better after baking).
8. Bake for 48-50 minutes, until a toothpick inserted near the center of the loaf comes out clean. If you notice that the pecan topping on your banana bread is getting more toasted than you'd like, you can tent the loaf with foil during about the last 10 minutes of baking.
9. Cool banana bread in pan for about 10 minutes, and then carefully remove from pan to finish cooling completely on a wire rack. You may find it helpful to run a thin paring knife around the edge of the loaf to help it release from the pan, if needed.

Notes

Make-Ahead and Freezing: This banana bread recipe freezes well. After cooling completely, wrap tightly in plastic wrap and store in the freezer in a freezer-safe zipper bag. You can also pre-slice the loaf and freeze individual portions.

Adjusting Bake Time and Temperature for Your Pans: Any quick bread recipe may need small adjustments in bake time and temperature, to account for different pan sizes and materials. If you're using a different pan size (other than the 9x5 we specify here), you may need to adjust the bake time a little. Also, if you're using a dark metal or a glass baking pan, you may additionally need to slightly change the oven temperature, possibly lowering it by about 25°F. You can read more about this in our post. Regardless, the key to a perfectly baked loaf is to check for doneness early and often, especially until you know how a recipe will work with your equipment and your oven.

Nutrition Information:

Yield: 16 servings Serving Size: 1 slice
Amount Per Serving: Calories: 182Total Fat: 6gFiber: 4gProtein: 4g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

Did You Make This Recipe?

We'd LOVE to hear! Please leave a star-rating above. And, tag us on Instagram @twohealthykitchens or use the sharing buttons below!

The post Healthy Whole Wheat Banana Bread with Pecans and Dates appeared first on Two Healthy Kitchens.

As I was sorting through recipes recently, to find the very best healthy pumpkin MUFFINS out there … I kept noticing all these amazing pumpkin breads, too.

And I figured, hey – we could all use a healthy slice of pumpkin bread to cozy up next to our pumpkin spice latte (which we all ordered nonfat, right?!?!). Something maybe a wee bit healthier than the (ahem) weighty behemoth you can grab from the Starbucks bakery display.

Well looky here, I not only found a lightened-up Starbucks copycat, but a whole slew of other great recipe ideas, too!

No matter what “healthy” means to you (whole wheat … paleo … gluten free …), I’ve got exciting inspiration for ya. Interesting ingredients, unique flavor twists, and surprising techniques.

There are plenty of traditional, sweet quick breads that made my list, but also some savory options that you can bake in your Instant Pot (how cool is that?!?) or your bread machine!

I’ve honestly been rifling through hundreds of pumpkin recipes these last few weeks. Not kidding – hundreds. Until my eyes kinda crossed.

But it was worth it! Take a look, and you’ll see what I mean …

_________________________________

_________________________________

_________________________________

_________________________________

_________________________________

Death by Chocolate Pumpkin Spice Bread with Coconut Cream Ganache from Raia at Raia’s Recipes

Ohhhhhh … the glorious decadence! A fabulous blend of fall flavors with rich, dark chocolate. Lots and LOTS of chocolate!

Gluten Free  •  Paleo  •  Dairy Free  •  Refined Sugar Free (depending on your chocolate chips)

_________________________________

_________________________________

_________________________________

_________________________________

_________________________________

_________________________________

_________________________________

_________________________________

_________________________________

_________________________________

My, oh my! So many yummy, healthier options! Your pumpkin spice latte will never be lonely again!

Happy pumpkin season, friends! Enjoy it while it lasts … soon we’ll all be dreaming peppermint dreams with visions of sugar plums dancing in our heads!

The post 15 Best Healthy Pumpkin Bread Recipes appeared first on Two Healthy Kitchens.

As soon as fall rolls around, it seems like everybody can think of just one thing: pumpkin! From Starbucks’ PSLs to pumpkin muffins and pumpkin pie, the foodie buzz is all about pumpkin.

And yeah, we’ve got pumpkin recipes here at THK. Of course! An easy hummus, a quick vegetarian chili, a super-fast pumpkin pie oatmeal. And of course … our own pumpkin muffins! The recipe we’ve loved for years and years, the one that’s nicknamed “Kids’ Favorite.” The one that everybody always asks for the recipe. Our beloved Healthy Pumpkin-Chocolate Chip Muffins (peek down below … they’re #1 on my list!).

But I wanted more. More, MORE, MORE pumpkin muffin ideas. More than I could think up all by myself. (And I figured you just might want more, too.)

So I did what I always do in these situations. I asked my food blogger compatriots to share their healthy pumpkin muffin recipes.

And I’ve gotta tell ya. They kind of blew me away. Not only were there flavor combos I’d never imagined, and healthification tricks I can’t wait to try … I also learned so much about specialized baking techniques for diets like paleo and gluten free. Although we have lots of recipes here on our site that just happen to be paleo or gluten free, I don’t specifically focus on either, so the techniques for pulling off the specific alchemy of those kinds of baked goods was something I knew almost nothing about.

Until now!

There are some crazy-cool strategies in here that I can’t wait to try, not because we follow a specific diet, but because they just sound fabulously delicious (and are really nutritious, too)!

Trust me. Whether you’re looking for healthy pumpkin muffins that define “healthy” as:

• Whole grain
• Low fat
• Refined sugar free
• Paleo
• Gluten free
• Dairy free

… there are plenty of ideas here to inspire you!

And, if you’re like me, and you just enjoy trying new flavor combinations and new baking techniques, honing your baking skills by attempting something entirely different … well, this collection of recipes has ya covered there, too!

Drool your way through this list, and then tell me … which one are you making first?!?

_________________________________

_________________________________

_________________________________

_________________________________

_________________________________

_________________________________

_________________________________

_________________________________

_________________________________

_________________________________

_________________________________

_________________________________

_________________________________

_________________________________

_________________________________

_________________________________

_________________________________

See … I told ya you’d be inspired!

Whip up one of these recipes for breakfast tomorrow, or surprise the kiddos with a nourishing after-school snack of warm, scrumptiously healthy pumpkin muffins! (And hey, feel free to FedEx me a couple while you’re at it!)

And if you just can’t get enough pumpkin everything … pop over to our list of the very best pumpkin BREAD recipes, too – lots more delicious things to bake this fall!

The post 17 Best Healthy Pumpkin Muffins appeared first on Two Healthy Kitchens.

This Recipe Is:   •  Freezable  •  Make Ahead  •  Vegetarian  •

This sure isn’t your typical, traditional banana bread.

I mean, regular banana bread usually feels like cozy food. I picture myself firing up the oven on a chilly day, so we can snuggle in with mugs of cocoa and some warm, fresh-baked banana bread.

But this banana bread’s not like that.

It’s like sunshine.

Like a warm, tropical breeze that lifts your spirits and whispers seductively of a carefree island paradise.

It’s the crossroads where a comfort food hug meets a summer piña colada. (Well … except for the rum. Since I make this for my kids, ya know. But feel free to serve yourself up a slice, alongside a little tumbler of coconut rum – may as well play the summer vibe allllll the way out while you’re at it!)

Our “Summer Sunshine” Banana Bread

No doubt, this is the banana bread to bake for summer, or any time you need to imagine what summer sunshine feels like (hello, Ohio in mid-January).

I created it early this summer, as I was baking test batches of my Healthy Whole Wheat Banana Bread with Pecans and Dates.

I realized I had waaaay more brown-speckled bananas than I needed to test just the one recipe. So I also tossed this tropical version together, too, totally on a whim. (And by now, you know how I am about “tropical” flavors, right?!? Ahem … tropical angel food cake, tropical energy balls, grilled tropical fruit …)

Anyway. This Hawaiian Banana Bread: Instant Smash Hit.

So much more interesting that regular-old, plain-jane banana bread.

We’re talkin’ …

• Banana (of course!)
• Sweet, juicy pineapple
• All that fun, tropical-ness that coconut always brings to the party
• A little hit of almond flavor
• And oh.my.goodness. the toasty-crunchy-to-die-for topping

It’s truly special. Banana bread reimagined, on a whole ‘nother level of greatness.

I’ve made this recipe again and again since that initial “hey, why not” time I first tossed it together earlier this summer.

In fact, this whole summer kind of turned into our family’s “banana bread summer,” with me testing banana bread recipes for you, and Amy away at pastry camp baking up banana muffins (and fresh strawberry cake … and cream puffs … and Bavarian pretzels … you HAVE drooled your way through her recap of all that, haven’t you? If not, you truly must!).

So, it turned out that we baked a lot of banana breads this summer.

And after you taste this one, I just bet I know what you’ll be baking every summer, from here on out!

Or, if you’re like us, it’s probably what you’ll be baking in mid-January, when you almost can’t remember what summer sunshine feels like and you desperately need a little tropical pick-me-up (coconut rum entirely optional).

The BEST Healthy Banana Bread (Nobody Will Know Is Healthy)

This recipe is so seriously, decadently moist and delicious. (I wouldn’t be sharing this recipe with you if it wasn’t!)

But you might also be wondering, “If it tastes this good, can it still be nutritious?”

Well, it definitely wouldn’t be the absolute BEST Hawaiian Banana Bread if you felt guilty and bogged-down afterwards.

So, of course, this tropical banana bread recipe is jam-crammed with terrific nutritional upgrades, like:

• 100% whole wheat flour instead of all purpose flour
• a fraction of the oils you find in classic banana bread recipes (more on that later)
• and lots of fruit

But don’t worry … nobody will pay one bit of attention to those healthy upgrades. There’s way too much yumminess going on here for anybody to be noticing the fact that it’s also pretty healthy.

I promise! It can just be our little secret.

So let’s talk logistics and get this summer-y, Hawaiian vibe going!

How Ripe Should Bananas Be for Banana Bread?

As bananas ripen, their starch converts to sugar. That’s why brown-speckled, overripe bananas taste much sweeter (and, arguably, also more banana-y) than their bright yellow or their still-slightly-green counterparts.

The bananas you probably most enjoy eating straight-up, or slicing on cereal (the perfectly yellow ones) actually aren’t the best ones to use for baking banana bread.

To really capitalize on all the potential sweetness and full-on banana flavor, you want to be a little patient. Wait until those “perfect” bright yellow bananas turn overrripe and are not-so-perfect for your cereal … which is the precise moment when they actually become fantastic for banana bread!

Ideally, you want the bananas to be heavily speckled with brown spots, even mostly brown.

No, you probably don’t want to use truly black ones – there does come a point when your bananas are too far gone.

But a lot of brown spotting and blotchiness is very, very good when it comes to baking the best banana bread. You gets lots of sweetness, plus terrific banana flavor (no fake-y banana extract needed)!

Do I Have To Make This Hawaiian Banana Bread with Coconut Oil?

Nope! Here’s a great tip for ya …

Keeping with the coconut-y, Hawaiian islands vibe here, we used a tiny bit of coconut oil, but you could use canola instead, if you don’t happen to have coconut oil on hand.

If you don’t use coconut oil often, it’s worth noting that you purchase it as a shelf-stable solid (kind of like how shortening is a solid at room temperature).

A few seconds in the microwave are all you need to melt the coconut oil into a liquid that’ll easily mix into your batter’s other wet ingredients.

So, that’s become a typical go-to for us: using just a little bit of oil (like coconut oil or canola) … instead of the large quantities of oil or butter (sometimes 1/2 cup butter or more) that you often find in classic recipes like the iconic Kona Inn Banana Bread.

Using only a little oil still allows us to keep the total fat and the calories in check, but that little bit also helps to create an incredible recipe that nobody is going to accuse of being unhappily “too healthy.”

And, with so much moisture from the mashed bananas and the sweet, juicy pineapple, very little added fat is actually needed to make great banana bread.

You can rest assured that your bread will still come out decadently moist!

Dare I say … it just might be the very best Hawaiian Banana Bread you’ve ever tasted? So delicious, yet guilt-free, too!

How Your Pans May Affect Your Banana Bread’s Baking Temperatures and Times

Like we mentioned in our recipe for Cherry-Chocolate Zucchini Bread, it seems like everyone has slightly different bread pans in their cupboard. So even simple recipes like this one can require small adjustments, depending on the exact size and material of your pan.

Don’t worry, though – we can help!

Note that this recipe calls for a “standard” 9-inch loaf pan.

The bottom line here is that – with this banana bread recipe, or any other quick bread you might bake – slight differences in pan size or materials can make a meaningful difference in your bake times and temperatures. But they’re easily compensated for with just a tiny bit of tweaking!

Remember: the goal is to ensure that the bread is evenly baked but still very richly moist throughout.

To be absolutely sure you bake a great loaf of bread, it’s always a good idea to check for doneness a little earlier than you might expect, and to continue checking fairly often until your bread is perfectly baked.

Yummy Serving Ideas!

This recipe doesn’t need a lot of extra bells and whistles.

You really can just slice and go. Nothing else needed. Instant tropics.

That’s definitely my favorite way to eat this banana bread!

• My son, Ty, swears that this is even better with a schmear of pineapple cream cheese. Ok. Sure … why not?!?

• You can also try toasting it, to really reinvigorate the roasty flavors and beckoning scents of the golden-brown coconut and almonds on top.

• This sunshiney banana bread is great as part of a quick breakfast, or for an afternoon snack.

• I’ve honestly also nestled it next to some reduced-fat vanilla ice cream for dessert, too (and I was very, very happy!). Sort of the same way that we turned these chocolate-strawberry muffins into healthy ice cream sandwiches. Brilliant!

Oh – but you do know that I was mostly kidding about serving it alongside some coconut rum, right?!? (Mostly.)

More Tips for Perfect Hawaiian Banana Bread

Choose the Right Pineapple

I’ve tried making this recipe with both crushed pineapple (as directed on the recipe card), and also with pineapple tidbits.

I was surprised how much I preferred the flavor of the finished bread when I used crushed pineapple, so I definitely recommend choosing crushed instead of pineapple tidbits or even chunks.

Also, be sure to select pineapple that’s packed in 100% juice instead of syrup.

Toast the Perfect Topping

Two helpful tips to mention here:

# 1: You’ll notice on the recipe card that I recommend gently pressing the coconut and almond topping into the batter before baking. That helps those yummy, toasty bits stick to the top of your bread.

# 2: Also, note that you may want to lightly tent a piece of foil over the top of your bread at the very end of baking – maybe for just the last 5 or 10 minutes.

This can depend on how close to the top of your oven the baking rack is positioned, how long you end up baking your bread (see the section above related to Baking Pans), and how toasty you want that scrumptious topping to be.

You make the call – but if you feel like your topping is getting too brown, it’s easy to save the day with a piece of foil!

Ok! Off you go to the tropics, armed and ready for complete banana bread success!

Try this banana bread now, as you cling to the last days of summer.

And then, in the depths of winter, when you still want comfort food but you also need to pretend that summer is just around the corner … make it again then, too.

Soak in the sunshine, friends!

If you squint realllllll hard, you just might be able to pretend you’re in Hawaii, enjoying a sun-drenched Maui vacation!

Best Hawaiian Banana Bread (with Pineapple, Coconut and Almonds)

Yield: 1 loaf

Prep Time: 8 minutes

Cook Time: 48 minutes

Total Time: 56 minutes

This is just the Best Hawaiian Banana Bread recipe! It features the flavors of a tropical paradise. BONUS: although it tastes wonderfully decadent, it's secretly healthy ... with whole grains, healthier fats, plus lots of fruits and nuts for some great nutrition, too!

•  Freezable  •  Make Ahead  •  Vegetarian  •

Print

Ingredients

• cooking spray and flour for preparing loaf pan (if needed)

For the Batter:

• 2 cups white whole wheat flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt (fine grain, not flaked kosher salt)
• 1 cup mashed very ripe banana (about 2-3 bananas)
• 2/3 cup firmly packed brown sugar
• 1 (8-ounce) can crushed pineapple in 100% juice, NOT drained
• 1/2 cup shredded, sweetened coconut
• 1 egg, lightly beaten
• 2 tablespoons coconut oil, melted
• 2 teaspoons almond extract
• 1 teaspoon vanilla extract

For the Topping:

• 3 tablespoons shredded, sweetened coconut
• 3 tablespoons sliced almonds

Instructions

1. Preheat oven to 375°F.
2. Prepare a 9 x 5-inch loaf pan by spraying with cooking spray and/or lightly but thoroughly flouring the bottom (if needed – my pans don't need this). (See note below for more information on using a different pan size and adjusting baking for various types of pans.)
3. In a large bowl, mix flour, baking powder, baking soda, and salt, whisking to thoroughly combine.
4. In a medium bowl, combine banana, brown sugar, pineapple, coconut, egg, coconut oil, almond extract, and vanilla, stirring to combine. 
5. Make a well in the dry ingredients and add the banana mixture to the flour mixture, stirring just until moist (do not over-mix).
6. Spoon batter into prepared loaf pan and sprinkle the coconut and almond topping over the top of the batter. Press topping ingredients gently into the batter just a little (so they are a bit stuck into the batter but still laying on top – they will adhere to the loaf better after baking).
7. Bake for 48-50 minutes, until a toothpick inserted near the center of the loaf comes out clean. If you notice that the topping on your banana bread is getting more toasted than you'd like, you can tent the loaf with foil during about the last 10 minutes of baking.
8. Cool banana bread in the pan for about 10 minutes, and then carefully remove from pan to finish cooling completely on a wire rack. You may find it helpful to run a thin paring knife around the edge of the loaf to help it release from the pan, if needed.

Notes

Make-Ahead and Freezing: This banana bread recipe freezes well. After cooling completely, wrap tightly in plastic wrap and store in the freezer in a freezer-safe zipper bag. You can also pre-slice the loaf and freeze individual portions.

Adjusting Bake Time and Temperature for Your Pans: Any quick bread recipe may need small adjustments in bake time and temperature, to account for different pan sizes and materials. If you're using a different pan size (other than the 9x5 we specify here), you may need to adjust the bake time a little. Also, if you're using a dark metal or a glass baking pan, you may additionally need to slightly change the oven temperature, possibly lowering it by about 25°F. You can read more about this in our post. Regardless, the key to a perfectly baked loaf is to check for doneness early and often, especially until you know how a recipe will work with your equipment and your oven.

Nutrition Information:

Yield: 16 servings Serving Size: 1 slice
Amount Per Serving: Calories: 155Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 217mgCarbohydrates: 28gFiber: 3gSugar: 15gProtein: 3g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

Did You Make This Recipe?

We'd LOVE to hear! Please leave a star-rating above. And, tag us on Instagram @twohealthykitchens or use the sharing buttons below!

The post Best Hawaiian Banana Bread Recipe (with Pineapple, Coconut and Almonds) appeared first on Two Healthy Kitchens.

This Recipe Is:   •  Freezable  •  Make Ahead  •  Vegetarian  •

It’s almost Valentine’s Day, and I just read a sweet quote that I really, really wanted to remember (and so, of course, I forgot it immediately. *SIGH*). It had something to do with Valentine’s Day being for all types of love, and I really took that to heart. (Haha … see what I did there? Valentine’s Day … Heart … no?)

Well, that quote brought to mind a story, and gave me an idea for how I’m gonna show some love.

Picture this (true story): I come home after a long day at school. I fling open the front door, and I’m greeted by the enticing aroma of Chocolate Zucchini Bread (thank you, mom!), which wraps around me like a warm, soft quilt.

Instant joy.

I dash excitedly to the kitchen, only to find that my lovely, amazing twin has beaten me to the coveted bread. Grrrrr … Ty!!

Usually this would be fine, because I’m a *wonderful* and *kind* person who likes nothing more than sharing with her dear brother.

But he wasn’t just eating a typical slice. Oh, no.

He was eating the ENTIRE TOP of the loaf, which he had hacked off horizontally like an uncivilized bread savage.

Before you hear the rest of my beautifully heartbreaking story, you must be properly educated on the anatomy of zucchini bread.

Fact: the top “crust” of zucchini bread is the best part. The rest of it is good, but can never compete with the top. This is scientifically proven by the Federal Bureau of Zucchini Bread. (Yes, it’s totally a real thing … I think …) So, not only did Ty break the most fundamental law of bread slicing, but he’d also claimed the most delicious part of the loaf all for himself. Which was just rude.

And there I was, left to munch sadly on the decimated crumbs. (Cue sad violin music.)

You’re probably wondering where love comes into this. Trust me – it does.

You see, I have a low-effort plan (the best kind) to show Ty how much I love him: I’m going to forgive him for ignoring the bread slicing code.

I might even bake him another loaf, and I might even let him have the top part.

Honestly, if that’s not true sibling love, I don’t know what is! And if you have a sibling, you know that they can be the very toughest to love sometimes (especially when they steal the bread tops).

Okay … wanna share some love, too? (Of course you do!)

Then you’ve come to the right place!

This cherry-studded Chocolate Zucchini Bread will win anyone’s heart. (Or say, “I forgive you for breaking the hallowed and immutable Bread Slicing Code” … whatever you need to do, friends!)

And since this is THK, you know you can feel great about sharing this love, too! Oh, yeah … it’s got:

• 100% whole grains
• only a tiny bit of oil (check out our applesauce trick below!)
• antioxidant-rich cocoa and cherries
• a veggie (zucchini!) and two kinds of fruit (you know … those yummy cherries, plus the apples in the applesauce!)

Bingo! A heart-smart way to say, “I heart you!” and/or, “I forgive you! (You bread-hacking menace to society.)”

But before you dash to the kitchen to start baking (‘cuz I know you’re dying to begin), I’ve got a few tips for ya …

Chocolate Zucchini Bread Ingredients: Nutrition and Shopping Tips

Tip #1: Using Applesauce to Replace Fat

There’s a lot of applesauce in this Chocolate Zucchini Bread recipe, which helps us slash the calorie-dense fats down to just 2 tablespoons of oil, while still yielding an ultra-moist, rich zucchini loaf.

Applesauce is one of our fave fat replacements in baking – works great in recipes like our Healthy Apple Cobbler Muffins and our Praline Peach Muffins, and even in our decadent Almond Joy Zucchini Cake.

But wait.

Don’t want to open a whole jar of applesauce just for this recipe? Yeah – my mom hates wasting food, too.

So, she often buys those little mini applesauce cups (like you’d pack in kids’ lunches), and that way we don’t end up with opened, partially used jars of applesauce molding in the back of the fridge (although they do make handy science projects!).

Tip #2: Regular Vs. Mini Chocolate Chips (Sneaky Healthification Tricks!)

In some of our recipes, we prefer to use mini chocolate chips. This is a favorite healthification strategy for spreading more tiny bits of chocolate scrumptiousness alllllll throughout a muffin or quick bread, without having to use quite as much chocolate to get the job done. Our “Kids’ Favorite” Pumpkin-Chocolate Chip Muffins and our Healthy Double Chocolate Muffins with Fresh Strawberries are perfect examples of how well this little strategy can work.

But … you’re noticing that we switched it up on you today, aren’t you? Wondering why?

Well, for this specific zucchini bread recipe, we wanted big bursts of creamy chocolate, to stand up to all those chunks of cherries. Regular-sized chocolate chips were the answer.

But with rich, dark chocolate flavor already in this bread from the cocoa powder, we didn’t need many chocolate chips – just a half cup for the entire loaf.

And, we played up those meltingly decadent chocolate chips by simply reserving some to sprinkle on top.

Yep!

The very best part of the bread – that top crust – just got even better!

Those chocolate chips perched on top absolutely scream “I’M CHOCOLATE AND I’M DELICIOUS!” (If your bro didn’t already hack off the entire top of the bread … and eat it all himself. )

Seriously, though – this little trick totally enhances the perception of chocolaty-ness, with no extra calories at all!

Tip #3: Chopping Your Cherries

Just a quick note here: we usually chop our dried cherries in half for this zucchini bread recipe because the ones we’ve found at the store lately are pretty big. Totally optional, but we think that extra quick step creates perfectly sized cherries that aren’t too big to overwhelm the chocolate in each bite.

Faster Chocolate Zucchini Bread! (Hint: Zucchini Muffins)

Didn’t leave quite enough time to get a loaf of zucchini bread baked and ready? No problem!

Just make zucchini muffins!

All the same chocolate-cherry goodness … in about a third of the baking time. Perfect for grab-and-go snacks that way, too!

Our little time-saving tip here: practically any quick bread recipe (banana bread, zucchini bread, etc.) can be made faster if you bake muffins instead of a whole loaf of bread. (Even meatloaf loaves can be faster if you turn ’em into muffins! No, really! Check out our Hoisin-Glazed Mini Meatloaf “Muffins”!)

Just be sure to watch your muffins closely, checking them often for doneness, the first time you experiment with this technique for a new recipe, since muffin bake times can vary (and you sure don’t want them to burn).

Adjusting Quick Bread Bake Times and Temperatures for Different Pan Sizes

Seems everyone has a slightly different loaf pan in their pantry, and because of the wide variety of sizes and materials in baking pans, even simple quick bread recipes like this one can require slight adjustments depending on your equipment. We can help!

Note that this recipe calls for a 9 x 5-inch loaf pan, which is really ideal for the amount of batter in this zucchini bread recipe. (We absolutely adore these baking pans – they perform like a dream, and generally don’t even require one bit of cooking spray to be wonderfully non-stick.)

If your favorite pan is a bit smaller (even an 8.5 x 4.5), or is a dark-colored metal or oven-proof glass pan, you may need to make tiny adjustments (as you would with most other quick bread recipes) to achieve that perfectly baked, lusciously moist loaf you’re looking for.

For smaller loaf pans, the batter will be deeper, and a slightly longer bake time may be needed to ensure the center is cooked.

However, because you don’t want the outsides of the zucchini bread to dry out before the center is done (this chocolate zucchini bread is meant to be richly moist), you may also find it helpful to decrease the oven temperature to 325°F for smaller loaf pans and for glass or dark metal pans. For smaller pans (such as an 8.5 x 4.5), you will probably find that, when decreasing the temperature, you need to then increase the baking time by about 5-15 minutes.

Remember: the goal is to ensure that the bread is evenly baked but still very richly moist throughout.

One other great little trick I’ve tested, to compensate for the difference in volume between common loaf pan sizes: If you have a pan that is smaller than 9 x 5, you can decrease the amount of batter you bake in the loaf pan itself, and use that extra batter to bake a few muffins, in addition to the smaller zucchini loaf.

For example, I’ve tested this recipe with an 8.5 x 4.5-inch loaf pan, instead of the 9 x 5 called for. To compensate for the differences in pan volume and loaf height, I removed 1 cup of batter and used it to bake 4 muffins (using the directions for muffins on the recipe card), along with the slightly smaller loaf, without adjusting the oven temperature or baking time called for in this recipe at all.

Perfect!

Freezing Zucchini Bread (Perfect for Make-Ahead Gifts!)

Whether you make a whole loaf of this Chocolate Zucchini Bread, or opt for quicker muffins … either way … these freeze great! We usually just wrap the cooled loaf (or individual muffins) tightly in plastic, and stash in a freezer-safe zipper bag.

As we mention in our recipe for Hawaiian Banana Bread, if you’ve got a whole loaf to freeze, you can also pre-slice it and wrap each slice individually before popping them in a freezer bag. That way, you can pull out just one slice at a time.

It’s the perfect make-head solution for breakfasts and snacking … or for last-minute homemade gifts! Such a special treat for sharing with neighbors, favorite teachers, hostesses, new moms, bread-stealing brothers … anyone who could use a little love!

So, happy Valentine’s Day to all of you … from our healthy kitchen, to yours! (And whether or not you’re a rule-trampling bread stealer … ahem … Ty!).

I hope you’ll find a way to show someone in your life how very much you love them this Valentine’s Day. And, hey … since they say food is the way to a person’s heart, why not try making this Cherry-Chocolate Zucchini Bread?

And even if you decide not to share, I promise you’ll love it! (You can even eat the top … I won’t tell. )

Cherry-Chocolate Zucchini Bread

Yield: 1 loaf

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

A decadent Chocolate Zucchini Bread with luscious, sweet-tart cherries and rich, double-chocolate flavor! Freezes beautifully, and it's great as a zucchini muffin recipe, too!

•  Freezable  •  Make Ahead  •  Vegetarian  •

Print

Ingredients

• cooking spray and flour for preparing loaf pan (if needed)
• 2 cups white whole wheat flour
• 2 tablespoons unsweetened cocoa
• 1 1/4 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup unsweetened applesauce
• 3/4 cup packed brown sugar
• 2 eggs, lightly beaten
• 2 tablespoons canola oil
• 1/2 teaspoon vanilla
• 1 1/2 cups shredded zucchini (from about 1 medium, 7-ounce zucchini)
• 3/4 cup dried tart cherries, coarsely chopped if desired
• 1/2 cup semisweet chocolate chips, divided

Instructions

1. Preheat oven to 350°F.
2. Prepare a 9 x 5 inch loaf pan by spraying with cooking spray and lightly but thoroughly flouring the bottom (if needed – my pans don't need this). (See discussion in post for more information on using a different pan size and adjusting baking for various types of pans.)
3. In a large bowl, mix 2 cups flour, cocoa, baking soda, cinnamon, and salt, whisking to combine thoroughly.
4. In a medium bowl, combine applesauce, brown sugar, eggs, canola oil, and vanilla, stirring well to combine. Add zucchini and stir well again.
5. Make a well in the flour mixture and add the wet ingredients, stirring just until moist.
6. Stir in cherries and all but about 2 tablespoons of the chocolate chips (setting the 2 tablespoons of reserved chips aside). Mix just until combined, being careful not to over-mix.
7. Spoon batter into prepared loaf pan and sprinkle the reserved 2 tablespoons of chocolate chips over the top of the batter.
8. Bake for 55-65 minutes, or until a toothpick comes out clean or very nearly clean. (This zucchini bread should form a lovely "crack" through the top of the bread, and that crack will be the very last part to be completely baked. Test carefully to be sure this part of the bread is done, as it is often still under-baked for a few minutes, after the rest of the loaf tests as done. Your entire loaf should be uniformly done but still very dense and moist.)
9. Cool zucchini bread in pan for about 10 minutes, and then carefully remove from pan to finish cooling completely on a wire rack. You may find it helpful to run a thin paring knife around the edge of the loaf to help it release from the pan.

Baking Muffins (will yield 18 muffins)

1. Prepare muffin pans by lining with 18 non-stick foil muffin liners.
2. Mix batter as directed in steps 3-6 above.
3. Spoon batter evenly into prepared muffin cups and sprinkle the reserved 2 tablespoons of chocolate chips over the top (about 2-3 chips per muffin).
4. Bake for 17-20 minutes, or until a toothpick comes out almost clean. (The muffins don't "crack" like the loaf does.)
5. Cool zucchini muffins in pan for about 5 minutes or until the muffins are beginning to set and are cool enough to handle. Remove the muffins to wire racks to cool completely.

Notes

Make-Ahead and Freezing: This zucchini bread recipe freezes great, whether you make a whole loaf or individual muffins. After cooling completely, wrap tightly in plastic wrap and store in the freezer in a freezer-safe zipper bag.

Nutrition Information:

Yield: 18 servings Serving Size: 1 slice of bread or 1 muffin
Amount Per Serving: Calories: 152Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 129mgCarbohydrates: 28gFiber: 2gSugar: 16gProtein: 3g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

Did You Make This Recipe?

We'd LOVE to hear! Please leave a star-rating above. And, tag us on Instagram @twohealthykitchens or use the sharing buttons below!

The post Cherry-Chocolate Zucchini Bread appeared first on Two Healthy Kitchens.

~ This Easy Black Bean Soup is rich, hearty and filling, with satisfying layers of flavor that develop in just 20 minutes of cooking! And those crispy-crunchy Cumin-Dusted Bread Bowls? You’ll have ’em in the oven in 3 minutes, flat … and you can even make them days in advance! True comfort food, made ultra quick and easy! ~

This Recipe Is:   •  Ready in 30 Minutes or Less  •  Freezable (the soup)  •  Make Ahead  • 

*(A little disclaimer here …) We partnered with Flatout for this sponsored post, but all opinions are entirely our own. Thanks for supporting brands that support Two Healthy Kitchens and our mission of healthy eating!

Today’s post contains a story of heartbreak (well, sort of) … and shattered dishes. (Don’t worry – it’s not actually sad, I promise!)

But before I tell you all about the silly backstory to this recipe, go ahead and check out our video tutorial to see how truly easy this Black Bean Soup is to whip up (even the super-cool bread bowls that are totally, surprisingly, NOT HARD to make)!

Video Tutorial

Psssst … and for all of you who love using a pressure cooker, be sure to check out our Instant Pot Black Bean Soup, too! Same amazing flavors as this recipe … in your pressure cooker!

Soup That Has Its Own Bowl (the Backstory)

Ah, the irony …

I’d just broken a virtually unbreakable porcelain soup bowl. Shattered it all across the floor.

Little shards of white porcelain from my favorite, everyday Williams-Sonoma set. In all of the 15 years we’ve owned that set, we’ve broken maybe one dish, plate or bowl – total. They’re beautiful … and robust. Pretty much unbreakable.

As Scott sprinted for the hand vac and Amy scooped up Finn to protect his tiny pink paws, we suddenly realized the irony …

We didn’t actually even need bowls for dinner!

Our black bean soup had its very own, built-in bowl! (Facepalm.) Right.

Ok, ok … I’ll admit … for some reason I still feel compelled to serve bread bowls inside a real bowl. I don’t know why … ’cause you sure don’t have to!

I mean, really … soup with a built-in bowl … a crunchy, cumin-dusted bowl? So great. Why doesn’t all soup come with its own edible bowl? Seriously, it should.

The top of these bowls is like a crispy tortilla – perfectly breakable for scooping up the thick soup inside. And at the bottom, the bowls slowly soften, absorbing the rich broth and melding perfectly with the soup for those last bites. Mmmmmmmm …

I’ve actually dreamt of concocting this soup for years. It’s sort of a riff on a Cuban-style black bean soup Scott and I sometimes order from a local restaurant. Theirs is incredibly thick – almost like a stew – and laced with just-spicy-enough sausage, all served in toasted, fluffy, carved-out bread bowls. We crave that soup.

And each time, as we virtuously try to look past the full-fat sausage and mega-serving of white-carb bread, we take heart in knowing that all the fiber-rich bean nutrition still beats the healthy heck out of most other things on the menu (ummmmm … a jumbo burger with four 4!!!! beef patties … seriously!). So we feel sort of ok about ordering it.

But still … I dreamt of recreating that craveable soup in all its thick, hearty glory … in an even healthier way. A way that we could feel more than just sort of ok about.

I’m not sure why I waited so long because, honestly, it’s ridiculously easy! I can make this black bean soup at home any ol’ time I please! And hey – so can you!

If you’ve got half an hour, you’ve got soup!

So let’s get to work …

Making the (Make-Ahead!) Baked Bread Bowls

These look so shnazzy but are truly a total snap. They’re essentially just like the (ahem … often fried) tortilla bowls Mexican restaurants use for serving Tex-Mex salads … but ours are totally nutrition-amped (and not fried!).

We start with high-fiber, high-protein Flatout flatbreads. There are lots of flavors to choose from, but we usually use the Multi Grain with Flax. The Light Original would be terrific, too.

After spraying one side of each Flatout with just a titch (that’s a formal cooking term, you know) of natural cooking spray or oil, you sprinkle it with kosher salt and cumin, and then gently press it into an oven-safe bowl (that you should NOT shatter all across your kitchen floor – just sayin’).

Next, you get to hitch up your creative pants while you shape artistic little flutes and waves all around the edges. No two ever turn out quite the same – deliciously unique!

A quick tango in the oven, and – voilà – your bowls are done!

It.is.that.easy.

I’ve seen a lot of different techniques for making baked tortilla bowls, all of which would probably adapt pretty well to making these flatbread bowls. So if you don’t have oven-safe bowls for this recipe, or if your bowls aren’t quite the right shape or size, I’ve linked to some other techniques you can try:

• How to Make Taco Bowls Using Muffin Pans – from Eating Well
• How to Make Tortilla Bowls and Cups (5 ways!) – from Monica at The Yummy Life

I’ve personally tried turning the bowl upside down and shaping the flatbread on the upturned bowl before baking – works just fine, too – I simply prefer the shape I get by placing my flatbreads inside the bowl instead. Totally up to you!

I often make my bread bowls a couple of days in advance, and I’ve been known to keep them for up to a week … I just wrap them loosely in plastic or pop them in a gallon baggie. They’re nearly as resilient as my “unbreakable” Williams-Sonoma bowls!

All that’s left to do is whip up the soup … and that takes maybe a half hour, flat. No kidding.

Building Quick Black Bean Soup Flavor

Thanks to a deliciously savory base of onions, garlic and green peppers, plus just the right combination of spices and a background of flavorful chicken sausage … this soup develops deep, rich, hearty flavor in just minutes.

You can certainly let it simmer longer if you’d like the beans to break down more, but we usually pull it off after just 15 minutes of simmering, so the beans still have great texture. The flavor develops wonderfully in even that short amount of time!

Really – it’s so quick and easy, yet captures the flavors we love from our fave restaurant black bean soup. And I feel great knowing how much more nutritious it is, too!

A tiny bit of lower-fat chicken sausage goes a long, long way, and the crispy, crunchy, fiber-loaded Flatout bread bowls are such a better alternative to the bog-you-down white bread bowls the restaurant serves.

And we don’t even have to break out the white bowls if we don’t want to (haha – break … see what I did there … )!

More Hearty, Comforting Soup Recipes …

• Crock Pot Southwestern Corn Chowder with Chicken and Green Chiles from Two Healthy Kitchens
• Hearty Lentil & Swiss Chard Soup from Davida at The Healthy Maven
• Top 10 Healthy Crock-Pot Chicken Soups and Chilis from Two Healthy Kitchens
• Light Sausage, Caramelized Onion & Bean Soup from Dara at Cookin’ Canuck
• Tomato Basil Soup with Tortellini from Two Healthy Kitchens

Easy Black Bean Soup

Yield: 5 1/2 cups

Prep Time: 7 minutes

Cook Time: 20 minutes

Total Time: 27 minutes

This Easy Black Bean Soup is rich, hearty and filling ... in just 20 minutes of cooking!

•  Ready in 30 Minutes or Less  •  Freezable  •  Make Ahead  •

Print

Ingredients

• 1 teaspoon olive oil
• 1 cup chopped sweet onion (about 1/2 a large onion)
• 1 (3-ounce) Italian, Cajun or Cuban-style chicken or turkey sausage link (cut into about 18 slices and then cut into quarters, to yield about 1/2 cup)
• 1/3 cup finely chopped green pepper
• 2 teaspoons minced garlic
• 1 bay leaf
• 1 (14.5-ounce) can vegetable broth (+ an optional second can, see note)
• 4 (15-ounce) cans black beans (preferably organic or reduced-sodium), rinsed and drained
• 3 tablespoons tomato paste
• 1 teaspoon kosher salt
• 3/4 teaspoon oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon black pepper
• optional for serving: Cumin-Dusted Bread Bowls (see recipe card below), reduced-fat sour cream, reduced-fat shredded cheddar cheese, thinly sliced green onions, and finely diced tomatoes

Instructions

1. In a large soup pot (I adore my blue dutch oven), heat oil over medium heat, swirling to coat. Add onions, sausage, green pepper, garlic, and bay leaf, and cook until onions are translucent (about 5 minutes), stirring occasionally so garlic doesn't burn.
2. Add 1 can of broth, stirring to deglaze pan and loosen any browned bits. Then add black beans, tomato paste, salt, oregano, cumin, and black pepper. Cover and simmer for 15 minutes, stirring two or three times.
3. Serve soup as desired – we suggest serving in cooled bread bowls, garnished with toppings such as reduced-fat sour cream, shredded cheese, green onions, and tomatoes.

Notes

Optional Second Can of Vegetable Broth + Make-Ahead Tips: We love this soup really thick and hearty. However, if you prefer to cook your soup longer so the beans break down more, or if you need to simmer yours longer before your family is ready for dinner, you may prefer to add just a bit of additional broth to thin the soup to your desired consistency. Also, this soup will continue to thicken as it sits. It refrigerates and freezes well, so it's a great make-ahead, but when you reheat it, you may also find that you'd like to add a bit of broth at that time. That's why we recommend purchasing an optional second can of broth, but that's entirely optional and probably not necessary if the soup will all be eaten immediately after cooking.

Nutrition Information:

Yield: 5 1/2 servings Serving Size: 1 cup of soup
Amount Per Serving: Calories: 529Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 797mgCarbohydrates: 89gFiber: 31gSugar: 5gProtein: 36g

Nutrition analysis does not include optional serving suggestions, since that can vary. Nutrition information should be considered an estimate only, and may additionally vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

Did You Make This Recipe?

We'd LOVE to hear! Please leave a star-rating above. And, tag us on Instagram @twohealthykitchens or use the sharing buttons below!

Cumin-Dusted Bread Bowls

Yield: 1

Prep Time: 3 minutes

Cook Time: 12 minutes

Total Time: 15 minutes

You’ll have these easy, super-nutritious bread bowls in the oven in 3 minutes, flat … and you can even make them days in advance!

•  Ready in 30 Minutes or Less  •  Make Ahead  • 

Print

Ingredients

For Each Bread Bowl (we typically make four bowls for the amount of soup our Black Bean Soup recipe yields)

• 1 Flatout flatbread (we recommend Multi Grain with Flax, Soft 100% Whole Wheat or Light Original)
• all-natural cooking spray or sprayed canola oil
• 1/4 teaspoon cumin
• 1/8 teaspoon kosher salt

Instructions

1. Preheat oven to 375ºF.
2. Lay one Flatout flatbread on work surface and spray with cooking spray or oil. Sprinkle evenly with cumin and salt, using your fingers to spread the salt and cumin in an even layer, if needed.
3. With the sprayed/spiced side facing out, gently place the flatbread into a high-sided, oven-safe bowl, about 7 inches across.
4. Repeat process to make additional bread bowls, if desired.
5. Place bowl(s) in the preheated oven. (You can put them on a cookie sheet before placing them in the oven, if needed for stability.)
6. Bake bowls for 12-14 minutes, rotating once, until the edges are lightly browned.
7. Remove the bowls from the oven to cool, pushing the sides back into place if they've slumped or fallen during baking. Although they're still somewhat flexible and soft right out of the oven, the bowls will harden and get crispier as they cool. Cool completely for crispiest bowls.

Nutrition Information:

Yield: 1 serving Serving Size: 1 bread bowl
Amount Per Serving: Calories: 90Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 470mgCarbohydrates: 22gFiber: 10gSugar: 0gProtein: 7g

Nutrition information provided for Light Original Flatout. Nutrition information should be considered an estimate only, and may additionally vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

Did You Make This Recipe?

We'd LOVE to hear! Please leave a star-rating above. And, tag us on Instagram @twohealthykitchens or use the sharing buttons below!

Easy Black Bean Soup

Yield: 5 1/2 cups

Prep Time: 7 minutes

Cook Time: 20 minutes

Total Time: 27 minutes

This Easy Black Bean Soup is rich, hearty and filling ... in just 20 minutes of cooking!

•  Ready in 30 Minutes or Less  •  Freezable  •  Make Ahead  •

Print

Ingredients

• 1 teaspoon olive oil
• 1 cup chopped sweet onion (about 1/2 a large onion)
• 1 (3-ounce) Italian, Cajun or Cuban-style chicken or turkey sausage link (cut into about 18 slices and then cut into quarters, to yield about 1/2 cup)
• 1/3 cup finely chopped green pepper
• 2 teaspoons minced garlic
• 1 bay leaf
• 1 (14.5-ounce) can vegetable broth (+ an optional second can, see note)
• 4 (15-ounce) cans black beans (preferably organic or reduced-sodium), rinsed and drained
• 3 tablespoons tomato paste
• 1 teaspoon kosher salt
• 3/4 teaspoon oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon black pepper
• optional for serving: Cumin-Dusted Bread Bowls (see recipe card below), reduced-fat sour cream, reduced-fat shredded cheddar cheese, thinly sliced green onions, and finely diced tomatoes

Instructions

1. In a large soup pot (I adore my blue dutch oven), heat oil over medium heat, swirling to coat. Add onions, sausage, green pepper, garlic, and bay leaf, and cook until onions are translucent (about 5 minutes), stirring occasionally so garlic doesn't burn.
2. Add 1 can of broth, stirring to deglaze pan and loosen any browned bits. Then add black beans, tomato paste, salt, oregano, cumin, and black pepper. Cover and simmer for 15 minutes, stirring two or three times.
3. Serve soup as desired – we suggest serving in cooled bread bowls, garnished with toppings such as reduced-fat sour cream, shredded cheese, green onions, and tomatoes.

Notes

Optional Second Can of Vegetable Broth + Make-Ahead Tips: We love this soup really thick and hearty. However, if you prefer to cook your soup longer so the beans break down more, or if you need to simmer yours longer before your family is ready for dinner, you may prefer to add just a bit of additional broth to thin the soup to your desired consistency. Also, this soup will continue to thicken as it sits. It refrigerates and freezes well, so it's a great make-ahead, but when you reheat it, you may also find that you'd like to add a bit of broth at that time. That's why we recommend purchasing an optional second can of broth, but that's entirely optional and probably not necessary if the soup will all be eaten immediately after cooking.

Nutrition Information:

Yield: 5 1/2 servings Serving Size: 1 cup of soup
Amount Per Serving: Calories: 529Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 797mgCarbohydrates: 89gFiber: 31gSugar: 5gProtein: 36g

Nutrition analysis does not include optional serving suggestions, since that can vary. Nutrition information should be considered an estimate only, and may additionally vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

Did You Make This Recipe?

We'd LOVE to hear! Please leave a star-rating above. And, tag us on Instagram @twohealthykitchens or use the sharing buttons below!

The post Easy Black Bean Soup appeared first on Two Healthy Kitchens.

This Recipe Is:   •  Ready in 30 Minutes or Less  •  Make Ahead  •  Vegetarian  •

You’re gonna LOVE these chocolate muffins! (Heads-up: there’s a whole lotta lovin’ in this post)!

Just check out our little tutorial video to see how much you’ll love that these muffins are so easy (and so fun) to make!

Video Tutorial

More to Love (Warning: Adorable Hearts Ahead)

I think one of the things I miss most about elementary school is the fun holiday parties. (Oh … and also being line leader … I mean, the responsibility! The POWER!!!!!)

But … those parties! Halloween, when we all dressed up and paraded around in our cute little costumes while our parents snapped endless pictures. And Christmas, when we sang carols and ate candy canes (like … ummm … a LOT of candy canes, in my case … shhhhhh … don’t tell my mom ).

But I especially loved the Valentine’s Day parties.

I looooved making unique Valentines to give out. I was a little Cupid-Picasso, in my art-loving glory! (Melted crayons shaped like a heart, anyone? Because, you know, “You Color My World”?)

And, oh! The Valentine’s “mailboxes”!

One year, probably fourth- or fifth-grade, our class had a contest for the best-decorated Valentine box. Let’s just say the other kids never stood a chance. (Tee-hee … Cupid-Picasso strikes again!)

So you can imagine how sad I was when I got to middle school and discovered … no parties. And no one gives out Valentines anymore. I know, right? Little sixth-grade Amy was very disappointed.

It didn’t occur to me until now that I could still give out Valentines … just maybe not in the form of melted crayon hearts or sugary candies.

Nothing against little candy hearts … but wouldn’t healthy Valentines be even better, anyway????

And that’s exactly what these Double Chocolate Muffins are: my Valentines to you! Way tastier than crayons (not that I speak from experience on that) and soooooo good for you, too!

We’ve slashed the fat and filled them with fiber-rich whole grains. A heartfelt little Valentine’s Day treat that’s heart-smart too?!?! Um, yes!

But don’t be fooled into thinking these taste “cardboard healthy.” Oh, no. As the picky eater of the family, I do solemnly swear never to give you a recipe I wouldn’t eat myself!

These Double Chocolate Muffins are super rich and decadent, with a double-hit of chocolate from both cocoa powder and little chocolate chips. And those fresh strawberries! Little, burstingly juicy bits of sunshine!

Like chocolate-covered strawberries got baked into a nutritious muffin!

And, hey … you can even have fun decorating these muffins, especially for your sweetie! See how we laid thick, heart-shaped pieces of fresh strawberry on top of some muffins before baking? (You may commence with the oooohing and aaaahing.)

Be sure to cut the slices nice and thick, and don’t push them down in. That way, your love will really shine through! <3 (Who thought to use that as a heart, anyway? Was someone doing their algebra homework and suddenly thought, “Oh, look at that! A heart!”???? Because I know love is one thing I’m definitely not thinking about while I’m doing my math homework.)

Trust me, these Valentines will love you right back. They’ll just keep on giving! In fact, when you’re waaaay overstocked on fresh summer strawberries that are about to go bad in your fridge, what will you make with them? These muffins, of course! Oh … and then you’ll definitely want to turn some of these muffins into Ice Cream Sandwiches, just like we did!

Mmmmmm …

I’m so excited to share these Valentines with all of you!

It feels almost like elementary school again …

More Healthfully Delicious Ways to Say “I Love You” …

• 3-Ingredient Chocolate Lava Dip
• PB&J Pinwheel Sandwich Kabobs (with fruit hearts!)
• Easy Tricks for Making Pancake Hearts (and other fun shapes)
• 3-Ingredient “Chocolate-Covered Strawberry” Frozen Yogurt Bites
• Surprisingly Decadent One-Bowl Brownies (with Valentine’s Day ideas!)

Healthy Double Chocolate Muffins with Fresh Strawberries

Yield: 12-16

Prep Time: 13 minutes

Cook Time: 14 minutes

Total Time: 27 minutes

These Double Chocolate Muffins are loaded with rich chocolate flavor and juicy strawberries! So decadent, yet full of whole grains and so much lower in fat!

•  Ready in 30 Minutes or Less  •  Make Ahead  •  Vegetarian  •

Print

Ingredients

• 1 1/2 cups white whole wheat flour
• 1 1/2 tablespoons cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 1/4 teaspoon sea salt
• 2/3 cup packed brown sugar
• 1/3 cup nonfat milk
• 1/3 cup 100% pure fruit seedless strawberry jelly
• 1/4 cup unsweetened applesauce
• 1 egg, lightly beaten
• 1 1/2 teaspoons canola oil (see note)
• 1 teaspoon vanilla
• 1 cup stemmed and hulled, finely chopped fresh strawberries
• 1/4 cup + 1 tablespoon mini chocolate chips, divided

Instructions

1. Preheat oven to 400°F.
2. Prepare muffin pans, lining with baking cups. (See note.)
3. In a large bowl, combine flour, cocoa powder, baking powder, baking soda, cinnamon, and salt, whisking to thoroughly combine.
4. In a medium bowl, combine brown sugar, milk, jelly, applesauce, egg, canola oil, and vanilla, mixing thoroughly.
5. Make a well in the center of the dry ingredients and add the wet ingredients to the well. Stir batter just enough to combine, being careful not to over-mix.
6. Add the strawberries and 1/4 cup mini chocolate chips, and stir again briefly, just to combine.
7. Spoon batter into prepared muffin liners, filling each about 2/3 - 3/4 full. Do not over-fill. (See note.)
8. Sprinkle the remaining mini chocolate chips evenly on top of the muffins.
9. Bake for 14-19 minutes, just until a toothpick inserted in the center of the muffins comes out clean.
10. Cool muffins in the pan for about 5 minutes or until the muffins are beginning to set and are cool enough to handle. Remove the muffins to wire racks to cool completely.

Notes

Canola oil: If you would like to eliminate the canola oil entirely, you definitely can. We tested this chocolate muffin recipe with no added oil at all, and felt that it was still very good. However, in our opinion, the very small amount of added oil here did slightly improve the texture of the muffins and is worth adding. Either way is delicious.

Yield, baking cup size and filling baking cups: There is actually a bit of variance in the size and shape of various baking cup liners, which is why we say that this recipe will yield between 12-16 muffins. We've tried a variety of liners, and, for the prettiest domed tops on these muffins, the most important thing is to avoid over-filling the muffin cups. Simply use an additional pan and make a few extra muffins, if needed.

Nutrition Information:

Yield: 16 servings Serving Size: 1 muffin
Amount Per Serving: Calories: 114Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 144mgCarbohydrates: 23gFiber: 2gSugar: 13gProtein: 2g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

Did You Make This Recipe?

We'd LOVE to hear! Please leave a star-rating above. And, tag us on Instagram @twohealthykitchens or use the sharing buttons below!

The post Healthy Double Chocolate Muffins with Fresh Strawberries appeared first on Two Healthy Kitchens.

Let’s journey back in time, shall we?

Do you remember waaaaayyyyy far back to when I shared a recipe for Cheeseburger Salad with Oven-Roasted Fries? It was one of our first posts, nearly two years ago.

Hold up! Almost two years?? OMG. Shelley and I have been sharing recipes with you for almost two years?!?

They always say time flies when you’re having fun … and well, we’ve sure been doing that (and then some)!! But golly … two years!

But I digress. Sorry about that. Ah-hem.

So back to the Cheeseburger Salad (super yummy bytheway). You may remember that I mentioned that I used to be a Pampered Chef consultant.

It was a super fun way for me to interact with adults and I didn’t need to cut their food into teensy tiny pieces (bonus!). I had a blast cooking with groups of gals at the parties and sharing new recipes and tons of laughs!

(Shelley’s also shared her experiences from back when she needed to converse with humans over 4 years old, and thank goodness she did. It led to this and this.)

One of things I loved (and still love!) about Pampered Chef is the recipes. Impressive-looking but easy-to-make is the name of the game.

And their Pepperoni Pizza Twist is no exception. In fact, when I saw a photo of their Pizza Twist in one of their cookbooks, I thought I’d never be able to make it. It seemed way to difficult.

It kinda reminded me of a jazzed up version of pepperoni bread.

Pepperoni bread is something that Italian grandmas make, right? It’s passed down from generation to generation.

I’m not Italian. I’m German and a little Irish. (I’m pretty sure pepperoni bread, pepperoni rolls and pizza twists don’t hail from those parts.)

Well lemme tell ya something. I finally decided to try it. And I’m so happy I did! It was the most beautiful thing I’d ever cooked up in that little kitchen of mine. I may have shed a tear. I almost didn’t want to cut into it. But we had to see how cheeeeeeesy and pepperoni-y it was.

Oh friends. It was lovely.

Of course, that original Pepperoni Pizza Twist has changed over the years – I even made it simpler! – and I’ve healthified it for my family (and for you, too)! It’s more of a traditional pepperoni bread now … in a fun twist form!

I’ve taken this fancy yet easy pepperoni roll to get-togethers as an appetizer. People scarf it down – it’s gone in a flash! (Pssssst … this is definitely a slam dunk if you need a March Madness food idea … and it’s a guaranteed touchdown at Super Bowl parties!)

And, I often serve it for dinner (pairs great with a big salad full of veggies!). It always earns cheers from my fam … even my youngest who, at times, claims to not like pepperoni (I don’t know why).

I gave a little of this pepperoni bread to Shelley several months ago. She’s so sweet and actually shared her itty-bitty slice with her family. The next day, she politely told me it was too small of a slice.

Well ok then.

Whatever size slice I happen to have, I’ve eaten it fresh out of the oven, and fresh out of the fridge.

It’s delicious both ways. Just in case you were wondering.

Its simplicity makes it even more of a fave at my house. I’m not joking when I tell you that it’ll pretty much be ready to go into the oven before your oven is preheated.

The toughest part is separating the egg white to brush on the top with some Italian spices (sooooo not tough!). And don’t, don’t, don’t skip that part. It’s totally not the same. The egg white beautifully browns the top and gives it just a little crunch. You won’t want to miss it.

Fact is … you just really won’t want to miss any part of this. It’s simple, it’s delicious, it’s perfect!

Easy Pepperoni Bread

Yield: 12 slices

Prep Time: 15 minutes

Cook Time: 17 minutes

Total Time: 32 minutes

Amazingly delicious Pepperoni Bread! And of course, our version is healthier and so easy, too!

Print

Ingredients

• 1 pound whole wheat dough
• 4-5 ounces turkey pepperoni, quartered
• 2 cups shredded, reduced-fat mozzarella cheese
• 1 egg white
• 1 teaspoon Italian seasoning
• 1 tablespoon shredded parmesan cheese
• optional for dipping: your favorite pizza sauce

Instructions

1. Allow dough to come to room temperature so it's relaxed and easy to work with.
2. Preheat oven to 425°F (or the temperature that your brand of dough specifies).
3. Divide dough equally in half. On a lightly floured surface, roll each half into a large rectangle (about 18 inches x 6 inches). The dough will relax into a slightly smaller size, which is fine.
4. Lay both rectangles of dough on a parchment-lined baking sheet.
5. Combine the pepperoni and mozzarella cheese in a medium bowl. Spread half of the pepperoni and cheese mixture down the center of each dough rectangle.
6. Beginning at the end of one dough rectangle, pull the dough up and over the fillings. Pinch it together (the dough should be slightly sticky and will hold together). Continue folding the dough in and gently pinching to secure, working down the entire length of the dough. Repeat with the other dough rectangle.
7. Once both rectangles have been pinched closed, turn them over so the "seams" are on the bottom, and the rectangles are closely side by side.
8. Gently "braid" the two dough rectangles together, twisting them around each other (over and then under), three times.
9. Using a sharp knife, cut 2-3 inch slits along the top of the pizza bread, one slit on each braided section.
10. Lightly beat the egg white and Italian seasoning in a small bowl. Using a pastry brush, lightly coat the entire top and sides of the dough with egg wash.
11. Sprinkle the top of the dough with parmesan cheese.
12. Bake for 17-20 minutes (or follow your specific dough's recommended bake time), until lightly browned.
13. Remove from oven and cut into 1-2 inch slices. Serve with sauce for dipping, if desired.

Nutrition Information:

Yield: 12 servings Serving Size: 1 slice
Amount Per Serving: Calories: 292Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 27mgSodium: 383mgCarbohydrates: 36gFiber: 5gSugar: 0gProtein: 14g

Nutrition information does not include optional dipping sauce. Nutrition information should be considered an estimate only, and may additionally vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

Did You Make This Recipe?

We'd LOVE to hear! Please leave a star-rating above. And, tag us on Instagram @twohealthykitchens or use the sharing buttons below!

This recipe is loosely inspired by Pampered Chef’s Pepperoni Pizza Twist recipe, which was featured in their recipe booklet, Season’s Best (fall/winter 2002).

The post Easy Pepperoni Bread appeared first on Two Healthy Kitchens.