A good man can make you feel strong, sexy, and able to take on the world. Oh wait… that’s exercise, exercise does that.
Now you can wear a skirt when you cycle and not expose your lady bits. Feel free to wear a skirt to work/school again!!!
Free your mind
I actually got to stay at a Zen Buddhist Temple when I was in Japan. This is was one of the things the head Priest said to us.
A little message to myself and anyone else beginning there fitness journey :)
Look at that cake! Doesn’t that look amazing? Here’s the best part - It has vegetables in it!
No it’s okay, don’t leave the blog just yet - It’s unbelieveable how perfectly this works. This cake may be the healthiest cake in existence.
Do I have your full attention now? Good.
Here’s what else will keep you here - The cake tastes like a brownie, but is super moist like a cake. It’s fantastic. I ate half of it on my own within 20 minutes. No, I’m not kidding. Look -
Our zucchini plant in the garden is going crazy. It’s massive! The leaves are bigger than my head. We picked some awesome zucchinis this week so I needed recipes to cook them up. I made zucchini chips with the big fat one we had, but I wanted to make something different with the other one. When I stumbled across all these cake, brownie, and cookie (yeah!) recipes that had zucchini, I knew I just had to give it a try.
Want to make it gluten-free? Use a different type of flour! Perfectly amazing dish that can fit all your dietary needs.
Cookware needed: mixing bowls, 8x8” baking dish
- 2 eggs
- 1 tablespoon of vanilla extract
- 3/4 cup of white sugar
- 1/4 cup of plain applesauce
- 1/3 cup of cocoa powder
- 1 cup of all purpose flour
- 1 & 1/2 teaspoons of baking soda
- 1/4 teaspoon of salt
- 2 cups of grated/shredded zucchini
- 1/2 cup of semi-sweet chocolate chips
- Optional but delicious topping: 1/3 cup of mini chocolate chips (I didn’t want to buy more so I just gave a rough chop to some regular chips!)
Preheat the oven to 350-degrees F. Grease/spray the baking dish.
Mix together the eggs, vanilla, sugar, and applesauce.
In a separate bowl, mix together the flour, cocoa powder, baking soda, and salt.
Integrate the dry ingredients into the wet ones - Pour about 1/4 - 1/3 of the dry ingredients into the wet ingredient bowl, mix together, then repeat.
Don’t over mix! Once you pour the last of the dry ingredients in, just mix enough to get everything blended.
Shred your zucchini. I used a mandolin and my small julienne insert. It gave me thicker pieces, which I liked. Or you can use a cheese grater and shred it like that, or even a food processor (if you have a shredder insert). Peel the skin off before shredding if you’d like. I decided to keep mine on.
Fold in your shredded zucchini and 1/2 cup of the chocolate chips.
Spread evenly into your greased baking dish.
Top with the mini chocolate chips if desired.
Bake for roughly 30 minutes, or until cooked all the way through. Test by putting a toothpick into the middle - if it comes out clean, you’re good! Make sure that you aren’t mistaking some melted chocolate chip for uncooked dough though.
Once you remove from the oven, allow to cool about 15 minutes before serving.
Serve up, and enjoy!
OH MY GOD