Zucchinii Muffin

This is a healthy zucchini muffin recipe that I found. I like bread and Korean rice cake so much, but I am worried about carbohydrates in my daily food, so I think this recipe for zucchini muffins is a little more healthy.
I changed the original recipe to make it a little more healthy. I used whole wheat flour, coconut sugar, apple sauce and grape seed oil.  I warmed it up in the morning for breakfast and it was delicious to eat as a cold snack in the afternoon.
And  it is one of the best quick breads ever and I have made many breads.  And really, really good and moist!
While the muffins were baking in the oven, the delicious smell gently spread through the house and made me happy before eating. For this reason, I like to bake bread at home!

Ingredients
2 C                           whole wheat flour
2 t                            baking soda
1 t                            cinnamon powder
1/2 t                         salt
1/2 C                        apple sauce
1/2 C                        coconut sugar
3/4 C                        grape seed oil
2                              eggs
1 1/2 t                       vanilla extract
1                              zucchini, 5-6 inches long, shredded
2/3 C                        nuts (sunflower, almond and pumpkin seeds)

Directions
Preheat oven to 350 degrees and put muffin paper into muffin pan.
Mix apple sauce, coconut sugar, eggs and vanilla extract in a bowl.
Add sifted flour, cinnamon, baking soda and salt and stir until the flour is invisible.
Add zucchini and nuts.
Pour batter into muffin pan.
Bake in the oven for 25-27 minutes until tester inserted in the center comes out clean.


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Stuffed Zucchini Boats

The weather is getting hotter, and you know what that means... we are about to be faced with an abundance of inexpensive, low calorie and nutrient packed zucchini. This zucchini boat recipe is one of my favorites. I love it because it is super simple but tastes like you spent hours on it. It's also an easy dish to multiply and serve to a crowd.  It is healthy, so adults like it and looks like a boat, so children like it.
These zucchini boats are for low-carb lovers and just about anyone else.  And I had to use chicken instead of beef  because that was all I had.

Ingredients
2-3                                  zucchini
1/2 lb                              ground chicken
1/2 C                              minced onion
1 T                                  minced garlic
1 t                                   basil powder
1 t                                   oregano powder
1/2 t                                garlic powder
1/2 t                                onion powder
2/3 C                               tomato sauce
1 C                                  parmesan cheese (you can use mozzarella cheese)
1/2 C                               chopped bell pepper
1 T                                   olive oil
salt and pepper to taste

Directions
Preheat oven to 350 degrees.

Cut zucchini in half lengthwise and then scoop the insides out and set aside. Pat dry the zucchini shells.

Bake them with the shell down for 10 minutes.

Saute chicken, onion, garlic and zucchini filling with herb powders in olive oil.

Add tomato sauce and boil for 5 minutes. 
Season with salt and pepper.

Preheat oven to 400 degrees and fill the zucchini shells with chicken filling and top with bell pepper and cheese and bake for 7-8 minutes.

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