5. Zucchini Oatmeal Bread
First line up the ingredients: 2 cups all-purpose flour, 1 cup quick oats, 1 teaspoon baking powder, 1 teaspoon baking soda, 1⁄2 teaspoon salt, 1⁄2 cup sugar, 1⁄2 cup brown sugar firmly packed, 3⁄4 teaspoon ground cinnamon, 3 large eggs, 3⁄4 cup vegetable oil, 1 teaspoon vanilla extract, 3 cups zucchini, shredded, and 1 cup walnuts, chopped.
In a sizable mixing bowl, combine the first 8 ingredients; create a well in the center of the mixture. Place aside.
In a bowl, combine the eggs, oil, and vanilla; beat well with a wire whisk. Add walnuts and zucchini and stir. Add the wet ingredients to the dry ones and whisk just until combined.
In a loaf pan measuring 9 x 5 x 3 inches, pour the batter. Bake for 1 hour and 15 minutes at 350 degrees, or until a knife cake comes out clean. For ten minutes, let the pan cool. Bread should be taken out of the pan and allowed to cool further.
Adding zucchini and chia seeds to oatmeal makes it healthier and gives you a serving of vegetables in the morning. For added crunch, sprinkle a handful of toasted walnuts on top.
6. Quinoa Coconut Yogurt Muffins
At this point, it’s obvious that we believe quinoa improves everything. You’re going to love these muffins. The ingredients that you need are 1 flax egg, 1/2 cup peeled banana, 1/2 cup applesauce, 1/2 cup quinoa flakes, 1/2 cup coconut yogurt, 1/4 cup maple syrup, 1/4 cup oat flour, 1/2 cup almond flour, 1/4 tsp salt, 1/2 tsp vanilla bean, 2 tsp baking powder, 1 tsp cinnamon, and 1 tsp nutmeg. Mash all of the wet ingredients together. Add the dry ingredients once they’re smooth.
To bake, line a 12-cup muffin tin. Fill the liners about 3/4 full, sprinkle with quinoa flakes, and you’re ready to go! Place them in the oven for about 25 minutes, and it is all ready to serve. Try these moist morsels for breakfast or as a snack after lunch. It takes about 30 minutes from start to finish.