Desserts

Peach and Blueberry Puree

Yaya the Duck
July 08, 2014

Fallen petals are edible as well as the soil.

3
1/3 cup blueberries
1 tablespoon maple syrup
1 peach
Cut out 3 slices peach with the largest surface. Use a flower-shape cookie cutter to cut out three petals from the peach slices. Puree blueberries in a blender, add maple syrup and pulse, then pour into three small dessert bowls. Place the peach petals on top of the blueberry puree.
Nutritions

Calories
46

Sodium
2mg
0% DV

Fat
0.11g
0% DV

Protein
0.6g
1% DV

Carbs
11g
3% DV

Fiber
1g
5% DV
Snack Dairy-Free Low-Calorie Gluten-Free Vegan Low-Fat Puree Low-Carbohydrate Vegetarian

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Chocolate Zucchini Bread

511

Rich and fudgy, this easy Chocolate Zucchini Bread is the perfect cross between a chocolate pound cake, brownies, and a classic loaf of zucchini bread! It's moist and tender thanks to sour cream in the batter, and studded with miniature chocolate chips for even more decadent flavor. Serve a couple of slices of double chocolate zucchini bread for breakfast or brunch with a cup of coffee, for an afternoon snack with a glass of milk, or with a scoop of vanilla ice cream for a delicious dessert.

1 c sugar
1/2 c sour cream
1/2 c vegetable oil
1/3 c milk
2 eggs
2 t vanilla extract
2 c all purpose flour
1/2 c unsweetened cocoa powder
1 (½ t) baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 c shredded zucchini ( patted dry )
12 slices
  • Preheat oven to 350° F. Grease a deep 8 ½ x 4 ½ -inch or a 9 x 5-inch loaf pan and set aside.
  • In a large bowl, whisk together sugar, sour cream, oil and milk. Whisk in eggs and...
    See the full directions on my site
Nutritions

Calories
2644

Sodium
2217mg
92% DV

Fat
59g
92% DV

Protein
87g
175% DV

Carbs
458g
155% DV

Fiber
50g
202% DV