My Husband’s Favorite Casserole: A Simple and Delicious Comfort Food
This casserole is a beloved dish in our home, earning the title of “My Husband’s Favorite” for its hearty layers of potatoes, flavorful seasoned meat, and a rich, creamy egg and cheese topping. It’s the perfect blend of comfort and satisfaction, making it an ideal meal for busy weeknights or cozy weekend dinners. With minimal prep and a straightforward cooking process, this casserole will quickly become a favorite in your household too!

Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 4-6

Ingredients:

For the Potato Layer:

5-6 potatoes, peeled and cut into bite-sized cubes: The base of the casserole, providing a hearty and comforting foundation.
Water: Enough to boil the potatoes.
1 tsp salt: To season the potatoes while boiling.
For the Meat Layer:

1 tbsp vegetable oil: For sautéing the onions and browning the meat.
1 onion, chopped: Adds a sweet, aromatic flavor to the meat.
500g (1.1 lbs) ground meat (beef, or turkey): Your choice of protein that brings richness and depth to the dish.
1 bell pepper, chopped (color of your choice): Adds a pop of color and a slight sweetness to the casserole.
2 tsp tomato paste: Enhances the flavor of the meat with a subtle tanginess.
50ml (1/4 cup) water: Helps to create a sauce that coats the meat and vegetables.
1 tsp salt: To season the meat layer.
1 tsp dried garlic powder: Adds a savory, garlicky kick.
1 tsp paprika: For a hint of smokiness and color.
1 tsp oregano: Provides a fragrant herbal note that complements the meat.
Black pepper to taste: Adds a bit of heat and rounds out the flavors.
For the Egg Layer:

3 eggs: Acts as a binding agent and adds richness to the casserole.
125ml (1/2 cup) milk: Helps to create a smooth, creamy texture in the egg layer.
1 tsp salt: To season the egg mixture.
1 tsp oregano: Adds a subtle, earthy flavor to the egg mixture.
150g (5 oz) shredded cheese: Your choice of cheese (cheddar, mozzarella, or a blend) for a gooey, melty topping.
Topping:

8-10 slices of cheese (cheddar, mozzarella, or a blend): Creates a golden, bubbly crust that seals in the flavors of the casserole.
Chopped green onions (optional): For a fresh, vibrant garnish.
Why This Recipe is a Favorite:

This casserole is loved for its comforting layers and the way the flavors meld together perfectly in the oven. The tender, seasoned potatoes soak up the juices from the meat, while the melted cheese and egg layer create a luscious, creamy topping. Each bite offers a satisfying mix of textures—from the soft potatoes to the hearty meat and the gooey cheese. Plus, it’s incredibly versatile: you can easily adapt the recipe to suit your family’s tastes, whether by changing up the meat or adding extra veggies.

Instructions:
Prepare the Potatoes:
Boil the potatoes: Start by bringing a large pot of salted water to a boil. Add the peeled and cubed potatoes, cooking until they are tender but still hold their shape, about 10-12 minutes. Once cooked, drain the potatoes and set them aside. This step ensures the potatoes are perfectly tender and ready to absorb the flavors of the casserole.
Sauté the Onion:
Cook the onions: In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 3 minutes. This step brings out the sweetness in the onions, adding a depth of flavor to the meat layer.
Brown the Meat:
Cook the meat: Add the ground meat of your choice (beef, , or turkey) to the skillet. Cook the meat, breaking it up with a spoon, until it’s browned on all sides. This step ensures the meat is well-cooked and caramelized, enhancing the overall taste of the casserole.
Add Vegetables and Spices:
Incorporate the bell pepper: Stir in the chopped bell pepper and cook for an additional minute, just until it begins to soften. The bell pepper adds a slight crunch and sweetness, balancing the richness of the meat.
Season and simmer: Next, stir in 2 teaspoons of tomato paste, 50ml of water, 1 teaspoon of salt, 1 teaspoon of garlic powder, 1 teaspoon of paprika, and 1 teaspoon of oregano. Allow the mixture to simmer for about 5 minutes, letting the flavors meld together. Adjust the seasoning with black pepper to taste. The tomato paste adds a tangy depth to the meat, while the spices bring warmth and complexity.
Preheat Oven:
Get ready to bake: Preheat your oven to 180°C (350°F). While the oven heats, you can begin assembling the casserole.
Assemble the Casserole:
Layer the potatoes: In a greased baking dish, spread the cooked potatoes evenly over the bottom. This forms the hearty base of the casserole.
Add the meat layer: Top the potatoes with the seasoned meat mixture, spreading it out evenly. The juices from the meat will seep into the potatoes, infusing them with flavor.
Cheese topping: Lay the slices of cheese over the meat layer, covering it completely. This will melt into a deliciously gooey topping during baking.
Make the Egg Mixture:
Whisk the eggs: In a bowl, whisk together 3 eggs, 125ml of milk, 1 teaspoon of salt, and 1 teaspoon of oregano until well combined. The eggs help bind the layers together, while the milk adds creaminess.
Pour over the casserole: Pour the egg mixture evenly over the cheese-covered meat layer. This will soak into the casserole as it bakes, creating a rich, custardy texture.
Bake:
Cook the casserole: Place the assembled casserole in the preheated oven and bake for 15-20 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean. This ensures that the egg layer is fully set and the cheese is melted and bubbly.
Serve:
Cool and garnish: Let the casserole cool slightly before serving. This allows the layers to set, making it easier to slice and serve. Garnish with chopped green onions for a fresh, vibrant touch if desired.
Tips for Success:

Potato Preparation: If you have leftover cooked potatoes, this recipe is a great way to use them up. Simply skip the boiling step and proceed with assembling the casserole.
Adjusting Spices: Feel free to tweak the spices in the meat layer to suit your family’s tastes. For a bit of heat, you could add a pinch of cayenne pepper or some crushed red pepper flakes.
Vegetarian Version: For a meatless option, omit the ground meat and replace it with additional vegetables such as mushrooms, zucchini, or even lentils. This will still provide a hearty, satisfying dish that everyone can enjoy.
Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for a quick and easy meal.
Conclusion:

This casserole is more than just a meal—it’s a comforting dish that brings family together around the dinner table. With its layers of tender potatoes, savory meat, and creamy, cheesy topping, it’s no wonder it’s a favorite in our household. Whether you’re making it for a special occasion or just a regular weeknight dinner, this casserole is sure to please. Enjoy the delicious combination of flavors and textures, and don’t be surprised if it becomes a regular request in your home too!

Delicious Savory Meat and Vegetable Casserole
This hearty, comforting casserole is a perfect dish for family dinners, especially on Sundays! With a flavorful mixture of ground meat, fresh vegetables, and a creamy sauce, this recipe will surely become a household favorite. It’s easy to make, satisfying, and packed with savory goodness.

Preparation, Cook, and Total Times

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Servings: 4-6 servings
Cuisine This recipe draws inspiration from classic Mediterranean and Eastern European dishes that combine meat, vegetables, and creamy sauces in layers, baked to perfection.

Full List of Ingredients

For the Crepes:

2 eggs
1 tsp sugar
500 ml milk
30 g butter
240 g flour
Vegetable oil (for greasing the pan)
For the Meat and Vegetable Filling:

1 onion, finely chopped
450 g ground minced meat (beef, chicken or a mix)
1 bell pepper, finely chopped
1 clove of garlic, minced
Salt and pepper to taste
1 tsp oregano
1/2 cup pureed tomatoes
1 tomato, finely chopped
1 carrot, grated
30 g butter
3 tbsp flour
500 ml milk
1/2 tsp salt
1/2 tsp pepper
1/2 tsp nutmeg
150 g pizza mozzarella, grated
For Garnish:

Sesame seeds
Step-by-Step Cooking Directions
Prepare the Crepes:

In a bowl, whisk together 2 eggs, 1 tsp sugar, and a pinch of salt.
Add 500 ml of milk and mix until combined.
Gradually add 240 g of flour, whisking continuously. If the dough is too thick, add some warm water to adjust the consistency.
Heat a pan with a little vegetable oil, just enough to grease it, before cooking the first portion of the crepe batter.
Pour a portion of the batter into the pan, swirling it to create a thin, even layer. Cook the crepes on both sides until lightly golden.
Set aside the cooked crepes. You should have enough batter for about 8-10 crepes.
Prepare the Meat and Vegetable Filling:

In a skillet, heat some vegetable oil over medium heat. Add 1 finely chopped onion and cook until soft.
Add 450 g of beef meat, breaking it up with a spatula. Cook until browned and the meat is fully cooked through.
Add 1 finely chopped bell pepper, 1 minced garlic clove, salt, pepper, and 1 tsp oregano. Cook for about 5 minutes until the peppers are soft.
Stir in 1/2 cup pureed tomatoes, 1 finely chopped tomato, and 1 grated carrot. Let the mixture cook on low heat for about 10 minutes.
Remove from heat and set aside.
Make the Creamy Sauce:

In a separate pan, melt 30 g of butter over low heat.
Add 3 tbsp flour and stir constantly to form a roux. Cook for a minute to remove the raw flour taste.
Gradually add 500 ml of milk, stirring continuously so that the sauce becomes smooth and free of lumps.
Season with 1/2 tsp salt, 1/2 tsp pepper, and 1/2 tsp nutmeg. Let the sauce simmer for a couple of minutes until thickened. Remove from heat.
Assemble the Casserole:

Preheat the oven to 180°C (350°F).
In a baking dish, layer a few of the crepes on the bottom.
Spread half of the meat and vegetable mixture over the crepes, then pour over a layer of the creamy sauce.
Continue layering the crepes, meat, and sauce until all ingredients are used, finishing with a layer of sauce on top.
Sprinkle 150 g of grated mozzarella cheese on top and garnish with sesame seeds.
Bake the Casserole:

Place the casserole in the preheated oven and bake for 20 minutes, or until the top is golden brown and bubbly.
Once done, remove from the oven and let it cool for a few minutes before serving.
Serve this delicious casserole hot, perfect for a family dinner or a special meal.
Serve:

Nutritional Information (Per Serving)

Calories: 380 kcal
Protein: 24 g
Carbohydrates: 35 g
Fat: 20 g
Fiber: 4 g
Sodium: 600 mg
The Origins and Popularity of the Recipe Casseroles have long been a favorite in many cultures for their simplicity and ability to feed a crowd. This dish combines the best of savory meat, fresh vegetables, and cheese to create a comforting and satisfying meal. Whether you’re feeding a large family or looking for leftovers for the week, this casserole is the perfect choice.

Reasons Why You’ll Love This Recipe

Cheesy and Comforting: The melted mozzarella cheese on top adds a rich, gooey texture that complements the savory filling.
Versatile: This recipe can be made with different meats or even with a vegetarian filling, depending on your preference.
Perfect for Meal Prep: This casserole stores well in the fridge for up to 3 days, making it perfect for preparing ahead of time.
Delicious and Hearty: Packed with vegetables, meat, and cheese, this dish will leave you full and satisfied.
Health Benefits

Rich in Protein: The minced meat and cheese provide a good source of protein, which helps build and repair tissues.
High in Fiber: Vegetables like carrots, onions, and peppers contribute to the dish’s fiber content, aiding in digestion.
Calcium-Rich: The cheese provides calcium, which is essential for strong bones and teeth.
serving Suggestions

With a Side Salad: Pair with a fresh green salad or a side of roasted vegetables for a well-rounded meal.
Serve with Rice or Pasta: You can also serve this casserole over a bed of rice or pasta to make it even more filling.
Add a Dollop of Sour Cream: Top with a dollop of sour cream or a tangy yogurt-based sauce for extra creaminess.
Cooking Tips

Customize the Filling: Feel free to add other vegetables like mushrooms, spinach, or zucchini to the filling for extra flavor and nutrition.
Cheese Variations: Try different cheeses like gouda, feta, or parmesan for a unique twist on this dish.
Make Ahead: You can assemble the casserole the night before and refrigerate it overnight for an even easier dinner the next day.
Variations to Try

Vegetarian Casserole: Substitute the meat with lentils, tofu, or beans for a vegetarian version.
Spicy Version: Add chili flakes or fresh chilies to the filling for a spicy kick.
Mushroom Filling: For a rich, earthy flavor, add sautéed mushrooms to the meat mixture.
Conclusion This cheesy meat and vegetable casserole is a comforting, easy-to-make dish that’s perfect for a family dinner or special occasion. With layers of savory filling, rich sauce, and melty cheese, it’s sure to become a favorite in your home. Give it a try and enjoy the delicious results!

3-Ingredient Healthy Chocolate Brownies: A Game-Changing Recipe

Ingredients

• 2 large ripe bananas (about 240g / 8.5 oz)
• ½ cup unsweetened cocoa powder (50g / 1.8 oz)
• ¼ cup natural peanut butter (60g / 2.1 oz)

Key Equipment

• 8×8-inch (20×20 cm) baking pan
• Parchment paper
• Mixing bowl
• Measuring cups and spoons
• Spatula
• Wire cooling rack

Detailed Instructions

1. Preparation

I always start by preheating my oven to 350°F (175°C). This temperature creates the perfect environment for developing rich chocolate flavor while maintaining moisture. I line my 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal later.

2. Creating the Perfect Batter

1. I select bananas that are properly ripened – they should be covered with brown spots as these contain more natural sugars and blend more smoothly.
2. In a medium mixing bowl, I thoroughly mash the bananas until they reach a smooth consistency with no lumps. This step is crucial for achieving the right texture.
3. I add the unsweetened cocoa powder gradually while mixing to prevent cocoa clouds and ensure even distribution.
4. Next, I incorporate the peanut butter, making sure it’s well-stirred beforehand if using natural peanut butter. The mixture should become thick and glossy.

3. Baking Process

1. I spread the batter evenly in the prepared pan, using my spatula to smooth the top. Getting an even layer ensures uniform baking.
2. These brownies need 20-25 minutes in the preheated oven. I start checking at 20 minutes by inserting a toothpick in the center – it should come out mostly clean with a few moist crumbs.
3. I let them cool in the pan for 10 minutes before transferring to a wire rack. This prevents condensation from making them soggy.

Storage and Serving

These brownies keep well in an airtight container:

• Room temperature: 2 days
• Refrigerated: Up to 5 days
• Frozen: Up to 3 months

Pro Tips

• Choose bananas that are very ripe for maximum sweetness
• Room temperature ingredients blend more smoothly
• Don’t overbake – slightly underbaked is better than overbaked
• Allow to cool completely for the best texture
• For extra indulgence, top with a few dark chocolate chips before baking

Nutrition Information

Per serving (1/9th of recipe):

• Calories: 89
• Protein: 3g
• Carbohydrates: 13g
• Fiber: 3g
• Natural Sugars: 6g
• Fat: 4g
• Iron: 1mg
• Potassium: 240mg

Recipe Variations

I’ve successfully tested these substitutions:

• Almond butter for peanut butter
• Sunflower seed butter for nut-free version
• Add 1 teaspoon vanilla extract for enhanced flavor
• Sprinkle with sea salt before baking

Troubleshooting Tips

If your brownies seem:

• Too wet: Add 1 tablespoon cocoa powder
• Too dry: Add 2 tablespoons mashed banana
• Not sweet enough: Use riper bananas next time

This recipe proves that healthy, allergen-friendly desserts can be both delicious and simple to make. The minimal ingredient list and quick preparation time make these brownies perfect for satisfying sudden chocolate cravings while maintaining healthy eating goals.

Creamy Chicken and Mushroom Skillet (15-Minute Weeknight Wonder)

Ingredients

For the Protein & Vegetables

• 150g (5.3 oz) chicken strips or turkey breast
• 150g (5.3 oz) fresh mushrooms
• 1 medium onion
• 2 tablespoons fresh parsley, chopped

For the Sauce

• 1 tablespoon vegetable oil
• 1 piece (30g / 1 oz) herb butter
• 240ml (1 cup) crème fraîche
• Salt and freshly ground black pepper to taste
• 1 teaspoon mixed dried herbs (such as thyme, rosemary, and sage)

Step-by-Step Instructions

Preparation

1. If using turkey breast, slice it into uniform strips about 1/2 inch (1.25cm) thick for even cooking.
2. Clean and slice mushrooms into 1/4 inch (6mm) thick slices.
3. Peel and slice onion into thin strips.
4. Chop fresh parsley for garnish.

Cooking the Dish

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add chicken strips and cook for 2-3 minutes until golden brown on all sides.
3. Add sliced mushrooms and onions to the pan. Cook for 3-4 minutes, stirring occasionally.
4. Add herb butter and let it melt while stirring to coat all ingredients.
5. Reduce heat to medium-low and pour in the crème fraîche.
6. Season with salt, pepper, and dried herbs to taste.
7. Simmer for 2-3 minutes until sauce thickens slightly and chicken is fully cooked.
8. Garnish with fresh parsley before serving.

Pro Tips

• Use a wide, heavy-bottomed skillet for even heat distribution and better browning.
• Don’t overcrowd the pan – this ensures proper browning rather than steaming.
• Button mushrooms work great, but feel free to use cremini or a mix of wild mushrooms for more depth of flavor.
• If crème fraîche isn’t available, heavy cream or sour cream make good substitutes.

Serving Suggestions

Serve this versatile dish over:

• Steamed rice
• Buttered egg noodles
• Mashed potatoes
• Crusty bread for sauce-soaking

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of cream if needed to restore the sauce’s consistency.

Nutrition Information

Per serving (1/3 of recipe):

• Calories: 385
• Protein: 23g
• Carbohydrates: 8g
• Fat: 31g
• Saturated Fat: 18g
• Cholesterol: 105mg
• Sodium: 380mg
• Fiber: 2g
• Sugar: 3g

This protein-rich dish is perfect for low-carb diets when served without starchy sides. The mushrooms provide essential nutrients including B vitamins and selenium, while the lean protein from chicken or turkey keeps you satisfied.

Recipe Origins and Variations

Originally discovered on mushroom packaging and brilliantly adapted to include protein, this recipe demonstrates how simple variations can transform a side dish into a complete meal. The addition of chicken not only increases the protein content but also creates a more satisfying and well-rounded dish that’s become a weeknight favorite in countless households.

Feel free to customize this versatile recipe by:

• Adding garlic for extra flavor
• Including white wine in the sauce
• Incorporating different fresh herbs
• Using a mix of mushroom varieties

Whether you’re cooking for family or entertaining guests, this 15-minute wonder delivers restaurant-quality results with minimal effort.

Chewy Coconut Dark Chocolate Energy Cookies (No Refined Sugar

Ingredients

Dry Ingredients:

• 1 cup rolled oats (100g / 3.5 oz)
• ¼ cup unsweetened shredded coconut (20g / 0.7 oz)
• ⅓ cup dark chocolate chips (60g / 2.1 oz)
• 2 tablespoons chia seeds (24g / 0.85 oz)
• Pinch of sea salt

Wet Ingredients:

• ¼ cup almond butter (60g / 2.1 oz)
• ¼ cup honey or maple syrup (60ml / 2 fl oz)
• 1 teaspoon vanilla extract

Equipment Needed

• Baking sheet
• Parchment paper
• Mixing bowls
• Measuring cups and spoons
• Cookie scoop (optional)

Detailed Instructions

Preparation Phase (5 minutes)

1. Preheat your oven to 350°F (175°C)
2. Line a large baking sheet with parchment paper
3. Ensure all ingredients are at room temperature for best binding

Mixing the Ingredients (10 minutes)

1. Combine Dry Ingredients:

• In a large mixing bowl, combine rolled oats, shredded coconut, and chia seeds
• Add a pinch of salt to enhance flavors
• Stir well to distribute ingredients evenly

1. Mix Wet Ingredients:

• In a separate bowl, combine almond butter and honey/maple syrup
• Add vanilla extract
• Whisk until smooth and well combined
• Pro tip: Warm slightly if almond butter is too stiff

1. Combine Mixtures:

• Pour wet ingredients over dry ingredients
• Mix thoroughly until everything is well coated
• Fold in dark chocolate chips last to prevent melting

Forming and Baking (20 minutes)

1. Shape Cookies:

• Use a tablespoon measure or small cookie scoop
• Place 2-tablespoon portions onto prepared baking sheet
• Gently press down to form cookies about ½-inch thick
• Leave space between cookies for slight spreading

1. Baking:

• Place in preheated oven
• Bake for 12-15 minutes until edges are golden brown
• Center should still be slightly soft
• Watch carefully after 10 minutes to prevent over-browning

Cooling and Storage (15 minutes)

1. Let cookies cool on baking sheet for 5 minutes
2. Transfer to wire rack for complete cooling
3. Store in airtight container

Storage Tips

• Room temperature: 5 days in airtight container
• Refrigerator: Up to 2 weeks
• Freezer: Up to 3 months

Nutrition Information

Per cookie (recipe makes 12 cookies):

• Calories: 145
• Protein: 3g
• Healthy Fats: 8g
• Carbohydrates: 16g
• Fiber: 3g
• Natural Sugars: 7g
• Iron: 1.2mg
• Omega-3 Fatty Acids: 0.5g

Pro Tips for Perfect Results

1. Use old-fashioned rolled oats, not quick oats, for better texture
2. Choose runny almond butter for easier mixing
3. Don’t overbake – cookies should be slightly soft when removed from oven
4. Let cool completely before storing to maintain texture
5. For extra crunch, toast coconut before adding to mixture

These nutrient-rich cookies prove that healthy snacking can be delicious! They’re perfect for meal prep, on-the-go energy, or satisfying that sweet craving with wholesome ingredients. The combination of complex carbs, healthy fats, and natural sweeteners makes them an ideal pre-workout snack or afternoon energy boost.

Decadent Dark Chocolate Zucchini Bread: A Guilt-Free Chocolate Lover’s Dream

Ingredients

Fresh Produce

• 350g (1½ cups) grated zucchini, excess moisture removed
• Tip: Choose medium-sized, firm zucchini for best results

Wet Ingredients

• 80ml (⅓ cup) coconut oil, melted and cooled
• 120ml (½ cup) pure maple syrup or honey
• 2 large eggs, room temperature
• 5ml (1 tsp) pure vanilla extract

Dry Ingredients

• 40g (⅓ cup) unsweetened cocoa powder
• 120g (1 cup) whole wheat flour
• 5g (1 tsp) baking soda
• 2.5g (½ tsp) baking powder
• 1.25g (¼ tsp) fine sea salt
• 45g (¼ cup) dark chocolate chips (70% cocoa or higher)

Detailed Instructions

Preparation Phase

1. Position your oven rack in the center and preheat to 350°F (175°C). Grease a 9×5-inch (23x13cm) loaf pan thoroughly with coconut oil, then line with parchment paper, leaving overhang for easy removal.

Preparing the Zucchini

2. Grate the zucchini using the large holes of a box grater. Place in a clean kitchen towel and squeeze firmly to remove excess moisture. This step is crucial for proper texture.

Mixing Wet Ingredients

3. In a large mixing bowl, whisk together the melted coconut oil and maple syrup until fully combined. The maple syrup adds natural sweetness while keeping the glycemic index lower than refined sugar.
4. Add the eggs one at a time, whisking well after each addition. The eggs provide structure and richness to the bread.
5. Stir in the vanilla extract, then fold in the prepared zucchini. The zucchini will provide moisture and nutrients while remaining virtually undetectable in the final product.

Combining Dry Ingredients

6. In a separate bowl, sift together the cocoa powder, whole wheat flour, baking soda, baking powder, and salt. Sifting prevents lumps and ensures even distribution of the leavening agents.
7. Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Do not overmix, as this can lead to a tough texture.
8. Fold in the dark chocolate chips, reserving a few for topping if desired.

Baking Process

9. Transfer the batter to your prepared loaf pan, smoothing the top with a spatula. Sprinkle with reserved chocolate chips if using.
10. Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs.

Cooling and Storage

11. Allow the bread to cool in the pan for exactly 10 minutes. This timing allows the structure to set while preventing the bottom from becoming soggy.
12. Using the parchment overhang, lift the bread out of the pan and transfer to a wire rack to cool completely.

Storage Tips

• Room temperature: Up to 3 days, wrapped in parchment paper
• Refrigerated: Up to 1 week in an airtight container
• Frozen: Up to 3 months, wrapped well in plastic wrap and foil

Nutrition Information

Per slice (1/12 of loaf):

• Calories: 185
• Total Fat: 9.5g
• Saturated Fat: 6.8g
• Cholesterol: 31mg
• Sodium: 208mg
• Total Carbohydrates: 23.4g
• Dietary Fiber: 2.8g
• Sugar: 11.2g
• Protein: 4.2g

This bread is packed with nutrients from the zucchini, including vitamin C, potassium, and fiber. The dark chocolate and cocoa powder provide antioxidants, while the whole wheat flour adds additional fiber and nutrients. Perfect for breakfast, snacking, or a wholesome dessert.

Serving Suggestions

• Warm slightly and spread with almond butter
• Top with Greek yogurt and fresh berries
• Enjoy as is with your morning coffee or tea
• Toast lightly and drizzle with extra honey for dessert

This Dark Chocolate Zucchini Bread proves that healthy ingredients can create truly decadent results!