Baking

Healthy Chocolate Zucchini Brownies

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Healthy Chocolate Zucchini Brownies

If your garden is anything like mine, zucchini has a way of going from “I wonder if I’ll get any zucchini this year?” to “What am I going to do with all this zucchini?” very quickly!

These Healthy Chocolate Zucchini Brownies are one of my favorite ways to turn that garden abundance into something delicious.

They’re rich and chocolatey, wonderfully fudgy, and naturally moist thanks to freshly grated zucchini. The zucchini blends beautifully into the brownies, adding moisture and nutrients without overpowering that classic chocolate flavor.

This is the kind of recipe I love: simple ingredients, a little garden goodness, and a treat that feels indulgent while still being nourishing.

Why You’ll Love These Zucchini Brownies

  • Rich and chocolatey
  • Naturally moist and fudgy
  • A delicious way to use fresh zucchini
  • Simple, wholesome ingredients
  • Easy to make
  • Perfect for an afternoon treat or healthy-ish dessert

Ingredients

• 1 cup finely grated zucchini, lightly squeezed
• 2 large eggs
• ½ cup unsweetened applesauce
• ? cup pure maple syrup
• ¼ cup melted coconut oil or avocado oil
• 1 teaspoon vanilla extract
• ¾ cup whole wheat flour
• ½ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• ½ cup dark chocolate chips or chopped dark chocolate

Optional:
• ¼ cup chopped walnuts or pecans
• Extra chocolate chips for the top
• A light sprinkle of flaky sea salt

Instructions

  1. Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving a little overhang for easy removal.
  2. Grate the zucchini using the small side of a box grater. Gently squeeze out some of the excess moisture. You don’t want the zucchini completely dry—some moisture is important for fudgy brownies.
  3. In a large bowl, whisk together the eggs, applesauce, maple syrup, melted oil, and vanilla.
  4. Add the grated zucchini and stir to combine.
  5. In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and cinnamon.
  6. Add the dry ingredients to the wet ingredients and stir just until combined. Don’t overmix.
  7. Fold in the chocolate chips and nuts, if using.
  8. Spread the batter evenly into the prepared pan. Sprinkle a few additional chocolate chips over the top if desired.
  9. Bake for approximately 22–28 minutes, or until the center is set and a toothpick inserted into the center comes out with a few moist crumbs.
  10. Allow the brownies to cool before slicing. For especially fudgy brownies, let them cool completely before cutting.

A Little Zucchini Wisdom

Don’t squeeze all the moisture out of your zucchini. The water naturally contained in the zucchini is part of what makes these brownies so wonderfully moist.

If your zucchini is particularly watery, squeeze it a little more. If it’s fairly dry, you can leave more moisture in.

Make Them Your Own

Want even more chocolate? Add extra dark chocolate chips.

Want some crunch? Fold in chopped walnuts or pecans.

Want a little more garden-inspired warmth? Add an extra pinch of cinnamon.

For a richer brownie, substitute some of the chocolate chips with chopped dark chocolate.

Storage

Store cooled brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

They can also be frozen. Wrap individual brownies well and freeze for up to 3 months. Thaw at room temperature when you’re ready for a chocolatey treat.

From My Garden to Your Kitchen

There is something especially satisfying about taking something you’ve grown yourself and turning it into something your family can enjoy.

Zucchini may be one of the most abundant summer garden vegetables, but that abundance is a gift. A little grating, a little chocolate, and suddenly those extra zucchini become brownies!

That’s my kind of harvest.

Final Thought

Nourishment doesn’t have to mean giving up the foods that bring us joy.

Sometimes wellness looks like a colorful garden, a warm kitchen, a little chocolate, and sharing something homemade with people you love.

Enjoy every bite.

Stacie
Embracing Spirit Yoga & Wellness


Enjoying this content? My book 52 Weeks of Wisdom & Wellness goes deeper — find it here.

Palisade Peach Sourdough Scones Recipe

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Delicious Peach Sourdough Scones

There is something magical about Colorado peach season.

Sweet, juicy Palisade peaches are one of summer’s greatest gifts, and when paired with tangy sourdough discard, they create tender, buttery scones that are perfect with a morning cup of coffee or afternoon tea.

These scones are lightly sweet, bursting with fresh peaches, and have just enough sourdough flavor to make them irresistible.

Why You’ll Love These Scones

  • A delicious way to use sourdough discard
  • Made with fresh Colorado Palisade peaches
  • Tender and buttery
  • Perfect for breakfast, brunch, or dessert
  • Freezer-friendly

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • ? cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup cold butter, cubed
  • ½ cup sourdough discard
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream (plus extra for brushing)

Fruit

  • 1 cup diced fresh Palisade peaches

Optional Glaze

  • 1 cup powdered sugar
  • 2–3 tablespoons peach juice or milk
  • ½ teaspoon vanilla

Directions

1. Prepare

Preheat oven to 400°F.

Line a baking sheet with parchment paper.

2. Mix Dry Ingredients

Whisk together the flour, sugar, baking powder, baking soda, and salt.

3. Cut in Butter

Using a pastry cutter or your fingertips, work the cold butter into the flour until the mixture resembles coarse crumbs.

4. Combine Wet Ingredients

In a separate bowl, whisk together the sourdough discard, egg, vanilla, and cream.

Pour into the dry ingredients and gently mix until just combined.

Fold in the diced peaches.

Be careful not to overmix.

5. Shape

Turn the dough onto a lightly floured surface.

Pat into an 8-inch circle about 1 inch thick.

Cut into 8 wedges.

Place wedges on the prepared baking sheet.

Brush tops with heavy cream.

6. Bake

Bake for 18–22 minutes, or until lightly golden.

Allow to cool for 10 minutes.

7. Glaze (Optional)

Whisk together powdered sugar, vanilla, and peach juice until smooth.

Drizzle over cooled scones.

Tips for Perfect Scones

  • Keep your butter very cold.
  • Handle the dough as little as possible.
  • Use ripe—but firm—Palisade peaches.
  • Freeze the shaped scones for 15 minutes before baking for extra flaky layers.
  • These are wonderful with local honey or homemade peach preserves.

Mindful Baking

One of my favorite mindfulness practices happens in the kitchen.

As I slice peaches, stir the dough, and watch these beautiful scones bake, I’m reminded that slowing down can be a form of self-care.

Cooking with seasonal ingredients helps us connect with the rhythm of nature and appreciate the abundance each season brings.

This recipe feels especially fitting during our August theme, The Harvest Within.

Just as gardens reward months of care, our lives flourish when we tend to what truly matters.

So pour yourself a warm cup of tea, enjoy a fresh peach scone, and savor the simple gifts of the season.

Happy baking!

Have you made these scones?

I’d love to hear how they turned out! Leave a comment below and let me know if you added your own twist to the recipe.’


Enjoying this content? My book 52 Weeks of Wisdom & Wellness goes deeper — find it here.

Best Sourdough Lemon Loaf Recipe (Moist, Bright & Easy)

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A Bright Twist on a Classic Lemon Loaf

This sourdough lemon loaf is soft, moist, and full of bright citrus flavor with a subtle tang from sourdough discard. It’s the kind of bake that feels comforting and fresh at the same time—perfect for slow mornings, tea time, or gifting.

If you’ve been wondering what to do with extra sourdough discard, this recipe is one of the easiest and most delicious ways to use it.

Ingredients

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup sourdough discard (unfed)
  • ½ cup plain Greek yogurt or sour cream
  • ½ cup melted butter (or neutral oil)
  • ¾ cup sugar
  • 2 large eggs
  • Zest of 2 lemons
  • ¼ cup fresh lemon juice
  • 1 teaspoon vanilla extract

Lemon Glaze (Optional but Recommended)

  • 1 cup powdered sugar
  • 2–3 tablespoons fresh lemon juice
  • Optional: extra lemon zest for topping

Instructions

1. Prep

Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it.

2. Mix dry ingredients

In a bowl, whisk together flour, baking powder, baking soda, and salt.

3. Mix wet ingredients

In a separate bowl, whisk sourdough discard, yogurt, melted butter, sugar, eggs, lemon zest, lemon juice, and vanilla until smooth.

4. Combine

Gently fold dry ingredients into wet ingredients. Mix just until combined—do not overmix.

5. Bake

Pour batter into loaf pan and bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool

Let cool in the pan for 10–15 minutes, then transfer to a wire rack.

Lemon Glaze

Whisk powdered sugar and lemon juice until smooth and pourable.

Once loaf is completely cool, drizzle glaze over the top. Add extra zest if desired.

Tips for Best Results

  • Don’t overmix the batter—this keeps it tender
  • Room temperature eggs mix more smoothly
  • Use fresh lemon juice for best flavor
  • Let loaf cool fully before glazing (or it will melt off)
  • Discard works best when it’s unfed but not overly sour

Why You’ll Love This Recipe

  • Uses sourdough discard (no waste baking!)
  • Soft, moist crumb with a bright lemon flavor
  • Easy one-bowl wet + dry method
  • Perfect for breakfast, snacks, or gifting
  • Freezer-friendly

Serving Ideas

  • With herbal tea or chai
  • Lightly toasted with butter
  • Paired with berries and yogurt
  • Wrapped as a homemade gift loaf

Mindful Baking Moment

As you bake this loaf, notice the simple rhythm—mixing, folding, waiting, rising. Baking sourdough-based recipes is a quiet reminder that transformation doesn’t have to be rushed.


Enjoying this content? My book 52 Weeks of Wisdom & Wellness goes deeper — find it here.

Pumpkin Spice Bread with Maple Glaze – A Cozy October Recipe

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There’s something magical about October baking. The crisp air, falling leaves, and golden glow of autumn invite us into the kitchen to stir up something comforting and full of seasonal spice. And while pumpkin spice is everywhere this time of year, nothing beats a homemade loaf of Pumpkin Spice Bread with Maple Glaze.

This bread is tender, perfectly spiced, and just sweet enough. The drizzle of maple glaze takes it from everyday snack to showstopper dessert. Serve it with a cup of tea or coffee, or wrap it up as a gift for a friend—it’s pure autumn comfort.

Ingredients

For the Pumpkin Spice Bread:

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ¼ teaspoon cloves
  • 1 cup pumpkin purée (not pie filling)
  • ½ cup vegetable oil (or melted coconut oil)
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs
  • ¼ cup milk (any kind)
  • 1 teaspoon vanilla extract

For the Maple Glaze:

  • 1 cup powdered sugar
  • 2–3 tablespoons pure maple syrup
  • ½ teaspoon vanilla extract
  • Splash of milk, if needed to thin

Directions:

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment.
  2. In a bowl, whisk flour, baking soda, baking powder, salt, and spices.
  3. In another bowl, whisk pumpkin purée, oil, sugars, eggs, milk, and vanilla until smooth.
  4. Add dry ingredients to wet and stir gently until just combined—don’t overmix.
  5. Pour batter into prepared loaf pan and smooth the top.
  6. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool completely before glazing.
  8. For the glaze, whisk powdered sugar, maple syrup, and vanilla until smooth. Drizzle over cooled bread.

Tips for the Perfect Pumpkin Bread

  • Use fresh pumpkin purée if you can—it gives richer flavor.
  • Add a handful of chopped pecans or walnuts for crunch.
  • For extra decadence, sprinkle a little cinnamon sugar on top before baking.

Embracing October in the Kitchen

Baking isn’t just about food—it’s about ritual, warmth, and connection. When we bake with the flavors of the season, we’re aligning with nature’s rhythm and giving ourselves a delicious reminder to slow down and savor.

So light a candle, play your favorite cozy playlist, and let this Pumpkin Spice Bread with Maple Glaze bring a little extra sweetness to your October days.

Soft Pumpkin Spice Cookies

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Soft Pumpkin Spice Cookies

As the leaves begin to turn and the air carries that unmistakable crispness, I always find myself drawn back into the kitchen. There’s something grounding about baking in autumn — measuring, mixing, and filling the house with warm, spiced aromas. These Soft Pumpkin Spice Cookies are one of my favorite ways to celebrate the season. They’re tender, fragrant with cinnamon and nutmeg, and just sweet enough to make every bite feel like a little moment of comfort.

I love to enjoy these with a mug of tea in the afternoon or to share with friends who stop by for a visit. They remind me that fall is about slowing down, savoring flavors, and welcoming cozy traditions.

Ingredients

  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour (spoon & level)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1½ tsp pumpkin pie spice (or blend cinnamon, nutmeg, ginger, cloves)

Optional cream cheese maple icing

  • 4 oz cream cheese, softened
  • 2 Tbsp butter, softened
  • ½ cup powdered sugar
  • 1 Tbsp maple syrup
  • A pinch of cinnamon

Instructions

  1. Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper.
  2. In a large mixing bowl, cream butter, brown sugar, and granulated sugar until smooth and fluffy.
  3. Beat in the egg, then stir in pumpkin puree and vanilla.
  4. In another bowl, whisk flour, baking soda, baking powder, salt, and pumpkin spice.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Scoop dough (about 2 tablespoons each) onto prepared baking sheets, leaving space between.
  7. Bake 12–15 minutes, until edges are set and centers still look soft. They’ll continue to firm as they cool.
  8. Cool 5 minutes on the pan, then transfer to a wire rack.
  9. For icing: beat cream cheese and butter until smooth, add powdered sugar, maple syrup, and cinnamon. Spread over cooled cookies.

Cozy Notes & Tips

  • Use pumpkin puree, not pie filling. If it’s watery, blot with a paper towel.
  • Don’t overbake! The secret to soft pumpkin cookies is letting them stay a little tender in the middle.
  • Store plain cookies in a tin for 3–4 days, or iced cookies in the fridge.

There’s magic in the simple ritual of baking cookies — measuring flour, breathing in the scent of warm spices, and sharing the results with people you love. These Soft Pumpkin Spice Cookies are more than a treat; they’re an invitation to pause, savor, and celebrate the season.

So brew a cup of tea, light a candle, and let the comfort of pumpkin spice wrap around you.

Strawberry Scones

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Springtime Strawberry Scones: A Fresh & Fluffy Delight

As the days grow warmer and the first signs of spring emerge, it’s the perfect time to bring fresh, seasonal flavors into the kitchen. These Strawberry Scones are light, buttery, and bursting with the sweet-tart flavor of juicy strawberries. Whether enjoyed with a cup of tea on a sunny morning or as a delightful afternoon treat, these scones embody the essence of spring.

What makes these scones so special? They are made with frozen strawberries, a touch of lemon zest for brightness, and just the right amount of sweetness. The secret to achieving the perfect texture—flaky on the outside, tender on the inside—is using cold butter and a gentle touch when mixing the dough. Using frozen strawberries keeps the dough cold which is key for scone making and you can stock up when they are on sale.

Why You’ll Love These Scones:
 Seasonal Goodness – Strawberries add natural sweetness and a pop of color and feel like spring!
 A Hint of Citrus – Lemon zest enhances the fruity flavors and adds a refreshing zing.
Buttery Perfection – Cold butter creates a flaky, melt-in-your-mouth texture.
Perfect for Any Occasion – Enjoy them at brunch, as a snack, or with your favorite tea.

For an extra indulgence, drizzle them with a simple glaze or serve with clotted cream and jam. I love a tiny bit of lemon in my glaze. These homemade scones are a celebration of spring, bringing a little sunshine to your table with every bite.

Here’s a delicious Frozen Strawberry Scone recipe! .

Strawberry Scones Recipe

Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup (113g) unsalted butter, very cold and shredded
  • 1/2+ cup frozen strawberries, chopped
  • 1/2 cup heavy cream or half and half
  • 1 large egg
  • 1 tsp vanilla extract

Optional Glaze:

• 1/2 cup powdered sugar

• 1 tbsp milk or lemon juice

Directions:

Combine the dry ingredients in a medium size bowl. Grate your frozen butter directly into the dry mixture. Using your clean hands or a pastry cutter to create pea size crumbles of butter in the dry mixture. In a small bowl combine the wet ingredients. Make a well in the middle of the dry mixture and pour the wet ingredients into it. Using a spatula gentle stir without overtaxing.

The mixture will be somewhat dry and crumbly, don’t add more liquid. Turn onto a slightly floured surface and knead gentle to form a ball. Press into a disk shape and using either a bench scraper to cut wedges, or use a small round cutter for a round shape. If using this option, press the extra dough into a a disk again to keep using the round cutter.

Place wedges or rounds onto a parchment lined baking sheet. Preheat the oven to 400 degrees. While the oven is heating, place the baking sheet with scones into your freezer to keep cold. Once the oven is hot, bake for 20-22 minutes, or until the edges are slightly browned. Allow to cool and when cool, drizzle glaze onto scones.

Enjoy!

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