Hi guys! Happy Friday! Who’s up for another summer weekend?
Today is just another typical day in my world. Fitness, working, sports massage, happy hour with friends, auditioning at the YMCA for instructor training. I’m gonna need Saturday and Sunday just to recover from today!
Remember Laura? She’s the Group Fitness Coordinator at the Y and we’ve been talking about me getting back into instructing. I taught cardio kickboxing at the Y years ago and always wanted to get back into it. My job kept me busy traveling the last 10 years and I haven’t had the flexibility to do it. Now that I’m working locally the next 3 years, I’m taking advantage of the time home to see if it is a fit for me.
I was a dancer for 10 years and love leading groups and choreographing routines. Growing up, I was a cheerleader for A LOT of years. I was the choreographer making the dance routines and teaching them to the squad. Despite my years of dancing & cheering, I’m still nervous for today’s audition! Good thing it’s only 2 songs and with Laura. I threw the routines together in a late night flash last night before bed so hopefully I will remember them. Wish me luck!
A few weeks ago, I was innocently browsing the baking section at Bed Bath and Beyond. I found this on clearance and couldn’t pass it up. If I’m gonna bake, I might as well bake creative, interesting and #strangebutgood things.
Remember when I mentioned my zucchini obsession? It’s fighting for a comeback! No seriously, I’ve had a ton of frozen shredded zucchini stashed in the freezer forever. I didn’t have time to use it a few weeks ago, but it was in the back of my head to make something chocolaty.
When I saw the Twinkie pan for 3 bucks, I knew it was mine and what I was meant to do with it…chocolate zucchini Twinkies of course!
I love baking with zucchini. It makes everything moist and gooey. The chocolate is the icing on the cake. I used oat flour and sorghum for this recipe, but whole wheat flour would work just as well too. These were a big hit at the office. I think more for the unanticipated shape. 😉
- 2 cups oat flour
- ½ cup sorghum
- ½ tsp baking soda
- ½ tsp baking powder
- ⅓ cup unsweetened cocoa powder
- 1 tsp sea salt
- ⅔ cup light honey
- 2 large egg whites
- 1 tsp vanilla
- ½ cup canola oil
- 1½ cups shredded zucchini
- ¼ cup chopped walnuts
- Preheat the oven to 350
- Spray muffin tin with cooking spray
- Combine flours, baking soda, baking powder, cocoa powder and salt in a large bowl and set aside
- In a small bowl add honey, eggs whites vanilla, oil and zucchini
- Add the wet ingredients to the dry & mix until well combined
- Fill the muffin tins ¾ full
- Bake 20-25 minutes until cooked through and a toothpick can be inserted into the center & comes out clean
- Allow to cool on rack before serving
[Tweet “Gluten Free Chocolate Walnut ZuTwinkies”]