Chocolate zucchini bread

I’ve been meaning to try this out for a while – got the recipe here. Chocolate loaf is my absolute favorite – and sneaking in some vegetables never hurt anyone.


  • 1 cup all purpose flour
  • ½ cup cocoa powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup semi-sweet chocolate chips (I used Ghirardelli)
  • 2 large eggs
  • ¼ cup canola or vegetable oil
  • ¼ cup plain non-fat greek yogurt
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded zucchini

Step 1 is to shred the zucchini – I used my spiralizer first and then took the spirals and minced them in a food processor. The more fine, the better!

In a bowl, sift together flour, cocoa powder, baking soda, baking powder and salt. In another bowl, whisk eggs, oil, yogurt, sugar and vanilla. Combine wet and dry ingredients. Fold in zucchini and chocolate chips. Bake for 40 minutes at 350*F.


I loved the end result. After the 2nd or 3rd slice, I forgot there was any zucchini in it. The zucchini makes the texture of the loaf more hearty and filling – perfect for breakfast 😉


Dark chocolate chip cookies

People tend to rave about Levain bakery and its cookies. I’ve never been, but it’s certainly on my list the next time I visit New York.

I made these copycat cookies for a cookie exchange party (brilliant concept!)


  • 1 cup butter
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • ½ cup cocoa (preferably dark)
  • 1 cup cake flour
  • 1½ cup all purpose flour
  • 1 teaspoon cornstarch
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1⅓ cup semisweet chocolate chips or chunks (or both)
 Cream together butter and sugar. Add eggs one at a time and mix. Add cocoa, cake flour, all purpose flour, cornstarch, baking soda and salt and combine. Mix in chocolate chips. Chill dough for at least 15 minutes. Roll into balls and bake at 410 degrees for 9-11 minutes.
I love using cake flour in cookies – texture is delightful : )

Levain {copycat} chocolate chip cookies

Levain bakery in New York is famous for their cookies. I decided to try this copycat recipe.



  • 1 cup unsalted butter, cut into small cubes
  • 1 cup dark brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1½ cups cake flour
  • 1½ cups flour
  • 1 teaspoon cornstarch
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 2 cups chocolate chips
  • 1 cup walnuts, roughly chopped and toasted
Cream together the cold cubed butter, brown sugar & granulated sugar until creamy. Add eggs one at a time and imx well. Stir in cake flour, all purpose flour, cornstarch, baking soda, and salt. Mix just until combined. Stir in chocolate chips and walnuts. Separate dough into large balls (should only be able to fit 4 on one large cookie sheet). Bake for about 10-12 minutes at 410*F. This recipe should make 8 giant cookies.
I loved the consistency of this cookie – crisp on the outside, gooey on the inside. I don’t think I’m a huge fan of walnuts (might leave it out next time and put MOAR CHOCOLATE). Also, I think this recipe needs vanilla extract (additional 1 teaspoon next time).

Chocolate banana bread

Late call on Internal Medicine is when you admit patients from 4-7 PM, and end up staying past then to work their problems up. What better prep than bringing banana bread, and that too, chocolate:

  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large brown bananas
  • 1/4 cup unsalted butter, melted
  • 1/4 cup canola oil
  • 3/4 cup packed dark brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup semisweet chocolate chips

Mash bananas in a bowl and add melted butter, oil and stir. Add brown sugar, egg and vanilla extract. In another bowl, whisk flour, cocoa powder, baking soda & salt. Combine dry & wet ingredients and stir in chocolate chips. Pour batter into prepared loaf pan and sprinkle more chocolate on top. Bake for 1 hour at 350*F.

[adapted from here]


Deliciously overloaded with chocolate. You almost can’t taste the bananas (which I personally can’t complain about!)

3 quick chocolate chip cookies

3 so you can share with 2 other people… or do like I did, and share with no one.

I found this recipe here, last night when a chocolate craving onset in the evening. What I really wanted was a pizookie (which I tried for the first time a few weeks ago…more on that later).


  • 3 tablespoons salted butter, room temperature
  • 3 tablespoons packed brown sugar
  • 1 & 1/2 tablespoons white sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg yolk
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cornstarch
  • 1/2 cup flour
  • 6 tablespoons semi sweet chocolate chips

Melt the butter at room temperature. Add in the sugars. Then add vanilla extract, egg yolk, baking soda, and cornstarch. Finally fold in the flour and chocolate chips. Freeze for 5 minutes and then bake for 12-14 minutes @ 350*F.


They were fine… not amazing, but hit the craving.

I probably have a low key chocolate addiction.

Double chocolate chip nutella cookies

The jar of Nutella from these cookies has somehow managed to survive this long. Baking with Nutella was so successful last time that I decided to repeat & try another recipe.

I modified this recipe.


  • 2 & 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1 cup unsalted butter softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup Nutella
  • 1 cup semisweet chocolate chips

Sift the flour, cocoa powder, baking soda, cornstarch & salt. In another bowl, combine the butter and sugars. Add the eggs one at a time, mixing throughly. Add the vanilla extract & Nutella and stir well. Combine dry & wet ingredients and fold in the chocolate chips (you can add more if you’re feeling dangerous… I usually am). Roll dough out on a baking tray and chill for at least 2 hours. Bake at 350*F for about 10 minutes. Cool & serve.

They turned out quite chewy — not my favorite type of cookie. But the upside was the rich Nutella flavor. I think I have just enough Nutella left for one more adventure 😉

Triple chocolate bundt cake

I followed this recipe to make an extra chocolate-y bundt cake for Friendsgiving!


  • 1 & 1/2 cups granulated sugar
  • 2 cups all purpose flour
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 & 1/2 teaspoons espresso powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup canola oil
  • 1 cup buttermilk (I used 1 cup milk + 1 Tablespoon white vinegar)
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup boiling water
  • 1 & 1/2 cups semi sweet chocolate chips
  • 2/3 cup heavy whipping cream
  • 1 cup semi sweet chocolate chips

In a large bowl, pour the sugar, flour, cocoa powder, baking powder, espresso powder, baking soda and salt. Sift. Add the oil, buttermilk, and vanilla extract & mix. Add the eggs one at a time. Then, slowly pour in the boiling water while mixing. Pour this batter into a prepared bundt pan and add the chocolate chips, mixing them throughout the batter. Bake at 350*F for about 35-40 minutes.

To make the ganache, heat the whipping cream on medium heat until steaming. Then mix in the chocolate chips and whisk until smooth. Be careful not to overmix/overheat!! Pour ganache over bundt cake evenly.

It wasn’t my favorite because I felt it was bit on the dry side, but it was definitely chocolate full. I want to try another chocolate bundt with sour cream or cream cheese to avoid the dryness!

Nutella triple chocolate cookies

OK I’m not even going to pretend like I didn’t eat these three days in a row for breakfast.

These are immediately upgraded to holy grail, ultimate cookie status. Three types of chocolate (technically) in these: Nutella, white chocolate chips & semi sweet chocolate chips. Sounds like too much? It totally is. But all the flavors work together synergistically (pharma joke) & provide the best chocolate explosion in each bite.

So before I overhype these, I got the recipe here.


  • 1/2 cup unsalted butter (1 stick)
  • heaping 1/3 cup Nutella
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 & 3/4 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • pinch of salt
  • 1 cup white chocolate chips (I used Ghirardelli)
  • 1 cup semi-sweet chocolate chips (I used Ghirardelli)

Combine the butter, Nutella, both sugars, egg, vanilla & mix till combined. Add the flour, cornstarch, baking soda, & salt and combine. Fold in both types of chocolate chips. Roll cookies out in a baking tray and refrigerate for 2 hours. Bake for about 9 minutes at 350*F (don’t overtake!!!) and let them cool.

Enjoy sensibly (just kidding).

Pictures are worth a thousand words right?:


Hot fudge sundae cake (Rx for colds)

The end of the hurricane has brought the most gorgeous weather and I’ve been thoroughly enjoying it. Except for today – I’m apparently not immune to the common cold. I was sitting in bed wishing for a remedy when it hit me that hot fudge might be completely curative (at least in the psychological sense).

I modified this recipe.


  • 1 cup all purpuose flour
  • ¾ cup granulated sugar
  • 2 tbsp + ¼cup cocoa, divided
  • 2 tsp baking powder
  • ¼ tsp salt
  • ½ cup milk
  • 2 tbsp oil
  • 1 tsp vanilla
  • 1 cup packed light brown sugar
  • 1 & ¾ cup hot brewed coffee

Combine flour, granulated sugar, 2 tbsp cocoa, baking powder, salt, milk, oil and vanilla in a bowl. Spread this sticky batter over a square pan (I used my glass 8×8). Mix the brown sugar and 1/4 cup cocoa and carefully layer on top of the batter. Finally, pour the hot coffee on top of it all! Bake for 35 minutes at 350*F!



Banana chocolate cake {lighter}

I finally made a somewhat healthy recipe that tastes good!!!! (notable failures: avocado cookies, black bean brownies, yogurt cookies……..)

I used this recipe.

  • 3 medium bananas
  • ¾ cup light brown sugar
  • ½ cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 cup flour
  • ½ cup cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup semi sweet chocolate chips
  • 2 Tbsp mini chocolate chips for topping
Mix the bananas and brown sugars. Add the applesauce, vanilla & egg and mix. In another bowl, sift the flour, cocoa powder, baking soda, and salt. Combine the wet & dry ingredients. Fold in the chocolate chips and pour into a prepared 8×8 pan. Sprinkle the top with mini chocolate chips. Bake at 350*F for 35 minutes (check the center to make sure it’s done).
Fudgy & delicious and somewhat light enough to justify being eaten for breakfast :9