Zucchini Muffin’s

Do you have a child who dislikes veggies? Try this new recipe, we have hidden veggies that they will never taste!

1¼ cups whole wheat flour
¼ cup First Quality cocoa
1¼ tsp baking powder
¾ tsp baking soda
½ tsp salt
1 tsp cinnamon
1 whole banana, mashed
½ cup raw sugar
½ cup unsweetened applesauce
¼ cup non-dairy milk
1 tsp First Quality Vanilla extract
1 cup shredded zucchini
½ cup raw sugar (optional)
½ Cup chopped walnuts (optional)
½ Cup chocolate chips (optional)

1. Preheat oven to 350 F◦.
2. Grease muffin pan and set aside. If using paper liners, lightly spray inside of liners with cooking spray to prevent sticking.
3. Whisk flour, cocoa, baking powder, baking soda, salt and cinnamon together. In another bowl, cream mashed banana with applesauce and sugar (use extra 1/2 cup for a very sweet, dessert-like muffin).
4. Add in soymilk, vanilla, zucchini and any other optional add-ins you might like such as vegan chocolate chips or chopped raw walnuts. Stir until evenly combined. Add flour mix to wet mix in 3-4 batches and stir until combined.
5. Spoon batter into greased muffin pan and bake 18-25 minutes, or until a toothpick inserted into the center comes out clean.

These muffins store well both in the fridge and freezer & the raw sugar in this recipe may be reduced to 1/2 cup. 

Serves:  12      Cook Time:  15 Minutes


Triple Chocolate Decadence

1 – 18.2 oz. Pkg. Devil’s food cake mix
1-8 oz. Pkg. First Quality Instant Chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips


1. Preheat oven to 350 degrees F (175 degrees C).


2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.

3. Bake for 50 to 55 minutes or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Sweet Chocolate No Bake Lasagna

1 Pkg Regular Oreo cookies ( not double stuffed) – about 36 cookies
6 T butter, melted
1 – 8 oz. pkg Cream Cheese, softened
1 – 10 oz. pkg. First Quality Sugar Free Cheesecake Mix
2 – 5 oz. pkg First Quality  Sugar Free Whipped Topping
1 – 8 oz. pkg First Quality Sugar Free Instant Chocolate Pudding
1 1/2 Cups mini chocolate chips

1. Place the Oreo’s in a food processor or gal. size zip lock, crush. Set Aside.
2. Transfer the Oreo crumbs to a large bowl. Stir in 6 T melted butter. Use a fork to mix butter and crumbs well. When the batter is distributed evenly, transfer the mixture to a
9 X 13 in. baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator.
3. Mix the Sugar Free Cheesecake per pkg. directions, including the 1 – 8oz. pkg of cream cheese. Mix until smooth and fluffy. Set aside.
4. Prepare FQ Sugar Free instant chocolate pudding per directions. Set Aside.
5. Layers: on top of the cookie crumb pie crust:
1. Cheesecake mix
2. Pudding Mix (allowing to sit for 5 minutes to firm on top of cheesecake layer)
3. FQ Sugar Free Whip Topping (prepared per pkg directions)
6. Sprinkle the mini chocolate chips evenly over the top. Place in the refrigerator for 4 hours before serving.
**If you do not have 4 hrs to wait- you may place in the freezer for approx. 1 hr. then serve)

Chocolate Lasagna Decadence

1 Pkg Oreo Cookies (not double stuffed) (about 36 cookies)
6 Tblspn. Butter, melted
1- 8 oz. Pkg Cream Cheese, softened
1/4 cup Granulated Sugar
2 Tblspns cold milk
1 Pkg. First Quality Whip Topping
1 8oz. Pkg First Quality Chocolate Pudding Mix
1 1/2 Cups mini chocolate chips

1. Crush oreo cookies into fine crumbs.
2. Put crushed oreo’s in a large bowl. Stir in 6 T of melted butter and use a fork to blend well. Put mixture into a 9×13 baking dish. press the crumb mixture to the bottom of the pan. Place the pan in the refrigerator while working on the rest of the recipe.
3. Mix cream cheese unitl fluffy. Add 2 T of milk, and sugar. Mix well.  Stir in 1 1/4 cups prepared FQ whip topping. Spread mixture over the crust.
4. In a bowl, mix FQ chocolate pudding (prepared). Use a spatula to spread pudding over the previous cream cheese layer. Allow the dessert to rest for 5 minutes.so that the pudding can firm up a little more.
5. Spread the remaining Whip Topping over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hr., or refrigerate for at least 4 hours before serving.