Zucchini Bread

Tuesday, September 7, 2010

Picture coming soon!

I made this zucchini bread on Sunday night. Today is Tuesday and the kids finished off the second loaf this afternoon. Yes, the kids liked zucchini bread! I'm heading back to the farmers market tomorrow to get more zucchini so I can make more bread. Probably a few loaves to put in the freezer too.

Zucchini Bread


1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1/2 cup organic coconut oil
1/2 applesauce (I used homemade from the freezer)
3/4 cup brown sugar
3/4 cup sugar (I use raw organic)
3 teaspoons vanilla extract
3 cups grated zucchini


Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

Sift flours, salt, baking powder, soda, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugars together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in the zucchini until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Adapted from Mom's Zucchini Bread on AllRecipes.com

Glazed Pork Chops

I made these for supper tonight and what a hit!  My 13 year old son was asking if there would be leftovers to take to school before he even finished eating.  These will certainly be back on the menu again.  Added bonus is that they were super easy to make! Hope you enjoy!

Glazed Pork Chops


5 pork chops
1/3 cup brown sugar
1/4 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp salt
1/4 tsp pepper


Preheat oven to 350 F. In a bowl combine the brown sugar and spices.

Rub the brown sugar/spice mix all over both sides of the pork chops. Use all of the spice mix.

Heat 2 Tbsp of olive oil in a skillet over medium/high heat. When the oil is nice and hot, add the pork chops. Cook for about 5 minutes on each side or until they are nicely browned.

If you are using an oven safe skillet, place the skillet in the oven for an additional 5 minutes to make sure they are cooked through. Otherwise, transfer the chops to a baking sheet lined with foil then place in the oven.

Remove the chops from the oven and drag each side around in the thick glaze that has formed around the chops.

Adapted from Budget Bytes

Chocolate Strawberry & Oat Energy Bars

I love these bars. A friend introduced them to me awhile ago and I have been making them nearly every other week since then. Now that school is back in session I cut one bar in half and send each of the kids a little square once in awhile in their lunch. I feel a lot better about them eating these oat bars then I would store bought granola bars.  I don't worry about all the preservatives and I know these are realatively healthy.  And they are far more filling too! {sorry for the poor picture quality}

Chocolate Strawberry & Oat Energy Bars
Makes 16 or more bars depending on how you cut them {16 bars @ 172 calories each}


1/4 cup coconut oil
1/2 cup brown sugar
1/4 cup granulated white sugar
1 egg
2 tablespoons milk {I used almond mylk}
1 tbsp vanilla extract
1/4 teaspoon salt
1 1/2 cups organic rolled oats
1/2 cup ground flax seed
1/3 cup whole wheat flour
1/2 tsp baking soda
1/2 cup carob chips
1/4 cup strawberry jam, melted
1/4 cup carob chips, melted


Pre-heat oven to 350F. Line a 7 X 11 X 2 inch baking pan with parchment paper. Grease lightly.

In a large bowl, combine the oil, brown sugar, vanilla/white granulated sugar, egg, milk, vanilla and salt. Beat on medium speed for 2-3 minutes or until the sugars have dissolved.
In a separate bowl, combine oats, all flours, baking soda and chocolate chips. Stir until combined. Add to liquid mixture and mix well. Transfer to the prepared tin and spread uniformly.

You can bake as is at this point, or spread a 1/4 cup of melted preserves on top with an offset spatula/butter knife and then bake.

Bake 20-30 minutes until golden.Remove from oven and spread the melted chocolate over it and allow to cool until firm.

Once cool, chill for about an hour for the chocolate to set. Cut into bars/ squares and store tightly covered. Refrigerate if the weather is warm because the chocolate will melt. These bars keep well in an airtight box in the fridge for 1-2 weeks.

Adapted from Passionate About Baking

Healthy Basic Granola

I love this granola! It smells so good while it's cooking.  It's tangy and sweet, but not too sweet. And it's completely customizable - take out what you don't like and throw in whatever you do like. Mix it up, be creative. :)

Healthy Basic Granola
Makes 25, 1/4 cup servings (142 calories)


4 cups organic rolled oats
3/4 cup chopped or slivered almonds
2 tbsp flax seeds
3/4 cup shredded coconut
3 tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1/3 cup organic coconut oil
1/3 cup local honey
1/3 cup unsweetened apple juice or apple cider
1 cup dried cranberries, or favorite dried chopped fruit


Heat oven to 350ยบ. In a large mixing bowl, stir together the oats, nuts, flax seeds, coconut, brown sugar, cinnamon, nutmeg and salt. Whisk the oil, honey, and apple juice in measuring cup.

Pour the liquid mixture over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Spread onto a large sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, around 30-50 minutes, depending on oven.

Remove granola from the oven and allow to cool completely, stirring occasionally. Add cranberries. Store cooled granola in an airtight container.

Related Posts with Thumbnails

To Cook or Not to Cook Copyright © 2009 Designed by Ipietoon Blogger Template for Bie Blogger Template Vector by DaPino