Tuesday, August 30, 2011

Classic Healthier Zucchini Bread

So many posts need to be written, and I will get to them I swear!  However, right now it’s 9:00pm, I’m still in my sweaty gym clothes after a kick-butt kick boxing class, and bed time is fast approaching. 
This is when I choose from that small pool of posts that are half written, or merely notes from a recipe that I intended to become a post. 
I’ll even include cute Bromley pics and an outfit at the end :)
Now, I can’t always blow your mind with crazy delicious new things like nectarine and feta flatbreads ;)  BUT this is still delicious, and if you by chance have a little veggie garden (like me), you probably still have more zucchini than you know what to do with (like me).
I made this bread last month!!  But plan to make another batch as soon as I get the chance this week :)  I loved how it came out, and it uses up a whole big zucchini!
IMG_0244P.S. use a food processor (if you have one) to shred your zucchini.  Sometimes I’ll just shred whatever I have and freeze the extra!
Classic (healthier) Zucchini Bread Adapted from Cooking Light
Makes 2 8”x4” loaves or 1 large 10”x5”
  • 1 1/2 cup White Whole Wheat Flour
  • 1 cup All Purpose Flour
  • 1/4 cup ground flax
  • 1/4 quick oats 
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • few shakes of nutmeg (optional)
  • 1/3 cup sugar
  • 3 cups shredded zucchini
  • 1 egg + 1 egg white
  • 1/3 cup maple syrup
  • 1/2 cup plain yogurt
  • 1/4 cup canola oil
  • zest of 1 lemon
  • 1 tsp vanilla
  • 1/2 cup toasted walnuts or pecans, chopped
  1. Pre-heat oven to 350
  2. Combine flours, flax, oats, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar into a large mixing bowl, whisk together.
  3. In another bowl combine shredded zucchini, egg and egg white, maple syrup, yogurt, canola oil, lemon zest, and vanilla.  Mix together.
  4. Add wet ingredients to dry, gently stir together just until combined.
  5. Fold in nuts, saving 1-2 Tbsp for the topping
  6. Grease loaf pan(s) with canola oil spray, and pour batter into pan (or divide evenly among the 2 pans), and top with a sprinkling of nuts and/or coarse raw sugar.
  7. Bake for 55min-1hr, until a toothpick inserted in the center comes out clean.
  8. Let cool slightly, cut, and enjoy!
IMG_0256 Wish I had a slice right now. 
Experimenting with flavors can be fun, but sometimes you just want the classics, and this is just that!
Bromley: Resting his head through the chair back…
Wet dog on hurricane day!
And as my favorite fashion accessory!
photo (3) 
Most definitely an “office” look :)  I actually wore this same outfit for my interview at this company except I swapped out the cardigan for a khaki blazer.  I usually prefer a cardigan though…warmer/comfier.
  • dark teal sleeveless cowl neck top – Target
  • navy pencil skirt – Banana Republic
  • cream wool cardigan – Banana Republic
  • Tan/Red toe pumps – Pour La Victoire from a small shop in Portland, OR
photo (4)
I love those shoes.  Got them in 2008 and hope they never wear out on me!! 
That is all my friends!
You can feel Fall in the air, especially these chillier mornings…I LOVE it!  Although it does make getting dressed a little more challenging. 

Ok, I have 2 beer/Fall related questions...

1. Favorite pumpkin beer?  I'm on the hunt to try a bunch and determine my favorite!
2. And along those lines...anyone in the Boston/or surrounding areas know if any places are serving any pumpkin beers served in a cinnamon-sugar rimmed glass yet....???   Want it! 


  1. Love the zucchini bread and love your shoes!

  2. Looks amazing. I never thought of freezing extra shredded zucchini! Great tip.

  3. Bromley peeking through is too cute!! That recipe looks awesome-- only 1/3 c sugar, nice! And boxing? Definitely hardcore.

  4. Cinnamon sugar rimmed glasses? So awesome. The bread looks fantastic. Love quick breads that include oats. Your baby is soo cute. Love the chair pic

  5. I love, love, love using up end-of-season zucchini to make zucchini bread! I'm holding out just a few more weeks to make it when it is a tad colder!

  6. Love this recipe! Thanks so much for sharing!

  7. I love a good zucchini bread. I also love the sprinkling of walnuts on top.

  8. Those pumps! I am losing my mind. Fabulous.