First Bake: Healthy Zucchini Bread

I’VE BEEN BAKING in a small white hunk of metal for over 17 years…

And producing pretty great results!



Finally upgraded to a professional oven with a standard feature in current ovens – a convection fan.
  My new pro oven!
Still learning the importance of this feature yet I baked for the first time using it and the result was a nice even bake of this zucchini bread.

I added too much liquid so it was too moist but the flavors were right on.  Lots of cinnamon, nutmeg and vanilla – yum!
I’m including the edited recipe below.
And just a little aside, check out the average prices of vanilla extract in NYC:
 16 ounces: $29.99 at Costco, 1 ounce: $5.99 at local grocer.


Yield = 1 9×6 loaf

⅓ cup extra-virgin olive oil or canola
1/3 cup honey or maple syrup
3 teaspoons of *Truvia or stevia
2 eggs
2 teaspoons vanilla extract
1/4-1/3 cup almond milk
1 ½ cups grated zucchini, squeeze excess liquid
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon fine-grain sea salt
¼ teaspoon ground nutmeg
¼ cup chopped almonds (or your favorite nuts)
1 cup whole wheat flour
¾ cup almond flour
Mix the first 5 wet ingredients together. In separate bowl mix the dry ingredients. Add the grated zucchini to the wet mix. Add the dry to the wet and fold in. Pour into a greased pan and bake for 25-30 minutes at 350F.
*I used this as I am on low-carb but you can omit and use 1/2 cup of maple syrup.



Gingerbread’s in the House

Oh how I love the flavors of cinnamon, ginger, nutmeg and cloves. Oatmeal cookies made with molasses. Morning hot farina with cinnamon and nutmeg added. Rum raisin cakes and ice cream, OMG, that’s me. I am not a chocolate must-have person, I cannot even relate.

The winter season calls for the warmth of these hearty ingredients in a savory or sweet creation.  I am maintaining a conscious effort to bake and eat healthier treats and this recipe reflects that with the main ingredient being wheat bran.

It’s great fiber with great flavor!  Easy to make too, no need for a mixer.  Enjoy!

Gingerbread Wheat Bran Muffins

Dry Ingredients

1 1/2 cup wheat bran
3/4 whole wheat flour
1/2 cup all-purpose flour
2 3/4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves

Wet Ingredients

1/3 cup molasses
1/3 cup vegetable oil
1/3 cup apple sauce
1/2 cup sugar
2 large eggs
3/4 cup plain yogurt/milk mixture
3 tablespoons minced fresh ginger

Process: Preheat the oven to 350 degrees F. Spread the wheat bran evenly on a rimmed baking sheet and bake until fragrant and toasted, about 8 minutes. Remove and cool.

In a medium bowl, whisk together the toasted bran, whole wheat flour, all-purpose flour, baking powder, cinnamon, salt and cloves.

In a large bowl, whisk together the molasses, vegetable oil, dark brown sugar and eggs. Stir in the yogurt, milk and ginger.
Gently stir the dry ingredients into the wet. Fill muffin cups and bake for 20-25 minutes.

Makes 9 large or 12 regular sized muffins.