Tag Archives: bread

Zucchini Chocolate Chip Banana Bread

2 Jul

Before we snarfed more for breakfast…

Yup, still working through those zucchinis from last week’s farmers’ market. We really overbought that week! We burned through half in a delicious frittata yesterday for lunch (with bell peppers and feta cheese), and I used the other half in this. Now we just have one left, so I think we’ll make it before we go on our mini-vacation for July 4th.

Even though I made this bread in the evening, I had intended it to be our breakfast the next day, only I couldn’t help but try a slice out… quality assurance or something like that. We also had some for breakfast this morning. No way to start the day better than with a chocolatey zucchini bread.


  • 1 c whole wheat flour
  • 1 c regular (unbleached) flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • pinch salt
  • 2 eggs
  • 1/4 c honey
  • 3 medium/small ripe bananas
  • 1/3 c brown sugar
  • 1/4 honey
  • 1 tsp vanilla
  • 1 1/2 c grated zucchini
  • 1/2 c chocolate chips


  • Preheat at 350.
  • Whisk dry ingredients together (flour, baking powder, soda, cinnamon, salt) in a medium bowl.
  • With an electric beater, beat together the eggs, honey, bananas, brown sugar, honey, and vanilla. A little bit at a time, drop the flour mixture into the wet mixture, continuing to beat until smooth. Then stir in the zucchini and chocolate chips.
  • Bake for ~45 minutes or until top is tan and cracked, and a knife comes out smooth.

Lemon Zucchini Bread

28 Jun

What to do with all these summer zucchinis!?

Made bread, duh.

The amazing thing that happens when once-in-a-blue-moon, I leave work at 6pm, is that I get to actually make dinner, make dessert, and bake breakfast for the next day! Really love all the extra time in the evening!

This turned out sweet enough, but not over sweet, and not terribly overpoweringly zucchini-like.


  • 1 c reg flour
  • 1 c whole wheat flour
  • 2 tsp baking powder
  • pinch tsp salt
  • 2 eggs
  • 1/4 c canola oil
  • 1/2 c sugar
  • 1/3 c milk
  • 4 tbsp fat-free plain yogurt
  • Juice and zest from 1 lemon
  • 1 medium zucchini, grated (don’t peel it)


  • Preheat oven to 350
  • Whisk dry ingredients (flours, powder, salt) together in a large bowl.
  • Then whisk eggs lightly in a medium bowl. Add canola oil and sugar until smooth. Whisk in the lemon zest, then  milk and yogurt, then lemon juice. Finally stir in (don’t whisk) the grated zucchini.
  • Once wet ingredients are mixed well, pour all wet onto dry ingredients and stir until blended well.
  • Pour into a greased loaf pan and bake for ~45 min, or until a knife comes out smooth.

Grapefruit Cake

12 Feb


Still working through loads of grapefruit. We flipped through a bunch of similar recipes, and landed on this one. The density and crumb of this cake is pretty astoundingly perfect. It is adapted from Smitten Kitchen below. I love that I’ve used non-fat yogurt for the richness! Hoorah!


  • 1 1/2 c flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 c plain non-fat yogurt
  • 1/2 c splenda sugar blend
  • 3 eggs
  • 2 tbsp grapefruit zest
  • 1/2 tsp vanilla
  • 1/2 c canola oil
  • 1/3 c grapefruit juice
  • 1/3 c grapefruit juice (additional for glaze)
  • 1/2 c powdered sugar (for glaze)


  • Preheat to 350. Pam a loaf pan.
  • Sift dry ingredients together (flour, salt, baking powder).
  • Whisk yogurt, sugar, eggs, grapefruit juice, zest, and vanilla in another bowl. Slowly whisk the dry ingredients into the wet. Fold the canola into the batter. Pour batter into loaf pan and bake for ~55 min. Let cool.
  • Meanwhile, whisk 1/3c remaining grapefruit juice and powdered sugar together until thoroughly mixed. Once cake is cool, pour glaze on top of cake and then let sit for ~30 min.

Try not to eat the whole thing in one go.

Sweet Potato Bread

6 Nov

Mmmm, more fall recipes. Love it all. I concocted a sweet potato bread recipe knowing nearly nothing about how to do so, and it was delightful. Perfect for a lazy Sat morning brunch (also, my friend Danielle’s birthday).

  • 2 cups flour
  • 3 tsp baking soda
  • pinch salt
  • dashes cinnamon, clove, cardamom, nutmeg
  • 1 c brown sugar
  • 3/4 of a stick of butter
  • 2 eggs
  • 1/2 c to 3/4 c vanilla yogurt (depending on consistency)
  • dash vanilla
  • 1 roasted sweet potato, peeled (after roasting) and mashed
  • Preheat at 350. Pam a loaf pan.
  • Sift together flour, spices, baking soda, salt in medium bowl
  • With hand mixer, cream butter, add brown sugar and eggs, then add yogurt and vanilla. Finally blend in sweet potato
  • Mix in dry ingredients (adding more yogurt if too dry)
  • Add pecans or top with brown sugar. Bake until golden brown on outside