I can still recall vividly the first time I baked – it was back in high school, during Home Ec class, and I made some apple sauce muffins. I was so excited about my apple sauce muffins that on the same day that I made it in class, I asked my dad to take me to Albertson’s so I can buy some more apple sauce and bake some at home for breakfast the next morning. I proceeded to baking more apple sauce muffins, until my parents stopped eating them…then apple altogether.
My liking for baking has never subsided, and I proceeded to make even more apple sauce muffins for friends (whom later also asked me to switch it up), to eventually making a YouTube video on how to make cake pops (..ok, you can stop laughing now). Now that summer has (almost) come to an end in Los Angeles, I’ve decided to dedicate my first baking post to the ultimate summer vegetable – zucchini. This recipe was adapted from the myriad of zucchini bread recipes available through a Google search to fit my current diet. My parents didn’t have a measuring cup (on purpose? To stop me from making more apple sauce muffins??) at home, so I eye-leveled everything.
Ingredients:
Dry:
Preheat oven at 350 and fold wet ingredients into dry ingredients. Bake for 50min, or until tooth pick is dry from test. Easy breezy!
My liking for baking has never subsided, and I proceeded to make even more apple sauce muffins for friends (whom later also asked me to switch it up), to eventually making a YouTube video on how to make cake pops (..ok, you can stop laughing now). Now that summer has (almost) come to an end in Los Angeles, I’ve decided to dedicate my first baking post to the ultimate summer vegetable – zucchini. This recipe was adapted from the myriad of zucchini bread recipes available through a Google search to fit my current diet. My parents didn’t have a measuring cup (on purpose? To stop me from making more apple sauce muffins??) at home, so I eye-leveled everything.
Ingredients:
Dry:
- 1 cup wheat flour
- 1 cup coconut flour
- 1 tsp baking power
- 1 tsp baking soda
- 1-1.5 tsp cinnamon
- 1 tsp nutmeg pinch of salt
- 1 egg 3/4 cup fat free greek yogurt
- 1/4 cup coconut oil (melted, cooled)
- 1/4 cup honey (depending on how sweet you want to make it)
- 1/4 cup brown sugar (mine didn’t taste sweet at all, so add more if you want more sweet)
- 1 tsp vanilla 2 medium zucchinis (make sure you wring the water out)
Preheat oven at 350 and fold wet ingredients into dry ingredients. Bake for 50min, or until tooth pick is dry from test. Easy breezy!
