Well, hello again.  It’s been some time since I’ve entered a blog post and I’m not very good at reconnecting after a period of time has passed.  In relationships, the natural lag of communication makes me feel awkward   How do I admit that I let the friendship go, that I didn’t work to keep the line of communication open?  I am blessed with friendships that even after years have passed, when we meet it feels as though only days have passed, but I want to work to make that the exception; not the rule.


So, I am back to blogging after a month away.  Although the holidays did keep me busy; I found some good opportunities to bake.  A confession here; cooking feels to me like an everyday activity while baking feels like an activity reserved for holidays and special occasions.  Baking connects me to my inner child that delights in decorating Christmas cookies, is ecstatic to come home and smell fresh baked bread (or brownies as was my case), and wished for a Easy-Bake Oven.


I find baking intriguing.  Baking requires great attention to detail. I’ve met many people who say they could never bake well, and I tell them that all you have to do is follow the recipe.  I am beginning to find that it’s not that simple.  Since I followed the conventional methods of baking for years, I am now finding it a challenge to transfer to using apple sauce, fruit butters, olive oil, coconut milk and coconut oil in place of butter.

This Zucchini bread has been adapted from True Food: Seasonal, Sustainable, Simple, Pure.


  • 1-3/4 all purpose whole wheat flour
  • 1/4 cup oats, processed
  • 1/2 cup coconut palm or brown sugar
  • 1-1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  •  1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 3 small or 1 large zucchini, chopped onto matchstick pieces
  • 3 large eggs
  • 3/4 cup apple sauce or apple butter
  • 3 Tbs extra-virgin olive oil
  • 1 tsp vanilla extract
  • 1/2 cup pecans, processed or chopped
  • 6 ounces chocolate chips




  1. Preheat the oven to 375 deg. F.  Grease a baking loaf.
  2. In a large bowl, combine the flour, oats, sugar, baking soda, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  3. Add the zucchini, chocolate chips, and pecans.  Mix to combine.
  4. In a small bowl, whisk the eggs, apple sauce, olive oil, and vanilla.
  5. Add the wet ingredients to the dry and mix until combined.
  6. Add the batter to the prepared pan and bake for 45-60 minutes or until a knife inserted in the center comes out clean.

Enjoy!  This is a dessert that disguises itself as a breakfast and is perfect for a cold winter night.