Chocolate Zucchini Bread



  • 4 cups grated zucchini (from about a pound)
  • 2 1/2 cups all purpose flour
  • 1/2 cup unsweetened cocoa (use natural unsweetened cocoa, NOT Dutch processed)
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/2 cups granulated white sugar
  • 2 eggs
  • 3/4 cup unsalted butter (12 Tbsp or 1 1/2 sticks), melted
  • 1/2 teaspoon instant coffee granules
  • 1/2 teaspoon almond extract



1 Shred zucchini. Technically you’re supposed to drain this stuff before cooking with it, but I’m too lazy and it still tastes amazing. 

2 Preheat oven to 350°F, with a rack in the middle. Grease two 9×5-inch loaf pans with baking spray or butter. 

3 Vigorously whisk together the flour, unsweetened cocoa, baking soda, salt, and cinnamon in a large bowl. Whisk until there are no more clumps and the ingredients are well combined.

4 In a separate large bowl, beat together the sugar and eggs until smooth, about a minute. You can do this with an electric mixer on medium speed, or by hand with a wooden spoon. (I’m lazy and use a mixer but it’s easy enough to do by hand.) Add the melted butter, instant coffee granules, and almond extract and beat until smooth.

5 Mix the shredded zucchini into the sugar egg mixture. Add the flour to the zucchini mixture in 3 additions, stirring to combine after each addition.


6  Divide the batter between the two prepared loaf pans. (Work quickly because once the dry ingredients have mixed with the wet ingredients, the leavening has begun.) Place into the oven. Bake for 50 minutes at 350°F, or until a skewer inserted into the center comes out clean and easily. Remove to a rack. Let cool in the pan for 5 minutes, then run a blunt knife around the edges to separate the bread from the pan. Remove from the loaf pans and let cool completely on a rack.


Apple Sheet Cake With Salted Caramel Frosting

This is my favorite non-chocolate cake. Normally I don’t like a ton of frosting, but I could eat a bowl of this salted caramel with a spoon. (And I’ve done it. SHHHHH!) This recipe isn’t gluten free, but I’ve made it with my gluten-free flour blend and added 1 teaspoon xanthan gum to the dry ingredients. It was still amazing, just a little crumbly. 

Recipe and photo from






Apple Sheet Cake with Salted Caramel Frosting



For Apple Sheet Cake:

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

Pinch of ground cloves

Pinch of ground nutmeg

1 cup (2 sticks) unsalted butter, softened

2 cups sugar

4 large eggs

1 teaspoon pure vanilla extract

1/3 cup milk

2 cups peeled grated apples (about 3-4 medium apples)

For Salted Caramel Frosting:

1 1/2 cups (3 sticks) butter

1 1/2 cups light brown sugar

1/3 cup half and half

Pinch of cream of tartar

3/4 teaspoon fleur de sel or coarse salt

4 1/2 cups confectioners sugar

2 tablespoons milk



For Apple Sheet Cake:

Preheat oven to 350 degrees Fahrenheit.  Grease and lightly dust with flour a 11″ x 17″ jelly roll pan and set aside.


In a medium bowl combine flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg and set aside.


In a large bowl using an electric mixer cream together butter and sugar.  Add eggs one at a time mixing after each addition followed by vanilla extract and milk.  Stir in grated apples.  Gradually add in flour mixture until blended.  


Spread batter evenly on prepared pan and bake in preheated oven for 16-20 minutes until cake tester comes out clean when inserted in the middle.


Cool completely.  


For Salted Caramel Frosting:

In a medium saucepan combine butter, brown sugar, half and half, and cream of tartar over medium heat stirring occasionally until butter is melted and sugar is dissolved.  Bring to a boil and stir frequently  for 2-3 minutes.  Remove from heat and stir in salt.  Let cool.


Add cooled caramel, reserving 1 tablespoon in a large bowl along with about one cup of confectioners sugar.  Stir using an electric mixer medium speed until confectioners sugar is combined.  Continue to add in confectioners sugar in about one cup at at time.  Stir in milk until creamy.  


Spread frosting on cooled cake.  Drizzle with reserved caramel.  


Serve with an additional sprinkle of fleur de sel (optional).


Notes-  This can also be baked in a 9” x 13” cake pan for approximately 35 minutes.  

Peanut Butter and Banana Smoothie

I had this for breakfast this morning. It tastes like a milkshake and will keep you from starving to death when there’s no food in the house.

1 frozen banana

1/4 cup peanut butter

2 tabelspoons honey

1 cup milk (if you’re on GAPS or dairy-free, you can sub coconut milk, almond milk, etc.)

1/2 cup ice cubes

Blend it all together and drink it. Makes 1 large smoothie.