Zucchini Apple Bread

I suspect that, if my father was still here, he would really enjoy a slice of  this bread.

And by “still here”, I mean still here in Austin.

But he’s not………because……….well, he doesn’t like me anymore and said I’m a terrible baker.

yeah right.

Ok,ok – call off the lynch mob, neither of the preceding statements are true. He and The Queen Mother are not in Austin anymore because they have bigger and better things on their agenda right now.


Exactly what, I couldn’t tell you. Something about privacy laws and confidentiality agreements.

However, on a separate note, can you believe that this is the last weekend of June?! July is literally around the corner – and we haven’t planned a single thing to do yet this summer.

Actually, I like the way that sounds……

Zucchini Apple Bread – adapted from Aaron McCargo

Nonstick spray
1 cup finely grated zucchini
1 cup grated apple, peeled and cored
1 1/4 cups packed light brown sugar
1 cup canola oil
3 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp freshly ground nutmeg


Preheat the oven to 375 degrees. Coat 2 (4 1/2 by 8 1/2-inch) loaf pans with nonstick spray. Line the pans with parchment paper and spray the paper.

Combine the zucchini, apple, brown sugar, oil, eggs and vanilla extract in a large bowl and stir to combine. Add 3 cups flour, baking powder, baking soda, cinnamon and nutmeg to the bowl and mix well.

Divide the batter between the 2 loaf pans. Bake until a toothpick or skewer inserted in the middle of each loaf comes out clean, 50 minutes to 1 hour. Remove the bread from the pans and cool on a wire rack.


Blueberry Zucchini Bread

Blueberries and zucchini………… who’da thunk it?
Yet…… it works, and it’s delicious.
And even though I decreased the 2 1/4 cups of granulated sugar the recipe originally called for, this was plenty sweet.
Just like me🙂
Blueberry Zucchini Bread – adapted from Allrecipes
3 eggs, lightly beaten
1 cup vegetable oil
3 tsp vanilla extract
1 1/2 cups granulated sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp ground cinnamon
1 pint fresh blueberries
Preheat oven to 350 degrees. Lightly grease a 9″ loaf pan.
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. In a separate bowl, whisk together the flour, baking powder, baking soda, and cinnamon. Fold the flour mixture in the zucchini mixture, then gently fold in the blueberries. Transfer to the prepared pan.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Banana Zucchini Bread

I have been struggling with writer’s block for the past three days….. and no, Dad, it isn’t because I spend too much time on my bike.

Although I did ride 76.56 miles last week…. and thoroughly enjoyed every.single.minute of it.

I’ve mentioned it before, and I’ll say it again… I do my best thinking while riding. I’ve had quite a few things to think about over the past few weeks, and riding helps me clear my head and sort everything out.

Otherwise my brain is an unorganized mess.

That’s a scary thought.


Plus, all that exercise allows me the opportunity to eat a lot of carbs, like this one. How can you go wrong with the banana and zucchini combination?

Short answer? You can’t. And after a particularly long ride (25.5 miles, to be exact), a slice of this bread tastes pretty dang good smothered in peanut butter.

Incredibly good.

Banana Zucchini Bread – adapted from Martha Stewart

  • 2 cups all purpose flour
  • 1 cup whole wheat flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 3 eggs
  • 1 1/4 cups granulated sugar
  • 1 1/3 cups vegetable oil
  • 2 tbs. vanilla extract
  • 1/2 cup plain yogurt
  • 1 1/2 cups mashed banana
  • 1 1/2 cup grated zucchini

Preheat the oven to 350 degrees. Grease two 9″ loaf pans with nonstick spray and set aside.

In a large bowl, whisk together the flours, baking soda, and cinnamon. In another bowl, whisk together the eggs, sugar, vegetable oil, vanilla extract and yogurt until well blended. Stir in the banana and zucchini, then gently stir in the flour mixture. Divide the batter between the pans, and bake for 50-60 minutes, or until a tester comes clean. Allow to cool in the pans for 10 minutes, then unmold to a wire rack to finish cooling completely.

Strawberry Bread

I wish I had something poetic and rhapsodic to say about this quick bread. But my linguistic skills seem to be experiencing a deficit over the last few days….. I don’t know why, my mind has been uncluttered and clear…

Maybe that’s the problem…..

Whatever the case may be, this bread shines in its simplicity. I think that’s why I liked it so much. No add-ins (besides the strawberries), no conflicting flavors – it truly was a snap to prepare and simply delicious.

Oh, the abundance of strawberries in my fridge (Costco strikes again!) may or may not have had something to do with my willingness to make it…..


Strawberry Bread – adapted from Saveur

3 cups flour, plus more for dusting
1 tsp. baking powder
1 tsp. ground cinnamon
2 cups sugar
1¼ cups canola oil
4 eggs
4 cups roughly chopped strawberries

Heat oven to 350°.  Grease two 9″ loaf pans with nonstick spray and set aside. Whisk flour, baking powder, and cinnamon in a large bowl; set aside.

In a separate bowl, whisk sugar, oil, and eggs. Pour wet ingredients over dry ingredients and whisk until just combined. Stir in strawberries and pour batter into prepared pans. Bake until golden brown and a toothpick inserted in the middle of the loaves comes out clean, about 1 hour. Let cool for 30 minutes before slicing and serving.

Raspberry Cream Cheese Bread

The weekend is almost here…… and by late morning tomorrow, I’ll only have one half of the posse in the house. Sabrina (lucky devil) is going with a friend and her family to the beach and Disneyland for 5 days.

5 DAYS??!?

I feel like a Dr. Seuss character ….  I’m turning green with envy.

If I had my way, I’d grab Alexander and we’d jet off somewhere.

Like Disneyland.

Alas, responsibility (and Daisy) will prevent my ability to skip town that easily. So let’s ponder, just for a moment, all the wondrous things I could accomplish this weekend:  Paint. Hang the posse’s awards/diplomas and get them off the table. Plant an avocado tree. Relax on my hammock. Sip mango daiquiris. Catch up on some movies I’ve been dying to see. Bake something new and challenging.

All of a sudden, this weekend is starting to sound quite wondrous indeed…….


Raspberry Cream Cheese Bread – adapted from my baking addiction
1/2 cup butter, softened
1 cup sugar
4 ounces cream cheese, softened
2 eggs
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1/2 cup buttermilk
1 1/2 cups fresh raspberries
Preheat oven to 350 degrees. Grease and flour a 9×5 inch loaf pan. With electric mixer cream butter, sugar and cream cheese until fluffy. Add eggs one at a time. Mix in vanilla.
In separate bowl, mix flour, baking powder and baking soda. Blend flour mixture with butter mixture just until blended. Add buttermilk and only stir until just combined; do not over mix. Carefully fold in raspberries. Dough mixture will be thick. Bake for 50-60 minutes. Remove from oven and allow to cool for at least 15 minutes before removing from pan.

Banana Oatmeal Bread

I feel very satisfied with myself right now.

Not only did I bike 27 miles today, I baked cinnamon rolls for the posse, a triple chocolate bundt cake for me, a squash bread, planned out the menu for Cinco De Mayo, painted more of the family room (it’s almost finished!) AND did four loads of laundry.

Oh, and I persuaded Alexander to clean the pool….which just leaves cleaning up the backyard for tomorrow.

Which would be a lot easier if and when the wind ever stops blowing…….


Banana Oatmeal Bread – adapted from allrecipes

1/2 cup butter
1 cup granulate sugar
2 eggs, beaten
1 tsp vanilla extract
1 cup all-purpose flour
1 cup quick cooking oats
1 tsp baking soda
1/4 cup buttermilk
1 tsp ground cinnamon
1/2 tsp ground cardamom
1 1/2 cups mashed bananas
1/2 cup chopped raisins (optional)
Preheat oven to 350 degrees. Grease a 9×5-inch loaf pan and set aside.
Using an electric mixer, beat the butter and sugar together until light and well blended – add the eggs and vanilla; beat until thoroughly mixed. Whisk together the flour, oatmeal, baking soda, and cinnamon. Add dry ingredients alternately with bananas and buttermilk. Mix until blended. Fold in raisins and pour into prepared pan. Bake for 50 to 60 minutes; remove from oven and cover for 5 minutes.

Banana Coconut Mango Bread

Exactly one year ago today, I started this blog as a way to incorporate several of my favorite things – writing, food, pictures, and an online resource so that my posse (aka Sabrina and Alexander) would be able to access their favorite recipes – in the hopes that they too will be inspired in the kitchen.

The good news is that I’ve accomplished the writing, food and pictures part – but I’m still in the process of trying to get the kids to cook more – it’s been a bit of a challenge to get them motivated.

Well, that’s not entirely true, because as of today, Alexander has mastered the art of scrambled eggs, and he also makes a wicked bowl of peanut butter-chocolate oatmeal. Sabrina has definitely gotten her baking groove back on – with Snickerdoodles, Biscotti, and Black/White cookies, as evidenced by her new category “Sweets with Sabrina” – so suffice to say, this is, in fact, motivating them.

I know, I know, I’m in the river of denial  – but I’m happy there…..

My very first post on Megan’s Sweet Life was for Mango Walnut Bread, so it seems quite fitting that one year and 245 posts later, I would post a bread that contains mango again.


It’s a bit of an addiction..

Banana Coconut Mango Bread – adapted from Magnolia Bakery

  • 3 cups flour
  • 1 1/2 tsp baking soda
  • 3/4 tsp cinnamon
  • 1 tsp ground ginger
  • 3/4 cup canola oil
  • 1 cup sugar
  • 3 eggs
  • 1 1/2 tsp vanilla
  • 2 tbs. rum
  • 1 1/2 cups mashed ripe bananas
  • 3/4 sour cream
  • 3/4 cup sweetened shredded coconut
  • 1 mango, peeled and chopped

Preheat oven to 350°.
Grease and flour a 10 inch tube pan.
Sift together the flour, baking soda, cinnamon and ginger. Set aside. Whisk together oil and sugar vigorously until well blended. Add the eggs, vanilla and rum, and beat well. Add the bananas and sour cream, and mix well. Add the dry ingredients, and using a rubber spatula, mix until just combined. Stir in coconut and mango.
Pour the batter into the prepared pan.  Bake for 60-70 minutes, or until a cake tester inserted into the center of the bread comes out with moist crumbs attached.