Tag Archives: recipe

Healthier Zucchini Bread

I remember as a little girl the sweet smell of my Mom’s Zucchini Bread wafting throughout the house.  It was a moist, delicious and best of all Chocolate Zucchini Bread that was one of her specialties.  As you can imagine, that also means high in calories. Just 1 slice of Zucchini bread, not even Mom’s chocolate goodness, can be over 300 calories.  Ouch!

Using the standard ingredients of (white) flour, sugar, walnuts, cinnamon, salt, baking powder, eggs, oil, sour cream, and zucchini, here is what one recipe equals:

Per Serving:

Calories:  306

Fat:  16.75 g

Cholesterol: 34.5 mg

Percent calories from fat: 49

Mother Earth Zucchini BreadI can’t even remember where I got this recipe, but it’s called Mother Earth Zucchini Bread.  Using healthy substitutions like 1/2 white & 1/2 whole wheat flour, egg whites, applesauce, and buttermilk, here’s the new nutritional info:

Per Serving:

Calories:  157

Fat:  2.17g

Cholesterol: Trace

Percent calories from fat: 12

WOW!  A trace of cholesterol?  About half the calories?  And less then a 1/4 of the fat!

And believe me, that it if my husband says, “In fact it is so good, I want another piece!” we’ve got a keeper! This is not a really sweet bread – which I like – and not dried out either.  Love the bit of crunch of the Walnuts too.

Here’s the recipe:

Mother Earth Zucchini Bread

1 1/2 cups whole wheat flour

1 1/2 cups white flour

1 1/2 cups sugar

1/2 cup chopped walnuts

1 tsp cinnamon

1 tsp baking soda

1/4 tsp baking powder

6 egg whites

1 cup applesauce

1/2 cup buttermilk

2 1/2 c grated zucchini

Preheat oven to 350°F.  Spray a Bundt or Tube Pan (I used loaf pans) with vegetable oil cooking spray.

In a large bowl, mix all dry ingredients.

Dry Ingredients 

In a separate bowl, combine egg whites, applesauce and buttermilk.

The wet ingredients

Mix in the grated zucchini with the wet ingredients next.

The wet ingredients

Then combine the wet and dry ingredients together.

Combine wet & dry ingredients

I like to stir the nuts in last.

Stir in chopped walnuts

Pour into the greased pan(s).  Bake at 45 minutes to an hour.  Serve warm or cold!

Zucchini Bread

1 recipe made these 2 loaf pans (Stoneware and Silicon bakeware) – remember to fill only about 1/2 full with batter.

Now pour a glass of milk, cut a slice, and enjoy this healthier version of Zucchini Bread!

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Best Hummus Recipe with a Twist

Finding healthy AND delicious dishes can be a lot like looking for comfortable AND stylish shoes:  They are out there, you just have to search a lot to find the right “fit”.  When you do achieve dual perfection, that’s when you tell all your girlfriends and then use it until it’s plumb worn out. Consider this my call to tell you, “Eureka!  I found a smart and sassy dish!”

I found this recipe on one of my favorite sites for healthier recipes, Cooking Light.  That site takes most of the difficulty out of the search, as nearly everything that I’ve tried on there has been a winner.  I was looking for an appetizer type dish that I could make for what has become the Martinez Lounge Happy Hour (i.e. drinks & snacks at home, after work, for us Newlyweds.)  On Friday, Mike, Kelli & I pigged out on this Black Bean Hummus with warm slices of Flax, Oat Bran & Whole Wheat Flour Pita Bread and Cucumber.  Today I took it into work, and you know it’s a hit when a man will come back into the break room about 4 times to get more.  I served it today with pita chips and raw Sugar Snap Peas, yum!


Yummy Hummy!


  • 1/2 cup chopped fresh cilantro, divided
  • 2 tablespoons tahini (roasted sesame seed paste)
  • 2 tablespoons water
  • 2 tablespoons fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 (15-ounce) can no-salt-added black beans, rinsed and drained
  • 1 garlic clove, peeled
  • 1/2 small jalapeño pepper, seeded
  • 3 (6-inch) pitas


1. Preheat oven to 425°.

2. Place 1/4 cup cilantro, tahini, and next 8 ingredients (through jalapeño) in a food processor; process until smooth. Spoon into a bowl; sprinkle with remaining 1/4 cup cilantro.

3. Cut each pita into 8 wedges. Arrange on a baking sheet. Bake at 425° for 6 minutes, turning once.

David Bonom, Cooking Light
MARCH 2011

If you are a visual learner or culinarily challenged, here’s there’s a link to the video on how to prepare this fantastic dish!

How to Make Black Bean Hummus

If you have trouble finding Tahini, the Sesame Paste, look around the Mediterranean section of the grocery store (I found it around some Jewish staples, like Matzo).  I asked 5 people in Walmart (yes, I know, why???) where it was; sadly, 4 people were standing within 15 feet of it in the same row and had no idea this crucial ingredient of Hummus was in their midst.

I hope you’ll enjoy this Hummus with a Hispanic Twist!

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