Zucchini Bread


Baked goods and I sometimes have a complicated relationship. Mostly, it’s a positive one – I love all baked goods! Especially with a strong cup of black coffee… baked goods get elevated to a different level altogether.

But baked goods and I have to be in harmony for maximum enjoyment.

When the balance is thrown off, a sweet relationship can become sour.

The wonderful thing about all of it is that… this relationship is designed, decided, and controlled by me and only me! The baked goods have no say, nor should they. Sweet or sour, I get to be in charge.

I can decide to bake it, eat it, enjoy it and have the best experience with it whenever I want. I can keep it a sweet relationship in harmony.

Zucchini bread is one of my favourite baked goods that I adore, and want to have a positive relationship with now and forever.

So I bake it, enjoy it, and have the best experience with it by not overeating it, not feeling guilty about it, and sharing it with the world.

It’s a sweet relationship designed completely by me.

What is your relationship with baked goods?


Zucchini Bread


  • 2 cups grated zucchini

  • 2 eggs

  • ½ cup olive oil

  • 1 ½ cups all-purpose flour (can substitute with gluten-free flour)

  • ½ cup of sugar

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 teaspoon vanilla extract

  • ½ cup of chocolate chips

  • 1 teaspoon ground cinnamon


  • Grease a loaf pan and preheat oven at 350ºF

  • Combine wet ingredients in a big bowl or a stand mixer

  • Add dry ingredients

  • Pour half of the batter into the loaf pan

  • Sprinkle chocolate chips/cinnamon

  • Pour the rest of the batter on top and sprinkle the rest of the chocolate chips on top if desired

Bake at 350ºF for 50-60 minutes and enjoy!



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