Mean, Green, Eating Machine

Author: Codi Hale

What a blustery day we are having!

As I sit here writing this, I must admit that I am very hungry. Thus, the inspiration for today’s post shall be what I am craving: BREAD. We all know about “evil carbs”, but frankly, bread is awesome. Even more so, homemade bread is awesome. And who says you can’t throw some healthy things into your bread? I searched online for some healthier alternatives to your average dinner roll or slice of toast, and I must say I am quite pleased with what I found.

If you have never had Zucchini Bread, this recipe will change your life. Zucchini bread is absolutely delicious and makes for a great warm, comfort food.

[taken from]

3 large eggs
1 ¾ cups granulated sugar
2 cups grated zucchini (you’ll need one medium zucchini, about 10 ounces)
1 cup (2 sticks) unsalted butter, melted and slightly cooled
2 teaspoons vanilla extract
3 cups all-purpose flour
2 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 cup chopped walnuts, lightly toasted (optional)
½ cup currants or raisins (optional)

*You can also add chocolate chips. When I’m baking this for the kids, I typically use between ¾ – 1 cup chocolate chips instead of nuts and currants. Whatever combination you use, just be sure total add-ins (nuts, currants, chips) do not exceed 1½ cups.

1. Preheat oven to 325 degrees and set rack in middle position. Generously grease two 8 x 4-inch loaf pans.

2. In a large bowl, mix eggs with sugar until combined. Add grated zucchini, melted butter and vanilla extract and stir to combine.

3. In another large bowl, combine flour, cinnamon, nutmeg, baking soda, baking powder and salt. Use a whisk to mix well.

4. Add dry ingredients to egg mixture and mix until just combined. Add nuts and currants or chocolate chips if using, then divide batter into prepared pans. Bake for 60-70 minutes, or until tester comes out clean. Set pans on wire rack and let cool about 10 minutes, then turn loaves out onto rack to cool completely.


Sometimes you want savory, not sweet. This Roasted Red Pepper and Parmesan bread, from,  is sure to hit the spot!

2 cups whole wheat pastry flour

1 cup all purpose flour

2 teaspoons baking soda

1/4 cup granulated sugar

1 teaspoon salt

1/2 teaspoon pepper

1/3 cup + 2 tablespoons extra virgin olive oil

2/3 cup lowfat milk

3 large eggs

1 1/2 cups freshly grated parmesan cheese

1 large roasted red pepper, chopped

Preheat oven to 375 degrees F. Coat a loaf pan liberally with nonstick spray.  In a large bowl, combine flours, salt, pepper, sugar and baking soda, whisking to combine. Fold in parmesan cheese. Measure out 2/3 cup of milk, then lightly beat in eggs. Add olive oil and milk/eggs to the flour mixture, using a large spoon to mix. Add in roasted red peppers and mix until fully combined. Batter will be pretty thick, but should be wet. If needed, add in an additional tablespoon of olive oil or milk. Spoon batter into loaf pan evenly. Bake for 32-35 minutes, or until bread is set and top is golden. Let cool for 30 minutes before cutting.


Try this new twist on classic banana bread by adding some extras…. to make Pumpkin Greek Yogurt Banana Bread! A spiced treat just in time for Fall.


[taken from]

  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour (or all-purpose flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 3/4 cup brown sugar
  • 1 cup pumpkin puree (homemade or store bought)
  • 2 large over-ripe bananas
  • 2 eggs
  • 1/2 cup Greek yogurt
  • 1 cup pecans, toasted and coarsely chopped (optional)
  1. Mix the flours, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves in a large bowl.
  2. Mix brown sugar, pumpkin puree, bananas, eggs and yogurt in another large bowl.
  3. Mix the dry ingredients into the wet ingredients followed by the pecans.
  4. Pour the mixture into a greased 9×5 inch loaf pan.
  5. Bake in a preheated 350F oven until golden brown and a toothpick poked into the center comes out clean, about 60 minutes.


For the ultimate veggie bread, let’s finish off with this Gardener’s Bread from


  • 2 medium size fresh pears
  • 1/3 cup finely grated unpared zucchini
  • 1/3 cup finely grated carrot
  • 3 cups flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground ginger
  • 3 large eggs
  • 1 1/2 cups sugar
  • 1 cup vegetable oil
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon grated lemon peel
  • 1/2 cup chopped walnuts
  1. Grate pears to measure 1 1/2 cup.
  2. Combine flour, salt, baking soda, cinnamon, baking powder and ginger. Beat eggs in separate bowl then gradually beat in sugar and oil. Add vanilla and lemon peel. Blend into flour mixture. Add the pears, carrot, zucchini and nuts and mix well.
  3. Divide mixture into 2 greased loaf pans. Let stand 5 minutes then bake at 350 for 55 minutes.


I don’t even think I have to convince you to try any of these delicious bread recipes. And an added bonus? The smell of bread in the oven.



“My own prescription for health is less paperwork and more running barefoot through the grass”  -L. Grimutter