Zucchini Bread with No Refined Sugar

I have been playing around with local honey yet again (as I did in this post), and I am happy to say I have worked out a delicious, ambrosial zucchini bread made with no refined sugar.  A while back I shared with you that I discovered my grandpa’s old recipe box and, tucked beneath oh so many recipe cards, I found one card explaining how to replace refined sugar with honey in baking recipes.  Ever since this card’s discovery, I enjoy playing around with recipes to try to make them free of any type of refined sugars.  Sometimes the recipes work great, other times, not so much.  But I am happy to share with you today a recipe in which the sugar-replacement worked, and I think it’s pretty darn tasty!  I hope you enjoy.

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Zucchini Bread with No Refined Sugar

In a medium bowl, mix together:

1 3/4 cups flour

1/2 teaspoon nutmeg

1 teaspoon baking soda

1/2 teaspoon cinnamon

Set this dry mixture aside.  Then in a large bowl, whisk together:

1 1/4 cups honey (I love using this great measuring cup when baking with honey because it allows me to use honey, but not have the sticky mess that normally results when doing so.)

1/2 cup canola oil

2 eggs

1 teaspoon lemon juice

1 to 1 1/2 cup(s) grated zucchini

Next, mix the dry mixture into the wet mixture.  Pour into a greased loaf pan.  (For baked goods like breads and muffins I love using the Pampered Chef Stoneware because the yummies not only bake up great, but it allows for toxin-free baking and the pieces are made in America.  For this recipe, I use this Stoneware Loaf Pan.)  Bake in a 325 degree oven for about one hour, or until a toothpick inserted into the center of the loaf comes out clean.

*Honey tends to burn faster than refined sugar.  For this reason, your bread may brown on the top before the inside is fully cooked.  If you notice this happening, simply cover the top of the bread with foil and then continue to bake.  This will help to prevent further browning on the bread’s top.


*A note about all my recipes: I use all organic ingredients, local when available. I use non-homogenized milk, and all of the dairy we use is from animals raised on pasture. I also use oils that are non-GMO verified. All our meat is raised locally on organic feed, and our beef is grass-fed, grass-finished. All our spices and cane sugar are fair-trade certified and purchased through a cooperative.

Mom’s Summer Cucumber Salad


From the time my mom was given her diagnoses, her constant mantra was, “Please make sure you continue to tell our stories.” It was so very important to her that the stories of our family remain alive in our hearts and continue to be told and retold, even after she was no longer with us. During one of my vigils by my mom’s bedside, I assured her that I would indeed continue to tell her stories.   I assured her I would not only share them with my girls, but with anyone and everyone who would listen. Because it is in our sharing of stories that I believe we truly get to know one another, and strengthen the bond that brings us all together in this great big world of ours. And to be honest with you, so many of my memories and stories seem to revolve around the sharing of food while sitting at a table with those we hold dear to us. I have loved sharing my family’s food stories in the past in this blog space, and it is my absolute pleasure to continue. Today I am thrilled to share with you the story of my mom’s summer cucumber salad.

While growing up, when the days seemed to stretch on forever, my sister and I felt compelled to stay outside all day long, riding bikes all over our neighborhood. It wasn’t until the sky began to turn rosey in the west that we would finally venture home, red-faced and exhausted. We would walk into the house, greeted by a cool blast from the air-conditioner, and find my mom setting the table in the kitchen. On these types of hot nights, instead of heating up the kitchen with lots of pots and pans on the stove and in the oven, my mom would always have a series of cool, fresh dishes waiting for us. My very favorite of these dishes was my mom’s cucumber salad. It was always so cool and creamy, yet tangy and fresh. It just tastes like summer.

Mom’s Summer Cucumber Salad

4-6 medium cucumbers

1 white onion

1 cup sour cream

¼ cup apple cider vinegar

1 teaspoon dill weed

salt and pepper to taste

Whisk together the sour cream, apple cider vinegar, dill weed, salt and pepper. Thinly slice the cucumbers and onions. (I use mandoline to accomplish this task because it leaves you with thin, consistently-cut produce.) Pour the sour cream/vinegar mixture over the cucumbers and onions. Mix until combined. Refrigerate until ready to serve. Enjoy!

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