Persimmon Pudding Recipe; Fruit of the Family Tree

Food connects us with loved ones and helps us open our hearts to our heritage.


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Summer is a great time to start new projects (or finish up ones from last year), find new hobbies, or reconnect with friends and family. With the kids out of school, families are traveling and taking time out to have a good time together. Except for business owners in the HVAC industry. Air conditioners never stop breaking down, and people never stop calling. (Like 8 p.m. on a Sunday night type of never stop calling). It keeps you busy and on the go all the time. I know this since I work with my dad part time as a technician. Sometimes though, it is necessary to make time for yourself.

My dad wanted to take a weekend trip to Southern Indiana to visit some family from his mother’s side (who passed when I was a baby). Taking time to see family and visualize where your heritage lies is important. In fact, after this weekend getaway, I feel connected to my past that runs a lot deeper. My roots start in a small town in The Hoosier National Forest known as Valeene. “God’s Country”, they call it. The way of life is different here. My dad told me stories of playing in the Patoka creek in the summer, and getting a pickle from a wooden barrel at the small grocery store. You can go for miles, from town to town, and only pass a couple gas stations. Although it might seem desolate on the open roads, zooming though the rolling hills, it is nothing short of welcoming inside these southern homes. I was so inspired by my family’s heritage (I will talk more about after the recipe), I did a little archiving.

Look at this from the Indianapolis Star in 1971:


Valeene is not a place to be reckoned with.

When we arrived, Doris, my great aunt in-law, greeted my father and I with smiles and hugs. I greeted her with a Persimmon Pudding I had made with leftover pulp from last fall. Persimmon Pudding is one of those Southern things that is treated like a delicacy. My dad always keeps his eye peeled for persimmon trees around town (rare here in the North), and will bring my these bitter little fruits after a the falls first frost. He used to do this as a kid for his mom when he was a little boy he told me. He had an old Valeene cookbook with a couple really great Persimmon Pudding recipes in it. After making a dozen puddings myself, I have tweaked and formed my preferred Persimmon Pudding. I was a little nervous taking this to Southern Indiana though. Here is where the Persimmon Pudding began, the place where the best is to be had.

Doris cooked up a hardy meal of chicken and noodles, with her mashed potatoes, green beans, fresh garden tomatoes, homemade coleslaw, and her vinegarized cucumber slices. It was all a treat to me since I gave up my hardy southern cooking style about a year ago. Doris surprised us with homemade ice cream and fruit cocktail cake. I knew I had a sugar free detox diet to stick to, but this was less about indulgence in flavor, and more about indulgence in sharing meaningful food with family. I quickly grabbed a piece of my persimmon pudding to at least taste test it. I was delighted as I usually am. Then everyone else started taking bites, and everyone was very pleased. The texture was denoted as wonderfully smooth, and dense with a hardy persimmon flavor. I am sure my Southern family is no stranger when it comes to this delicious dessert, and I was so glad they were delighted with it. I was gasping over the fruit cocktail cake Doris had made. It was quite the remarkable dessert itself.

After our bellies were full, and the plates were cleared from the table, we sat around sharing recipes, gabbing over old times past, and the change of times. Doris gave me another Valeene cookbook to take back home. I’ve already read every recipe. It was so nice to share this experience with my family. I will always correlate persimmon pudding now with that warm feeling of being surrounded by good people. This might not be a sugar free recipe, (although you could make it so), this is the recipe I shared with my great aunt Doris and the others in the little far-away town of Valeene, Indiana.

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Left to Right: Second Cousin Cathy, great aunt in-law Doris, myself, father Rich Simpson


(As you can see I use my Valeene cook book quite often, as my grandmother and great grandmother had done so before myself (Notice my great grandmothers name “Grace Stroud” elegantly wrote))

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My recipe varies slightly from the one found in the Valeene cookbook.

Persimmon Pudding

Makes 12 servings (9×13 pan)


  • 2 ¼ c. persimmon pulp
  • 2 c. sugar
  • ¼ c. butter melted + an extra Tbs. or two for love 😉
  • 3 eggs, yolk and whites separated
  • 2 c. goat milk (you can use regular, but this is all I had on hand and it tastes great!)
  • 2 c. flour
  • 1 tsp. baking soda
  • 2 tsp. baking powder
  • 2 tsp. cinnamon
  • ½ tsp. nutmeg
  • 1 tsp. vanilla extract


I like to go ahead a beat the egg whites till they’re decently stiff, 2 min on high.

Mix together the dry ingredients, don’t worry about sifting, but go ahead if you must. I didn’t.

Mix in another LARGE bowl persimmon pulp, melted butter, egg yolks, and milk.

Mix the dry into the wet a little at a time, then fold in egg whites last. Pour into a greased and floured 9×13 baking dish. Bake at 360° for 45 minutes, or until a pick comes out with tacky crumbs on it. It is a pudding after all.

This pudding will look pretty in the oven, but it WILL DEFLATE. Don’t panic, that’s just how southerners like it. It’s not a crumby dessert like brownies or cake, it’s dense like fudge, but light like pudding.


A Closer Look Into the Story of My Awe-Inspiring Grandmother – Goldie (Stroud) Simpson

City life can be hectic, busy, and feel a bit congested sometimes. Many times, ideal vacations entail getting away from the hustle and bustle. Being in Southern Indiana made me feel like I had escaped my crazy life back in Anderson. Valeene was even more disconnected in the 1940’s when my grandmother Goldie (Stroud) Simpson was growing up there. It made me wonder though, why did she leave her family down south and start a new city life up north? I always figured my grandmother gave up her life in South to come work in the booming GM factories up North. This weekend trip shed some light on the subject, as I learned what a strong-willed woman my grandmother must have been.

I had only met my great aunt and second cousins when I was just a little girl, so my memory of them was faint at best. I remember “mooing” at the cows on the farm and crossing a little bridge on their driveway. The farm was originally home to my father’s grandmother and grandfather (where his mom grew up). Later, one of the boys took over the farm and lived there with his wife (my dad’s aunt in-law, Doris), making her my great aunt in-law. Doris (Free) Stroud still lives there today. The other faint memory I have is attending her husband’s funeral. This would have been my great uncle Wayne Stroud. I remember being so sad, because at the time of the funeral I was aware and remembered the time I had visited him as a very little girl, and riding in his truck in back country. Those memories have since passed my brain.

My dad would always remanence about how much he enjoyed weekend trips to southern Indiana as a kid with his mom and dad to visit his grandma, uncle Wayne, and aunt Doris. It appeared to me country life the way they had it was so much better. I learned though, in the 1930’s and 1940’s, it may not have been so great for women. My dad told me that his mom’s father was a mean old man. Goldie was the only daughter of 4 children. She spent her days working with her mother on the family farm doing house chores. You can imagine the loads of laundry a bunch of farm boys would make. Once she reached high school age (16), she was told to drop out of school and help at home full-time. While she would work long and hard days, the boys would get away with goofing around and taking day trips to the city of Paoli. The little house in the country on 140 acres of farm land that I thought was simply quaint, was a place of desolation for my grandmother. The house had a little well at the bottom of the hill where they got their water, and an outhouse for the bathroom. Who could blame her for making a run for it?

She took a chance and moved to Anderson, Indiana to work in the GM factories. Her father disapproved of her leaving, and he let her know it for the rest of her life. He never gave her a welcome when she’d come to visit, and even acted bitter towards her children, his own grandchildren. When he died, he left her nothing. Her mother was always kind and empathetic. She’d always do what she could to make right her husband’s wrong doings. Goldie met my grandfather, Paul Simpson who passed before I was born, and had four boys. In Goldie’s father’s eyes, Paul was a no-good city boy, but Paul treated her with love and respect.

She was regarded as a home maker, but she is more than that to me. In a time when women weren’t encouraged to think for themselves, she did, and I praise her for her courage. She beat two types of cancer when the doctors said she wouldn’t. She also raised my father, who is a mighty great father because of her. I know now where my resilience and drive stems from. I hope to live a life she’d be proud of. I am a survivor, just as she was. Just as her story is in my heart.


Sugar Free Cream Cheese Frosting and Filling

You won’t be disappointed. My Pilates class approves.


I will get right to the recipe here for you guys! I came up with this when I was making pumpkin and cinnamon muffins for my Pilates class. I needed something low in fat, no sugar, and still delicious! Man were these muffins the BOMB. Let me know if you guys would like me to share the recipe in the comments below.

Makes: icing / filling for 12 cupcakes 


5 oz cream cheese (I used greek cream cheese, but feel free to use regular, just make sure it’s soft)

¼ cup of greek yogurt

¼ cup of salted butter; or coconut oil/butter (add a pinch of salt if using coconut oil/butter)

1/2 tsp vanilla extract

stevia to taste – I used ¼ cup dry granules.

IF YOU PLAN TO USE THIS WITHIN BAKING SOMETHING (such as creme cheese filled muffins, zucchini bread, pumpkin rolls, etc.) – Add 1 Tbs flour or 1 Tbs flax seed meal – this will help it thicken and not be a goopy mess when eating. It will hold some firmness.


Mix all the ingredients with a blender until light. Taste test it! It may need to be sweeter. If you plan to have cream cheese stuffed muffins, put frosting in a ziplock bag and cut the corner. Squeeze into muffin batter. Bake muffins as normal.


Hope you guys enjoy, and as always – have a happy belly!

-CP xo




Reality Check on Meal Prepping

Spend Your Sunday Afternoon Prepping Your Internal Power

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Who, What, When, Where, Why, and How the heck does anyone like MEAL PREPPING?!

So let’s first answer those question.

Who is meal prepping? Just about every fitness guru on Instagram. Being honest, if we get on social media and notice what “athletes” or photogenic gym fanatics are posting, it is typically a marketing call to action, a photo of them endorsing a supplement or clothing line, or their weekly meal prep. That meal prep includes: 4 broiled salmon filets, 3 baked chicken breast, 12 oz. of grilled asparagus, 12 oz. of broccoli, and 20 oz. of brown rice. Of course all this stowed away in cute little meal prepping boxes and ready for the freezer… Also, I am a gym fanatic. I am a personal trainer, and I also love life.

Alright, what, by definition, is meal prepping? Well, here it is according to… “in a nut shell is the act of preparing food in advance to stick within a certain diet/mealplan/schedule, etc.”Meal Prep” can also be defined as preparing and seasoning meats (or any other proteins) in advance, as well as washing and drying of certain fruits, vegetables and/or snacks.” By definition it sounds alright to me. I myself follow this sort of ideology. Although, points out that “Depending on your meal prep planning, it is possible that you may eat the same thing every day for an entire week when you meal prep.” Which if you are looking at main stream social media, and follow what the trendy fitness models are doing, you will probably be experiencing NO variety when it comes to what’s IN the box.

When do you meal prep? Many of these insta-famous icons are doing their prep on #mealprepsunday. Typically it is a once a week ordeal where the kitchen becomes an overload of dirty pans, Tupperware lids flying around, and a sore back.

Where do you meal prep? The kitchen. No where else. Go slave over stove…

The golden question: Why would one meal prep? The internet told us it works. The little meal prep trays are cute. We want to have 12 of the same meals all lined up in orderly rows and columns just to take a picture of it and post it on our own instagram. Oh look, I’m up to 12 likes on this post. I’m not saying people do it for likes, but it is the trend, and we want to do whatever beautiful people are doing. Just with any fad diet, they come and go. Meal prepping is a great concept. Some people meal prep identically to the way a professional body builder shows they meal prep on their social media account. It is something that works for them, but may not work for everyone, and most likely won’t work for a lot of people.

How do you meal prep and like it? I cannot answer the later part of this question in regards to conventional meal prepping. First set aside the time. A meal prep session where you prepare meals for 5 days may take 60 – 180 minutes, according to That is just in kitchen time. Don’t for get about the fun shopping trips where the 4 broiled salmon filets, 3 baked chicken breast, 12 oz. of grilled asparagus, 12 oz. of broccoli, and 20 oz. of brown rice will be bought. Oh look, country style pork ribs are on sale… That trout looks mighty tasty. I could go for shaved turkey, but maybe tomorrow I’ll want turkey meat balls on a whole wheat hoagie. Oh wait, never mind, I’ll be eating salmon with asparagus for the next 7 days. I am sure the point is understood.

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That looks painfully difficult, as well as physically and mentally exhausting. I am a cook-aholic, and the sight of this makes my skin crawl. Just in case someone who meal preps like this in the above photo is reading and thoroughly enjoys it as well is content with their way of eating, then that is just fine. Eating is a very personal and spiritual thing I believe. Eating should fuel our bodies, as well as make us feel happy and content. When I am sad nothing makes me feel better than a cup of tomato basil soup with my almond motz biscuits. When I am feeling bouncy and happy, I can almost always go for a tuna salad sandwich, or even a whole baked chicken! (I wont eat the whole thing… promise- my dogs help me)

The purpose of this article isn’t to persuade you to give up meal prepping, or think that meal prepping is wrong. The purpose is to show the advantages of swapping traditional meal prepping with a method that works for YOU. Take a second to really think about how you feel during the week. Is it one single emotion, one single energy level, one single predicted day/time that cravings will hit? I want us to become equipped with minds that can properly process all these varying factors, and not feel bummed because we felt inclined to cheat or less excited to eat chicken breast for the 4th day in a row. Instead of having this “bite the bullet” attitude about food, I have a very open and cognitive mind for what I feel, why I feel that way, and what that feeling is telling me I need. That may be sleep, journaling, yoga, or food. I used to struggle with binge eating. Just because I had 3oz. chicken breast, with some rice and an abundance of asparagus, did not mean I wasn’t going to stop by the vending machine to grab a bag of chips, or reach for a doughnut if they were out for the taking. I was still probably going to opt for a latte instead of a plain coffee and just mull over the food that I wanted to consume.

Between meditating, appreciating life, regular exercise (yoga, weights, cardio), being involved in activities I enjoyed, and finding a sense of peace but active recognition of my goal weight/health, I have been able to eat intuitively and fully love food. No grudges, no mulling over the cake I can’t eat, no fear of hating the meal I have to eat tomorrow, because I will eat what I want. Let’s rewire our brains, attitude, and ties to food and the way we view it.


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So Who, What, When, Where, Why, and How do you do a Courtney Simpson meal prep?

First though, I would like to share with you how I view food. It is where happiness begins. Food sustains life, and therefore should sustain happiness. Food should be created with thought and made out of love. It should play a role in creating a table worth of wholesome conversation and good company. It is not an enemy making us fat, or making our ailments worse. We must derive from food the healing benefits it can offer us in all aspects. Physically, mentally, and emotionally.

Who does a Courtney Simpson meal prep? Individuals whose diet is a way of life, and not some short term project. This is for people who are busy, but want to keep their health in check. They may have goals of gaining weight, losing weight, or simply maintaining their weight. Maybe it is nothing to do with weight. They could simply want to feel better all around. Required is the ability to see that we are complex humans with complex needs. Plants are happy with water and sunshine. As humans, we need a hosts of different forms of fuel.

What is this form of meal prepping? It’s what YOU make of it. It’s eating without restrictions other than the boundaries that YOU want. At the grocery store, when I am looking at food for dinner or lunch, I buy what looks good and fits in my nutritional needs. Here’s the trick. I buy extra. When it comes time for dinner, say I am having chicken, quinoa, and broccoli. I will cook approximately 2 extra chicken pieces, 2 cups of quinoa, and 1-2 cups of broccoli. I will freeze the 2 extra chicken pieces (I will explain my freezing method below in How To). I freeze what I know I can’t eat before it goes bad of the quinoa and broccoli. I freeze in snack size zip lock baggies in single portions so I can pull out what I need easily. Say tomorrow I have pork chops with green beans and red potato bites. I will do the same process here. I do this process on and on. I quickly have freezer full of meals and sides that I can mix and match at my leisure. This form of meal prepping allows you to mix and match a large variety of different foods for your lunch or dinner.

When is this meal prepping done? All the time, but in little increments of time. There will be some nights when we simply don’t have time to cook a dinner. That’s when your freezer or refrigerator full of different foods comes in handy. The last thing you want to see after a long day is a little predetermined meal that frankly is getting old. This also holds true when you DO have time to cook dinner. If you have the time to cook, take that time to connect with food. Create something tasty and rewarding in nutrients. That is the golden time of when the meal prepping is done. This is a time to be proud of what you’re cooking and feel inspired about what YOU are wanting and needing.

Where is this done? The kitchen, but not a hectic meal prepping kitchen. It might just be you cooking a typical meal for the kids. Maybe you have relatives over and your favorite cousin is over helping you put together an Italian inspired dinner. That food will be filled with good tastes, as well as good memories. That food means something so much more than a diet. It’s connecting with your emotional needs as a human as well. This meal prepping is done with the heart.

Why should someone adopt this meal prepping style? It will give you the power and control over what you eat. One things human dislike is confinement, and that includes what we eat. This fact is a good reason alone, but also you will discover that you’ll never lose 2-3 hours  in the kitchen of cooking and cleaning. I know the argument of traditional meal prepping is, “We meal prep so we wont pick out unhealthy lunches or too much to eat!”. That is a great way to think about eating, but the entire idea of this eating life style must be adopted. It can not be forced. If when we open our predetermined meal prepped lunch of 3 oz. grilled chicken and veggies with brown rice, we must not have this resentment of what we are eating. We must not be consumed with thinking about cravings for other food. I guarantee that people who perform traditional meal prep, find themselves always wanting more. If you are wanting ribs, cook up a delicious batch of country style ribs and enjoy them. I rather see myself eat an extra ounce or two of meat, or load up on too much baked sweet potatoes, than feeling stuck, feeling tired, and battling cravings that I find with traditional meal prep.

How to do a Courtney Style meal prep? As stated above, you cook dinner with about 3-4 extra servings, and freeze what you know you wont be eating within 3 days (or it will start to spoil). To freeze meats, wrap your meat FIRST with plastic wrap, THEN with tinfoil. For added protection you can add an extra layer of tin foil. Write on the tin foil what you cooked (turkey “ham” (it’s delicious I promise!)), and the date frozen (turkey ham 07/30). It will last just fine in the freezer about 3-6 months. Chicken tends to dry out a bit in the freezer, so I will put a little bit of the chicken juices, or water on my chicken before I wrap it all up. When it comes time to eating your frozen food, you can either set it out the night before to give a 12-24 hour thaw time, or you can use a microwave to defrost as you typically wood any frozen meal. I always sit mine out the day before. I like the way it taste when I let it thaw slowly. Do the same with the zip lock bags with your single servings if they are frozen. I almost always have a batch of quinoa in my fridge because I use it on EVERYTHING. Salads, fish, yogurt for a veggie dip, etc.


I will show you some of my meals I have put together, and quick recipes.


This is my simple lemon herb chicken with fresh fruits and veggies. This chicken is frozen, so I got this meal put together the day before. I was putting together a veggie tray for dinner the night before, so I went ahead and just threw a bunch of those veggies in my lunch box. The next day I had a yummy lunch all ready for me! I have currently gone fructose free and have forever fixed sugar cravings, but fruit is also a great option. I rather we all eat a handful of grapes than a butterfinger. Did someone say… butterfinger…? *drools*

Citrus Herb Chicken

Makes 4 servings


4 boneless, 1 serving size poultry pieces, (you can use chicken or turkey!)

2 citrus fruits (lemon, lime, tangerine) – I used lemon

coconut oil


2 Tbs. your favorite blend of herbs – I used pepper, sage, and Italian Herb Blend


Preheat oven to 375 °F.

Pound poultry to ¼ inch thick and lather on citrus juices. (You can do this step the day before and let it marinade for extra YUM)

Coat poultry lightly with coconut oil, then continue to sprinkle on salt and herb blend of your choice.

I like to place my chicken on a pan with a little wire rack so they aren’t swimming in their juices, but that is just my preference. To lock in moisture, you can wrap it in tinfoil and bake it like a baked potato as well.

Bake at 375 for 15 – 20 minutes depending on poultry size you are baking. My 4 oz sized breasts took about 18 minutes exactly on the lower rack in my oven.


You can get creative with your left overs. You don’t have to leave it as a whole piece. You can shred it, chop it, and cube it. Put atop salad, roll up in a flatbread, or mix with avocado, onions, and greek yogurt to make homemade chicken salad sandwich spread. 

Here are some more examples below:


In this meal prep, I made coconut butter, which I talked about making in my Sugar Free Zucchini Bread recipe. It’s simple: blend up a cup of coconut shavings in a food processor. I had to add a little coconut water (or you can use coconut milk), to get desired consistency. I put this on a wasa cracker  with a little bit of Joseph’s Maple syrup drizzled on top. Pure heaven! I love letting my taste-buds add passion to my healthy cooking!

Most of the time we want to eat when others are eating. It is a social thing that feeds are inner self. Break bread with your loved ones and enjoy their company. Share that commonality of tasting the same food, and relate to how wonderful the aftertaste is. Let yourself enjoy this. If you take time to make peace with food, understand what you need versus what you want, you will find eating to be a VERY enjoyable thing.



Sugar (Fructose) Free Zucchini Bread

If you are looking for a great sugar free cream cheese frosting to fill this with, look here -> Sugar Free Cream Cheese Frosting / Filling

As of a week and two days ago, I decided to go sugar free. I got this inspiration from another blogger and author, Sarah Wilson. I picked up her book, I Quit Sugar, on accident at my local Public Library. Obviously it was an accident, because anyone who knows me, knows I can’t live without sweets. You’d never catch me in an ice cream shop with out a couple scoops of butter pecan ice cream in a waffle cone, or in a bakery without a blueberry cream cheese crumb topped muffin… or at least a hazelnut frappe.

Sarah’s book is loaded with over 100 recipes, all of which look absolutely amazing. Even when the main ingredient might be beets and kale, she knows how to make it look deserving of sharing a spot on the thanksgiving counter nestled somewhere between the twice baked macaroni and the sweet potato casserole. Speaking of which, her sweet potato casserole recipe looks like a winner too.

While I have not directly made any of her recipes, I have used some of her kitchen “hacks”, so I must give credit where credit is due. In her book, I Quit Sugar, she suggest making coconut butter using a food process or blender on pg. 182. She suggest using a package of shredded unsweetened coconut and simply blending until it forms a paste. Before I decided to go sugar free, I tried this little hack using a fresh coconut I cracked myself, and I must admit, it is the “damn tastiest thing in this book”, and I haven’t even made one other recipe (Wilson, 2013). Also, lets point out how economical this form of butter is to cow butter. 1 coconut costs me $1.50 and I get about 2 cups of butter from this. 4 sticks (2 cups) of regular conventional butter costs me $3.50. You do the math. This one trick made me a believer in Sarah, and gave me the willingness to trust her with my sugar cravings and try the 8 week sugar kick plan she has in her book. The book is loaded with tons of information about her self, the diet, what sugar is, and how to convert over to a sugar free cook.

I have always loved cooking more than just about anything. Cooked an entire thanksgiving dinner at the age of 15. Brined my turkey just the way I saw Alton Brown do it, and set my sweet potatoes out in the sun the day before because Barefoot Contessa said it’ll make them sweeter. For the past year now I have made a serious attempt to clean up my diet. I tend to buy more locally grown products, staying away from conventional meat and dairy. I have become what I call an intuitive eater. But I still have one bad habit gnawing at me and just like Sarah says in her book, “I hid behind the so-called “healthy sugars” like honey, dark chocolate, and fruit” (Wilson, 2013).

As much as I love cooking, I love a challenge. I already had many staples for healthy eating, like those found in Sarah’s book (almond flour, coconut oil, stevia, etc.) The first week I concentrated on just cutting back on sugar slowly as she suggested, meaning no fruits, or anything with high fructose corn syrup, honey, etc. Fructose is the enemy. As I am going into week 2, 3 days being 100% fructose free, my very intense sugar cravings are very low. I am attempting to lean out, and eating 1300-1400 calories a day, I felt like the small amounts of sweets were my only little joys. I knew this sugar free thing was going to get really tough once I cut out the fructose. I found that cutting out fructose wasn’t just sweets, it was a lot of processed foods as well. My diet has been very simple and basic the past 10 days. Tonight I was ready to take to the kitchen for some baking. My heart was breaking to see my neighbors zucchini she gave me sitting out going to waste if not used soon.

Note, my cravings as stated have gone away, and I already feel free from sugar!

I introduce to you, the sugar free Zucchini Bread that taste better than my usual sugar and fat loaded zucchini bread.

Makes 2 small loaves  


1 cup rice flour

½ cup almond flour

½ cup oat flour

½ cup whole quick cooking oats, uncooked

1 teaspoon baking powder

1  teaspoon baking soda

generous pinch of salt

½ cup of stevia granulated *

2 heaping teaspoons of your favorite spices (I used 1 t. cinnamon, ½ t. allspice, ½ t. ginger)

3 eggs

2 teaspoons chia seeds or ground flax

3/4 cup homemade coconut butter or any other natural butter

1 heaping tablespoon of your favorite oil (I used coconut)

1 Tablespoon vanilla extract

2½ – 3 cup zucchini shredded and excess water drained, but not dried

additional nuts (I used ¼ cup ground black walnut because they are bitter, but when baked taste phenomenal. Sprinkled loafs with sliced almonds for crunch) If using regular walnuts use ~ 2 cups.









Mix the first 9 ingredients together in a big bowl. I make my oat flour by putting whole oats into blender.

Mix the rest of the wet ingredients using a whisk + shredded zucchini last, excluding the nuts, in a separate bowl.


Mix the wet zucchini mixture into dry mixture and add nuts.

Pour the batter into two small GREASED AND FLOURED loaf pans. Bake at 365 for 35 minutes, or until wooden pick comes out clean from the center. Let cool for 20 minutes before slicing into it.


*Add more stevia or rice syrup for added sweetness. This is the perfect amount of sweetness for me, as I will have a slice or two for breakfast when my taste buds are still waking up!