Posted on October 13, 2013 - by Jules Shepard
This time of year, I find myself craving everything apple! But I also want zucchini bread, carrot cake, anything with cranberries … so I decided to make a harvest cake with all this yumminess, and turn it on its head! Voilà! Apple Upside-Down Cake!
Posted on September 26, 2011 - by Jules Shepard
Traditional zucchini bread has always seemed unnaturally high in oil to me, so early on, I worked to make a light, airy and not oily zucchini bread that I could enjoy without the guilt. I use fruit and sour cream (non-dairy) to compensate for the reduced fat and sugar, and the results are fantastic: moist, fluffy and crunchy on the top (my son’s favorite part!). I like to make this bread as mini-loaves or muffins so I can share the love with friends. They’ll want more, I promise!