Monthly Archives: July 2014

Zucchini bread recipe

Moist and Flavorful Zucchini Bread Recipe

Is your garden producing a lot of zucchini?  Consider making zucchini bread.  It’s a tasty treat for breakfast, or it makes a great afternoon snack.  Our recipe contains no vegetable oil, and uses only 2 eggs.  See our recipe below.

Zucchini Bread (Makes 2 loaves)


3 cups shredded zucchini

1/4 cup melted butter (1/2 stick)

2 eggs

1 cup sugar

½ cup applesauce (unsweetened)

1/8 cup honey

4 tablespoons water

1/2 teaspoon salt

2 ¼ teaspoons baking soda

½ teaspoon cream of tartar

1 teaspoons cinnamon

6 tablespoons milled flax seed

3 cups sifted whole wheat flour

½ cup chopped walnuts

½ cups raisins



  1. Shred zucchini and place in large bowl. Set aside.
  2. Melt butter.
  3. In a small bowl, mix eggs and sugar. Add to large bowl with zucchini.
  4. Add butter, applesauce, honey and water.
  5. Add dry ingredients: salt, baking soda, cream of tartar, cinnamon, and milled flax seed. Mix well with spoon.
  6. Pre-heat oven to 350 degrees.
  7. Coat bottoms of 2 loaf pans with butter.
  8. Sift flour one cup at a time directly into large bowl with all ingredients. Mix after each cup goes in.
  9. Stir in walnuts and raisins.
  10. Pour ½ batter into each loaf pan.
  11. Bake for 50-60 minutes. 

Zucchini bread recipe

Printer-Friendly Zucchini Bread Recipe

Below you will find a link to our one page, printer-friendly version of our zucchini bread recipe:

Zucchini Bread Recipe

Zucchini Bread Printable Recipe

Happy Baking!

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Tips for taking sunscreen to beach

Tips for Bringing Sunscreen to the Beach

Are you planning a day at the beach?  Check out our simple and practical tips for traveling with sunscreen.

Bringing Sunscreen to the Beach

We’ve all been told how important it is to wear sunscreen.  It protects us from the sun’s harmful UVA and UVB rays.

Here are some things to think about when packing up for the beach.

Sunscreen in aerosol cans

Are you concerned about traveling in the heat with an aerosol can?

Solution: We pack our sunscreen can in our cooler.  The cooler only has an ice pack in it (not crushed ice), so we put it on the opposite side of the ice pack.  That way if we stop to eat, we don’t need to worry about leaving an aerosol can in a hot car.  Just be sure to have the sunscreen cap on.

Sunscreen for your lips

Do you know how to keep your lip sunscreens organized?

Solution: We buy one tube of lip sunscreen for each person in our household.  Then we put each person’s first initial at the bottom of the tube.  Now we are set for the season.

Beach tip: Put your initial on sunscreen

Are you worried that your lip sunscreen will turn to mush?

Solution: We put our lip and face sunscreen in a small plastic sandwich bag, and place it in our cooler as well.  That way it doesn’t melt, or get soft.  It’s also easy to find, and doesn’t get lost in our large beach bag.

Beach tip: Store small suncreen products in bag

Disclaimer: Some of the links below are referral links, which means that if you make a purchase, there is no extra cost to you, but Running A Household will receive a commission.  Thank you for supporting our website.

Looking for a natural lip balm that’s reef safe and paraben-free? 
We love this one:

The Naked Bee Non-Nano Zinc Lip Balm Sunscreen SPF 15 
Happy traveling!

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What’s in Your Beach Bag?

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Strawberry Muffins with Frosting

Strawberry Muffin Recipe

Are you wondering what to do with all of the strawberries you just picked?  Consider making strawberry muffins.  They are great for breakfast.  Top the muffins with a cream cheese frosting, and they become an alternative to a birthday cake.  See our recipe below.

Strawberry Muffins (makes 24 – 28 muffins)


2 1/2 cups chopped strawberries

1/3 cup vegetable oil

1 cup milk

2 eggs

½ cup applesauce (unsweetened)

¼ cup honey

2 cups whole wheat flour

2 cups white flour

1 cup sugar

1 teaspoon salt

2 tablespoons baking powder

1 ½ teaspoons cinnamon

1 can of cream cheese frosting



  1. Cut strawberries and place in bowl. Set aside. (When finished cutting, you should have 2 ½ cups of chopped strawberries.)
  2. In a small bowl, mix oil, milk, eggs, applesauce and honey. Set aside.
  3. In a large bowl, mix flour, sugar, salt, and baking powder. Then add berries to this dry mixture.
  4. Add liquid ingredients from small bowl to ingredients in large bowl.
  5. Pre-heat oven to 350 degrees.
  6. Line muffin pans with baking cups. (We used Reynolds “Stay Brite” baking cups. The outside design was colorful and bright, and stayed that way even after the muffins came out of the oven.)
  7. Fill each baking cup with mixture. (Just shy of the top.)
  8. Bake for 20-25 minutes. Check with toothpick to confirm they are finished.

Once cool, top with cream cheese frosting from can.  (We chose the one without high fructose corn syrup.)

Strawberry Muffins Without Frosting

Printer-Friendly Strawberry Muffin Recipe

Below you will find a link to our one page, printer-friendly version of our strawberry muffin recipe:

Printable Strawberry Muffin Recipe

Strawberry Muffin Recipe

Happy Baking!

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