While we’re all about health and wellness at Dr. Jart, we’re not against a little indulgence — which is where Julie Ruble’s Willow Bird Baking comes in. With a stash of baked goods recipes that rely on wholesome and made-from-scratch components and a fearless approach to entertaining, her blog is an amazing online resource for homemade sweet treats and dinner party how-tos. We caught up with her for a delicious zucchini bread recipe (gluten-free version included!) and to hear what her day-to-day beauty routine entails.
"When it comes to skincare, I keep it simple. I try to include lots of healthy fats in my diet (avocado and salmon are both favorites around my house). I keep a stash of makeup-removing wipes on hand, and use a toner after washing my face. Finally, I follow up with a moisturizer with SPF, and try to avoid prolonged sun exposure."
Cinnamon & Walnut Zucchini Bread
- 3 cups all-purpose flour*
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- 3 eggs
- 1 cup vegetable oil
- 2 cups white sugar
- 1 tablespoon vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts (optional)
*Gluten-free substitution: You can use gluten-free baking mix (not just gluten-free flour) in place of the all-purpose flour above. Alternatively, mix 2 cups brown rice flour (or 1 cup brown rice flour and 1 cup sorghum flour), 1/2 cup potato starch (not potato flour), 1/4 cup tapioca starch, and 2 teaspoons xantham gum. This will make about 3 cups of gluten free flour mixture to substitute for the all-purpose flour above.
Grease and flour two 8 x 4 inch loaf pans. Preheat the oven to 325 degrees Fahrenheit. In a large bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon.
In a separate bowl, beat together eggs, oil, vanilla, and sugar. Add the dry ingredients and mix until just combined. Using a spoon, stir in the zucchini and walnuts.
Divide the batter between the two prepared pans. Bake for 40-60 minutes, or until a tester inserted in the middle of the loaves comes out with just a few moist crumbs. Allow the bread to cool for 20 minutes in the pan before turning it out to finish cooling on a cooling rack. Serve with soft butter and orange marmalade. Enjoy!