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Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.

The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!

We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.

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Zucchini Bread Recipe

This fluffy, heavenly zucchini bread is rich in Omega-3 fatty acids from flax meal and walnuts, while applesauce lends it a lovely texture and slightly fruity flavor. Pumpkin pie spice and ground cloves grant a world of warmth to this tasty dessert or breakfast.

  • Yield:8

  • Level of Difficulty:Easy

  • Cook Time:45 Minutes

  • Prep Time:15 Minutes

Ingredients

  • 1 cup

    unsweetened applesauce

  • 1 1/2 cups

    granulated sugar

  • 1/2 cup packed

    dark brown sugar

  • 3/4 cup

    canola oil

  • 1 1/2 teaspoons

    vanilla extract

  • 2 cups

    shredded zucchini

  • 3 cups

    all purpose flour

  • 3 tablespoons

    ground flax seed meal

  • 1 teaspoon

    fine ground Celtic sea salt

  • 1 teaspoon

    baking soda

  • 1 1/2 teaspoons

    pumpkin pie spice

  • 1/4 teaspoon

    ground cloves

  • 1/2 teaspoon

    cornstarch

  • 1 cup

    walnuts, chopped

Directions

Preheat oven to 350 degrees Fahrenheit (180 or 175 degrees Celsius).

In a large mixing bowl, combine: applesauce, granulated sugar, dark brown sugar, canola oil and vanilla extract. Stir until incorporated.

In a medium sized mixing bowl, combine: shredded zucchini, all purpose flour, flax seed meal, Celtic sea salt, baking soda, pumpkin pie spice, ground cloves, cornstarch and chopped walnuts. Lightly stir with hands until incorporated.

Add contents of medium sized bowl to large bowl in stages of three until each round is well incorporated.

Scrape sides of bowl after each new addition.

Grease and lightly flour a 13x9” glass baking pan, pour batter inside and spread evenly.

Bake in preheated oven for 40-45 minutes or until a toothpick inserted in center comes out clean.

Allow to cool for 1 hour in pan before eating.

Previous article Southern Skillet Cornbread Recipe

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