Hi friends – How is your social distancing going? Are you on lockdown? I hope you are!

I’d really love to hear what’s occupying you in this unprecedented time. Are you feeling restless, bored, angry, fearful or pissed off? Or are you happy to have all of this time to yourself? I know we’re all having a smorgasbord of emotions right now.

Most of all, I hope you’re all staying healthy. We are all consumed by the news right now, and most of it is pretty upsetting. On the bright side, I do have some good news! I became a glam-ma on Sunday! My son, Zach Maxwell and daughter-in-law, Sally, had a baby girl in Aspen, Colorado. They were so blessed as they were the only people in the maternity ward!!!  Welcome to the world Marigold Maxwell. 😍

Pamela Morgan Grandbaby Marigold Maxwell

So, how do you protect yourself in these trying times? The mind, body, spirit connection is so important, now more than ever. What things are you doing to survive your days of social distancing? I have to say for me, the days are flying by… although the evenings are a little tough. I’ve  been watching a lot of movies with my husband and we are learning Backgammon again!

From Bon Appetit to the Food Network to the NYT, I love how many chefs are doing live cooking shows and Q&A’s from their own kitchens. I’m also seeing a lot of people experimenting in the kitchen more than ever before! Let’s not forget, there is Broadway online and concerts online from the 92nd St. Y and Carnegie Hall. If you want something to sing along to, my cabaret director Mark Nadler has his own website where he is uploading awesome quarantine entertainment in the form of daily songs from his apartment!

Meditation is also a very important tool to help put you in touch with your inner self. When you start to get restless, exercise classes like Obe and Exhale On Demand are there for you. This is a time when private or group coaching classes might come in handy, try Handel Method or Inner U.

And of course, I am cooking every night. I have to admit, I’m getting tired of washing dishes!

I asked my husband if we could support some local restaurants and he agreed. Please, I hope you will do this. The restaurants and caterers (like my friends at Creative Edge Parties) are struggling! So many restaurants around NYC – from Minetta Tavern to Il Mulino to Murray’s Cheese Bar – are staying open to provide delivery and take-out, so please remember to support them.

I am trying to stay healthy with my cooking. It’s tough when my instincts tell me to eat carbs. Sometimes I can’t help but drown fears in mashed potatoes and pasta! But when this is over, and I know it will be over, I will be unhappy if I allow myself total indulgence.

In the meantime, I made this Gluten-Free Lemon Zucchini Blueberry Bread as a comforting snack. It’s important to stay on top of your health during this time. This dessert could be used for a keto diet! It keeps well for days but you could also freeze it for a later date. You could even toast it and have a piece with coffee in the morning. I hope you enjoy!

Pamela Morgan Gluten Free Lemon Poppy Bread

Gluten-Free Lemon Zucchini Blueberry Bread
Gluten-Free Lemon Zucchini Blueberry Bread
Print Recipe Gluten-Free Lemon Zucchini Blueberry Bread
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Course: Dessert


  • 1/2 cup butter, softened at room temperature
  • 3/4 cup Erythritol (or any granulated sweetener of choice), but I used Swerve
  • 3 large eggs
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest (optional)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups blanched almond flour
  • 1/2 cup coconut flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1 1/2 cups zucchini (grated - see note**)
  • 1 cup blueberries


  • Preheat the oven to 325 degrees. Line a 9x5 loaf pan with parchment paper. (You can use foil, but grease well.)
  • In a large bowl, beat together the butter and erythritol, until fluffy.
  • Beat in the eggs, lemon juice, lemon zest (if using), and vanilla extract.
  • Beat in the almond flour, coconut flour, baking powder, and sea salt.
  • **Wrap the grated zucchini in cheesecloth or several layers of sturdy paper towels. Squeeze over the sink to release as much moisture as possible. Stir the grated zucchini into the bowl, and mix well.
  • Fold the blueberries into the batter.
  • Transfer the batter to the prepared pan. Smooth the top with the back of a spoon, rounding the top slightly. Bake for 60-70 minutes, until an inserted toothpick comes out clean. Cool completely in the pan.
  • To make the glaze, run the sweetener through a blender to make it powdered. (Alternatively, you can use a powdered sweetener directly, like Erythritol Confectioner's or Sukrin Melis.) Whisk together the lemon juice and powdered sweetener. Drizzle the glaze over the bread.