Me & My Zucchini

by | Jul 27, 2014 | Uncategorized | 2 comments

Hello Garden Gals and Guys! You may remember that I harvested quite a few zucchinis from my garden. Here’s a picture of my latest harvest of veggies in case you didn’t see my last post.

While I am figuring out what to do with all of it, I decided to go to an old standby recipe with a little bit of a twist. That’s right…zucchini bread…but with coconut. I got the recipe from a great blog called Two Peas & Their Pod.

I like this recipe because it uses coconut oil and not butter…and I really could not taste the difference. It is moist and delicious! Here is how mine looked fresh out of the oven:

Below is the recipe copied from the blog I mentioned. Now I’m headed back to the kitchen for another slice before my hubby eats it all!

Until next time garden gals and guys…

Happy gardening!!!!

Zucchini Coconut Bread

Yield: 1 loaf of bread
Prep Time: 15 minutes
Cook Time: 50-60 minutes
Total Time: 75 minutes
Zucchini Coconut bread made with coconut oil and coconut! You won’t miss the butter, I promise!

ingredients:

3/4 cup all-purpose Gold Medal flour
3/4 cup whole wheat Gold Medal flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 cups shredded zucchini (squeezed and drained in a paper towel)
1/2 cup brown sugar
1/4 cup granulated sugar
1/4 cup coconut oil, melted
1/2 cup plain Greek yogurt (I use Chobani 0%), at room temperature
1 large egg, at room temperature
1 teaspoon vanilla extract
1 cup shredded sweetened coconut

directions:

1. Preheat the oven to 350 degrees F. Grease a 9×5 inch loaf pan and set aside.
2. In a large bowl, whisk together flours, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
3. In a separate large bowl, combine shredded zucchini, sugars, coconut oil, yogurt, egg, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until moistened. Stir in the shredded coconut.
5. Pour the batter into prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let zucchini bread cool in pan for 10 minutes. Carefully remove the bread from the pan and cool completely before slicing.

2 Comments

  1. ahencea
    ahencea on July 28, 2014 at 1:49 pm

    Zucchini bread looks delicious,gonna print out the recipe and try it.
    Your so creative,should post your recipe on just a pinch and share.
    God bless your garden.
    Anna

    Reply
  2. DivaGardener
    DivaGardener on July 28, 2014 at 7:38 pm

    Thanks, Mom! It's not my recipe though. 🙂 Got it from the blog I mentioned.

    Reply

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