Zucchini Coconut Bread

Like I said, It's Zucchini Time!  This Zucchini Bread is completely "healthified" as well!  Made with Zucchini, coconut oil, Whole wheat flour, Greek Yogurt, and more!  It's just good, and it tastes good! It comes in to a close 2nd to my favorite Chocolate Zucchini Bread! Add it to your list of Zucchini recipes you'll be searching for, for the next 2 months!!

This is the Greek Yogurt I used for this recipe.  Plain, Total 0%.  Good stuff for cooking!

This recipe is adapted from Two Peas and Their Pod.

Zucchini Coconut Bread

Yield: 1 loaf of bread

Prep Time: 15 minutes

Cook Time: 50 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 - I used Xylitol ( a natural sugar)
1/4 cup coconut oil, melted
1/2 cup plain Greek yogurt (I use Fage 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 9x5 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.

Zucchini Coconut Chocolate Chip Cookies

Ok Peoples, it's zucchini time!  I have a couple recipes that I'm loving right now, that I could possibly fit in the "healthy" cookie category, if that's possible!  These babies are made with zucchini of course, coconut oil, whole wheat flour, and coconut flakes.  Goood stuff in there!  And my kids loved them, and didn't think anything of them being "healthier" than the norm!  So enjoy and feel a tad bit less guilty!

 I used these organic semi sweet Chocolate Chips with 55% cacao.  And They are yumm!

This recipe is adapted from Two Peas and Their Pod.

Zucchini Coconut Chocolate Chip Cookies

Yield: 2  dozen cookies

Cook Time: 10-12 minutes

Zucchini cookies made with coconut oil, coconut, and chocolate chips. The best way to use up your garden zucchini!

ingredients:

1/2 cups all-purpose Gold Medal flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons coconut oil, melted and cooled to room temperature
1/2 cup dark brown sugar
1/4 cup granulated sugar - I used Xylitol ( a natural sugar)
1 large egg
1 teaspoon vanilla extract
1 cup shredded zucchini - squeezed in a paper towel
2 cups old fashioned oats
1/2 cup sweetened coconut flakes
3/4 cup semisweet chocolate chips

directions:

1. Preheat the oven to 350 degrees F. 

2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

3. In a large mixing bowl, combine coconut oil and sugars, mix until smooth. Add egg and vanilla extract. Next, add the shredded zucchini. Mix until combined.

4. Slowly add flour mixture until just combined. Stir in oats, coconut, and chocolate chips.

5. Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet. Bake for 10-12 minutes or cookies are slightly golden around the edges and set. Remove cookies from pans; cool completely on wire racks.