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.

Rumbi Grill - Chicken Teriyaki & Veggie Rice Bowl

So I came to learn quickly, that this dish is FABULOUS! So easy, so yummy, and so nice to use up those veggies out of your garden! Once again, I have Megan Kenney to thank for this one! I'm trying to get all my old recipes on here, but can't stop myself from trying new ones along the way! And I must warn you because I got the same warning from Megan, you have to use Mr. Yoshida's sauce to get what we get out of this dish, NO Substitutions! She actually drove it over to me so I wouldn't make a huge mistake, and I'm sooo glad she did! Now I have a half gallon of that stuff sitting in my fridge because I loved it sooo much! As you can see I go, waay light on the rice because I try to go low carb, but brown rice is served underneath all those yummy vegetables & Chicken.

RUMBI RICE BOWLS

1 Tbsp vegetable oil
2 carrots peeled and grated
2 celery stalks washed and sliced
1/2 zucchini chopped into cubes
1/2 yellow squash chopped into cubes

1/2 cups chopped broccoli florets
2 cups chicken grilled and cut into small cubes ( I seasoned with S & P but you don't need much because the sauce completely takes over the whole dish!

Heat vegetable oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli (pretty much equal parts of said vegetables.. you can add more or less veggies depending on your taste). Saute ONLY until vegetables are crisp tender. About 3-5 minutes tops. Serve over Rumbi rice and top with chicken. Serve with Spicy Hawaiian Teriyaki Sauce on the side (about 3 Tbsp. per bowl.. you can add more or less depending on your taste).


SPICY HAWAIIAN TERIYAKI SAUCE
(Rumbi Grill)

3/4 cup Mr. Yoshidas Teriyaki Sauce
1 tsp soy sauce
2 tsp chili sauce
1 tsp fresh ginger
pinch of salt
pinch of brown sugar
1 Tbsp cornstarch
2 Tbsp cold water

Combine Yoshida's, soysauce, garlic sauce, ginger, salt, and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and SLOWLY add to sauce for thickening. You want it to be slightly thicker than the Yoshida's sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (If you find that the sauce is too thick when it cools, just add a little more Yoshida's to it)

Baked Zucchini with Mozzerella

Here is another awesome way to use up those zucchini's out of your garden. If your like me right now, you are just searching for different ways to use up your veggies so you don't get sick of them! And the thing I like about these is that they are BAKED! NOT FRIED! Grant it, it's covered with cheese, but at least it's not soaked with oil and covered in a breading like sooo many people do! I can honestly say that these are my aboslutely favorite way to eat zucchini (besides my chocolate zucchini bread!) I used DeVerle's seasoning because I didn't have the exact seasoning they suggested, and LOVED it!!!! Enjoy!

http://jamiecooksitup.blogspot.com/2010/07/baked-zucchini-with-mozzarella.html

Chocolate Zucchini Bread

We all know right now is the time to make LOTS of zucchini bread with all that zucchini coming out of our ears (garden). This is seriously sooooo yummy! And look how cute of on idea this is to give to a neighbor or friend! Once again this comes from Our Best Bites, I have their cook book that I look through daily and find something that I want to try or already established as a favorite! I did a handful of things differently to make this a tad healthier: I did half white flour and half wheat flour. And quite frankly for 2 loaves of bread, there isn't that much flour in there! Only Two! Awesome! Don't be afraid especially in something that has sooo much flavor and color to switch out the white flour for the wheat! I used coconut oil instead of canola oil. And I used half xylatol for the sugar.  And one tip, I think if you puree your zucchini rather than grate it, you need to cook it definitely on the longer side of the time suggested.  Also, squeeze the zucchini in a wod of paper towels to get out the extra liquid. But oooooh sooo goood! Oh, and don't forget to slather it in peanut butter after!!! :)

http://www.ourbestbites.com/2009/08/chocolate-zucchini-bread/

Chocolate Zucchini Bread {makes 2 loaves}

1 C Whole Wheat flour
1 C White Flour
2 t cinnamon
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
1/2 C Coconut oil
3/4 C sugar
1/2 C brown sugar
3 eggs
2 t vanilla
1/2 C sour cream or plain greek yogurt
3 C grated zucchini - squeezed in a paper towel
3/4 C mini chocolate chips
optional: zest from one orange


Topping:
2 T brown sugar
2 T white sugar
1/2 t cinnamon

Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside. I actually used one 8″ disposable pan to give away and a larger 9″ one for me and the batter divided perfectly. So you should get 2 very full 8″ pans or slightly less full 9″. Do one of each like I did!

Mix topping ingredients in a small bowl and set aside.

Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.

With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.
Add vanilla and sour cream and mix until combined. Gently stir in the grated zucchini

Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.) If you only have regular chocolate chips, or a chocolate bar, just give it a chop so it’s the size of mini chocolate chips

Add the remaining flour mixture to the batter and stir just until combined. Add chocolate chips and stir to combine.

Divide the batter between the two pans. and sprinkle topping over each. Place pans on a cookie sheet for easy moving.

Bake in your preheated 350 degree oven for 50-60 minutes. I set my timer for 45 minutes and then keep an eye on it for the remainder. Ya never know how different ovens handle things.

When it’s done a toothpick or skewer should come out without goopy batter on it and the top will be gorgeous and cracked with sugar.

Let it cool on a rack for 5-10 minutes and then remove from pans.