Coconut Chocolate Chip Zucchini Bread

Servings: 10
Preparation Time: 1 hour

Ingredients:

• 1 cup soft wheat flour
• 1/4 teaspoon aluminum-free baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup dark chocolate chips
• 3/4 cup shredded coconut
• 2 eggs
• 1/4 cup coconut oil, melted
• 1/4 cup apple butter
• 1/4 cup honey
• 1/4 cup vanilla whole milk yogurt
• 1 1/2 cups zucchini, shredded

Directions:

Preheat oven to 350 degrees F.

In a large bowl, combine the first 6 ingredients. Mix and set aside.

In a small bowl, beat the two eggs with a fork.

Melt the coconut oil and cool slightly in a small container.

In the meantime, add the apple butter, honey, and yogurt to the egg mixture and mix to combine. Mix in the melted coconut oil until well combined and set aside.

Shred the zucchini to get about 1 1/2 cups (can be a little more), about 1 1/2 small zucchinis.

Add the liquid mixture and the shredded zucchini to the bowl of dry ingredients and mix until combined. Scoop mixture into a greased 9 x 5-inch loaf pan and smooth the top evenly.

Bake for about 45 minutes, or until a toothpick inserted in center comes out clean. Oven temperatures can vary. It might take a bit longer or shorter, so watch carefully.

Cool in the pan for 10 minutes and remove from pan to continue cooling completely on the baking rack. Serve with grass-fed butter or room temperature coconut oil.

Jennifer from Cynthiana, KY, won $50 for this recipe and photo! Submit your recipes and photos here.

Creamy Turmeric Lemonade

Servings: two 8 ounce glasses
Preparation Time: 5–10 minutes

Ingredients:

• fresh juice from one organic lemon
• 1/8 teaspoon organic ground turmeric
• 2 tablespoons unsweetened shredded coconut
• 2 teaspoons honey, more to taste
• 1 tablespoons extra virgin olive oil or melted Gold Label Virgin Coconut Oil
• 1 cup pure water
• 1 cup ice, more as needed

Directions:

Combine all ingredients in a high-speed blender and blend until smooth, adding more ice if needed until a creamy slush consistency is reached.

Serve with a fresh lemon slice.

Recipe by Lynelle. Image by Orissa. Submit your recipes and photos here.

Raw Sunflower and Chia Seed Bites

Servings: varies
Preparation Time: 5 minutes

Ingredients:

• 1/2 cup raw organic sunflower seeds, finely chopped
• 1 tablespoon organic chia seeds
• 2 tablespoons Gold Label Virgin Coconut Oil
• 1 circle organic cacao butter (or 1/2 teaspoon)
• 2 teaspoons raw honey

Directions:

Melt the coconut oil and cacao butter together. Mix in sunflower seeds and chia seeds. Add raw honey.

Prepare a piece of parchment paper on a cookie sheet. Place the mixture onto the parchment paper and spread evenly. Freezer until firm.

Remove and break into bite-sized pieces.

Note: You can substitute desiccated coconut for the sunflower seeds or flaxseed for chia seeds.

Odelia from Toronto won $50 for this recipe and photo! Submit your recipes and photos here!