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.

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Gluten-Free Chocolate Zucchini Bread or Muffins

Servings: 12
Preparation Time: 20–60 minutes

Ingredients:

• 1/2 cup honey
• 2 eggs
• 1/2 cup coconut oil, melted
• 2 1/2 cups almond flour*
• 2 cups grated zucchini
• 1/3 cup raw cacao or cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Directions:

Preheat oven to 350 degrees F. Grease and/or line a loaf pan, 8 x 8-inch cake pan, or muffin cups with extra coconut oil and parchment paper.

Mix honey, eggs, and coconut oil with electric mixer. Add remaining ingredients. Combine well.

Bake in preheated oven. See below for variations and cooking times for each.

Muffins: Makes 12–14; Bake 12–15 minutes (1/4 cup batter for each muffin).
Bread: Bake 40–50 minutes or until toothpick comes out clean.
Cake: Bake 20 minutes in 8 x 8-inch pan.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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Whole Wheat, Sourdough, Red Palm Oil Bread

Servings: 2 loaves

Ingredients:

• 2 cups fed whole wheat sourdough starter
• 1 cup warm water
• 2 teaspoons active dry yeast (optional)
• 1 tablespoon salt
• 3 tablespoons red palm oil
• 1 tablespoon coconut oil
• 5–6 cups whole wheat flour

Directions:

Mix starter, water, and yeast, letting proof for five to ten minutes. When done, add in salt and oils. When mixed, add in three cups of flour and mix well. Add in enough flour to make a stiff, kneadable dough. Knead until it is nice and elastic and springs back when you poke it with your finger, about ten minutes. (I’ve found you’ll need to knead sourdough breads a little longer than just regular yeast breads. Another study for me…) When the kneading is done, put the dough in an oiled bowl. Let it rise until double, about two hours—give or take on your location.

When it’s risen, punch down, shape into loaves, and place in greased loaf pans (or if you’re doing round, free-form loaves, a greased stone baking sheet). Let rise again until double, about 1 1/2 hours.

About twenty minutes before the loaves are done rising, heat the oven to 350 degrees. When finished rising, score with a serrated knife if you did free-form loaves and bake. Remove from oven when done and let cool before slicing.

Recipe and photo submitted by Rachel, Costa Rica.

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