I supposedly don’t like zucchini bread. I never actually said so, but I always thought so in the back of my head. I suppose it was because I had eaten a few too many that I really just didn’t care for.

Zucchini bread is supposed to be good. Number one, it’s a veggie pretending to be something of a dessert in a sweet bread. Two, it has a wonderful blend of spices perfect for this time of the year, and three, it’s a quick, sweet bread. But for whatever reason, I didn’t like it.

This recipe however, I liked. Even the batter tasted good. Whoops. Now you know I’m one of those batter and cookie dough tasters.

While baking, the bread puffed up and looked delectably fluffy and moist. The aroma of the spices was wonderful, and when the loaf came out, I was delighted to see that a crispy, golden top had formed. (That’s the best part by the way). Each slice was sweet but not too sweet (but if you think so feel free to cut back on the sugar), airy yet dense, moist, and filled with the gentle taste of the spices and subtle crunch of the chopped nuts. Perfect. I made this with half whole wheat pastry flour and half all-purpose, but next time I’ll do all whole wheat pastry.

So my point is, it’s not zucchini bread I don’t like; it’s certain recipes that I don’t like. What things do you say you don’t like? Have you simply tried a different recipe for it? You just might be surprised.

Spiced Zucchini Bread

Servings: makes 2–3 loaves, 24 slices
Preparation Time: 15 minutes

Ingredients:

• 2 2/3 cups sugar
• 2/3 cup Virgin Coconut Oil, solid
• 3 cups shredded zucchini (about two medium)
• 2/3 cup of water
• 4 eggs
• 3 1/3 cup flour*
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking powder
• 2/3 cup chopped nuts
• 2/3 cup raisins

Directions:

Heat oven to 350 degrees F. Grease bottoms only of 2 loaf pans.

Mix sugar and coconut oil in large mixing bowl until no lumps remain. Stir in zucchini, water, and eggs. Mix in flour, baking soda, salt, cinnamon, cloves, vanilla, and baking powder; stir in nuts and raisins. Pour into prepared pans.

Bake until toothpick (or cake tester) inserted in the center of loaf comes out clean, about 60–75 minutes. Cool for five minutes. Then loosen sides of loaves from pans and remove. Cool completely before slicing.

*For best results, use 50% to 100% whole wheat pastry flour.

Recipe submitted by Eric, South Whitley, IN.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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Servings: 4–5
Preparation Time: 10 minutes

Ingredients:

• 4 tablespoons coconut oil
• 2 teaspoons palm shortening
• 4 large potatoes, in quarters or eighths
• 1 small onion, sliced
• salt and pepper to taste
• 1 tablespoon curry powder
• dash red pepper flakes or 1/4 diced habanero chili pepper
• 1/2–1 teaspoon garlic powder
• 2 1/4 cups coconut milk*

Directions:

Heat oils in a large skillet over medium heat. Add potatoes and cook until slightly browned. Add sliced onions and cook for about 3 minutes, turning constantly.

Whisk the seasoning and coconut milk together. Pour over potatoes and bring to a simmer.

Lower heat to medium-low or low and let simmer until potatoes are tender, about 15–25 minutes. Stir occasionally as needed.

Serve as a side dish for meat or fish dishes and garnish with parsley, if desired.

*Use 1 teaspoon of Coconut Cream Concentrate for every 6–8 ounces of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

Recipe submitted by Gloria, Fort Worth, TX.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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• 1/2 cup red wine vinegar
• 2 teaspoons honey
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3/8 cup coconut oil, liquefied
• 3/8 cup virgin olive oil
• 10 cups cabbage mix/coleslaw (You can shred whatever cabbages and carrots you feel like shredding.)
• 1/8 cup roasted, salted, shelled sunflower seeds

Directions:

Whisk vinegar, honey, salt, and pepper until salt dissolves.

Slowly add oils, whisking away.

Allow to stand 5 minutes, taste and adjust to your liking, and whisk again.

If you’re serving the whole thing, add the dressing to the cabbage mix and toss, then add the sunflower seeds; mix well. Otherwise, just put some of the vinaigrette on your cabbage mix and sprinkle with sunflower seeds.

Recipe and photo submitted by Ann, Omaha, NE.

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