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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Coconut, Oatmeal Breakfast

Servings: 2

Ingredients:

• 1 cup rolled oats
• 2 cups water, divided
• 1 tablespoon plain yogurt, whey, or lemon juice
• 1 handful raw nuts of choice
• warm water
• salt
• 2 tablespoons coconut oil
• 2 teaspoons–2 tablespoons Coconut Cream Concentrate
• dried fruit, fresh fruit, or dried, shredded coconut, optional
• ground cinnamon, optional
• honey, to taste

Directions:

The night before, soak the cup of oatmeal in 1 cup of water and 1 tablespoon yogurt (or other listed ingredients if allergic to dairy). In a separate bowl, soak the nuts in warm water. Soaking the oats and the nuts is very important! It breaks down the phytates which keep the body from absorbing their nutrients properly. An added bonus is that it drastically shortens the cooking time.

In the morning, place remaining cup of water with a dash of salt on the stove. Bring water to a boil. Once boiling, add soaked oatmeal. Cook on medium heat for 5 minutes, stirring constantly. Cover and let sit for a few minutes.

In individual bowls, combine the oatmeal with 1 tablespoon of coconut oil and the soaked nuts in each bowl along with Coconut Cream Concentrate and any dried or fresh fruit or coconut. Ground cinnamon is also a nice addition. Drizzle on some raw honey to sweeten it up a bit, and you have a hearty, healthy breakfast!

Recipe submitted by Anita, Memphis, TN.

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Coconut, Apple Bake

Ingredients:

• 3 Granny Smith Apples
• 1 tablespoon whole sugar
• 1/4 cup shredded coconut
• 2 teaspoons cinnamon
• 1 cup flour, ( I grind my own* and use soft white)
• 3/4 cup whole sugar
• 3/4 cup melted coconut oil
• 1 egg
• 1/2 cup chopped nuts of your choice

Directions:

Preheat oven to 350 degrees.

Cut apples into cubes or small slices. Mix with 1 tablespoon of sugar, coconut, and cinnamon.

Place in pie plate and set aside. Mix flour, 3/4 cup sugar, melted coconut oil, egg, and nuts together and pour over apples.

Bake in the preheated oven for about 45 minutes. Top should be nice and brown. Serve with fresh whipped cream!

*Learn more about our grain mills here.

Recipe submitted by Emi, Opelika, AL.

stock photo

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