Double Chocolate, Zucchini Brownies
These brownies are going to be a huge hit in your home!
These brownies are going to be a huge hit in your home!
Serve coconut, chocolate chip, zucchini bread with grass-fed butter or room temperature coconut oil.
Cream of Zucchini Soup with Cumin
Servings: 6–8
Preparation Time: 50 minutes
Ingredients:
Directions:
Heat coconut oil in a soup pot over medium heat. Add the green and red onions, garlic, and pink salt. Sauté, stirring occasionally, about 7 minutes or until onions are soft and translucent.
Add the cumin and stir constantly for 30 seconds. Add the broth, zucchini, and sweet potato. Add pink salt and pepper to taste. Bring to a boil, and then lower heat and simmer, uncovered, for 30 minutes.
Add the parsley during the last five minutes.
Puree soup using an immersion blender or in batches in a blender. If a blender is used, return soup to the pot and reheat gently.
Ladle into bowls and garnish each serving with shredded cheese.
Stephanie from Sierra Madre, CA, won $50 for this recipe and photo! Submit your recipes here!
Make this delicious and nourishing soup to enjoy as the weather cools down.
Fried in healthy coconut oil, these crispy, delicious vegetable fries are a win-win.
Gluten-Free, Zucchini Pancakes
Servings: 15+
Preparation Time: 40 minutes
Ingredients:
Directions:
Peel and grate zucchini.
Beat eggs in a bowl. Add in coconut flour, and then the tapioca flour. Combine well.
Add in the fresh herbs, spices, salt, and chili flakes. Mix well.
Heat up coconut oil in a pan on medium heat.
Drop tablespoonfuls of batter into the pan and gently spread them out. Fry until golden brown and crisp around the edges.
Serve with organic brown/black rice and kimchi. For dipping/sauce, you may use ketchup and/or raw apple cider vinegar with crushed garlic.
Myra from Lewiston, ME, won $50 for this recipe and photo! Submit your recipes here!
This is rich and chocolaty, with healthy ingredients!
Coconut and almond flours are used to make this zucchini bread.
Veggie Tot Patties
Servings: 4
Preparation Time: 25 minutes
Ingredients:
Almond Flour:
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.
Directions:
In a large bowl, combine broccoli florets, zucchini, squash, cauliflower, potato, garlic, egg, flour, salt, pepper, and dill. Blend together using a fork.
In a large skillet, heat coconut oil over medium heat.
Form vegetable mixture into little patties and pan fry for about 6–8 minutes on each side or until crispy.
Place cooked patties on a plate lined with a paper towel to drain any excess oil. Serve with guacamole and sour cream or mayo, if desired.
Courtney from Weir, KS, won $50 for this recipe and photo! Submit your coconut recipes here!
Rich, moist, sweet, and grain-free, this chocolate cake made with dried coconut and zucchini is sure to please.