Coconut Zucchini Bread

I was recently given Tropical Tradition coconut oil to try out. I have used coconut oil many times but I find depending on the brand consistency and textures can change a lot. 

I have also found that depending on the recipe, the addition of coconut oil can make the dish really stand out and add another layer of flavor.

Even with all of the zucchini this year I haven't made a zucchini bread.  It is kind of my arch enemy and I stay away.  Let's just say wet zucchini and baked goods do not get along.

For the love all humanity, please soak up the liquid after shredding zucchini.

When I saw this recipe on Two Peas and Their Pod, I couldn't NOT make it. 

Coconut zucchini bread made with coconut oil.  Perfection. I knew it was going to be a recipe I had to make. Tropical Tradition coconut oil was easy to work with, incredibly smooth, and tasted fantastic in this bread.

I have also used it to make several cookies recipes all with great results.

Now is your shot to try out Tropical Traditions Gold Label Virgin Coconut Oil.

 

Win 1 quart of Gold Label Virgin Coconut Oil!

Tropical Traditions is America’s source for coconut oil. Their Gold Label Virgin Coconut Oil is hand crafted in small batches by family producers, and it is the highest quality coconut oil they offer. You can read more about how virgin coconut oil is different from other coconut oils on their website: What is Virgin Coconut Oil? 

You can also watch the video they produced about Gold Label Virgin Coconut Oil:

Tropical Traditions also carries other varieties of affordable high quality coconut oil. Visit their website to check on current sales, to learn about the many uses of coconut oil, and to read about all the advantages of buying coconut oil online. Since the FDA does not want us to discuss the health benefits of coconut oil on a page where it is being sold or given away, here is the best website to read about the health benefits of coconut oil.

If you would like to enter please leave a comment telling me your favorite zucchini or coconut oil recipe.

Additional entries:

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Please leave a separate comment for each entry.  Winners will be announced September 14th.  Open to US residence only.

Coconut Zucchini Bread

by Emily Morris, Two Peas and Their Pod

Prep Time: 20 minutes

Cook Time: 60 minutes

Keywords: bake breakfast bread coconut zucchini

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Ingredients (serves 8)

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 1/2 cups shredded zucchini (squeezed and drained in a paper towel)
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/4 cup coconut oil, melted
• 1/2 cup plain yogurt
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1 cup shredded sweetened coconut

Instructions

Preheat the oven to 350 degrees F. Grease a 9x5 inch loaf pan and set aside.

In a large bowl, whisk together flours, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.

In a separate large bowl, combine shredded zucchini, sugars, coconut oil, yogurt, egg, and vanilla extract.

Add the wet ingredients to the dry ingredients and stir until moistened. Stir in the shredded coconut.

Pour the batter into prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let zucchini bread cool in pan for 10 minutes. Carefully remove the bread from the pan and cool completely before slicing.

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Blackberry Basil Banana Ice Cream

I was going to start this post with I am a bad WIAW participant because my lunch and dinner photos were no good.

 
But just as I was finalizing the post, it got deleted. I don't know what happened but I am sure it was my fault. And then autosaved decided to step up its game and save my nothing post.  

Tears.  It is late. I want my bed.  And I am doing this Tuesday night because I need to be up and ready early for a work trip the next two days. Sometimes work life and blog life do not get along.

Today was not a fun day.  Good thing I had some damn delicious breakfast.  Yes, I had this for breakfast. Yes, I am calling it ice cream.  Do it too!

I am all for peer pressure. Frozen bananas and basil is where it is at...for breakfast that is...for the cool kids out there.  You know you want some.

Basil Blackberry Banana Ice Cream

by Emily Morris

Prep Time: 5 minutes

Keywords: blender banana ice-cream

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Ingredients (serves 2)

• 2 frozen bananas
• 1/2 cup frozen blackberries
• 10 fresh basil leaves
• 1/2 skim milk

Instructions

Put all ingredients in blender and blend until smooth, about 3 minutes. You can add more milk if needed.

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The new theme for September is Fall into good habits.  Instead of complaining more I am going to leave you with Peas and Crayons final remarks.

be happy
be healthy
and eat. your. veggies.

Monster Cookies

I dedicate these cookies to my husband. Last night he was a monster, thrashing around in bed and the stealing all of the covers. Needless to say I work up grumpy.  It is hard to stay mad at him though because he always gives me this sheepish grin when he knows he messed up in his sleep.  

My response was that every morning he should wake up and think, "What can I do today to make Emily's life better."  That is what husbands do, right?

He was down right busy this weekend cleaning up his car. He learned where we store the Windex.  I told him he should do my car too.  It was our anniversary last week.  And my birthday is next week. I think an act like that is a stupendous gift.  He just laughed and said that he wasn't cleaning a car that look like a rental car.

I travel with co-workers and this past winter one of them thought my car was a rental car because it was so clean. I think they had a high tolerance for cleanliness though. My car wasn't that clean.  He won't forget the comment though. His car becomes a complete disaster in a matter of days.  

We laughed about my parents. My parents have immaculate cars.  I come from a very neat family, through and through.

And then came the cookies and we wished it was the weekend already.

 

Monster Cookies

by Emily Morris

Prep Time: 15 minutes

Cook Time: 15 minutes

Keywords: bake dessert chocolate peanut butter cookie

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Ingredients (serves 24)

• 1 stick butter (softened)
• 1 C brown sugar
• 1 C sugar
• 2 C creamy peanut butter
• 3 eggs
• 1/2 tsp vanilla
• 2 tsp baking soda
• 1/2 tsp salt
• 4 1/2 C quick oatmeal
• 1/2 C M&Ms
• 1/2 C chocolate chips

Instructions

Cream together the butter, sugars and peanut butter with an electric mixer until fluffy and creamy.

Add the eggs and vanilla mix until just combined.

Add the baking soda and salt, then mix. Fold in the oats and then the chocolate chips and M&Ms.

Using large cookie scoop, place rounded balls of dough onto a parchment-lined cookie sheet and press down slightly.

Bake for 11 - 12 minutes at 375 degrees.

Makes 24 large cookies.

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