Coconut Zucchini Mini Loaves

I really need to check on the zucchini in the garden more often...I didn't realize I had ripe goodies waiting for me out there.  These little loaves hit the spot.  They demanded coconut....because everything is better with coconut of course.  Very little effort goes into this recipe.  The only thing that really take a bit of time is grating the zucchini.


Coconut Zucchini Mini Loaves

3/4 cup unbleached all purpose flour
3/4 cup white whole wheat flour
2/3 cup sugar
1/4 cup oil
1/4 cup nonfat plain yogurt
1 egg
1 cup unpeeled, grated zucchini
1/4 tsp salt
1 tsp baking soda
1 tsp lemon peel
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup shredded coconut

Mix together egg, oil, yogurt, coconut, sugar, and zucchini.  Blend in both flours, baking soda, salt, lemon, peel, cinnamon, and nutmeg until just mixed.  Pour into mini loaf pans or muffin pan and bake at 350 for 18 to 25 minutes.  Cool on rack.

Pumpkin Zucchini Bread 1.0

It's been a loooooong time since I've baked anything with pumpkin.  Suddenly I found myself wanting to experiment with it once again.  I suspect I've been influenced by all the wonderful goodies I've been seeing posted around the net. ;)  This loaf came out dense, moist, and incredibly tasty.  I think it needs a little more flour next time, but otherwise I'm pretty happy with the recipe.


Pumpkin Zucchini Bread 1.0

1 cup grated zucchini
1 cup pureed pumpkin
1/3 cup tub margarine
1 cup sugar
1 egg
1 cup unbleached all purpose flour
1/2 cup oat bran
2 tbls ground flax
2 tbls wheat germ
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1 tbls orange peel
1/4 tsp cloves

Blend together margarine and sugar.  Beat in egg, zucchini, and pumpkin.  Blend in all dry ingredients until nicely mixed together.  Pour into greased loaf pan.  Bake at 350 for 45 to 55 minutes until loaf tests as done.  Cool before slicing.

Another picture of the bread....

I adore the color in this loaf...it just calls to me to cut a slice and have a nosh.  It did come out a little on the flat side, but some tinkering with the recipe should give it some more poof., yes yes.  ;)

Zucchini Bread 1.0

Zucchini bread is one of my favorite quick breads....plus it has a vegetable in it....thus it must be healthy.....bwhahahahhaha! Ahem. You have to love quick breads with how easy they zip together. One, two, three and the bread is in the oven already. This recipe came out super moist and oh so good. Really, really hard to just eat one slice I tell you. The sugar needs cut down a tad, but I shall give that a whirl in the next version. ;)


Zucchini Bread 1.0

1 cup sugar
1/3 cup tub margarine
1 egg
1/4 cup non fat plain yogurt
1 snack cup no sugar added applesauce
1 cup grated unpeeled zucchini
1 1/2 cup unbleached all purpose flour
2 tbls flax
2 tbls wheat germ
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp nutmeg
1/4 tsp baking powder
1/2 tsp lemon peel

Blend together margarine and sugar. Add in egg, yogurt, applesauce, and zucchini. Add in all the dry ingredients and mix until well combined. Pour in a greased loaf pan. Bake at 350 for 45 to 50 minutes or until the loaf tests done. Nom!