Coconut Lime Zucchini Bread

I am back with more zucchini bread for you!  The last loaf of honey zucchini bread was such a huge hit, I had to experiment with more zucchini bread (good thing I had 2 zucchini left).  Not to mention the fact that my Hungry Puppies asked me to make more zucchini bread no less than 79 times.  This bread is totally delicious!  It is moist and the lime gives it a fresh taste.  The coconut is a wonderful addition, and the toasted coconut on the top is the perfect topping!

Coconut Lime Zucchini Bread

1 cup white whole wheat flour
1 cup all purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup honey
1/2 cup oil
1/2 cup buttermilk
1 teaspoon vanilla
Juice of 1 lime (about 2 tablespoons)
Zest of 1 lime (about 2 teaspoons)
1 1/2 cups shredded zucchini (about 1 medium zucchini)
1 cup shredded coconut, divided

Preheat the oven to 350F.  Grease a 9x5 inch loaf pan.  Set aside.

In a large bowl combine the whole wheat flour, all purpose flour, sugar, baking powder, baking soda, and salt.  Set aside.  In a medium bowl, whisk together the eggs, honey, oil, buttermilk, vanilla, lime juice, and lime zest.

Pour the egg mixture into the flour mixture and stir until just combined.  Stir in the shredded zucchini and 1/2 cup of the shredded coconut.  Pour the batter into the prepared loaf pan and smooth the top.  Sprinkle the remaining 1/2 cup coconut over the top of the batter.  

Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.  Remove bread from the oven and let cool in the pan for about 10 to 15 minutes.  Carefully run a knife around the edges of the pan to loosen the bread, then turn the bread out onto a cooling rack to finish cooling.  Makes 1 loaf.

Enjoy!  -Cardamommy

Zucchini Honey Bread

I am not a fan of zucchini.  Not at all.  I detested it when I was a kid and my Mom made me eat it.  I still detest it now, however, since I am the mom now, I just don't buy it.  Unless it comes in my bountiful basket, in which case I make this fabulous zucchini honey bread.  It is so tender and moist and delicious.  It is my most favorite zucchini bread recipe ever!  My Hungry Puppies love it too!  They just can't get enough.  My youngest Hungry Puppy said "Mom!  It's not disgusting like I thought it would be!".  I guess the sight of all that green vegetable going in was a little disconcerting.

Zucchini Honey Bread

2 cups whole wheat flour
1 cup all purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 Tablespoon cinnamon
1/2 cup canola oil
1/2 cup butter, melted
3/4 cup honey
2 eggs
2 teaspoons vanilla extract
2 cups grated zucchini

Preheat the oven to 350F.  Grease and flour 2 8x4 inch loaf pans.  Set aside.

In a large bowl, combine the whole wheat flour, all purpose flour, sugar, baking powder, baking soda, salt, and cinnamon.  In a separate medium sized bowl, whisk together the oil, melted butter, honey, eggs, and vanilla.  Pour the wet ingredients into the dry ingredients and stir until just combined.  Stir in the grated zucchini until evenly distributed.  

Pour the batter into the prepared loaf pans, smoothing the tops.  Bake in the preheated oven for about 40 minutes, or until a toothpick inserted in the center comes out clean.  Remove bread from the oven and let cool in the pans for about 10 minutes.  Run a knife around the edges of the pan to loosen the bread, then remove the bread from the pans and place on a cooling rack to cool.  Makes 2 loaves.

Note: You can bake this bread in a 9x5  inch loaf pan.  The pan will be quite full, and will take about 1 hour and 25 minutes to bake, so watch it and cover with bread loosely with foil after about 1 hour to prevent over browning.

Enjoy!  -Cardamommy

Zucchini Applesauce Bread

I have found myself with an abundance of zucchini. Like. More than I even know what to do with. So I decided to start off with the classic zucchini bread. Because I am calorie-conscious I decided to try it with applesauce rather than oil (1 C Applesauce = 105 Cal. 1 C Vegetable Oil = 1927. Yikes!).

While this bread was still pretty good, I have to admit that I wasn't absolutely 100% in love with it. It was sort of spongy and I'm not totally sure why. Maybe the applesauce? At any rate, I liked it much more after it had sat in the fridge overnight. The flavor was good and it had just the right balance of warm spices. This bread also had a nice, sweet, sticky, slightly crunchy crust and a dense (albeit spongy) inside. Using oil rather than applesauce may solve the texture issue.

Original recipe adapted from here.

3 1/4 C All-Purpose Flour

1 1/2 tsp Salt

1 tsp Ground Nutmeg

2 tsp Baking Soda

1 tsp Ground Cinnamon

3 C Sugar

1 C Unsweetened Applesauce

4 Eggs

1/3 C Water

2 C Grated Zucchini

1 T Lemon Juice

Preheat oven to 350. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon, and sugar.

In a separate bowl combine oil, eggs, water, zucchini, and lemon juice. Mix wet ingredients into dry. Fold together.

Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean.

Mahlzeit!

-Coriaunty

Grilled Caesar Chicken Wrap

"...And then I had a taste...now I'm a believer!" Wait, that's not how the song goes. But seriously, Cardamommy has raved and raved about King Arthur Flour for years. Ok so maybe not that long, but she's been going on about it for a really long time. My initial reaction was a "Well, thanks for that. I'll log that away," but this week I decided to investigate a little further into this person they call King Arthur. I must say, I'm impressed. Especially after making this recipe. Team Cardamommy/King Aurthur: 1. Team Coriaunty: well, we'll let you do the math.

I deviated ever so slightly from the original recipe. I cooked the onions with the chicken and a dash of chipotle, sautéed the zucchini, and left the bell peppers raw (I think bell peppers taste best that way). Toss it all together on your soft-wrap-bread and lettuce, top with homemade caesar dressing, and voillà: a delectable, healthy, and filling wrap. I loved the softness of the chicken and onions contrasted with the crunchy of the zucchini and slight sweetness of the red bell pepper, and the extra zing provided by the caesar dressing. My only complaint: the caesar dressing was a little too olive-oily for me, so I'll decrease the amount I use next time. Which will be very soon. Toques off to you, Mr. King Aurthur; I'm a believer.


Wrap Bread:
3 C All-Purpose Flour
1 1/4 C Boiling Water
1 1/4 C Potato Flour or 1/2 C Potato Buds/Flakes
1 1/4 tsp Salt
2 T Vegetable Oil
1 tsp Instant Yeast


Caesar Dressing:
1-4 Cloves Garlic, peeled and minced
2 T Lemon Juice
2 T Dijon Mustard
2 tsp Worcestershire Sauce
1/4 C Sour Cream
3/4 C Olive Oil
1 C Parmesan Cheese, grated
1 tsp Black Pepper, ground


Chicken/Veggi Filling:
1 lb Boneless Chicken breasts or thighs
1 Large Red Bell Pepper, seeded and sliced
1 Large Onion
1 Medium Zucchini, sliced
Romaine Lettuce


For Bread:
Place 2 C flour into a bowl. Pour the boiling water over the flour and stir till smooth. Cover the bowl and set aside for 30 minutes. In a separate bowl whisk together potato flakes, remaining 1 C flour, salt, oil, and yeast. Add this to the cooled flour/water mix. Stir, then knead for several minutes. The dough should form a ball, but will remain somewhat sticky. Add additional flour only if necessary. Keep hands and working surface slightly oiled. Let dough rise, covered, for 1 hr. Divide into 8 pieces and let rise 15-30 minutes.


Roll out each piece into a 7-8 inch circle and dry-fry them over medium heat about 1 minute per side, until puffed and flecked. Transfer cooked bread to a rack, stacking to keep soft.


For Dressing:
Whisk together all ingredients in order listed. Refrigerate if you're not going to use it within about an hour.


Filling:
Grill chicken and vegetables over medium coals until done (or sauté them in a skillet). Place a lettuce leaf on each bread. Spoon some of the filling--either hot or cold depending on your preference--down the center, atop the lettuce. Top with dressing and serve.


Mahlzeit!
-Coriaunty