Wednesday, May 16, 2012

Coconut Zucchini Bread.

I am overloaded with zucchini right now. It is just the season. If you are picking up supplements, chances are you have a squash of some sort in your bag. Many of my favorite zucchini recipes include cheese. That is hard for us cheese less kids. You can adapt many recipes to be dairy free but not these. Darn. I will miss you, zucchini Italienne! 

You can only make zucchini bread so often. Yesterday I decided to change it up a bit and add some coconut. It made it a little more hearty. It went well with the peaches and berries I picked in the backyard. We even had some of our fresh chicken eggs to go with it. I had to smile at my plate as I realized my dreams of being self sufficient are coming to fruition. We are getting there. 

If the neighbor is leaving zucchini on your doorstep or you too are overloaded with the green squash, here is the recipe to try:

Coconut Zucchini Bread

3 cups whole grain flour (sprouted is best)
2 cups coconut sugar
1 tsp baking powder
1 tsp baking soda
1 tsp sea salt
2 tsp vanilla
1 tsp cinnamon
1 cup coconut oil
3 eggs
1 cup shredded unsweetened coconut
2 cups raw grated zucchini
1/2 cup kefir or buttermilk ( I used coconut kefir)

Preheat oven to 325.  Combine all dry ingredients and stir in the wet ingredients. Batter is really thick. Pour into two loaf pans. Bake for about 1 hr 15 mn or until done. Do not over bake!


Anonymous said...

Hi Shari,

That bread looks delicious!!
I know you have a beautiful garden but I don't have that luxury, we have a small backyard and 3 dogs that have killed lemon and avocado trees so what's the best place you've found so far to get organic fruits/veggies?. I usually go to Sprouts and Fresh & Easy but they don't have as big a variety as I would like. Whole foods has more but I'm looking for something closer considering I'm all the way Baseline/Ellsworth. you have water Kefir grains?

Thank you!


Anonymous said...

Hello there!

First of all, the picture of your bread and fruit is beautiful! The peaches are absolutely perfect looking! What kind of peach tree did you plant that thrives in the hot valley?

Also, I have always tried to make sure my family ate well, fruits and veggies with every meal, but I am really trying to transition us completely away from anything processed. I currently make my own bread with fresh ground wheat flour but noticed you said "sprouted grain." Do you but your sprouted flour or is it something I can make myself with wheat from my food storage?

Thank you!

Shari Goodman said...

I use Backyard Farmer for just about all my produce that I don't produce. I get everything from them from oils, honey, meat to produce. Even my chicken feed! They deliver. There is also a farmers market on Power and Warner area that has some local organic as well. I try to buy only what is local and in season. The Backyard Farmer link is on my sidebar. Email him and he will send you an order form. Delivers Wed. for free to your house!

Shari Goodman said...

My peach tree is an early variety. I don't know the name but peaches do well here in AZ. Desert Gold is another good variety. I do sprout my flour. You can google my search box to find out how. Yes, you can use your cannery wheat. I don't do it 100% of the time but it is easy. Just takes pre planning. I try to rotate grains as well. I am playing with an Artisan soaked wheat bread today. I will let you know how it turns out. It is super easy!

Shari Goodman said...

I don't have any more water kefir grains. Just coconut and goats milk grains. You might want to try Kara Bagley. She is on my links list.

Vanessa said...

This recipe sounds perfect with good ingredients!! I am excited to try it today but I do not have any buttermilk. Do you think it will work with raw whole milk? I do have some whole milk yogurt?? Thanx!

Shari Goodman said...

Raw milk is fine. You can even add one tsp vinegar to a cup of milk and let it sit a few minutes to create a buttermilk flavor but plain milk is fine as well.