Does anyone else have a complete love affair with coconut oil lately? I mean really…I’m obsessed. Where has it been all my life? Just sitting patiently on some pretty little shelf at Whole Foods, I’m assuming.
It’s like a cure all for everything! Acne, Hair Growth/Conditioning, Weight Loss, and a friend has even reported to me that it has completely reversed her periodontal issues! Most importantly, to my inner foodie at least, it is a delicious substitute for vegetable oil in most dishes.
Such as this one.
Coconut Oil Zucchini Bread
adapted from: here
3 cups White Whole Wheat Flour
1 tsp Salt
1 tsp Baking Soda
1 tsp Baking Powder
3 tsp Ground Cinnamon
1 Cup Coconut Oil (Since coconut oil comes in solid form, I heated in microwave just enough to liquify)
2 1/4 cups Sugar
3 tsp Vanilla Extract
2 cups Shredded/Grated Zucchini
1 Cup Chopped Walnuts (or Chocolate Chips)
* I separated the batter & made 1 loaf with 1/2 cup of chopped walnuts and the other with 1/2 cup chocolate chips
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F
- Combine flour, salt, baking powder, soda, and cinnamon together in a bowl and mix.
- Beat eggs,
oil, vanilla, and sugar together in a large bowl. Add dry
ingredients to the creamed mixture, and beat well. Stir in zucchini and
nuts until well combined. (Or separate batter into even portions and add nuts to one batch and chocolate chips to the other)
- Pour batter into prepared pans.
- Bake for 40
to 60 minutes, or until tester inserted in the center comes out clean.
Cool in pan on rack for 20 minutes. Remove bread from pan, and