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Who doesn't love dessert?  Well we've created a recipe that will satiate every sweet tastebud you've got while keeping it friendly :) 

  Photography by Babak Dela  fraz - www.YesIShotThese.com

Photography by Babak Delafraz - www.YesIShotThese.com

  Photography by Babak Dela  fraz - www.YesIShotThese.com

Photography by Babak Delafraz - www.YesIShotThese.com

  Photography by Babak Dela  fraz - www.YesIShotThese.com

Photography by Babak Delafraz - www.YesIShotThese.com

Say what? Zucchini in my dessert? Read it and weep people!  (tears of joy that is) The zucchini serves as a great filler and sneaks a little of that green veg into your dessert!  The kid's won't even notice!  Make this for your next party or just to have on hand when you're craving something a little sweeter.  Let's get started!

  Photography by Babak Dela  fraz - www.YesIShotThese.com

Photography by Babak Delafraz - www.YesIShotThese.com

Here's what you'll need to create these little beauties:

Ingredients:

1 2/3 cup whole wheat pastry flour (you can sub gluten free flour if you desire)
1 cup loosely packed brown sugar
2/3 cup unsweetened, flaked coconut
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 cup canned coconut milk
1 teaspoon vanilla extract
1/2 cup coconut oil, melted
1 3/4 cup freshly grated zucchini
2/3 cup dark chocolate chips, tossed in a little flour so they don't fall to the bottom.

Method:

Preheat your oven to 350 degrees F.  Spray your mini loaf pan with coconut oil spray (I get mine from Trader Joes) and set aside. 

In a large bowl, whisk together the flour, sugar, coconut, baking soda, powder, cinnamon and salt. In a small bowl, stir together the coconut milk, and vanilla. Add the coconut milk to the dry ingredients and stir, then begin to stir in the melted coconut oil. Make sure to have your zucchini already prepared and ready to add because as the coconut oil starts to cool it will firm up and make portioning it into the loaf pans a little more difficult. Once combined and wet, stir in the zucchini and your flour coated chocolate chips. Pour the batter into the greased loaf pan.

Bake at 350 degrees for 40 minutes or until golden brown.  Cooking times may vary depending on your oven, but you'll know its done when you insert a toothpick into the center and it comes out without a bunch of goop sticking to it.  That's right I said "goop".  

Allow to cool on the counter for 10 minutes.  Use a sharp knife to slide around the perimeter of each loaf to loosen it.  If you coated the pan well with coconut oil when you flip the pan over the loafs should fall right out.  If they don't, pat the bottom of the pan with your hand and it should dislodge them.  If that doesn't work you may be SOL and will spray it more on your second attempt :) 

Enjoy everyone!  Please comment and sign up for our newsletter for alerts on new recipes and stuff that's going down in The Natured Kitchen!

 Photography by Babak Delafraz - www.YesIShotThese.com

Photography by Babak Delafraz - www.YesIShotThese.com

 

 

 

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