Desserts

As the heat of the summer starts to wane a bit, look for fresh Zucchini at local farm stands or hidden under your giant Zucchini plant. This is my favorite dessert bread that I make sure to freeze some pieces for deep in winter, when I want the taste of summer!

This recipe was developed over a number of years of trying many recipes from all over. 

As many of us find in our garden in late July, giant Zucchinis, that just a day before were just babies! Such is life.

Enjoy this recipe for delicious bread made from a most amazing vegetable. 

Timing hint: I usually grease and flour my pans after Zucchini prep, then turn the oven on while I make the batter.

Makes 4 Loaves

Ingredients:

 4 Cups grated Zucchini -this is usually a large + one from the garden

(raw, with skin on and liquid pressed out, see blog post for more images)

Wet Ingredients:

6 Eggs, beaten

2 1/3 Cups Sugar (I use Sugar in the Raw)

1 1/2 Cups Vegetable Oil

8 Ounces Applesauce (I use 2 Motts natural no sugar added, small 4 oz. cups)

4 Tsp. Vanilla

 Dry Ingredients:

4 Cups Flour

1/2 Tsp. Baking Powder

4 Tsp. Baking Soda

2 Tsp. Salt

4 Tsp. Cinnamon

1 Tsp. Cardamom

2 Cups Chopped Walnuts or Semi Sweet Chocolate Chips (or half of each)

Prepare the Zucchini:

1. Wash, slice into long chunks
2. Place dish towel into large bowl and grate zucchini into bowl (as shown in photo on blog)
3. When you have approximately 4 cups of grated zucchini, bring ends of towel up, twist to squeeze liquid from zucchini 
4. I usually drink the juice left behind as it is very nutritious
5. Set aside

Instructions:

1. Mix all Wet ingredients together in a large bowl
2. Mix all Dry ingredients together in separate bowl
3. Mix dry ingredients into wet ingredients 
4. Mix in prepared Zucchini
5. Add Walnuts and or Chocolate Chips
6. Pour batter into greased and floured loaf pans (I use room temperature butter then lightly flour and move it around to coat the inside of the pan, then tap out the excess in the sink or trash.)
7. Bake @ 350 degrees Fahrenheit for approximately 35 - 45 minutes, then check with a toothpick inserted into the middle, if it comes out clean it is done, if not, it might need more time, all ovens and pans are different.

Makes 24 Cookies

Ingredients:

 1 1/2 cup Unsweetened Shredded Coconut

Wet Ingredients:

2 Egg Whites

1/4 Tsp Vanilla Extract

(If recipe is too dry add 1 Tsp 1/2 & 1/2

 Dry Ingredients:

1/2 Cup Sugar

2 TBSP Almond flour

1/4 Cup Semi Sweet Chocolate

Instructions:

Prepare the Coconut:

1.  Preheat Oven to 350 degrees F.

2. Spread Coconut out evenly on parchment on jelly roll sheet

3.  Toast Coconut - watch every couple of minutes to make sure it doesn’t burn ( should be  

only slightly golden)

Make Batter:

 1.  Whisk eggs whites just until froth

2. Stir in Sugar, Almond Flour, and Vanilla

3.  Stir in Toasted Coconut

4.  Spoon out on to parchment lined cookie sheet

5.  Bake @ 350 degrees Fahrenheit for approximately 15 - 20 minutes, keep checking, until golden on top,

all ovens and pans are different.