Tuesday, August 17, 2010

Dairy-Free Zucchini Bread

I've been experimenting with coconut oil in my baking lately as a substitute for butter and shortening. It's naturally dairy-free and avoids the trans-fats in margarine. And--I was happy to discover--doesn't seem to make everything taste like coconut.

On a side note, we always have unrefined coconut oil in the house because I regularly use it to moisturize my daughter's super curly hair. I'm not sure what seems odder to me: that I use a food item on her hair, or that I cook with a hair product.

This is a basic zucchini bread using coconut oil, with a little whole wheat pastry flour slipped in for that whole grain goodness. Best enjoyed on the deck in the morning sun with a cup of good coffee.

Recipe below; printable version here.


6 Tbs coconut oil
3/4 cup granulated sugar
3/4 cup brown sugar
3 eggs
2 tsp vanilla
3 cups shredded zucchini (about 3/4 pound)
3 cups whole wheat pastry flour
1 tsp salt
1 tsp cinnamon
½ tsp nutmeg
1½ tsp baking soda
½ tsp baking powder
1 cup chopped walnuts

Beat together the coconut oil and sugars until fluffy. Add eggs one at a time, mixing well between each egg. Stir in the vanilla and zucchini.

In a separate bowl, combine the flour, salt, cinnamon, nutmeg, baking soda and baking powder. Add half of the dry ingredients to the wet ingredients and stir just until combined. Repeat with the remaining half of the dry ingredients. Fold in the walnuts, again being careful not to over mix the batter.

Divide the batter evenly between two greased loaf pans. Bake in a 375° oven for 40-45 minutes, until just on the under side of done. Remove from oven and cool for 10 minutes. Turn out onto a wire rack and cool completely. Wrap and store overnight before slicing.

Makes 2 loaves.

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