Nana Michelle Aloha Recipes Carob Chip Coconut Zucchini Bread

Nana Michelle Aloha Recipes Carob Chip Coconut Zucchini Bread

I have foodie parties on my Facebook page 4 days a week and I have to say the food and ideas that people bring just totally amaze and excite me to get in the kitchen and do some more experimenting with the wildchild boys and see what we can make with what we see and then add our own unique twist to the original recipe that was shared with us.

Today being Wednesday it is Wednesday Coffee on our page and last week The Cookin Chicks shared their Chocolate Chip Zucchini Bread with us and the recipe was just calling me to make it since I had a giant zucchini that was just ready to be used. Branden's first bite of the Chocolate Chip Zucchini Cake with CoconutWell the 8 year old wildchild in the photo suggested that I add coconut in the recipe since the shredded zucchini reminded him of coconut and of course I said yes because that was a brilliant idea and we love coconut.

What can we say the coconut addition took this bread over the top and it was so incredibly easy to make that it is now going to be going in the Nana Michelle Aloha Recipes Handwritten Pink Cookbook to be handed down to the wildchild boys for when they open their restaurant they always talk about.

Nana Michelle Aloha Recipes Carob Chip Coconut Zucchini Bread

Our variation of The Cookin Chicks Chocolate Chip Zucchini Bread

Ingredients:

1/1/2 cups of sugar

1 cup of vegetable oil [we used canola oil]

3 large eggs

1 Tbsp. Vanilla Extract

2 cups of grated Zucchini

2 cups of flour

1 Tsp. Baking Soda

1 tsp. of Salt (we actually forgot to put the salt in and it turned out perfect anyways so one of our variations is to omit the salt)

1 tsp. of Cinnamon (Our variation was we used about 1 1/2 tsps.)

1 cup of Chocolate Chips or 2 cups of the Carob Chips (our variation is we are going to use the 2 cups of the Vegan Carob Chips since they are much smaller than the chocolate chips from now on since the wildchild boys couldn’t tell the difference in a blind taste test we conducted)

1 cup of Peter Paul Mounds Sweetened Coconut Flakes (You can use any Sweetened Coconut Flakes but for baking this brand is the best as far as we are concerned lol and even better when we got it on clearance and had coupons)

Directions:

1) In a large mixing bowl whisk together the sugar and the eggs until well blended.

2) Add the oil in with the sugar and eggs and whisk it in until all the ingredients are blended. (The original recipe the sugar, eggs and oil were added all at once and whisked together. I have found through trial and error over the years of baking that I just like the texture better when I mix the eggs and sugar together and then start adding my other ingredients.

3) Once you have blended the sugar, eggs and oil together and it is kind of frothy looking add the Vanilla Extract and whisk it in until it is blended well.

4) Add the grated Zucchini to the wet mix and just fold it in until it is integrated into your wet mixture.

5) In a separate mixing bowl add the flour and baking soda and cinnamon and mix it together well (I mix the baking soda and cinnamon together first and then add it to the flour).

6) Take your dry ingredients and slowly mix it into your wet ingredients. Making sure the dry ingredients you have added are fully blended in before adding more dry ingredients.

7) Once all your wet and dry ingredients have been thoroughly blended fold in your chocolate chips gently (here is a little Nana Michelle Aloha Recipes Tip for you: If you lightly dust your chocolate chips with flour they won’t sink to the bottom of the batter).

8) Fold in the coconut.

9) Pour the batter into lined cupcake tins or into a lightly greased loaf pan or lightly greased mini loaf pan, or even a lightly greased Bundt Pan would be great.

10) Preheat the oven to 350 degrees (F) and bake the bread for one hour. At the one hour mark check it by inserting a knife into the center of the bread. If it isn’t done then check it again every 15 minutes until your knife inserted comes out clean. (Note if you are doing this as a cupcake I would start checking at the 45 minute mark to see if they were done since it is a smaller baking mass you are dealing with).

11) Remove from the oven when done and resist temptation to cut into the loaf right then and there and let it sit for about 15-20 minutes before slicing it for serving.

 

Here is the link to our source for the original recipe from The Cookin Chicks: http://thecookinchicks.blogspot.com/2013/06/chocolate-chip-zucchini-bread.html

For those who want to follow us on Facebook here is the link to our page: https://www.facebook.com/NanaMichelleAlohaRecipes

 

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