Chocolate Zucchini Bread

It’s that time of year again. If you garden, or know someone who does, there is bound to be an abundance of zucchini in your life. I like zucchini many ways, but baked into bread has to be one of my favorites. Add some chocolate to that and we have a sure winner on our hands! I sent my most recent loaf to my husband’s office, saving just one piece each for the kids. All three of them finished their few bites and begged for more. Next time, maybe I need to make two loaves. (Please excuse the fuzzy photo. Our camera is not working and I’m trying to make do my phone.)

chocolate_zucchini_breadChocolate Zucchini Bread

½ c coconut flour (57 g)
½ c arrowroot starch (57 g)
6 T cocoa powder (30 g)
1 t baking soda
½ t salt
8 large eggs
½ c coconut oil, melted
1/3 c honey (114 g)
1 T apple cider vinegar
1 c shredded zucchini (170 g)

  1. Preheat oven to 350°F
  2. Generously grease a 9×5 loaf pan, or line with parchment
  3. Whisk together coconut flour, arrowroot starch, cocoa powder, baking soda, and salt in a large bowl
  4. In a separate bowl, beat eggs until frothy and uniform in color
  5. Stir in oil, honey, and vinegar
  6. Beat egg mixture into flour mixture until smooth
  7. Add zucchini and mix until thoroughly combined
  8. Pour batter into prepared pan
  9. Bake for 50-55 min until a skewer inserted into the center comes out clean

Yield 1 loaf of bread

NOTES

  • Arrowroot starch may also be called “arrowroot flour”
  • The batter combines more smoothly if eggs are room temperature. Chilled eggs may harden the coconut oil, which yields a slightly heavier loaf with a coarser top.
  • For best results, allow bread to cool completely before slicing.

What is your favorite way to cook zucchini?

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Fluffy Pancake Mix

Pancakes were one of the first things I learned to make without grains. It didn’t seem to take too much effort to come up with a good recipe that tasted and felt like “real” pancakes using peanut butter or almond flour. It wasn’t until I decided to work up a nut-free version that I ran into problems. The batter was too stiff or the cakes were too grainy or the whole thing tasted a little funny. No matter what I tried, I couldn’t seem to get the final product just right. It wasn’t until I tried a slightly different approach that I discovered pancake greatness. These pancakes are perfectly light and fluffy and taste just like pancakes should. The kids gobbled them up, then asked for more, twice!

Fluffy Pancake Mixfluffy pancakes

1⅓ c coconut flour (150 g)
¼ c maple sugar or dark brown sugar (50 g)–optional, see notes
2 T psyllium husk powder (18 g)
1 T cream of tartar
2 t baking soda
1 t salt
  1. Stir together mix ingredients
  2. Store in an airtight container

Yield: 1½ c mix (enough for 24 pancakes)

To make pancakes:

¼ c packed pancake mix (40 g)
4 large eggs
3 T olive oil–or other liquid oil, see notes
2 t vanilla extract–optional

  1. Measure pancake mix into a medium bowl
  2. Add remaining ingredients and beat until smooth
  3. Pour by ¼ c onto nonstick griddle over medium heat
  4. Cook for 2-3 minutes, until edges are set and bubbles remain in the center
  5. Flip and cook on second side for an additional minute, until browned

Yield 4 cakes

NOTES:

  1. I have made this mix without any sugar, with 2 T sugar, and as written. The batter is a bit thicker and pours a little less easily with no sugar than with sugar, but it still pours well. We don’t usually add syrup to our pancakes, so I found the sugarless version didn’t quite have enough sweetness for our family. I liked the mix with 2 T sugar, but the kids weren’t quite convinced it was so great. As written, they loved the pancakes with no additional toppings.
  2. I do not recommend making this recipe with coconut oil as it gets too thick to pour. If coconut oil must be used, I suggest either bringing eggs to room temperature before mixing in melted coconut oil or scooping the thick batter onto the griddle and spreading it out into an even round.
  3. My daughter prefers silver-dollar pancakes to standard 5- to 6-in cakes. For her, I’ll pour just 1 T batter for each cake. At this size, they cook more quickly, 1½-2 minutes on the first side.

How do you like your pancakes?

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DISCLAIMER: This post may contain affiliate links. If you choose to purchase an item after clicking through one of my links, I may receive a small commission. Your cost remains the same. Thanks for supporting The Hyphenated Kitchen!

Fig Bars

Paging through the calendar of unusual holidays at brownielocks.com, I discovered today (January 16th) is Fig Newton Day. To celebrate, I offer you my take on the classic cookie. I was inspired by Elana Amsterdam’s recipe, but she made hers with almond flour and I wanted mine without nuts. I also wanted a smaller bar, so I could eat more of them! During my testing process, the kids gobbled theirs up with big grins and pronounced them “really good.” My husband, who still indulges his sweet tooth occasionally in grain- and dairy-filled goodies, said they taste just like the real thing.

Fig Barsfig bars

½ c dried figs, about 10 figs (75 g)
3 T water
1 T lemon juice
1 t vanilla extract, divided
½ c coconut flour (57 g)
½ t baking soda
¼ t salt
3 large eggs
2 T coconut oil, melted
1½ T honey (32 g)

  1. Preheat oven to 350°F line a large baking sheet with parchment
  2. Place figs in a small container, cover with water, lemon juice and ½ t vanilla, and set aside
  3. Whisk together coconut flour, baking soda, and salt in a large bowl
  4. In a separate bowl, beat eggs until frothy and uniform in color
  5. Beat oil, honey, and remaining ½ t vanilla into eggs
  6. Add egg mixture to flour mixture and stir until a soft dough forms
  7. Puree figs and liquid into a paste
  8. Divide dough into 3 equal pieces (about 90 g ea)
  9. For each portion, form a thin log and roll out between pieces of parchment into a 12×3 rectangle
  10. Spoon 2 T fig paste onto dough and smooth into an even layer along the center of the rectangle
  11. Use parchment to fold long sides of dough over fig paste and transfer bar to prepared pan
  12. Bake bars for 10-11 min until golden and firm
  13. Allow to cool 2-3 min on pan
  14. Cut each log into 8 1½-in bars before removing to wire rack

Yield 24 bars

What is your experience trying to recreate store-bought treats in your own kitchen?

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DISCLAIMER: This post may contain affiliate links. If you choose to purchase an item after clicking through one of my links, I may receive a small commission. Your cost remains the same. Thanks for supporting The Hyphenated Kitchen!

Cranberry Muffins

When I was a kid, we made cranberry bread using the recipe from the book Cranberry Thanksgiving by Wende and Harry Devlin. As an adult, Carol Gelles’s recipe from 1,000 Vegetarian Recipes became a family favorite. Once we’d cut grains out of our diet, though, we clearly needed a new concept for cranberry bread. This recipe combines the best parts of both favorites, leaving behind the grains, dairy, and copious measures of sugar. Plus, you don’t have to chop up the cranberries!

cranberry_muffinsCranberry Muffins

¾ c coconut flour (85 g)
1 t cardamom
1 t baking soda
½ t salt
8 large eggs
½ c coconut oil, melted
2 T orange juice
1 T honey
1 T molasses

1¾ c whole fresh or frozen cranberries (170 g)

  1. Preheat oven to 350°F
  2. Line 12 standard-size muffin cups with parchment
  3. Whisk together coconut flour, cardamom, baking soda, and salt
  4. In a separate bowl, beat eggs until frothy and uniform in color
  5. Beat in coconut oil, orange juice, honey, and molasses
  6. Add flour mixture and stir until smooth
  7. Fold in cranberries until evenly distributed throughout batter
  8. Spoon batter into prepared muffin cups
  9. Bake for 35 min, or until firm and springy in the center
  10. Remove immediately to wire rack
  11. Allow to cool 5-10 minutes before serving

Yield 12 muffins

How do you like your cranberries best?

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DISCLAIMER: This post may contain affiliate links. If you choose to purchase an item after clicking through one of my links, I may receive a small commission. Your cost remains the same. Thanks for supporting The Hyphenated Kitchen!

Apple Cinnamon (Coffee) Cake

I wanted something sweet for breakfast the other morning, and the kids (crazy little people) told me they were tired of banana bread. Given the abundance of apples in our house this year, I thought apple cake might just hit the spot. Given that all three of my kids asked for a second piece, I’d call it a big hit!

apple-cinnamon-cakeApple Cinnamon (Coffee) Cake

2 c peeled, diced apples (250 g)
1 T cinnamon
½ c apple juice
¾ c coconut flour (85 g)
1 t baking soda
½ t salt
8 large eggs
½ c coconut oil, melted
1 T apple cider vinegar
  1. Preheat oven to 350°F
  2. Grease and line 8-in round pan
  3. Combine apples, cinnamon, and juice in large flat-bottomed pan
  4. Cook over low heat, stirring occasionally until apples are softened and liquid is syrupy
  5. Whisk together coconut flour, baking soda, and salt
  6. In a separate bowl, beat eggs until frothy and uniform in color
  7. Stir coconut oil and vinegar into eggs until well combined
  8. Add flour mixture to egg mixture and stir until smooth
  9. Mix in apples, including syrup, until evenly distributed throughout
  10. Pour batter into prepared pan and bake for 40-45 min, until fully set in the center
  11. Allow to cool in pan 5-10 min before removing and slicing

Yield: 1 8-in cake

To make this a more dessert-y dish, I recommend adding a dollop of coconut whipped “cream” and/or drizzling with your favorite caramel sauce.

Do you prefer your cakes for breakfast or dessert?

Chocolate Birthday Cake

I got a request from an old roommate the other day. She has a birthday coming up and was hoping for a chocolate cake recipe made with ingredients she could actually eat. As it happens, I also like chocolate cake and had created a recipe for my own birthday last fall. A couple of tweaks here and there and it fits all her requirements. Plus, it’s delicious and so rich, I could stop after just one bite. I just don’t want to …

chocolate_cakeChocolate Birthday Cake

¾ c coconut flour (85 g)
6 T cocoa powder (30 g)
1 t baking soda
½ t salt
7 large eggs
½ c coconut oil, melted
¼ c honey (85 g)
1 T apple cider vinegar

  1. Preheat oven to 350°F
  2. Generously grease an 8-in round cake pan, or line with parchment
  3. Whisk together coconut flour, cocoa powder, baking soda, and salt
  4. In a separate bowl, beat eggs until frothy and uniform in color
  5. Beat in coconut oil, honey, and vinegar
  6. Stir wet ingredients into dry ingredients until well combined
  7. Pour batter into prepared pan, smoothing top with wet fingers, if needed
  8. Bake for 30 min or until firm and springy in the center
  9. Allow to cool 5-10 min in pan before removing to wire rack
  10. Cool completely before frosting

Yield 1 8-in layer

Note: The photo shows a double-layer cake. To do this you’ll either need to double the recipe and bake two 8-in layers or cut your single layer into two semicircles, stacking one half atop the other to form a half-cake. I usually use the second method for family parties or else we have entirely too many leftovers in the house calling my name!

Updated to add: Click here for my Midnight Chocolate Frosting recipe!

My Favorite Banana Bread

Growing up, I thought my mother’s banana bread was the best. Even after I was a grown up, I used (and loved) her recipe. As I recall, it called for equal parts mashed bananas and white sugar. Yikes! After I started a low-carb, grain-free diet, one of the first things I tried to recreate was banana bread. My first several attempts were not terribly successful, but I kept at it until I was happy with my almond-based recipe. Then I started baking for my father, who isn’t able to eat nuts. Back to the cutting board I went, determined to perfect a coconut-flour banana bread. And I think I finally have!

banana_breadMy Favorite Banana Bread

¾ c coconut flour (85 g)
1 t cinnamon
1 t baking soda
½ t salt
7 large eggs
⅓ c coconut oil, melted
3 T water
1 T apple cider vinegar
1 t vanilla extract
1 c mashed ripe banana (227 g)

  1. Preheat oven to 350°F
  2. Generously grease a 9×5 loaf pan, or line with parchment
  3. Whisk together coconut flour, cinnamon, baking soda, and salt in a large bowl
  4. In a separate bowl, beat eggs until frothy and uniform in color
  5. Stir in oil, water, vinegar, and vanilla
  6. Beat egg mixture into flour mixture until smooth
  7. Add mashed banana and mix until thoroughly combined
  8. Pour batter into prepared pan
  9. Bake for 45-50 min until golden brown and springy in the center

Yield 1 loaf of bread

NOTES

  • If you won’t be using the entire loaf in one day, be sure to seal it in an airtight container to keep it from getting dry. If you have forgotten and are left with dry slices, this bread makes a fantastic base for French toast!
  • This recipe also makes great muffins.Simply divide the batter evenly among 12 standard muffin cups (about ¼ c per muffin) and bake for 20-25 min.

How do you like to eat your banana bread?