1.24.2016

Now that school has started up again, it’s time to procrastinate by experimenting with a new recipe! Today I tried something a little healthier, a coconut lemon zucchini bread.

Here’a what you’ll need:

2 3/4 cups gluten-free all purpose flour (I used Philsbury)

3 eggs

1 cup sugar

2 cups zucchini

1/2 cup dairy-free milk (I used unsweetened almond)

3/4 cup dried coconut flakes

1 tbsp vanilla extract

1 tsp baking soda

1/2 tsp baking powder

1 lemon

1 pinch of salt

To begin, mix all the dry ingredients in a large bowl. Wash and shred the zucchini into a small bowl. I just used a regular cheese grater. It worked perfectly.



In another bowl, beat the eggs and combine with the zucchini shreds. Add the zest and juice of the lemon. Stir in the almond milk and vanilla. Slowly add in the dry ingredients until a thick dough forms.

Pour into a bread pan and cook for 40 minutes at 350 degrees. I decided to make mini muffins as well as a loaf of bread. Cook the muffins about 8 minutes less than the loaf to keep from burning.

This recipe is a simple and declious way to add some extra greens into your diet. The lemon juice adds an element of freshness while the coconut flakes bring out a slight crunch. You can easily forget that you’re eating vegetables!

The mini muffins are a perfect grab-n-go snack for when you’re running late (to class). Enjoy!