Coconut Zucchini Bread

Sweet and moist, with a slightly chewy texture from the coconut, this quick bread is perfect for breakfast or a snack.Coconut Zucchini Bread | A Nerd Cooks

This bread is great for anyone who isn’t quite willing to let go of summer produce just yet.  It has everything you’d expect from zucchini bread, plus some chewiness and additional sweetness from the coconut.  It makes an excellent snack or breakfast.

This recipe is slightly adapted from Crumb Kitchen.

You’ll need (makes 1 loaf):

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 1/2 cups shredded zucchini (~1 medium zucchini)
  • 1/2 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1/2 cup plain Greek yogurt
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup sweetened shredded coconut
  • 1 tbs turbinado sugar, for sprinkling on top of bread (optional)

Preheat the oven to 350 degrees.  Spray a 9×15-inch loaf pan with cooking spray.  Set aside.

In a medium-sized bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together.  Set aside.

In another medium-sized bowl, combine the shredded zucchini, brown sugar, granulated sugar, vegetable oil, yogurt, egg, and vanilla, mixing well.

Add the wet ingredients to the dry, and mix until things are just combined.  Add the coconut and mix until just combined.

Pour the batter into the prepared loaf pan, smoothing the top with a spatula as needed.  Sprinkle the turbinado sugar over the batter in an even layer, if desired.

Bake for 45-55 minutes, or until a knife/toothpick comes out clean when inserted into the center.  Allow the bread to cool for 10 minutes in the pan before removing it to a wire rack to finish cooling completely.

Coconut Zucchini Bread | A Nerd Cooks

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Healthy Chocolate Banana Bread

This banana bread is dense, fudgy, chocolatey, and – best of all – HEALTHY. You can feel good about indulging in a slice or two.Healthy Chocolate Banana Bread | A Nerd CooksI bought a bunch of bananas intending to use them in smoothies.  As is almost always the case, smoothies went unmade, and I was left with some dangerously ripe bananas.

I’ve blogged about banana bread and banana bread cookies (both delicious).  But chocolate banana bread that’s healthy?  That’s what I’m talking about.

Okay so it’s not 100% guilt free, but it makes some pretty sensible swaps.  This recipe subs Greek yogurt and honey for butter, oil, and granulated sugar.

Healthy Chocolate Banana Bread | A Nerd Cooks

I found this recipe on the blog The Baker Mama.

You’ll need:

  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 cup unsweetened cocoa powder
  • 1 cup plain Greek yogurt
  • 1/2 cup honey
  • 1 tsp vanilla extract
  • 1 large egg
  • 1/2 cup milk
  • 2 large ripe bananas, mashed
  • 1 cup chocolate chips, plus more for the top

Preheat the oven to 350 degrees F.  Spray a 9×5-inch loaf pan with cooking spray.  Set aside.

In a medium-sized bowl, whisk together the flour, baking powder, salt, and cocoa powder.  Set this aside.

In another medium-sized bowl, mix the yogurt, honey, vanilla extract, egg, and milk until combined.  In a couple of batches, add this to the dry ingredients.  Stir until just combined.

Add the mashed bananas and stir until combined.  Fold in 1 cup of chocolate chips.

Pour the batter into the prepared loaf pan and smooth the top.  Top with more chocolate chips.

Bake for 60 minutes, or until a toothpick comes out clean when inserted into the center.  Allow the bread to cool in the pan for 20 minutes before removing it to a wire rack to finish cooling.

Healthy Chocolate Banana Bread | A Nerd Cooks

Chocolate Chip and Oatmeal Banana Bread – Updated!

Hey everyone, don’t forget that you can head over to my blog’s Facebook page and give it a “like”!

So, it’s been a little while.  I really don’t like going this long in between posts, but sometimes life gets in the way.  I made it a point to get back into the kitchen this weekend and bake something delicious.
Chocolate Chip and Oatmeal Banana Bread | A Nerd CooksThis banana bread is an updated version of the recipe found here.  The original recipe is perfectly delicious, believe me.  But it was definitely past time for a redo of the photos, and I felt like jazzing it up a little.  The oatmeal gives it a chewier texture, and the chocolate… Well, yeah.  Chocolate.

Chocolate Chip and Oatmeal Banana Bread | A Nerd Cooks

You’ll need:

  • 1 1/2 cups all purpose flour
  • 1/2 cup quick oats
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 4 tbs unsalted butter, softened
  • 2 large eggs
  • 3 ripe bananas, mashed
  • 1/3 cup plain yogurt
  • 1 tsp vanilla extract
  • 1 cup chocolate chips

Preheat the oven to 350 degrees F.  Spray a 9×5-inch loaf pan with cooking spray and set aside.

In a medium-sized bowl, whisk together the flour, oats, baking soda, and salt.  Set aside.

In another medium-sized bowl, cream the butter and sugar together with a hand mixer (can also be done in a stand mixer).  Add the eggs one at a time, beating to combine.  Add the mashed bananas, yogurt, and vanilla extract, beating to combine.

Little by little, add the flour mixture and beat on low until just combined.

Using a spatula, fold in the chocolate chips.

Pour the batter into the prepared loaf pan and bake for 1 hour, or until the top is golden brown.  You can check for doneness by inserting a knife into the center and removing it.  There should be only a few moist crumbs.

Remove the loaf pan from the oven and allow it to cool for 10 minutes before removing the loaf from the pan and allowing it to cool completely on a wire rack.

Chocolate Chip and Oatmeal Banana Bread | A Nerd Cooks

Banana Bread

Today we’re starting to feel the effects of Hurricane Sandy.  Sean, Maeby, and I will be hunkering down for the next couple of days.  If any of you are also in the storm’s path, I hope that you will all stay safe!

A couple of weeks ago, I had a surplus of bananas that were rapidly becoming very ripe.  Banana bread was the logical choice to use up the bananas before they went bad.



This recipe was found on the blog Not Enough Cinnamon.

You’ll need:

2 cups all purpose flour
3/4 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
1/4 cup (4 tbs) butter, softened to room temperature
2 large eggs
3 very ripe bananas, mashed
1/3 cup plain low fat yogurt
1 tsp vanilla extract
cooking spray

Preheat your oven to 350 degrees F.  Spray a loaf pan with cooking spray.  Set aside.

Spoon flour into measuring cups and level off with a knife.  Combine the flour, baking soda, and salt in a bowl.  Whisk together.  Set aside.

Cream the butter and sugar together.  Add the eggs, one at a time.  Add the banana, yogurt, and vanilla.  Beat until blended.  Add the flour mixture.  Mix until just combined.

Pour the batter into the prepared loaf pan.  Bake for 1 hour, or until a toothpick, when inserted into the center, comes out clean.  Cool for 10 minutes in the pan, then cool completely on a wire rack.

Pumpkin Bread

Is this recipe a little out of season? Sure it is. I have to say, though, that I don’t really care. I got a craving for some of this pumpkin bread a couple of weeks ago and just had to bake some up.  The recipe is from the blog My Baking Addiction.

(Makes 2 loaves)


You’ll need:


1 (15 oz.) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
2 tsp vanilla extract
2 1/2 cups sugar
3 1/2 cups flour
2 tsp baking soda
1 1/2 tsp kosher salt
2 tbs pumpkin pie spice (or some mixture of cinnamon, nutmeg, ground ginger, allspice, etc.)


Preheat your oven to 350 degrees F.  Grease two loaf pans (I think mine are 9x4x3?  Something in that neighborhood).


Combine the pumpkin, eggs, vegetable oil, water, vanilla, and sugar until well mixed.


In another bowl, mix together the flour, baking soda, salt, and pumpkin pie spice.  Little by little, add the dry ingredients to the wet.  Do this until just combined.

Pour equal amounts of the batter into each loaf pan.  Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.


This bread is really nice for breakfast, toasted, with just a little butter.  Enjoy!