Chocolate Chip Zucchini Bread

Hey! I'm back again! I know this summer hasn't been the best for blogging, but I really enjoyed my time working for LiNK and don't regret missing out on posts one bit. Now that I'm back in Canada, I'm hoping to get back into baking. You know how my baking mood usually strikes at the strangest of times. Well this week I had arrived home from the cottage late afternoon and seriously felt the need to whip up something sweet. I quickly decided on chocolate chip zucchini bread, seeing as I had never made it before and I already had most of the ingredients in my kitchen. This bread is incredibly moist, with a hint of sweetness from the chocolate. It's perfect for a quick breakfast or a mid-afternoon snack. 

Ingredients 
(Adapted from A Beautiful Mess)

1 1/4 cup grated zucchini (appx. 1 zucchini)
2 eggs
1/2 cup white granulated sugar
1/2 cup light brown sugar
1/2 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cup all purpose flour
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chopped walnuts (optional)
1/2 cup semi sweet chocolate chips

Preheat the oven to 325 F and lightly grease one loaf pan. Finely grate the zucchini. Combine the zucchini, eggs, white sugar, brown sugar, melted butter and vanilla extract. In a separate bowl, stir together the flour, cinnamon, nutmeg, baking soda and salt. Gradually mix the dry ingredients into the zucchini mixture, until just combined. Gently stir in the walnuts and chocolate chips. Pour the batter into the loaf pan and bake for 55-60 minutes, or until a toothpick comes out clean. Allow to cool slightly before serving.

Coconut Lime Pull-Apart Bread

Maybe I should consider changing the title of this blog to something with coconut in it. I think nearly everything I've been baking recently has coconut. Or lime. This bread is no exception. It is similar to a cinnamon bun except instead of cinnamon it uses coconut oil, toasted coconut, and lime zest to ensure a sweet and tangy taste. It's moist and chewy, and perfect for dessert, but better for breakfast!

Ingredients

(Adapted from A Beautiful Mess)

1/4 cup warm water
2 1/4 teaspoons active dry yeast
3 cups all purpose flour
1/4 cup brown sugar
1/2 teaspoon salt
4 tablespoons melted, coconut oil
1/3 cup light cream
2 eggs
1/2 teaspoon vanilla extract

Filling:
3 tablespoons melted coconut oil
1/2 cup granulated sugar
2 teaspoons lime zest
1/3 cup toasted coconut

Glaze:
1 cup powdered sugar
2 tablespoons lime juice (about 1 lime)
1/2 cup toasted coconut

In a small bowl combine warm water, pinch of salt and yeast. Allow to rest for at least 8 minutes, until foamy. In a large bowl, combine flour, brown sugar and salt. Stir in the yeast mixture, melted coconut oil and cream. Mix in the eggs and vanilla. Stir until combined and form into a ball of dough. Knead the dough on a lightly floured surface for about 5 minutes. Place the dough in a lightly oiled bowl, cover, and rise for at least one hour, until it has doubled in size.

Preheat the oven to 350 F. After the dough has risen, roll it into a large rectangle (1/4 inch thick) on a lightly floured surface. Brush with melted coconut oil and sprinkle with sugar, zest and toasted coconut. Cut the dough into small rectangles, stack, and place in a lightly greased loaf pan. Allow to rest for at least 10 minutes. When ready, bake for 35 minutes. Whisk together the glaze ingredients until smooth. After allowing the bread to cool for 10 minutes, pour the the glaze over top and sprinkle with more toasted coconut. Now dig in while it's still warm and gooey!