Zucchini Bread

This Zucchini Bread recipe is to die for, Y’all!  You can make a sweet bread out of basically anything and it will be delicious and this Zucchini Bread is no exception. Perfect to bake on a cold rainy day. The house will smell so good! Yum!

Zucchini Bread
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Servings Prep Time
2 standard loaves 10 minutes
Cook Time
1 hour
Servings Prep Time
2 standard loaves 10 minutes
Cook Time
1 hour
Zucchini Bread
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Servings Prep Time
2 standard loaves 10 minutes
Cook Time
1 hour
Servings Prep Time
2 standard loaves 10 minutes
Cook Time
1 hour
Ingredients
Servings: standard loaves
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Shred the zucchini using a food processor and the grating disk attachment. Set to the side.
  3. In a large bowl, combine the dry ingredients: flour, salt, nutmeg, baking soda, and cinnamon.
  4. In separate bowl, combine the wet ingredients: oil, eggs, water, shredded zucchini, lemon juice and sugar.
  5. Mix wet ingredients with the dry and fold in walnuts.
  6. Spray two standard loaf pans with non-stick spray (we used coconut spray). Bake for 1 hour until toothpick comes out clean.
Recipe Notes

Alternatively, this original recipe will also bake 5 mini loaves. Cooking time would be 45 minutes.

If double the recipe, do NOT double the sugar. Makes it too sweet.

When doubling the recipe, the yield was 2 regular standard loaves and 48 mini muffins. Cooking time for the mini muffins will vary, approximately 15 minutes per batch.

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Macadamia & Coconut Crusted Chicken with Honey and Whole grain mustard sauce

Macadamia Coconut Crusted Chicken

Are you still looking in the pantry and the fridge wondering what do you make for dinner on Tuesday night?  Macadamia & Coconut Crusted Chicken with Honey and Whole grain mustard sauce is the answer.  It is simple and delicious and sure to please even the pickiest of eaters.

Macadamia & Coconut Crusted Chicken with Honey and Whole grain mustard sauce
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Servings Prep Time
6 people 15 minutes
Cook Time
25 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
25 minutes
Macadamia & Coconut Crusted Chicken with Honey and Whole grain mustard sauce
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Servings Prep Time
6 people 15 minutes
Cook Time
25 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
25 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Prepare three pans for dredging. Pan number 1 for flour, paprika, and red pepper. Pan number 2 for whisked eggs. Pan number 3 for crushed macadamia and coconut. Take the chicken thighs that have been cut in two and dredge beginning with the flour, then egg, then macadamia coconut mixture.
  2. In a non-stick pan, add the coconut oil and allow to melt on medium heat. Allow one side of the chicken to brown before turning over and cooking the other side. About 3-4 minutes. It is important to keep the temperature down to medium to avoid burning.
  3. Once both sides of the chicken are browned, place on a wire rack over a baking sheet. Bake the remainder of the way in the oven at 350 degrees for another 10-15 minutes. While the chicken is finishing in the oven, make the Honey and Whole grain mustard sauce.
Recipe Notes

It would be fine to substitute chicken tenders in this recipe if that is what you have on hand. Enjoy!

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