Because of the ingredient substitutions (i.e. coconut oil, maple syrup and yogurt etc), I would say this bread is on the devilish side of healthy – something just sweet enough to satisfy your sweet tooth, and you’d be dying to devour in the morning (without feeling TOO guilty). Truth be told, you can’t really taste the zucchini much in this bread, but what it does here is to add enough moisture and, of course, loads of nutrients to the final dish. What you get is the right balance of dry and wet, making it moist but not overly gooey. When you add pecans, it creates a nutty crunch that renders the bread a textural feast.
- 1 1/2 cup all purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ⅓ cup coconut oil
- ½ cup maple syrup
- ½ cup plain yogurt
- 1 egg
- 1tsp vanilla
- 1 cup shredded zucchini
- one orange, zest of
- 1 cup pecan (~125g), chopped
- Preheat oven to 350F (175C). Line a loaf pan with parchment paper, or grease it with butter or oil; set aside.
- Shred a medium size zucchini until you get a cup of shredded zucchini. Squeeze shredded pieces with your hand to get rid of excessive water content; set aside.
- In a bowl, sift in and combine well the flour, cinnamon, baking powder, baking soda, and salt.
- In another bowl, whisk together the coconut oil, maple syrup, yogurt, egg, vanilla, zucchini, orange zest and pecan until smooth.
- Pour the dry flour mixture into the wet ingredients in three batches, stirring continuously. Stir the batter gently with a spatula until everything is just incorporated.
- Pour the batter into the prepared loaf pan. Tap the pan several times to break any air bubbles. Bake the cake for 50-55 mins, or until a toothpick inserted in the cake’s centre comes out clean.
- Remove the cake from the oven and let it cool in the pan on a wire rack for at least 10 minutes. When the cake is cool enough to handle, remove it from the pan and let it continue to cool on the wire rack before serving.
This cake is a sensational celebration of one of the most versatile ingredients on Earth, coconut. It’s great in savory as well as sweets dishes, aka my absolute weakness with which you can bribe me into doing anything (okay, that may or may not be an exaggeration but I dare you to try it). Triple Coconut Raspberry Cake with Lemon Glaze. Why Triple? Well, coconut milk, coconut oil, and desiccated coconut are all in the batter, with an added touch of shredded coconut on top. When you taste this cake, you’re literally embracing the many sides, textures, and tastes of the humble little coconut.
Muffins were among the first things that I made when I started to bake. Although my very first batch of muffins (banana walnut muffins) was an absolute disaster (shhhhhh), these hearty little treats shall forever hold a special place in my heart. So yeah, muffins it is. Moist, light and fluffy ones at that–is there any better way to kick off the day?
This recipe is inspired by the “Chocolate Espresso Muffin” by Christiann Koepke; her recipe had me so pumped when I saw it, as it smartly includes a few interesting twists on the standard ingredients. The combination of the sweetness from white and brown sugar balances well with dark chocolate; the moistness is given by the olive oil and yogurt, with the added richness of the coconut milk; and last but not least, the subtle fragrance coming from the coffee liqueur, it’s perfect. Altogether, this is going to make mind-blowing muffins with a smooth, seductive coffee hit.
Not satisfied yet? Throw in some chopped hazelnuts – the best nut to pair with chocolate flavour in my opinion – and dark chocolate to give the muffins the needed crunch and gooeyness. I promise, with these gorgeous homemade muffins, your friends are going to love you, forevermore.
Make 12 muffins
- 2 cups flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 2/3 cup olive oil
- 3/4 cup dark brown sugar
- 1/4 cup white sugar
- 2 eggs
- 1/2 cup greek yogurt
- 1 cup coconut milk
- 250g dark chocolate, roughly chopped
- 1/4 cup coffee liquor
- 1 cup hazelnuts, roughly chopped
- 2 tbsp white sugar (for sprinkling)
- Preheat oven to 375F (190C). Grease a 12-cup muffin pan with olive oil or line it with muffin liners.
- Prepare a double boiler. Carefully melt 100g dark chocolate with the double boiler the chocolate until smooth. Remove from heat and set aside.
- In a bowl, sift in and combine well flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk olive oil, sugar, eggs, Greek yogurt, coconut milk, and the melted chocolate until smooth.
- Pour the dry flour mixture into the wet ingredients in three batches. Stir the batter gently with a spatula until everything is just incorporated. Stir in the remaining 150g dark chocolate and hazelnuts.
- Fill the muffin tin ¾ full and sprinkle white sugar on each muffin cup.
- Bake the muffins for 18-20 minutes, or until a toothpick inserted in the muffin’s centre comes out clean. Let cool in the pan for at least 10 minutes, before carefully removing them from the pan to cool completely on a rack.