When I read on Facebook that my friend Annalise was publishing her first cookbook, I was excited for her. I remember how surreal it felt when I had my own cookbook published, and it was a thrill to know that she would be going through those same feelings. But when I found out that her book would be titled,The Make-Ahead Kitchen, I was excited for me! Why? Because we are a busy family (who isn’t?) and I was eager to try some new recipes that might, just maybe, make our lives a little easier.
This morning, my daughter (who just finished her first year of high school – gulp), and I made the Coconut Spice Zucchini Bread recipe from Annalise’s book. It was a joy to have her company in the kitchen – not just because it made the experience more collaborative, but she was an excellent assistant when I tried to Snapchat the entire recipe! (In case you are wondering, she declared that cooking takes much longer while snapping…but I thought it was extra fun.)
Making the recipe was easy, despite a few stumbling blocks that were entirely my own. I accidentally cooked some of the zucchini for dinner that I had reserved for this recipe, and had to hunt through my giant zucchini plant in the garden for a replacement. You’ll also notice in the video below that we made muffins instead of using a loaf pan. Because. We. Like. Muffins. They are so easy to grab-and-go – which is the intent of this book – to help people make food in advance and be ready more efficiently, when the time is right.
Coconut Spice Zucchini Bread
The Make-Ahead Kitchen by Annalise Thomas
Makes 2 9×5″ loaves
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3 cups shredded zucchini (skin on)
3/4 cup firmly packed brown sugar
3/4 cup sugar
1/2 cup melted coconut oil or butter
1 cup sour cream
2 large eggs
2 teaspoons pure vanilla extract
2 cups shredded unsweetened coconut
- Preheat the oven to 350 degrees.
- With clean hands, wring out the shredded zucchini well over a large colander in the sink until most of the liquid is squeezed out. If you are using frozen shredded zucchini, let it thaw in a colander, and then squeeze out any excess.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger. Set aside.
- In another large bowl, whisk together the sugars, coconut oil (or butter, if using), sour cream, eggs, and vanilla until well blended. Pour the wet ingredients into the bowl with the dry ingredients and stir gently to combine.
- Stir in the shredded coconut and zucchini and divide evenly into two greased loaf pans (or muffin tins).
- If using loaf pans, bake for 50-60 minutes, until a toothpick inserted in the center comes out almost clean. (Our muffins took approximately 18 minutes to bake.)
- Once the loaves or muffins are completely cooled, they can be wrapped in plastic wrap and foil and then placed into freezer bags for up to 3 months. Thaw overnight on the counter before serving.
It goes without saying that between 2 teenagers, the hubby and me, the muffins disappeared quickly. I was relieved that the recipe made enough that I could hide a loaf in the freezer for later. Because that’s what this book is all abut – making home made food now, and enjoying it later – on our terms.
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