Coconut Almond Crisps Recipe Recipes Recipe For Zucchini

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ALMOND COCONUT MUFFINS



Almond Coconut Muffins image

My family loves these muffins and I love that they are lower in sugar.

Provided by jeanjeannie

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
½ cup white sugar
¼ cup stevia
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup sour cream
½ cup butter, melted
2 eggs
½ teaspoon almond extract
1 cup flaked coconut
½ cup semisweet chocolate chips
½ cup sliced almonds

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
  • Combine flour, sugar, stevia, baking powder, and salt together in a bowl. Whisk sour cream, butter, and eggs together in a separate bowl; stir into flour mixture just until batter is moistened. Fold coconut and chocolate chips into batter. Fill the prepared muffin cups 2/3-full with batter and top with sliced almonds.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool muffins for 5 minutes in the tin before transferring to a wire rack.

Nutrition Facts : Calories 318.2 calories, Carbohydrate 36.6 g, Cholesterol 59.8 mg, Fat 18.5 g, Fiber 2 g, Protein 5.2 g, SaturatedFat 10.7 g, Sodium 293.5 mg, Sugar 14.6 g

ZUCCHINI BREAD WITH COCONUT



Zucchini Bread with Coconut image

My favorite recipe for a zucchini bread with a hint of coconut. Make sure to squeeze out as much liquid from the zucchini as possible after grating, otherwise the cake can get too mushy.

Provided by Lena

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h40m

Yield 8

Number Of Ingredients 11

2 ½ cups all-purpose flour
1 ¼ cups unsweetened coconut flakes
4 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
1 ¼ cups white sugar
¾ cup vegetable oil
2 teaspoons vanilla sugar
1 teaspoon ground cinnamon
2 cups grated zucchini
3 eggs, lightly beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a loaf pan.
  • Combine flour, coconut, baking powder, baking soda, and salt in a bowl.
  • Beat sugar, oil, vanilla sugar, and cinnamon in a separate bowl with an electric mixer until foamy.
  • Place grated zucchini in a colander in the sink. Squeeze out as much liquid with your hands as possible. Add zucchini and eggs to the sugar mixture and mix well. Stir into flour mixture until well combined.
  • Pour zucchini batter into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Nutrition Facts : Calories 574.2 calories, Carbohydrate 67.6 g, Cholesterol 61.4 mg, Fat 31.9 g, Fiber 3.9 g, Protein 7.5 g, SaturatedFat 12.1 g, Sodium 452.9 mg, Sugar 33.1 g

COCONUT PECAN-CRUSTED ZUCCHINI CHIPS WITH A SPICY AVOCADO MARINARA SAUCE



Coconut Pecan-Crusted Zucchini Chips with a Spicy Avocado Marinara Sauce image

This is a delicious blend of spicy and sweet that will please the palate while also pleasing your waistline (and your wife).

Provided by chefpaulie

Categories     Appetizers and Snacks     Vegetable     Zucchini Appetizer Recipes

Time 37m

Yield 4

Number Of Ingredients 20

1 avocado, halved and pitted
1 red bell pepper, seeded and quartered
1 tablespoon hot sauce (such as Louisiana®)
1 cup tomato sauce
4 egg whites
1 tablespoon buttermilk
1 tablespoon Italian dressing
1 sleeve buttery round crackers (such as Ritz®)
1 cup chopped pecans
1 cup shredded coconut
1 ½ tablespoons smoked paprika
1 tablespoon chili powder
1 tablespoon ground coriander
1 tablespoon ground black pepper
1 tablespoon dried minced onion
2 teaspoons salt
1 ½ teaspoons ground cumin
1 ½ teaspoons garlic powder
2 zucchini, very thinly sliced
3 tablespoons grapeseed oil

Steps:

  • Combine avocado, red bell pepper, and hot sauce in a blender; blend to a semi-chunky consistency.
  • Pour avocado mixture into a saucepan set over medium heat. Stir in tomato sauce, 1 tablespoon at a time, until dipping sauce reaches desired consistency. Cook until thickened and heated through, 5 to 10 minutes.
  • Whisk egg whites, buttermilk, and Italian dressing together in a bowl.
  • Combine crackers, pecans, coconut, paprika, chili powder, coriander, black pepper, dried onion, salt, cumin, and garlic powder in a food processor; pulse into fine crumbs. Pour into a shallow bowl.
  • Dip zucchini slices in the egg mixture; coat each side with cracker mixture.
  • Heat grapeseed oil in a deep skillet over medium-high heat. Cook breaded zucchini slices in batches until golden brown, 1 to 3 minutes per side. Serve with the tomato dipping sauce alongside.

Nutrition Facts : Calories 683.8 calories, Carbohydrate 48.3 g, Cholesterol 0.2 mg, Fat 52.8 g, Fiber 13.6 g, Protein 12.8 g, SaturatedFat 10.5 g, Sodium 2039.8 mg, Sugar 16.3 g

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