Hello, Kindle Unlimited! Plus, Zucchini Coconut Bread
Jul 14, 2026 10:06 am
All my books should be up on Kindle Unlimited now or very very soon (by the end of the week for the Determiner Series). If you read on KU, please check them out! You can find the series below.
Also, starting next month, I think I'm going to highlight one book with one recipe that goes with it. I hope that is a lot of fun. Eventually, I'll compile a bookish recipe book!
UNLIKELY HEROES SERIES - WOMEN'S FICTION
From Ashes (women's fic, sweet romance, just kisses)
THE GREY SERIES - EPIC FANTASY
Grey Stone (epic fantasy)
Grey Lore (epic urban fantasy)
The Grey Collection (all three books)
THE DETERMINER SERIES - EPIC YA SCI-FANTASY
The Determiner (book 1, Determiner) (upper MG sci-fantasy)
The Z'astra (book 2, Determiner)
The Ethereal (book 3, Determiner)
The Undersecretary (book 4, Determiner)
The Seer (book 5, Determiner)
STANDALONES (I love these little guys! Give them some love!)
Click (YA mystery)
Every Thirteen Years (YA paranormal fairy tale retelling)
MEMOIR (My bestsellers!)
Pulse: A Paramedic's Walk Along the Lines of Life and Death (essays on my husband's life as a paramedic)
Four Seconds: A Memoir (memoir about my friend's drug addiction and recovery)
Hugging Death: Essays on Motherhood and Saying Goodbye (short essays about my mother's cancer)
Find all my books HERE!
And... since it's summer... perhaps the zucchini is bursting forth in your life. If that's the case, you should try this sweetbread. It is my all-time favorite sweet bread and I look forward to making it every summer (yes, you can totally make it whenever, but in my mind, it's a summer food).
Zucchini Coconut Bread
Makes 1 loaf (or 12 muffins)
Prep time: 10 minutes
Cook time: 1 hour (bread) 17 minutes (muffins)
1 egg
1/2 C vegetable oil (I use canola)
1 C white sugar
1 C grated zucchini
1/2 tsp vanilla
3/4 C all purpose flour
3/4 C whole wheat flour
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
1/2 tsp nutmeg
1/2 C shredded coconut (I use sweetened)
Note: You can use a food processor to shred the zucchini or just use a grater. Also, if you have too much zucchini, freeze what remains in a bag labeled with the amount.
Combine egg and oil. Mix in sugar, then zucchini and vanilla. In separate bowl combine flours, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the dry mixture to the wet mixture. Mix in coconut.
Pour mixture in lightly greased loaf pan (I use a larger 9-inch one, although you could probably cram it into a smaller 7-ish inch one too).
Bake at 350 for 1 hour for bread. Or 15-20 minutes for muffins.
Alternate gluten-free version:
-Substitute all purpose flour for gluten-free flour
-Substitute whole wheat flour with equal parts oat and almond flour (6 T oat, 6 T almond). Of course, you can alter those proportions depending on what you have on hand.
Facebook Group Jean Knight Pace Writes