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With so many zucchinis spurting forth from my garden, I needed to create zucchini bread recipe, I am long overdo! Sometimes you get lucky the very first go around, and this time, I did!
Ultra moist and fragrant with a tender crumb, this bread was everything I had hoped it would be! What better way to use up some of those last zucchinis of summer and get a veggie serving at the same time?! Any goodie that gets some extra veg into my kids a HUGE plus for me!
ZUCCHINI TIP: I know I am not the only one who neglects my zucchini plant for a few days and returns to find a ‘zukezilla’! If you find yourself in possession of one such gigantic zucchini, it is important to note that zucchinis at this size are rarely good for anything BUT shredding/grating. Before using, slice in half, and use a spoon to scoop out the soft and mushy center and large seeds….this pulp contains too much water and is not good for eating or grating!
- 2 cups grated fresh zucchini
- 1 cup applesauce (unsweetened)
- ¾ cup coconut palm sugar or other granulated sugar
- ½ cup light olive oil, melted coconut oil, or any light tasting oil
- 1 tablespoon vanilla extract
- 1 tablespoon apple cider vinegar or lemon juice (this reacts with the soda for rise)
- ⅛ teaspoon liquid stevia extract (optional, mimics ¼ cup sweetener, depends on your sweet tooth)
- ¾ cup brown rice flour
- ¾ cup oat flour
- ½ cup tapioca flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon guar gum
- ½ cup chocolate chips (optional, but everything is better with chocolate!)
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine the zucchini, applesauce, sugar, oil, vanilla and stevia, mix well.
- Sprinkle in the dry ingredients in order over the top,
- Carefully whisk the dry ingredients together before incorporating the wet ingredients.
- Stir in chocolate chips.
- Pour batter into prepared mini loaves or regular loaf pan. (I used 4 mini loaves).
- Bake for 30 minutes (for mini loaves), and 50 minutes for a regular loaf. A knife inserted in the middle should come out clean, and you may need to bake longer to achieve this (moisture content of zucchini will vary).
- Cool for 10 minutes and invert on a cooling rack to cool he rest of the way.
This recipe was shared on Seasonal Sundays, My Meatless Monday, Monday Mania, Make Your Own Monday, Natural Living Monday, Better Mom’s Linky, Tasty Tuesday, Slightly Indulgent Tuesday, Fat Tuesday, Hearth & Soul, Traditional Tuesdays, Kids in the Kitchen, Frugal Days Sustainable ways, GF Wednesdays, Real Food Wednesday, Whole Foods , Wednesday, Healthy 2Day Wednesday, Pennywise Platter, Keep It Real Thursday, Simple Lives Thursday, Wellness Weekend, Fight Back Friday, Whole Foods Friday, Healthy Vegan Fridays,
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When her third child was born with severe food allergies, Tessa took to the kitchen to figure out how to feed her family well. Always up for a culinary challenge, their journey has taken many twists and turns! Lots of Paleo, and lots of top 8 free. Good food for families, that's what she's about!
That looks yummy!! Wish I had some zucchini growing. I’d like to make that right now!
Zucchinis are cheap in the store too Kristy!! This was my very last zucchini…..
I love the word zukezilla!
This looks so good, I would definitely add the chocolate!
It is a very apt name, don;t you think Jane?! Anyone who has grown zucchinis would know EXACTLY what I am talking about!
Another beauty from my baking guru! I can tell this bread is fabulous, Tessa. LOVE. I’ve pinned to try soon. Funny…I’m working on a zucchini bread recipe (well, it has bananas too). So, look for that in like…4 months (wink). I have to say, I love coconut sugar in gf breads. I wish we lived closer so we could bake together.
Hugs,
–Amber
LOL, give yourself some credit Amber!! I am sure yours will be fabulous too, and I would love to bake and experiment together, sigh…we can dream!
Amazing. No other words.
Thank you Gabby!!
I make my zucchini bread with similar subsitutions and it tastes very good. I have to agree with the choc chips. I like dark chocolate in mine.
Zucchini the size of baseball bats were common when I was growing up. We ate a lot of zucchini bread and zucchini cake!
love me some zucchini bread! this looks delicious!
What a lovely seasonal recipe, and I love the idea of adding the chocolate chips!
This recipe sounds great! We will have to give it a try. Thanks for sharing on Natural Living Monday!
Hi Tessa, Zucchini bread was one of my favorites growing up! Your version sounds divine and I will have to make it soon. Keep creating all these fantastic GF baked goods!
I’ll keep trying Shelley! Hope you enjoy it!
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts!
You had me at zucchini! YUM! Thanks for linking up at our Gluten Free Fridays party! We had some fabulous entries this week! Our gluten free blogger directory is growing too! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest!
See you next Friday! Cindy from vegetarianmamma.com
I love your site and your ideas. I am new to gluten-free, and I’m trying to start a GF community on my website. I have started a weekly Gluten-Free Monday Share Page on OneCreativeMommy.com. It’s brand new, but I hope it will become a great resource as it grows. I would love it if you visited and shared some of your great ideas each week. I hope to see you there.
I had a few extra zucchini in my fridge and tried your recipe today. Made some very minor tweaks (used 1/2 c instead of 3/4 c sugar, used baking powder instead of baking soda, replaced 1/4 c of the oil with 1/4 agave nectar, added some carob chips and chopped walnuts) and the bread came out divine.
My wife came home from work and she inhaled the first slice and then came back for seconds right away. Highly recommend this great recipe.
Thanks Tessa.
Thank you so much for sharing your tweaks and letting me know! The only way we bloggers know our recipes are working for people is if readers like you take the time to let us know! Thank you Francis!
A total winner, couldn’t keep my kids hands off it (or mine).
that is always a good sign Jackson, thank for taking the time to let me know!!
i see you used 3 different kinds of flour. Could i stick to just one?
Hi Amy! GF baking almost always requires a mix of several flours to achieve the best texture and flavor. Yes, you can use just one flour, but no guarantee on the end product. At the very minimum, I would use some starch (tapioca, arrowroot, etc) and a wholegrain like oat.
My sister n law is gf, and she said she would miss my Zuch bread, so I’ll have to make this for her. Thank you ! Many things I haven’t seen in the store (but really haven’t been looking for them either) …like guar gum and coconut sugar. Hopefully I’ll locate them, surely they’re online if not in my store!
Hi April! GF flours are often in a separate section or in the baking aisle with the rest of the flours. Natural foods markets usually have a better selection of them. Guar gum and xanthum gum are interchangeable, again, in the baking aisle usually, but ask, as it usually seperate the flours. Online will work for all thing of course too. As for the coconut palm sugar, it can be replaced with brown sugar if you like. I prefer coconut sugar as it has a lower glycemic index and has been less refined” a much healthier sugar! It still contains all its minerals! I am happy to help you find anything, let me know!
I used Buckwheat flour instead of oat flour as I’m gluten free and don’t eat oats….but it wouldn’t cook all the way! Do you think that is because of the Buckwheat flour? I used all of the rest of the same ingredients and I used a large loaf pan. I’m thinking there is something to that 4 mini loaf pans thing that you do because the middle can cook quicker….what do you think?
Hi Lexi! I use gf oats….but if you still can’t do them, buckwheat should be a fine replacement. My hunch is the water content of th zucchini. Did you use fresh or frozen? Did the batter seem thin to you? Mini loaves DO cook easier, for sure
Great job on your website! I do 1 cup grated zucchinis and 1 cup carrots. I take most of the juice out by pressing paper towels on the grated veggies so the bread bake normally ( instead of being all gooey in the middle) and is nicely moist like a regular bread. My son has many food intolerances so it’s not easy to cook/ bake yummy and healthy food. This is one of my kids favorite . I also make them in the mini muffin pan, it’s perfect for the kids lunchbox and snacks on the go. Thank you for sharing you recipes !
love the idea of half carrots Nathalie!!