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 teaspoonliquid stevia(optional, mimics ¼ cup sweetener, depends on your sweet tooth)
- ¾ cup brown rice flour
- ¾ cup gluten free oat flour(for oat free, use part millet, part sorghum)
- 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, and the lemon juice/ACV.
- 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 the rest of the way.
This recipe was shared with Mostly Homemade Mondays, Natural Living Mondays, Fat Tuesdays, GF Tuesdays, Totally Tasty Tuesdays, Hearth & Soul, Waste Not Want Not, GF Wednesday, Real Food Wednesday, Pennywise Platter,
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