We have a garden in our backyard, and every year my dad grows zucchini. By the end of the summer, we have a ridiculous amount of these things. And they’re not just normal zucchini; for some reason the ones we grow are massive. On average, a zucchini is usually somewhere between 6 and 10 inches. However, some of ours are almost double that!
Since we always have so much zucchini, we are constantly looking for things to do with it, whether it be zucchini parmesan, zucchini fries, grilling it as a side dish, or just giving it away to friends and family. But zucchini bread is definitely one of my favorites. You can eat this bread for breakfast (which is what I do), or you can put some frosting on it and make it a dessert! No matter what you do with it, it’s guaranteed to always be delicious!
What you’ll need:
- 1 cup of grated zucchini
- 1 1/4 cup all purpose gluten free flour (I used Domata GF Recipe Ready Flour)
- 1/4 cup almond flour (or you could substitute all purpose gluten free flour if you have a nut allergy)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon xanthan gum, only if your flour blend doesn’t already have it
- 1/2 teaspoon fine sea salt
- 2 teaspoons cinnamon
- 1 cup light brown sugar
- 1/3 cup canola oil
- 2 large eggs
- 1/4 cup full-fat coconut milk (or if you don’t have that around, whole milk)
- 1 teaspoon lemon juice
- 1 tablespoon pure vanilla extract
- Optional: 1/3 cup chopped walnuts or pecans (I don’t like nuts in my bread so I chose not to add these)
Making the zucchini bread:
- Preheat your oven to 350°, and spray 3 mini loaf pans or one standard 9-inch loaf pan (which is what I used) and set aside.
- Put your shredded zucchini in some paper towels and gently squeeze out any moisture. Fluff your zucchini with a fork and set aside.
- Whisk together your GF all purpose flour, almond flour, baking powder, baking soda, xanthan gum, salt, and cinnamon in a medium bowl. In another large bowl, add your brown sugar, canola oil, eggs, coconut milk, lemon juice, vanilla, and nuts. Whisk until smooth.
- Add your dry ingredients to your wet ingredients and beat until combined. Fold in your grated zucchini, and if you’d like you can reserve a little bit of it to sprinkle on top of the loaf.
- Pour your mixture into your pan and sprinkle on the reserved zucchini. Bake for 35-40 minutes*, or until a toothpick inserted into the center of the loaf comes out clean.
- Cool for 5 minutes in the pan, then carefully turn out the loaf to cool completely on a rack
*I think this recipe was really meant for 3 mini loaves, so when I made it in the 9-inch pan it took longer—about 20 minutes more.
This zucchini bread is so amazing and the taste of vanilla and cinnamon are so delicious. I ate this every day for breakfast for as long as it lasted (which wasn’t too long), and it was also a great snack. The best thing about it was that it was a wonderfully tasty way to get rid of our hoards of zucchini!