Zucchini is in season and this plant is available from every farm stand to farmers market to side road vegetable stands to my own garden! Summer is in full effect! And we need to use up all these zucchini!!
Summer squash, here we are! And, lets decide, do we want zoodles? Yes! I have a raw zoodle recipe posted here as I use up some zucchini, spiraled into zoodles and coated with oregano, olive oil and avocado!! YUM! Another adds some really savory tomatoes, roasted in the oven with olive oil and oregano while the zucchini is sliced thin with a pizza cutter (or a vegetable spiralizer if you have one) and lightly sauteed to mimic thicker (yet still thin) lasagna-like noodles! Topped with a fantastic mild white fish, it is a perfect summer dinner idea! But now we need another because that’s how many zucchini we have! They’re growing and offered everywhere!
Let’s do a healthy zucchini bread! Gluten-free, no added refined sugar but with chunks of 60% cocoa if you prefer. Coconut flakes on top while walnuts are baked inside, it’s all perfectly paired so nicely for a very nutritiously well-fed summer treat!
Look at that! This is so good! Zucchini in every bite along with the great flavors of cinnamon and vanilla, while the nuts of walnuts and coconut give it a nice crunch. Chocolate is good for the soul, I had 60% cocoa in my pantry, but using higher amounts of cocoa offer more nutrition!
There is a new vegetable stand just one mile (exactly as I run along this route all the time!) from my house. It has summer squash a.k.a. zucchini, tomatoes, and sunflowers with many more seasonal produce on the way!
We pick up what we need, bring it home and get to it! Let’s shred down that zucchini so it’s ready to be added to the ingredients for the bread. You’ll need quinoa flour, amaranth flour and coconut flour. I liked to use a mix of all of these to add to the bread’s density as well as the nutrition value!
Additional dry ingredients are baking soda, cinnamon, nutmeg, salt.
Wet ingredients you’ll have the zucchini obviously, coconut oil, maple syrup, eggs, coconut-almondmilk, and vanilla.
Walnuts and cocoa chips are optional! As well as the dried coconut flakes, you can add a few into the actual mix or I just added some on top. Always feel you can make it your own!
Ok! Ready! Blend together all your wet ingredients. Having a young helper is always more fun!
Eventually mix in the dry and I like to add the zucchini slowly so it blends well throughout the mixture. Spread in a loaf pan and bake at 375F for about 45 minutes. You can sprinkle the dried coconut flakes and cinnamon on top if you prefer!
Slice it up into perfect individual loafs and serve it with coffee or tea or water! Happy Nutritiously Well-Fed Summer!
| Prep Time | 5-10 mins |
| Cook Time | 45 mins |
| Servings |
loaf
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- 1/3 c coconut oil melted
- 1/2 c pure maple syrup
- 2 eggs pasture raised eggs best!
- 1/4 c coconut-almond milk
- 1 1/2 c zucchini shredded
- 1 1/4 tsp pure madagascar vanilla
- 1 c quinoa flour
- 1/2 c amaranth flour
- 1/4 c coconut flour
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/2 c walnuts optional
- 1/2 c cocoa chips optional 60% or higher cocoa
- 1-2 tbsp unsweetened coconut flakes optional
Ingredients
Wet ingredients
Dry ingredients
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