Last week I posted on Instagram a pic of the mounds of zucchini, yellow squash and cucumbers from my garden. I joked how my husband is sick of me making zucchini for dinner after dinner (side note: this bread is loaded with zucchini and he devoured it last night, asking for more because he enjoyed it so much!). In the post I asked for ideas on how to use up all this abundance and got some incredible ideas! Below are some of the ideas people wrote.
- Zucchini chips in my dehydrator: slice with a medium blade on a mandolin, spritz with lemon juice, spray lightly olive oil, and sprinkle with seasoning of choice (I used Everything Bagel Blend). Dehydrate for about 5 hours at 135°.
- Chorizo and zucchini frittata! This was incredible! I made it for dinner one night and ate the rest for breakfast the next few days.
- Zucchini lasagna! Mine was sans dairy but the family had one loaded with grass-fed cheese.
- Frozen for smoothies! Yes, smoothies! The flavor is so mild you can’t taste it but your smoothie gets a major boost of nutrition without the sugar crash from loads of fruit. Simply cut into slices, steam, freeze, and stick in a blender when ready to use.
- Dehydrated for soups, stews, chilis come wintertime when prices for them are though the roof! I cut into bite size pieces, blanched with citric acid and dehydrated until dried to a crisp. Stuck in a baggie and in the freezer until I need them!
- Zoodle pasta (spiralized zucchini), sautéed, roasted, and stuffed with meat and cheese.
If you noticed one of my amazing followers suggested chocolate zucchini bread! I had recently made a loaf of cinnamon zucchini bread so I thought hmm thats a great idea to change it up! Thus was born this recipe. I have to rat myself out that the pic I am using isn’t my photo! I sent the recipe to my bff and she sent me the pics after she made it. There was no possible way I could make it look more beautiful than she did! So, I am totally stealing her pic and using it. Because I’m a good friend like that!
Gluten Free Chocolate Zucchini Bread
Chocolatey, rich, perfectly moist, not too dense, with a touch of sweetness…this chocolate zucchini bread is also gluten, dairy, soy and refined sugar free! Whips up quickly and can be frozen for later devouring.
- 6 large eggs
- 4 cups shredded zucchini (do NOT drain the water out)
- 1 cup coconut sugar
- 1/4 cup avocado oil or other mild tasting oil
- 3 cups gluten free flour blend (I used Namaste flour blend from Costco. I would assume that Cassava flour would sub well! As well as all purpose regular flour if you don’t have to be gluten free)
- 1 cup cocoa powder
- 1/4 cup coconut flour (different brands have different absorption rates mine tends to be less absorptive so you may only need 3TB if yours is very absorptive)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup cacao nibs (I like the crunch and nutritional benefits but feel free to use any type of chocolate chips)
- Preheat oven to 350°. Line two loaf pans with parchment paper so the paper drapes over the sides for ease of removing from the pans and cleanup! You could also use one loaf pan and make a giant loaf but it will take much longer to bake and doesn’t bake as evenly.
- In a large mixing bowl, whisk together both flours, cocoa powder, baking powder, baking soda, sea salt, and cacao nibs. Set aside.
- Shred the zucchini using the large holes on a grater.
- In a medium mixing bowl, whisk together eggs, coconut sugar, zucchini, and avocado oil.
- Pour the wet ingredients into the dry. Stir with a spatula until thoroughly combined. The batter will seem very thick! Fear not, the water from the zucchini will release as it cooks and create a bread that has just the right amount of moisture and density.
- Bake the large loaf for 1 and a half hours or until toothpick inserted in the center comes out clean. Bake two regular loaves for 1 hour or until toothpick inserted in the center comes out clean.
- Allow to cool on a wire rack for ten minutes then lift the bread out and cool completely.