Sunday I shared a picture of all the goodies Tyler brought over from his grandparents house. I had already put the zucchini in the fridge before taking this picture but there was just as much zucchini as yellow squash. Talk about a LOT of squash! I have been trying to think of ways to use it up before we head out of town this weekend. Sunday I used a bunch of it making another batch of simple summer chili and then decided to make some zucchini bread.
I wanted to try to make something that would taste good and yet still be okay to stuff my face with throughout the week leading up to our vacation. I had some coconut Chobani in the fridge from my trip to the grocery store earlier in the day and knew it needed to be a star ingredient with the zucchini.
- 2 cups rice flour
- 1 cup gluten free oats
- 1 6 oz Chobani coconut greek yogurt
- 1 ripe banana
- 3 tablespoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon chia seeds
- 2 tablespoons ground flax
- 4 tablespoons vanilla extract
- 3 eggs
- 1/2 cup chopped walnuts
- 1/4 cup unsweetened shredded coconut
- 1.2 cup chocolate chips
Grate the zucchini and let sit in a colander to drain out all the excess moisture. Preheat the oven to 325 F. Combine all dry ingredients in a large bowl. Then add in all the wet ingredients and stir until well combined. Place into a prepared bread pan and cook until the top has risen and a toothpick comes out clean. My cook time was 56 minutes.
This isn’t your typical oil and sugar filled zucchini bread but I think its great for being refined sugar free. If you prefer your zucchini bread a little sweeter you could add some brown sugar.
My favorite thing about this bread is that it has no added sugar or oil. The banana and greek yogurt each have sugar but there isn’t any added white sugar. The texture turned out really well! While I am no longer really eating gluten free I am still using all the gluten free flours I have and still enjoy making baked goods that those with gluten intolerance can eat.
Do you like to continue to add and adjust recipes while you make them? I am the worst about not ever fully following a recipe and always adding a little of this and a little of that.
Tips for foods to make with summer squash? I made a huge batch of chili, this bread and will probably be eating it sautéed every night with rice and mushrooms or eggs.