zucchini bread

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.

IMG_2948I 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.

zucchiniZucchini Bread (gluten free, refined sugar free) 

  • 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.

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38 thoughts on “zucchini bread

  1. I just blanched a bunch of sliced yellow squash and zucchini to put in the freezer, but I still have a couple yellow squash and one large zucchini to use. Can I use whole wheat four instead of the rice flour?

  2. Love zucchini bread and haven’t made it in forever! I am so bad (good) at adjusting recipes as I go. I very rarely follow a recipe to the T and have a hard time measuring throughout. Most the time I get lucky but every once in awhile I have a fail 😦

  3. Whenever I have an abundance of squash, I slice it up and freeze it to throw into dishes later. I love using it all year round! You should freeze some!

  4. Looks like awesome zucchini bread! I recently discovered that the boyfriend actually really likes zucchini so I’ve been buying a lot of it lately…usually I just roast it, but my brother was telling me about how he usually makes zucchini boats with them – might be worth hunting for a recipe for!

  5. I have been looking for coconut Chobani everywhere and I can’t find it! Darn it!
    But it sounds deeelish in this bread! I love that you didn’t use any sugar too.
    I’m like you and like to add/leave out things as I go. That’s the beauty of cooking, you can tailor it to your liking!

  6. As someone who has to eat gluten free and has tons of zucchini in the house, thank you!! Why were you eating gluten free and why not anymore? Just curious.

    I will leave the coconut out and hope it turns out. great recipe.

    • I thought it would help with my stomach problems. In the month I did gluten free I didn’t see much improvement so now I eat it again. I might not have given it enough time but it is easier to eat out when not worrying about gluten.

      • I agree about eating out being easier when not gluten free. Does this recipe call for 1 1/2 cups of chocolate chips??

  7. I’m really horrible at following recipes… probably because I’ve been baking for so long now that I usually just prefer coming up with my own. And I have to say that that is a LOT of squash 😯 I wish I could offer some good ideas on how to use it up, but summer squash are some of the few veggies that I don’t like, so I really have no idea what to do with them.

  8. I never ever follow a recipe down to the exact! I love playing around and experimenting with the flavors. I just use recipes as guides, but like to take my own journey in the kitchen! And I love summer squash simply steamed with some onions, garlic, and whatever spices and herbs I am feeling that day!

  9. I’ve never tried rice flour before but that loaf looks great. I always make banana bread but mix up the ingredients and amount of things depending what is in my cupboard. It seems to be a fail safe recipe as no matter how I’ve changed it, it still seems to work 🙂

  10. Thanks for this idea! I had so many zucchini last year and I think people got sick of me giving them away as they too had run out of ideas. There’s only so many zucchini muffins you can make, and so much you can add to a burger patty. Cheers!

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