This recipe is in many ways, similar to banana bread, but of course entirely different in the taste! I enjoy making zucchini bread because the zucchini tends to just soak up whatever spices you add to your batter, leaving a very mild zucchini undertone. I love adding crushed walnuts and some dark chocolate chips to my bread, but you can of course leave them out or substitute your own additions. This recipe is made with normal sugar but if you would like to substitute to make refined sugar free, simply add 3/4 cup of coconut sugar.
MAKES: 1 large loaf
INGREDIENTS:
DRY:
•2 cups gluten free flour
•3/4 cup granulated sugar
•1/4 cup brown sugar, packed
•2 teaspoons baking powder
•1 1/2 teaspoons ground cinnamon
•1 teaspoon baking soda
•1 teaspoon salt
•1/2 teaspoon nutmeg
•1/2 cup dark chocolate chips
•1/2 cup walnuts, chopped
WET:
•3/4 cup plain yogurt
•2/3 cup milk
•2 eggs
•1 1/2 cups shredded zucchini
•1/2 cup coconut oil
DIRECTIONS:
1.) Preheat oven to 350ºF and grease a large loaf tin, or line with baking parchment.
2.) In a large bowl, whisk together all the dry ingredients, except for the chocolate chips and walnuts. Set aside.
3.) Melt the coconut oil, and cool to room temperature. Make a well in the center of the dry ingredients, and add in the eggs, yogurt, milk, and cooled coconut oil. Mix together. Fold in the chocolate chips and walnuts.
4.) Pour into the prepared loaf tin and bake for 50-55 minutes, or until a tester inserted into the center comes out clean.
