Believe it or not, this was my first time making zucchini bread!
My inspiration for this recipe? The lone zucchini sitting at the bottom of the crisper in the fridge…and of course, some imagination!
Luckily, I had a bag of gluten-free flour in the pantry (I’ve given up on creating my own blend-been there, done that…WAY too many times!) so I was excited to create a new snack for the kiddos-that I could also enjoy myself (and boy, did I enjoy it!).
The zucchini adds a dense bite to the bread, and the addition of Greek yogurt adds even more moistness and balances all the sweetness.
On a side note, this bread is on the denser side so don’t fret when you cut into it and it’s not as “cakey” as regular zucchini bread. We prefer it this way ;-)
1 1/4 cups Bob’s Mill gluten-free flour mix (or all-purpose flour)
1 tsp. cinnamon
1 tsp. baking powder
1/4 tsp. salt
1/3 cup cocoa powder
1/4 cup extra virgin coconut oil, melted (butter or applesauce)
3/4 cup maple syrup or sweetener of choice
*This bread is not super-sweet so if that’s what you prefer I would use regular sugar!
2 large eggs
1 tsp. vanilla extract
1/4 cup Greek yogurt
1 medium zucchini (about 1 cup), finely grated
1/2 cup chocolate chips
Preheat oven to 350 degrees.
Whisk eggs in a large bowl then add all the wet ingredients. Whisk until smooth and combined.
Sift in the dry ingredients and mix with a wooden spoon until combined. Pour the batter into a 9″ loaf pan, lined with parchment paper or greased with coconut oil (butter or cooking spray).
Bake in the oven for 50-55 minutes or until a toothpick inserted into the center comes out clean. Remove immediately from the oven and set aside to cool before cutting.
*TIP: Remove the bread when still somewhat moist (i.e., the toothpick should be dry but some batter should still stick to it) so as to maintain the moistness of the bread.
Cut into desired portions and serve!
Store in the fridge for 5-7 days or in the freezer for up to 3 months.