Zucchini season is on our heels. It’s easy to grow, low in calories, and high in nutrition. Garden zucchinis are always out of control and off the hook here in Utah. This year if you’ve got tons of zucchini in your garden, get out your shredder! You can shred zucchini and store it in the freezer for later use in recipes. It’s great to use in smoothie bowls, pancakes, omelettes, spaghetti sauce, and of course the well-loved and traditional zucchini bread.
This scrumptious zucchini bread recipe is refined sugar-free, grain-free, gluten-free garden goodness at its best!
¾ cup coconut flour
6 eggs room temp
½ cup maple syrup
¼ cup melted ghee
½ tsp vanilla powder
1 tsp cinnamon
¼ tsp nutmeg
¾ tsp baking soda
½ tsp sea salt
1 ½ cups shredded zucchini, tightly packed
Heat the oven to 350F and line a loaf pan with parchment paper. Mix together dry ingredients. Whisk the eggs, maple syrup, and ghee.
Stir the zucchini into the egg mixture. DO NOT squeeze the water out of the zucchini. The coconut flour will soak up excess moisture. Combine with the dry ingredients, breaking up any lumps of coconut flour. The batter will be thick.
Spoon into the loaf pan and bake for 50-ish minutes, cooling for 10 minutes before removing.
Last fall I made a large batch of this bread and stored it in the freezer. My family enjoyed fresh tasting zucchini bread all winter. After thawing, slice and toast for the best texture.
Happy Zucchini Days!