Summerlicious Zucchini Bread

Zucchini Bread 3

We all have neighbours, friends or coworkers with backyard gardens who like to foist their vegetable surpluses on us. I’ve certainly been on the receiving end of fat tubes of zucchini from people whose plots were visited by the garden fairy, and accepted the bounty with gratitude and more than a little envy.

And now I might be one of those peeps forcing my excess zucchini on you.

Doesn’t that sound grand? It’s zucchini madness up in here, yo!

Zucchinis
Then you can make this zucchini bread, which is what I did with the very first zucchini I harvested from our garden.

It’s a simple and straightforward recipe, and the bread is lightly sweetened, soft and chewy.  I found this particular bread tasted far better when stored in the fridge, though you can put it wherever you want.

Wait. That sounded dirty…

4.0 from 2 reviews
Summerlicious Zucchini Bread
 
Prep time
Cook time
Total time
 
gluten-free, dairy-free, soy-free, egg-free, refined sugar-free, vegan
Author:
Recipe type: Bread
Serves: 10 to 12
Ingredients
  • 1¾ cups brown rice flour
  • ½ cup coconut oil
  • ¾ cup applesauce
  • ⅓ cup coconut sugar
  • 1 heaping cup of grated zucchini
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ⅓ cup vegan chocolate chips, or chopped dark chocolate (optional)
  • ⅓ cup walnuts, finely chopped (optional)
Instructions
  1. Preheat the oven to 350 degrees F. Line a 9 x 5-inch loaf pan with parchment paper, or grease it well.
  2. In a large bowl, combine the flour, baking powder, baking soda and salt.
  3. In another bowl, mix the coconut oil, applesauce and coconut sugar.
  4. Mix the wet into the dry, and stir to combine. Fold in the grated zucchini, along with the chocolate chips and walnuts, if you're using them.
  5. Bake for 50-55 minutes, until the loaf is golden on top and a toothpick inserted comes out clean.

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14 Responses to Summerlicious Zucchini Bread

  1. vanessa August 22, 2013 at 8:07 am #

    I didn’t think that last sentence sounded NEARLY as dirty as this one: “I’ve certainly been on the receiving end of fat tubes of zucchini…” Hahahaha…oh man, I will always have an 12-year-old boy’s sense of humour…

    • Sondi August 22, 2013 at 8:31 am #

      HA!!! Oh my god, you are so right. I didn’t even realize how dirty that sentence sounded until you pointed it out.

  2. vanessa August 22, 2013 at 8:08 am #

    P.S. I will gladly take some of that zucchini off your hands!

  3. Morlie October 26, 2013 at 7:37 am #

    Hi there! Do you think you could use all-purpose gluten-free flour instead of rice flour? Thanks!

    • Sondi October 26, 2013 at 11:14 am #

      Yes, absolutely!

  4. Bettie January 2, 2014 at 9:24 pm #

    This bread is very tasty – a bit too sweet. I think I’d call it zucchini cake. Thanks!

  5. Ammi March 31, 2014 at 4:42 pm #

    This looks fantastic! Is it possible you could substitute out the coconut oil for more applesauce for something else though?

    • Sondi March 31, 2014 at 6:38 pm #

      Is this due to a coconut allergy, or wanting to reduce the fat content? You could certainly substitute another oil if coconut is an issue. If you completely left it out and subbed with applesauce, it probably won’t hold together as well.

  6. Mary July 14, 2014 at 7:09 pm #

    Hi Sondi,

    I made this wonderful zucchini loaf but mine was a bit crumbly. I am wondering if it was because I put the choc chips AND Zucchini in with the wet mixture before I added this to the dry mixture.
    My head was in the clouds and they went in the wrong bowl…so then it was a just a matter of combining it. Perhaps that is why the loaf texture is off. I love the taste….ate wayyyy to much of it but then again, I enjoyed every single bite. As always, I love your recipes and the love you bring to your cooking. Thank you, Mary

    • Sondi July 14, 2014 at 7:50 pm #

      Hmm, I don’t know if putting things together in the order you did would make an enormous difference. Perhaps your zucchini was drier than mine. I also find it helps to put gluten-free and vegan loaves in the fridge before slicing – that definitely cuts down on the crumble factor. The important thing is that you loved the taste! I can’t wait to make this one again this summer. I hope I get the same success this year with my zucchini plants!

    • Katie August 14, 2015 at 7:25 am #

      I just made a few of these yesterday and mine were VERY crumbly. The flavour was great but it falls apart so much I can’t even slice it. Going to have to try making a few adjustments. Will likely add in some anthem gum for next time.

  7. brenda August 24, 2014 at 5:30 am #

    I never saw(but then again never looking( coconut sugar) can I sub agave (NOT Sugar cause I do NOT eat regular sugar) Thank you……this sounds good and I too have zucchini)

    • Sondi August 24, 2014 at 10:39 am #

      Hi Brenda. When making substitutions, it’s best to swap a dry sweetener with another dry sweetener. Adding more liquid, such as agave, would change the wet/dry ratio of the recipe. Maybe you could try organic Sucanat, or organic raw cane sugar?

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