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!
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…
- 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)
- Preheat the oven to 350 degrees F. Line a 9 x 5-inch loaf pan with parchment paper, or grease it well.
- In a large bowl, combine the flour, baking powder, baking soda and salt.
- In another bowl, mix the coconut oil, applesauce and coconut sugar.
- 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.
- Bake for 50-55 minutes, until the loaf is golden on top and a toothpick inserted comes out clean.