If you’re looking for a way to use the abundance of summer zucchini, I’ve got you covered.
This one-bowl quick bread uses a base of coconut and arrowroot flour, and turns out moist without being dense.
A touch of maple syrup and a handful of chocolate chips adds sweetness. If desired, you can use dried cranberries or raisins instead of the chocolate.
I’ve also added some chopped pecans, but feel free to omit those to keep this recipe nut free.
- 2 cups shredded zucchini (from 2 medium or 3 small zucchini)
- ½ cup coconut flour
- ⅓ cup arrowroot flour or tapioca flour
- ½ tsp. baking soda
- 4 eggs (no egg substitutes)
- ¼ cup plus 1 Tbs. coconut oil or ghee, melted
- 1 tsp. vanilla extract
- ¼ cup maple syrup
- ½ tsp. apple cider vinegar or lemon juice
- ⅓ cup chocolate chips
- ⅓ cup chopped pecans
- Preheat the oven to 350. Grease a 9x9 square baking dish, then line the bottom with unbleached parchment paper (available here ). Grease the paper as well.
- After grating the zucchini, place it in a kitchen towel (don’t use your best one, it may discolor slightly). Wring out as much moisture from the zucchini as you can.
- In a bowl, whisk together the dry ingredients. Then add all the remaining ingredients, including the zucchini, and stir just until combined.
- Pour into the prepared pan and bake for 25 - 30 minutes, until a toothpick inserted into the center comes out clean. Cool before removing from the pan and slicing.
- For best results, store in the fridge for a few days.