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I am not a baker, nor am I a farmer. However, this summer the two collided together and I am not unhappy about it! We decided to do a garden this summer and knew that zucchini is very easy to grow. So easy in fact we decided we needed 7 zucchini plants. You who garden are laughing right now because, zucchini plants grow ALOT of zucchini! Because of the massive influx of zucchini, I have been trying new recipes to use it all up! I came across a zucchini recipe by A Saucy Kitchen, modified it a bit and the result was fantastic! So good I have made it three times in the last 2 weeks! So good, I wanted to share it with you!

This recipe is gluten free, dairy free, and soy free, but oh so fabulous! It does turn out a little shorter than regular bread, so FYI! First, of all gather the ingredients! Most of these I bought at our local grocery store or Wal-Mart, except for the cheese cloth. Go ahead and pre-heat the oven and prep the loaf pan. I like to line the pan with parchment paper for easy clean up and to make it easier to transfer out of the pan. You can also grease the pan.

Then I prepare the zucchini. First, grate the zucchini with a grater. Mine has the cups written right on the side. You want to grate 1.5 cups of zucchini. This is about the size of one small zucchini. After you grate the zucchini, place it in the center of a piece of cheese cloth. You will already notice the amount of moisture coming out of the zucchini. Gather the ends of the cheese cloth, making a ball of the zucchini in the middle. Then squeeze the zucchini with all of your might! Continue to squeeze until all of the water comes out! This will leave you with far less than a cup of zucchini, but that is OK!

Once you are prepped, mix all of the wet ingredients together in one bowl, adding the zucchini last. Mix all of the dry ingredients in a separate bowl. Then add the dry ingredients to the wet ingredients and stir well.

Once everything is mixed, add the chocolate chips and stir well! I used mini-chips for the pictures because that is what my local grocery store had in stock. You can also use regular size.

Finally, pour the mixture into the parchment lined or greased baking pan. Smooth the top and then place in the oven. Bake for 45 minutes or until the middle is cooked!

Zucchini Bread

Ingrediants:

• 4 eggs
• 1 teaspoon vanilla extract
• 6 tablespoons honey
• 1/2 cup melted coconut oil
• 1 1/2 cup shredded zucchini. Squeeze out as much liquid as you can before adding to the mix.
• 1/2 cup almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 cup chocolate chips (dairy free, gluten free, soy free)

Instructions:

1. Preheat oven to 350°F. Grease a 9×5 loaf pan, or line with parchment paper and then set aside.
2. Beat the eggs in a medium sized bowl. Then add the vanilla, the honey, and the coconut oil to the eggs and mix thoroughly.
3. Mix in the shredded and squeezed zucchini to the mixture.
4. Mix the dry ingrediants together in a small bowl. Make sure to remove any clumps.
5. Poor the dry ingredients into the wet ingredients and then mix. I just use a spoon and it mixes very well.
6. Poor in the chocolate chips and mix thoroughly.
7. Poor the mixture into the loaf pan and then smooth the top.
8. Place in the oven and bake for 45 minutes, or until a knife going into the center comes out clean (not including melted chocolate).

I hope you enjoy this recipe as much as I do! It comes out moist and sweet, perfect for a snack or to go with your morning coffee! Find me over on Instagram and let me know if you made it!!

If you are like me and thinking ahead to Fall, don’t forget to download a copy of The Smoky Mountain Mom’s Fall Bucket List!!