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Recipe of the Day: Zucchini Bread

Recipe of the Day: Zucchini Bread

Your guests won't even know it's loaded with veggies

Courtesy of Karen Kelly, Seasonal Cravings

Want to to put the summer vegetables in your garden to the test? Need zucchini recipes with all of your bountiful CSA vegetables? Look no further than a tried and true classic: zucchini bread. This easy bread recipe is bursting with flavor, but be careful, because once you jump on the bread baking bandwagon, there's no going back.

Cold Side Dishes, Soups, Entrees and Desserts for Hot Days

Quick summer breads are a great way to use some common pantry staples and get a dessert on the table fast. Made with rich chocolate chips and grated zucchini, this gluten-free recipe is best served for an afternoon snack or post-dinner dessert.

To get started, whisk together your dry and wet ingredients in separate bowls then combine and stir well. All that's left after that is to bake the bread for 40 minutes.

One thing to note — if you find the chocolate chips are sinking to the bottom of the bowl, toss them in two tablespoons of flour first. In fact, coating your ingredients in flour is one baking tip every home cook should know.

Gluten Free Chocolate Chip Zucchini Bread

Ingredients

1 1/2 cup Gluten Free Bob's Red Mill All Purpose Flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cups coconut sugar
1/2 cup unsalted butter, melted and cooled
1 teaspoon vanilla
2 eggs
1 1/2 cup packed, grated zucchini that has been dried with paper towels
1 cup chocolate chips

Directions

Preheat oven to 325 degrees. Place rack in the center of oven.

Whisk all dry ingredients together in a bowl.

In a separate medium sized bowl whisk together the wet ingredients.

Gently pour the wet ingredients into the dry and stir well. To prevent the chocolate chips from sinking to the bottom you can toss them with two tablespoons of flour before you mix them in.

Bake for 40 minutes or until a toothpick inserted in the center comes out clean.

Recipe courtesy of Karen Kelly, Seasonal Cravings


The Best Zucchini Bread Recipe

Kiersten Hickman/Eat This, Not That!

In the summertime, when zucchini is plentiful, there are a few recipes we tend to gravitate towards. Zoodle dishes, sautéed zucchini with balsamic, and of course, zucchini bread. It's one of those warm, summer treats that pairs perfectly with a cup of coffee—or even a scoop of cold vanilla ice cream.

Yet while this summer treat is a delicious one to treasure, it's also one that can rack up the calories if you're not careful enough. So we took some time to evaluate the usual ingredients in typical zucchini bread and made a few healthy alterations.

Our zucchini bread focuses on all-natural ingredients, and because of that homemade oat flour, the loaf is even gluten-free. It's naturally sweetened with honey and a few chocolate baking morsels. It has cinnamon, of course, but the pinch of nutmeg really sets our zucchini bread apart from the rest. While coconut oil is our preferred choice for this bread, if canola oil is what you have on hand, that will work just as well.

One tip about the zucchini: Do not squeeze it dry! Shredded zucchini actually helps in making whatever you're baking incredibly moist, and you don't want to lose any of that moisture. While some recipes will tell you to squeeze it out, we are taking full advantage of the natural moisture in zucchini to make a perfectly moist slice of zucchini bread!

Here is an easy step-by-step tutorial for you to follow!

Nutrition: 199 calories, 8.5 g fat (5.5 g saturated), 117.5 mg sodium, 30 g carbs (2 g fiber, 15 g sugar), 4 g protein

Makes 12 slices


The Best Zucchini Bread Recipe

Kiersten Hickman/Eat This, Not That!

In the summertime, when zucchini is plentiful, there are a few recipes we tend to gravitate towards. Zoodle dishes, sautéed zucchini with balsamic, and of course, zucchini bread. It's one of those warm, summer treats that pairs perfectly with a cup of coffee—or even a scoop of cold vanilla ice cream.

Yet while this summer treat is a delicious one to treasure, it's also one that can rack up the calories if you're not careful enough. So we took some time to evaluate the usual ingredients in typical zucchini bread and made a few healthy alterations.

Our zucchini bread focuses on all-natural ingredients, and because of that homemade oat flour, the loaf is even gluten-free. It's naturally sweetened with honey and a few chocolate baking morsels. It has cinnamon, of course, but the pinch of nutmeg really sets our zucchini bread apart from the rest. While coconut oil is our preferred choice for this bread, if canola oil is what you have on hand, that will work just as well.

One tip about the zucchini: Do not squeeze it dry! Shredded zucchini actually helps in making whatever you're baking incredibly moist, and you don't want to lose any of that moisture. While some recipes will tell you to squeeze it out, we are taking full advantage of the natural moisture in zucchini to make a perfectly moist slice of zucchini bread!

Here is an easy step-by-step tutorial for you to follow!

Nutrition: 199 calories, 8.5 g fat (5.5 g saturated), 117.5 mg sodium, 30 g carbs (2 g fiber, 15 g sugar), 4 g protein

Makes 12 slices


The Best Zucchini Bread Recipe

Kiersten Hickman/Eat This, Not That!

In the summertime, when zucchini is plentiful, there are a few recipes we tend to gravitate towards. Zoodle dishes, sautéed zucchini with balsamic, and of course, zucchini bread. It's one of those warm, summer treats that pairs perfectly with a cup of coffee—or even a scoop of cold vanilla ice cream.

Yet while this summer treat is a delicious one to treasure, it's also one that can rack up the calories if you're not careful enough. So we took some time to evaluate the usual ingredients in typical zucchini bread and made a few healthy alterations.

Our zucchini bread focuses on all-natural ingredients, and because of that homemade oat flour, the loaf is even gluten-free. It's naturally sweetened with honey and a few chocolate baking morsels. It has cinnamon, of course, but the pinch of nutmeg really sets our zucchini bread apart from the rest. While coconut oil is our preferred choice for this bread, if canola oil is what you have on hand, that will work just as well.

One tip about the zucchini: Do not squeeze it dry! Shredded zucchini actually helps in making whatever you're baking incredibly moist, and you don't want to lose any of that moisture. While some recipes will tell you to squeeze it out, we are taking full advantage of the natural moisture in zucchini to make a perfectly moist slice of zucchini bread!

Here is an easy step-by-step tutorial for you to follow!

Nutrition: 199 calories, 8.5 g fat (5.5 g saturated), 117.5 mg sodium, 30 g carbs (2 g fiber, 15 g sugar), 4 g protein

Makes 12 slices


The Best Zucchini Bread Recipe

Kiersten Hickman/Eat This, Not That!

In the summertime, when zucchini is plentiful, there are a few recipes we tend to gravitate towards. Zoodle dishes, sautéed zucchini with balsamic, and of course, zucchini bread. It's one of those warm, summer treats that pairs perfectly with a cup of coffee—or even a scoop of cold vanilla ice cream.

Yet while this summer treat is a delicious one to treasure, it's also one that can rack up the calories if you're not careful enough. So we took some time to evaluate the usual ingredients in typical zucchini bread and made a few healthy alterations.

Our zucchini bread focuses on all-natural ingredients, and because of that homemade oat flour, the loaf is even gluten-free. It's naturally sweetened with honey and a few chocolate baking morsels. It has cinnamon, of course, but the pinch of nutmeg really sets our zucchini bread apart from the rest. While coconut oil is our preferred choice for this bread, if canola oil is what you have on hand, that will work just as well.

One tip about the zucchini: Do not squeeze it dry! Shredded zucchini actually helps in making whatever you're baking incredibly moist, and you don't want to lose any of that moisture. While some recipes will tell you to squeeze it out, we are taking full advantage of the natural moisture in zucchini to make a perfectly moist slice of zucchini bread!

Here is an easy step-by-step tutorial for you to follow!

Nutrition: 199 calories, 8.5 g fat (5.5 g saturated), 117.5 mg sodium, 30 g carbs (2 g fiber, 15 g sugar), 4 g protein

Makes 12 slices


The Best Zucchini Bread Recipe

Kiersten Hickman/Eat This, Not That!

In the summertime, when zucchini is plentiful, there are a few recipes we tend to gravitate towards. Zoodle dishes, sautéed zucchini with balsamic, and of course, zucchini bread. It's one of those warm, summer treats that pairs perfectly with a cup of coffee—or even a scoop of cold vanilla ice cream.

Yet while this summer treat is a delicious one to treasure, it's also one that can rack up the calories if you're not careful enough. So we took some time to evaluate the usual ingredients in typical zucchini bread and made a few healthy alterations.

Our zucchini bread focuses on all-natural ingredients, and because of that homemade oat flour, the loaf is even gluten-free. It's naturally sweetened with honey and a few chocolate baking morsels. It has cinnamon, of course, but the pinch of nutmeg really sets our zucchini bread apart from the rest. While coconut oil is our preferred choice for this bread, if canola oil is what you have on hand, that will work just as well.

One tip about the zucchini: Do not squeeze it dry! Shredded zucchini actually helps in making whatever you're baking incredibly moist, and you don't want to lose any of that moisture. While some recipes will tell you to squeeze it out, we are taking full advantage of the natural moisture in zucchini to make a perfectly moist slice of zucchini bread!

Here is an easy step-by-step tutorial for you to follow!

Nutrition: 199 calories, 8.5 g fat (5.5 g saturated), 117.5 mg sodium, 30 g carbs (2 g fiber, 15 g sugar), 4 g protein

Makes 12 slices


The Best Zucchini Bread Recipe

Kiersten Hickman/Eat This, Not That!

In the summertime, when zucchini is plentiful, there are a few recipes we tend to gravitate towards. Zoodle dishes, sautéed zucchini with balsamic, and of course, zucchini bread. It's one of those warm, summer treats that pairs perfectly with a cup of coffee—or even a scoop of cold vanilla ice cream.

Yet while this summer treat is a delicious one to treasure, it's also one that can rack up the calories if you're not careful enough. So we took some time to evaluate the usual ingredients in typical zucchini bread and made a few healthy alterations.

Our zucchini bread focuses on all-natural ingredients, and because of that homemade oat flour, the loaf is even gluten-free. It's naturally sweetened with honey and a few chocolate baking morsels. It has cinnamon, of course, but the pinch of nutmeg really sets our zucchini bread apart from the rest. While coconut oil is our preferred choice for this bread, if canola oil is what you have on hand, that will work just as well.

One tip about the zucchini: Do not squeeze it dry! Shredded zucchini actually helps in making whatever you're baking incredibly moist, and you don't want to lose any of that moisture. While some recipes will tell you to squeeze it out, we are taking full advantage of the natural moisture in zucchini to make a perfectly moist slice of zucchini bread!

Here is an easy step-by-step tutorial for you to follow!

Nutrition: 199 calories, 8.5 g fat (5.5 g saturated), 117.5 mg sodium, 30 g carbs (2 g fiber, 15 g sugar), 4 g protein

Makes 12 slices


The Best Zucchini Bread Recipe

Kiersten Hickman/Eat This, Not That!

In the summertime, when zucchini is plentiful, there are a few recipes we tend to gravitate towards. Zoodle dishes, sautéed zucchini with balsamic, and of course, zucchini bread. It's one of those warm, summer treats that pairs perfectly with a cup of coffee—or even a scoop of cold vanilla ice cream.

Yet while this summer treat is a delicious one to treasure, it's also one that can rack up the calories if you're not careful enough. So we took some time to evaluate the usual ingredients in typical zucchini bread and made a few healthy alterations.

Our zucchini bread focuses on all-natural ingredients, and because of that homemade oat flour, the loaf is even gluten-free. It's naturally sweetened with honey and a few chocolate baking morsels. It has cinnamon, of course, but the pinch of nutmeg really sets our zucchini bread apart from the rest. While coconut oil is our preferred choice for this bread, if canola oil is what you have on hand, that will work just as well.

One tip about the zucchini: Do not squeeze it dry! Shredded zucchini actually helps in making whatever you're baking incredibly moist, and you don't want to lose any of that moisture. While some recipes will tell you to squeeze it out, we are taking full advantage of the natural moisture in zucchini to make a perfectly moist slice of zucchini bread!

Here is an easy step-by-step tutorial for you to follow!

Nutrition: 199 calories, 8.5 g fat (5.5 g saturated), 117.5 mg sodium, 30 g carbs (2 g fiber, 15 g sugar), 4 g protein

Makes 12 slices


The Best Zucchini Bread Recipe

Kiersten Hickman/Eat This, Not That!

In the summertime, when zucchini is plentiful, there are a few recipes we tend to gravitate towards. Zoodle dishes, sautéed zucchini with balsamic, and of course, zucchini bread. It's one of those warm, summer treats that pairs perfectly with a cup of coffee—or even a scoop of cold vanilla ice cream.

Yet while this summer treat is a delicious one to treasure, it's also one that can rack up the calories if you're not careful enough. So we took some time to evaluate the usual ingredients in typical zucchini bread and made a few healthy alterations.

Our zucchini bread focuses on all-natural ingredients, and because of that homemade oat flour, the loaf is even gluten-free. It's naturally sweetened with honey and a few chocolate baking morsels. It has cinnamon, of course, but the pinch of nutmeg really sets our zucchini bread apart from the rest. While coconut oil is our preferred choice for this bread, if canola oil is what you have on hand, that will work just as well.

One tip about the zucchini: Do not squeeze it dry! Shredded zucchini actually helps in making whatever you're baking incredibly moist, and you don't want to lose any of that moisture. While some recipes will tell you to squeeze it out, we are taking full advantage of the natural moisture in zucchini to make a perfectly moist slice of zucchini bread!

Here is an easy step-by-step tutorial for you to follow!

Nutrition: 199 calories, 8.5 g fat (5.5 g saturated), 117.5 mg sodium, 30 g carbs (2 g fiber, 15 g sugar), 4 g protein

Makes 12 slices


The Best Zucchini Bread Recipe

Kiersten Hickman/Eat This, Not That!

In the summertime, when zucchini is plentiful, there are a few recipes we tend to gravitate towards. Zoodle dishes, sautéed zucchini with balsamic, and of course, zucchini bread. It's one of those warm, summer treats that pairs perfectly with a cup of coffee—or even a scoop of cold vanilla ice cream.

Yet while this summer treat is a delicious one to treasure, it's also one that can rack up the calories if you're not careful enough. So we took some time to evaluate the usual ingredients in typical zucchini bread and made a few healthy alterations.

Our zucchini bread focuses on all-natural ingredients, and because of that homemade oat flour, the loaf is even gluten-free. It's naturally sweetened with honey and a few chocolate baking morsels. It has cinnamon, of course, but the pinch of nutmeg really sets our zucchini bread apart from the rest. While coconut oil is our preferred choice for this bread, if canola oil is what you have on hand, that will work just as well.

One tip about the zucchini: Do not squeeze it dry! Shredded zucchini actually helps in making whatever you're baking incredibly moist, and you don't want to lose any of that moisture. While some recipes will tell you to squeeze it out, we are taking full advantage of the natural moisture in zucchini to make a perfectly moist slice of zucchini bread!

Here is an easy step-by-step tutorial for you to follow!

Nutrition: 199 calories, 8.5 g fat (5.5 g saturated), 117.5 mg sodium, 30 g carbs (2 g fiber, 15 g sugar), 4 g protein

Makes 12 slices


The Best Zucchini Bread Recipe

Kiersten Hickman/Eat This, Not That!

In the summertime, when zucchini is plentiful, there are a few recipes we tend to gravitate towards. Zoodle dishes, sautéed zucchini with balsamic, and of course, zucchini bread. It's one of those warm, summer treats that pairs perfectly with a cup of coffee—or even a scoop of cold vanilla ice cream.

Yet while this summer treat is a delicious one to treasure, it's also one that can rack up the calories if you're not careful enough. So we took some time to evaluate the usual ingredients in typical zucchini bread and made a few healthy alterations.

Our zucchini bread focuses on all-natural ingredients, and because of that homemade oat flour, the loaf is even gluten-free. It's naturally sweetened with honey and a few chocolate baking morsels. It has cinnamon, of course, but the pinch of nutmeg really sets our zucchini bread apart from the rest. While coconut oil is our preferred choice for this bread, if canola oil is what you have on hand, that will work just as well.

One tip about the zucchini: Do not squeeze it dry! Shredded zucchini actually helps in making whatever you're baking incredibly moist, and you don't want to lose any of that moisture. While some recipes will tell you to squeeze it out, we are taking full advantage of the natural moisture in zucchini to make a perfectly moist slice of zucchini bread!

Here is an easy step-by-step tutorial for you to follow!

Nutrition: 199 calories, 8.5 g fat (5.5 g saturated), 117.5 mg sodium, 30 g carbs (2 g fiber, 15 g sugar), 4 g protein

Makes 12 slices