If you have zucchini plants growing in your garden, chances are that it is now providing an abundance of fruit.
If not watched carefully, the fruits grow into mammoth proportions. This has happened to us a few times this summer! Fortunately, there are hundreds of ways to use zucchini of all sizes. DH has chopped up the really large ones to make into relish. I have spiralized a few to make “spaghetti”, sliced several lengthwise to make “lasagna” and shredded the smaller ones to make into zucchini bread.
Gluten-free Chocolate Zucchini Bread
2 small – medium sized zucchini, shredded
6 Tablespoons cocoa
2 cups almond flour
6 tablespoons gluten free all purpose flour
1/4 cup powdered stevia (or sugar, if preferred)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon Kosher salt
1/2 cup dark chocolate chips
3 large eggs
6 tablespoons extra light olive oil
1 teaspoon vanilla
Pre-heat oven to 350 degrees. Butter 4 small loaf pans.
Shred the zucchini and put into a paper towel lined colander to absorb excess moisture.
Using a wire whisk, combine all the dry ingredients in mixing bowl.
Stir the eggs and oil together.
Press as much moisture as you can from the zucchini, then add it and the egg mixture to the dry ingredients. Mix everything together and divide into prepared loaf pans.
Bake for 35 – 40 minutes. Cool on wire racks for 10 minutes before removing from the pans. Cool completely before slicing.
Tip: This zucchini bread freezes very well.