Hurry up and get here! You’ve been gone for too long. I feel like I should file a missing seasons report. I miss your sunny face and warmth. I would love to spend an afternoon outside. I would go for a walk, run or even sit on the elusive ‘green grass’.
I’m not sure if you heard but Spring isn’t coming back anytime soon. I know I can count on you to bring sunny days. You also bring my friends with you, fresh vegetables and fruits.
I miss you.
Please come back as soon as possible.
If you haven’t already guessed, my inspiration for this recipe is summer.
I long for warmer days.
Spring is supposed to be here, right? Come on, hurry up. March has been such a let down, I really had HIGH hopes. April better step it up a notch, too.
I’m not asking for much, really. My expectations are low for the moment. I would take 40 degree days. What about you? Did you get a few days of warmer weather?
We did. It. was. heaven. I could barely contain my excitement when I got the stroller out for a walk.
Spring fever reared its ugly head after enjoying a day out. We had a “heat wave” the past week with 50 degree weather. We were able to play outside but when it was time to go in, there was trouble…
My youngest son, Mr. Naughty, screamed and threw the biggest tantrum. He ran away from me desperately searching for a way to prolong the fun. I tried to pick him up and he went boneless. He rolled around on the driveway (which was covered in fresh blue and green chalk).
He was so out of sorts he couldn’t control himself. I had to carry him (while avoiding his swinging arms and legs) into the house. It only got better from there…. Actually, it didn’t. His tantrum continued for a solid 15 minutes. And I can’t blame the kid, I wanted to stay out too.
So, here’s a zucchini bread recipe that will remind us all of summer. Think of the wonderful weather and vegetables to come. Summer always seems to have a plethora of zucchini available. Zucchini always reminds me of summer.
I am trying to use less “sugar” in my baked treats. I ended up using maple syrup and molasses for a sweetener. I drew some inspiration from a book I recently reviewed, which only uses natural sweeteners and whole grain gluten free flours. I also have a giveaway going on right now for a copy of the book. Enter for your chance to win.
One last note about the recipe. You’ll notice I added vinegar, which may seem a bit strange.
A long time ago, I read an article about dutch processed cocoa compared to regular cocoa. The short and simple difference is dutch cocoa is processed with alkaline, which means the pH is more basic (less acidic). This will influence baking powder and baking soda’s ability to work.
Baking really is a science. A little vinegar (could be apple cider), will give the correct pH and helps with texture and rise. You won’t end up with a gummy center, which happens far too often in gluten free baked goods. Trust me.
Please note – many of the links in this post are affiliate or referral links. If you click on them and make a purchase, I might make a commission. Your support is oh so appreciated, and it helps keep this free resource up and running – thanks!
Chocolate Zucchini Bread Recipe – gluten-free & vegan with sugar-free option
1 1/2 cup teff flour (Read more about the goodness of teff here)
1/2 cup all purpose whole grain gluten-free flour
1/2 cup dutch processed cocoa powder
2 cups grated organic zucchini
3/4 cup milk of choice (almond milk or coconut milk for a dairy free option)
1/2 cup non hydrogenated palm shortening, coconut oil, or other non- dairy oil
1 tsp baking soda
1 tsp baking powder (see aluminum and corn-free baking powder. For a low carb option sub in 1/2 baking soda and 1/2 lemon juice)
1 tsp guar gum
1 tsp vanilla
1 tsp vinegar
1/2 cup maple syrup (or a low carb sweetener if necessary. 4 scoops of stevia extract should work)
2 T molasses (again, use a low carb sweetener if needed. 2 T xylitol or 1 scoop stevia)
1. Preheat oven to 325
2. Wash and shred zucchini with a grater. Squeeze out excess water by wringing it in a towel.
2. Combine all dry ingredients and mix well.
3. Add wet ingredients and mix well.
4. Pour into standard bread loaf pan (9×5) greased. Add more shredded zucchini on top for garnish.
5. Bake at 325 for 1 hour + 20 mins (low and slow gets it done right)
6. Allow bread to cool on a wire rack before slicing.
Zucchini are plentiful in the summer but I love how they are available all year round. If you’re looking for more ideas stop over at my blog to see my Zucchini Noodles, Zucchini Galette, Zucchini Fries and Zucchini Lasagna recipes.
Thanks Adrienne! You’re the best!
What other recipes do you use zucchini for?
About Laura: I currently live in Wisconsin with my husband and two silly boys, who suffer from severe food allergies. We have drastically changed our diets due to my son’s: wheat, egg, soy, peanut, tree nut, sunflower and sesame seed allergies.
My family currently does not use Truvia, Xylitol, Stevia or honey due to their close relationship with the sunflower family. I use natural sugar substitutes such as dried fruit, maple syrup, and regular organic sugar in place of highly refined sugars in baking. I believe that less is more when it comes to processed foods. I try and buy organic produce whenever possible and support my local farmer’s markets in the summer months.
Laura loves to connect with her readers. You can find more recipes on her blog petiteallergytreats.blogspot.com, and can follow her on Facebook, Pinterest, Google+ and Twitter. Please feel free to email her with any questions, comments or just to say hello: firstname.lastname@example.org
Shared at Real Food Forager.