One of my favorite memories from childhood is when we used to go out and plant our big vegetable garden in the backyard in the spring. We would mix our own organic fertilizer, plant all the seeds, and take care of it throughout the summer. I was always so amazed at how much bigger our veggies would get than what you would see at a store and the biggest of all were our zucchini. As a kid, sometimes they felt as big as me!
I was so thrilled this week when my coworker brought me her own homegrown zucchini that looked just like mine growing up. I knew I had to put them to good use and here is one of my first zucchini recipes so far. Sadly, it only took about half of one she gave me, but that just means more to come!
Ingredients:
2 cups finely shredded zucchini
1/3 cup melted butter
½ cup plain Greek yogurt
¾ cup honey
2 eggs
2 tsp vanilla extract
1 ½ cups GF 1 to 1 baking flour
¼ cup cornstarch
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¾ cup chocolate chips
Directions
- Grease the bottom and sides of a 5×9 inch bread pan and preheat the oven to 375 degrees.
- Shred zucchini and be sure to squeeze out the excess water and moisture. I usually wrap mine in a paper towel or two and squeeze it over the sink.
- Combine zucchini, melted butter, yogurt, honey, eggs, and vanilla extract to an upright mixer and mix at a low speed until combined.
- Whisk together dry ingredients – GF flour, cornstarch, baking soda, salt, cinnamon, nutmeg – in a separate bowl.
- Slowly add the dry ingredients to wet while the mixer is at a low speed until combined then stir in the chocolate chips.
- Pour the dough into the greased bread pan and bake for 45-50 minutes or until a knife comes out clean. It might split in the middle a little but that is okay. Cool for 15 minutes then move to a cooling rack. Enjoy!
Gluten Free Mom 