I’ve tried my hand at making zucchini bread before but being the lazy baker that I can be, I wasn’t too thorough in squeezing as much water out of the zucchini as I could have so I ended up a sad sloppy batter. As a result, I decided that zucchini was no friend of mine so while I’d gladly roast some up to eat, I would refrain from using them in my world of baking.
Of course, life has its way of making the things you shrug away from come creeping back at you. So there I was trawling through some of my favourite bake sites and seeing picture after picture after picture of freshly baked zucchini bread that promised ambrosia to the tastebuds.
I couldn’t get the green zucchini the day I decided to bite the bullet and give zucchini bread a second chance, so I picked out a beautiful yellow zucchini instead and told myself that it’d better be worth it.
I grated it up and made sure to remove as much moisture as I could from the zucchini. Then I mixed the batter together, poured it into my prepared tin to bake, and prayed hard that it would turn out as flawless and as delightful as the ones in the pictures I was drooling over.
I chose to bake these in a square rather than a loaf because *lightbulb*, if I baked it in a square, I could then slice it into bars and devour a piece, or two, while packing the rest up nicely either to be distributed amongst friends and family, or to be frozen for when a craving hits. Slice up a loaf to eat and give the remainder away might have people thinking that you’re passing them leftovers. #justsaying
Also, with my current penchant for putting good things into my body, I made this paleo and dairy-free. But honestly, it was so insanely delicious, light, and moist, that you wouldn’t be able to tell how clean this recipe is.
Paleo+Dairy Free Zucchini Bread (8×8″ Square or one 9×4″ Loaf)
200g Grated Zucchini, squeezed well of water
2 Mashed Bananas
50g Coconut Sugar
20g Coconut Oil
75g Coconut Flour
1.5 tsp Ground Cinnamon
1/4 tsp Freshly Grated Nutmeg
3/4 tsp Baking Soda
1/8 tsk Salt
50g Cocoa Nibs
- Preheat oven to 170deg C and line 8×8″ baking tin or a 9×4″ loaf tin.
- Whisk eggs, bananas, coconut sugar and coconut oil together.
- Add flour, spices, baking soda and salt, and mix until just incorporated.
- Fold in grated zucchini and half the cocoa nibs.
- Pour batter into prepared baking tin and scatter remaining cocoa nibs on top.
- Bake for 30-35min (or 45-50min for loaf) or until a skewer inserted comes out dry.
- Allow to cool before slicing.
If you’re not bothered about dairy, feel free to use chocolate chips instead! I was gobsmacked upon biting into a slice of this freshly baked zucchini bread because it was incredibly delicious. I mean sure, I’ve put carrots into cake before, and bananas, and beetroot, but the addition of zucchini took it to a while new level of moistness! In a good way. It wasn’t too sweet, and the inflections of cinnamon and nutmeg made for more flavour complexity. Truly outstanding and definitely worth the work of squeezing out the water from the squash properly.
So yes, my mind’s been changed. Zucchini bread is a wonder in itself and if you don’t quite succeed at making it the first time, it’s definitely worth a second try, even a third. Practice makes perfect and this was pretty close to perfect in my opinion! *hops off to wipe out another slice*