While everyone is freaking out about pumpkin (ok, so are we), we want to give a little credit to our next favorite squash, zucchini. This season we are doing more than just turning it into “zoodles.”
This potassium packed vegetable is one of the best ingredients for baking. It gives baked goods that extra kick of moisture we love.
We picked the most mouth-watering zucchini bread recipes for your taste buds. From paleo and vegan to sweet and savory, we’re certain you will be trying all of these recipes this season!
Vegan Coconut Zucchini Chocolate Chip Bread
1 2/3 cup whole wheat pastry flour
1 cup loosely packed brown sugar
2/3 cup unsweetened, flaked coconut
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 cup canned coconut milk
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/2 cup coconut oil, melted
1 3/4 cup freshly grated zucchini
2/3 cup milk or dark chocolate chips, tossed in a little flour so they don’t fall to the bottom
1. Preheat the oven to 350 degrees F. Grease a 9×5 loaf pan with coconut oil and set it aside.
2. In a large bowl, whisk together the flour, sugar, coconut, baking soda, powder, cinnamon, and salt.
3. In a small bowl, stir together the coconut milk, vanilla, and coconut extracts.
4. Add the coconut milk to the dry ingredients and stir, then begin to stir in the melted coconut oil. Once combined and wet, stir in the zucchini and chocolate chips. Pour the batter into the greased loaf pan.
5. Bake for 65 to 75 minutes, or until the center is set and no longer jiggly. If at any point the top of the bread begins to brown too much, tent it with aluminum foil.
6. Allow the bread to cool completely before serving. It may sink slightly in the center once cool, even if is cooked the entire way through.
Iced Cinnamon Zucchini Bread
1 stick unsalted butter, softened
1/2 cup granulated sugar
1/2 cup buttermilk
1 large egg
1/2 teaspoon pure vanilla extract
2 cups shredded zucchini
1 1/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup white chocolate chips
1 cup powdered sugar
4 tablespoons heavy whipping cream
1. Preheat oven to 350 degrees Fahrenheit and spray a mini loaf pan with non stick cooking spray.
2. Place butter and sugar into a large bowl, creaming until well combined. Stir in buttermilk, egg, vanilla, and zucchini. Slowly add flour, cinnamon, baking soda, baking powder, salt, and white chocolate chips. Stir until just combined.
3. Fill mini loaf pan with batter 3/4 full. Bake for 30-35 minutes, until baked through.
4. Remove and let cool for 20 minutes.
5. To prepare icing, place powdered sugar and heavy cream into a medium mixing bowl. Whisk slowly until creamy and thick. Add more cream as needed to thin icing. Drizzle over warm breads and enjoy.
Pumpkin Zucchini Bread
2 cups shredded zucchini (about 2 medium zucchini)
3 cups all-purpose flour
2½ teaspoons pumpkin pie spice
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup granulated sugar
1 cup packed brown sugar
1 cup canned pumpkin
1 cup vegetable oil
1 tablespoon vanilla
½ cup rough-chopped pepitas, for topping (optional)
1. Heat oven to 350 degrees F. Grease and flour two 9-by-5-inch loaf pans (or spray with baking spray).
2. Place shredded zucchini in a colander. Cover with a layer of paper towels to absorb some of the liquid and set aside while you prepare the batter.
3. In a large bowl or bowl of a stand mixer, combine flour, pumpkin pie spice, baking soda, baking powder, and salt. In a separate large bowl, whisk together sugars, pumpkin, vegetable oil, vanilla and eggs until combined.
4. Add wet ingredients to dry ingredients; stir until just combined. Add zucchini and stir until just incorporated.
5. Divide batter evenly among prepared loaf pans. Sprinkle tops of loaves with pepitas, if desired. 6. Bake 50 minutes to 1 hour until a toothpick inserted in the center comes out clean. Cool 10 minutes in pan, then transfer to a cooling rack to cool completely.
Cheesy Garlic Zucchini Bread
3 cups all purpose flour
4 teaspoon baking powder
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon garlic powder
1 cup shredded zucchini
¾ cup shredded cheddar cheese
¼ cup of finely chopped green onion
1 Tablespoon fresh dill (or 2 teaspoon dried dill)
2 large eggs
1 cup buttermilk
4 tablespoons (1/2 stick) of butter, melted
1. Preheat oven to 350 degrees. Grease a regular size loaf pan (9×5 inch) or four small loaf pans.
2. In a large bowl add the flour, baking powder, salt, baking soda and garlic powder. Whisk to combine.
3. Add the zucchini, cheddar cheese, green onion and dill. Stir together.
4. In separate small bowl, combine the eggs, buttermilk, and butter.
5. Pour the wet ingredients to the ingredients in the large bowl. Gently stir together just until moistened.
6. Pour into loaf pans and bake. One large loaf should take about 50 minutes or until a toothpick inserted comes out clean. Or bake four mini loaves for about 20-25 minutes or until a toothpick comes out clean.
7. Let cool for 10 minutes. Remove from pan to cool completely or serve warm.
Paleo Zucchini Bread
1 cup zucchini, grated
1 1/2 cups almond flour
1/4 cup coconut flour
1 tsp baking soda
1/2 tsp salt
2 tbsp honey
1 banana, mashed
1/4 cup coconut oil, melted
2 tbsp almond butter
1/2 tsp cinnamon
1. Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper. Squeeze any excess moisture out of the shredded zucchini. Whisk together the almond flour, coconut flour, baking soda, and salt in a medium bowl.
2. In a separate bowl, add the eggs, honey, banana, coconut oil, almond butter, and cinnamon. Use a hand blender to combine. Add the dry ingredients into the wet and stir to combine. Fold in the shredded zucchini.
3. Pour the batter into the loaf pan. Bake for 40-50 minutes or until the loaf is set. Remove from the oven and let cool completely before serving.
xx, The FabFitFun Team