I’m up to my eyeballs in vegetables. I’ve been eating so much healthy goodies and fiber rich fruits and veggies, that I completely packed my produce drawers in my kitchen fridge.
Okay, yes, I’m one of those guilty parties that has two refrigerators in their home. I have a garage fridge. How else are we to store the extra milk gallons, restaurant leftovers and frozen tamales?
So my extra refrigerator is extra old and I know when I put vegetables in there I’m at risk for getting frozen vegetables out of it. And sure enough, my zucchini was on the brink of Iceland. So I made zoodles and a huge batch of zucchini bread.
Now I hadn’t planned to share this recipe, as I found it here on Simply Recipes, and I was just trying to find a good zucchini bread recipe, but I changed a couple things and dare I say it…this is the best zucchini bread I’ve had. I took some to work and a couple of my normally picky co-workers demolished it in a second.
Maybe it’s because I cut out half the fat. Or because I swapped half the regular gluten flour with more tummy friendly gluten free flour. Or the fact that I double the zucchini. Or maybe it was the nutty pecans and extra nutmeg.
Whatever it was, I can’t get enough. I will purposely buy zucchini all the time just to make this.
All. The. Time.
It. Is. That. Good.
Okay. Got it? Gonna make it? Good!
Oh and have you met my cheese face Anneliese? She was helping me photograph the tasty bread. And by helping, I really mean eating.
Happy Tummy Zucchini Bread
Total Time: 1 hour, 20 minutes
Number of servings: 30
- 4 cups fresh grated zucchini
- 3 eggs
- 1 3/4 cups granulated sugar
- 1/2 cup plain fat free greek yogurt
- 1/2 cup canola oil
- 1 1/2 cups all purpose flour
- 1 1/2 cups gluten free flour blend
- 2 tsp baking soda
- 1 tsp pink sea salt
- 1/2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 1/4 cups chopped pecans, optional
- Preheat the oven to 350F.
- Spray a 9x13 or 10x14 baking pan with cooking spray and set aside.
- In a large stand mixer, combine the fresh grated zucchini, eggs and sugar and mix well. Add the canola oil and fat free greek yogurt and mix well.
- In a separate bowl, whisk together the flours, baking soda, baking powder, salt and spices.
- Add the dry mixture to the zucchini mixture and mix well, scraping the sides of the bowl as needed. Add the chopped pecans, if desired, and stir in gently.
- Pour mixture into prepared pan and bake for 50-55 minutes, until a toothpick inserted in the center comes out clean.
- Cool for at least 10 minutes before slicing into 30 pieces to serve.
- Store in a covered container in the refrigerator up to one week. Or wrap tightly in plastic wrap and freeze up to 3 months.