Gluten-Free Marbled Zucchini Bread

I hate wasting food so when I found a few zucchinis in the veggie drawer that were looking a bit soft I figured I would throw together some zucchini bread as a treat to have around for the week. I was feeling really indecisive and couldn’t choose between standard zucchini bread and a chocolatey version so I decided on a marbled loaf so I could have the best of both worlds!

This recipe has a mix of Bob’s Red Mill Cup 4 Cup flour, oat flour (made by blending gluten free oats in a food processor until they are very fine) and coconut flour. This blend creates a consistency that is somewhere between a standard banana or zucchini bread and a fudgey brownie. This makes it really versatile as it can be great as a breakfast treat topped with some peanut butter and jam or a delicious dessert served warm with a scoop of vanilla ice cream.

If you love chocolate, you could easily double the amount of cocoa powder and chocolate chips in the recipe and make a full chocolate loaf and if you would rather have a more traditional zucchini bread you can omit the cocoa and chocolate all together. This would also be wonderful with a cup of chopped walnuts added in. However you choose to eat or make this bread I would highly recommend enjoying it with a glass of milk or a cup of coffee!

Ingredients: (Prep Time: 20 min. Bake time: 50 – 60 min. Makes 2 loaves):

  • 1 1/2 cups Bob’s Red Mill Cup 4 Cup flour
  • 1 1/4 cups oat flour (made by blending oats in food processor until mostly fine)
  • 1/4 cup coconut flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • 3 eggs
  • 1/2 cup butter, melted
  • 1/2 cup greek yogurt (preferably full fat)
  • 1 1/2 cup unsweetened almond milk
  • 1 cup white sugar
  • 1 cup loosely packed brown sugar
  • 2 tsp vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchinis)
  • 1/4 cup cocoa powder (optional)
  • 1/2 cup chocolate chips (optional)

Instructions:

  1. Preheat oven to 325 and grease two 9×5 baking tins.
  2. In a large bowl, mix together cup for cup flour, oat flour, coconut flour, salt, baking soda, baking powder and cinnamon
  3. In a smaller bowl mix together eggs, yogurt, almond milk, sugar and vanilla. Slowly add in melted butter mixing the entire time so as to not cook the eggs
  4. Combine flour and egg mixture and mix until smooth (about 2 minutes)
  5. Mix in zucchini until well incorporated
  6. Divide the batter evenly into two bowls and in one bowl mix in cocoa powder and chocolate chips
  7. Alternate 1/2 cup spoonfuls of chocolate and plain batter into greased baking tins until you run out of batter
  8. Bake for 50 – 60 minutes until a toothpick inserted into the center of the bread comes out clean
  9. Allow bread 30 minutes to cool before removing from pan and slicing. Enjoy!

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