Six Tastes Kitchen

Below is Jenny’s mother’s recipe for sweet zucchini summer bread…

ZUCCHINI SUMMER BREAD
2 Loaf Pans (8.5 x 4.5 x 2.5)
*Gluten Free
*Vegan/Vegetarian (Substitute 1 cup Applesauce for Butter, Milk, and Eggs)
Download Recipe Below

Ingredients:
Oat Flour – 1 cup
Almond flour – 1 cup
Baking soda – 1 tsp
Salt – 1 tsp
Cinnamon ground – 2 tsp
—
Zucchini – 2 medium pcs (1 ½ cup)
Eggs – 2
Milk – ⅓ cup
Butter – ½ cup (1 stick) melted
Vanilla extract – 2 tsp
Sugar – 1 ½ cups
—
Walnuts – ¼ cup chopped
Chocolate chips – ½ cup
Coconut flakes sweetened – for toppings or garnish

Preparations & Cooking:
1. Gather all the ingredients. Preheat the oven to 350 F.
2. Wash and grate the zucchini carefully using a cheese grater. Do not include the seeds. Squeeze out excess zucchini juice using a cheesecloth or kitchen towel.
3. Combine the first set of (dry) ingredients in a bowl and mix gently using a wire whip.
4. In a separate bowl, combine the next set of (wet) ingredients. Use a spatula and mix everything well.
5. Fold in the walnuts and chocolate chips. Transfer the mixture into 2 regular loaf pans.
6. Bake for 25 minutes.
7. After 25 minutes, insert a clean toothpick in the middle portion of the bread to test for doneness. If the toothpick comes out clean, the cake is done. If wet, bake for another 5-10 minutes and check it again until fully baked.
8. Top the bread with sweetened coconut flakes while still hot.

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