Summer Zucchini Bread (GF/DF)

Summer means zucchini aplenty and if you have a garden, you're probably also in that "what the heck do I do with all of these zucchinis?" place that I am. Well, this is your answer! It tastes great with summer squash or zucchini, freezes well for when you need a quick snack and did I mention it's a one bowl recipe? That alone makes it a keeper in my book. Give it a try!

Summer Zucchini Bread (GF/DF)

Ingredients:
4 eggs
1 1/3 c. oil (I used a combo of half applesauce and half avocado oil)
1 c. coconut or turbinado sugar (you could use a combo of brown or white sugar)
2 tsp vanilla extract
2 tsp ground cinnamon
1/8 tsp ground nutmeg
1 1/2 tsp baking soda
3/4 tsp baking powder
1 1/2 tsp salt
3 c. grated, packed zucchini or summer squash, NOT wrung out (from 2-3 smallish zucchini)
4 c. all-purpose flour
2 scoops collagen peptides

OPTIONAL ADD-INS: 1/2 c. chopped walnuts or pecans, 1 c. dried cranberries, raisins or chocolate chips

Directions:

1. Heat the oven to 350°F. Generously grease & flour (or coat with nonstick spray) two loaf pans. (If making muffins, grease muffin tin or line with 24 muffin cups.)

2. Whisk eggs, oil/applesauce, sugar and vanilla in the bottom of a large bowl. 

3. Sprinkle cinnamon, nutmeg, baking soda, baking powder and salt over the wet ingredients and whisk them in well. 

4. Stir in zucchini. 

5. Gently stir in flour. Do not over-mix (mix it only until flour disappears.) 

6. Stir in any add-ins (nuts, chocolate, cranberries, etc..)

7. Divide batter between prepared pans and bake for 55-65 minutes, until a toothpick inserted into the center comes out clean. (Muffins bake more quickly, about 20-25 minutes.) 

8. Cool for 10 minutes on a rack before inverting and removing loaf/muffins from pans, or just let them cool completely in pans. Store loaves wrapped in foil at room temperature for up to 5 days. or freeze for later use.