Since this has been the winter that just won’t end, I have decided to conjure up some cooking that reminds us of summer. Our dearest friends invited us to Martha’s Vineyard one summer, and we fell in love with it. It’s a special place with gorgeous beaches, seafood galore, and fantastic memories with some awesome people. Our favorite thing is the day long beach BBQ, where each family brings a huge cooler of foods and drinks. The kids are running around in herds, swimming, building sand castles, clamming- basically anything beach related. Food abounds and drinks and music are flowing. It’s truly heaven on earth. One stop we always make, before getting to said friends house, we like to stop at Morning Glory Farm. It’s a market located right on a family farm. They have the bounty of the summer at your fingertips, as well as, some interesting baked goods, a juice bar, and other foods, all with a healthy, organic lifestyle in mind. We absolutely, always purchase at least 2 zucchini breads! 1 for my kids, so I won’t be embarrassed when they inhale the zucchini bread we brought as a “gift” hello and the other as the gift one (which my kids still eat most of that).
The Original Morning Glory Zucchini Bread* is soooo good, but has a lot of sugar (2 cups!), so I started thinking I bet it would still taste just as good without so much sugar. Then, I went one step further. I bet I could make this gluten-free, and substitute the vegetable oil with coconut oil. I have been experimenting more and more, ever since The Clean cleanse I did, with how to cut down on the sugar and add in a healthy fat. Also, trying gluten-free flours to see if there is one that is not too dry or gooey.After shredding the zucchini, you want to add all the wet ingredients to that bowl.
This one takes awhile to cook because of the dense nature of the gluten-free flour, but just cover the top of the loaf with tinfoil for the last 15-20 minutes to prevent over-browning. But, the real test was to see if my kids gobbled it up like they always do. I have to say, they didn’t even notice…in fact, I got a “this is the best one you ever made, Mom” from the oldest, who can detect ANYTHING I do to “change” a recipe. I feel a little guilty, because, I still haven’t told them. Hee..hee…not really. 😉
- 2- 2 1/2 C. shredded zucchini
- 1 1/2 C. Coconut Oil
- 3 Eggs
- 1 tsp. vanilla
- 1 C. Coconut Palm Sugar
- 1 C. Maple Sugar
- 3 C. Gluten-Free Flour
- 1 tsp. baking soda
- 1/2 tsp baking powder
- 1 tsp. salt
- 1 1/2 tsp cinnamon powder
- Preheat oven to 350°. Spray 1 9"X5" bread pan with nonstick spray.
- In a food processor, with the shredding attachment, insert zucchini that has been chopped in large chunks thru shoot to shred. (Read your manual for food processor for further instructions, if needed).
- In a large mixing bowl, combine with rubber spatula shredded zucchini, oil, eggs, and vanilla. Mix thoroughly.
- Add sugars into mixture until it is thoroughly combined.
- In a separate bowl, add flour, baking soda, baking powder, salt and cinnamon. Use a whisk to quickly aerate.
- Once liquids and sugars are well mixed, add flour mixture to the liquids. Mix until batter is well blended and even in texture. The batter should be smooth, outside the zucchini shreds. If it's not, add a little more coconut oil.
- Pour battre into prepared pan.
- Bake for approximately 1 hour and 5 minutes. At about the 50 minute mark, check doneness by inserting a long toothpick ( I actually use a bamboo stick for kebobs to do this!). If browning too much, cover with tinfoil to prevent burning and continue cooking.
- When bread is a golden brown color and springs back when gently pressed in the middle.
- Note in the post, the ingredients for the original recipe.
- If you do not have a food processor use a grater to achieve the shredded zucchini.