I’ve been unable to make much zucchini bread this season, which is terribly sad since it freezes really well and can be made in a zillion delicious varieties and all things being equal is a pretty healthy dessert option. Today however the stars aligned and I was able to knock out a few batches of zucchini bread with the last of the summer squash from the farm.
My recipe eats up a good amount of zucchini, uses 100% organic whole grains, is lower in fat than traditional recipes, and is wheat free, dairy free, and soy free (it is not gluten free or sugar free, and if you add in chocolate chips, all bets are off).
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