It’s summertime folks, and that means ‘tis the season for all kinds of delicious fresh produce. Tomatoes, strawberries, blueberries and all kinds of herbs abound. One of the most versatile of these, in my opinion, is zucchini or the summer squash! You can use zucchini for zoodles, casseroles, smoothies, salads and even as a pizza dough replacement apparently. Who knew?

I also like zucchini because it’s one of the easiest veggies to grow and they are very prolific. That being said, because they are so bountiful, I do realize that the taste of savory zucchini recipes can *sometimes* get a little old or wear on you a bit. Just me? I don’t know. Anyhoo, I decided to take some of these enormous zucchinis from my SILs amazing garden and make zucchini bread!

I had been dying to try some of Iya Foods different flours I had ordered. Seemed like the perfect kind of scenario. So when they came in (I ordered the cassava, plantain and plantain+cauliflower blend), I set out to use them. I am still working on a refined sugar free and possible gluten free recipe using these flours, but I didn’t want to change too much from my original recipe since I was experimenting with flours. Anyhoo, this recipe came out delicious so I wanted to document it for the ride.

**You can one hundred percent use just all purpose flour and this will come out just as amazing, so don’t be intimidated by all the different flours! But definitely try to experiment with some fun flours if you want to!

Ok ok. I know we bloggers are notorious for giving our life story before our recipes, but I’ll get into it now… after a few quick tips.

1. Mix your wet ingredients first, then your dry ingredients separately. Then mix the dry into the wet so you don’t over mix. Usually it’s the other way around, but I found it easier to do this way. It makes sure the bread stays nice and moist and fluffy.
2. Don’t drain the zucchini liquid after shredding it. Keep it right in the liquids bowl.

Ingredients (makes 2 loaves)

• 2-3 cups grated zucchini – lightly packed -do not drain liquid
• 1 cup granulated sugar
• 1 cup brown sugar
• 3/4 cup unsweetened applesauce
• 1/3 cup grapeseed oil -or your preferred cooking oil
• 4 large eggs
• 1 Tbsp vanilla extract
• 3C flour (I used equal parts all purpose, plantain and cassava flours)
• 2Tbsp Coconut Flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 teaspoon salt
• 1 tsp ground cinnamon

Directions:

1. Preheat oven to 350 degrees F. Spray 2 9×5 inch loaf pan with cooking spray.
2. In a large bowl, add the grated zucchini, sugar, brown sugar, applesauce, oil, eggs, and vanilla. Whisk until well combined.
3. Add the flour(s), baking powder, baking soda, salt, and cinnamon. Stir just until no dry flour remains, trying not to over mix.
4. Pour the batter into 2 loaf pans. Bake for 45-55 minutes. A toothpick inserted into the center of the bread should come out with moist crumbs on it.
5. Cool in the pan for 10 minutes. Remove from the pan and transfer to a wire cooling rack to cool completely before slicing.
6. Store covered in the refrigerator. *This bread is best served after it has been refrigerated for at least 12 hours.