Zucchini Bread and Chocolate Zucchini Cake Recipe

 

Here are two recipes for Zucchini bread and one for Chocolate Zucchini cake. Instead of sharing our menu each week, I am going to share recipes which use the things from our garden. These recipes are delicious! They are also gluten free, but regular wheat flour can be used! Enjoy!

Zucchini Bread

Ingredients:

1 1/2 cups grated zucchini

1/2 cup oil or melted butter

1/2 cup honey

2 eggs

1 tsp. vanilla

1/2 cup raisins (optional)

1 1/2 cups rice flour

1/2 tsp. xanthan gum (omit if using wheat flour)

1/2 tsp. baking soda

1/2 tsp. salt

1 1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 cup chopped nuts (optional)

Instructions:

Beat together oil and honey. Beat in eggs and vanilla. Stir in grated zucchini. Combine dry ingredients and add to liquid mixture. Stir in nuts and/or raisins. Pour into a greased 1 1/2 pound loaf pan or muffin tins. Bake at 350 degrees for 45-50 minutes for loaf pan and 12-15 minutes for muffins.

Pineapple Pecan Zucchini Bread

Ingredients:

4 eggs

1 cup oil or melted butter

3/4 – 1 cup honey

3 1/2 cups rice flour

1 tsp. xanthan gum (omit if using wheat flour)

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 tsp. salt

1 cup chopped pecans

2 cups grated zucchini

2 tsp. vanilla

1 cup raisins (optional)

1 cup crushed pineapple (drained)

Instructions:

Beat eggs. Add oil and honey. Stir in the rest of the ingredients. Mix well and pour into two greased 1 1/2 loaf pans. Bake at 350 degrees for 1 hour.

Chocolate Zucchini Cake (from my husband’s family)

1/2 cup butter, softened

1/2 cup vegetable oil

1 1/2 cups sugar (or 3/4 cup honey)

2 eggs. lightly beaten

1/2 cup sour milk or buttermilk

1 tsp. vanilla extract

2 1/2 cups rice flour

1 tsp. xanthan gum (omit if using wheat flour)

1/4 cup baking cocoa

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. ground cinnamon

1/4 tsp. ground cloves

2 cups shredded zucchini

1/2 cup chopped nuts (optional)

1/2 cup semi-sweet chocolate chips (optional)

Instructions: Cream butter, oil, and sugar. Add eggs, milk, and vanilla and mix well. Combine flour, cocoa, baking soda, baking powder, salt, cinnamon, and cloves; gradually add to creamed mixture. Stir in zucchini. Spread into a greased 13 by 9 inch baking pan. Sprinkle with nuts and chocolate chips. Bake at 350 degrees for 35 to 40 minutes or until cake tests done.

**Carob may be substituted equally for the cocoa!**