Is zucchini a Cucumber?

No, zucchini is not a cucumber, though they are related. Both are members of the gourd family, but zucchini is a type of summer squash, while cucumbers are their own distinct vegetable.

What is the best way to cook zucchini?

Zucchini is very versatile! Some of the best ways to cook it are roasting, grilling, or sautéing, which brings out its natural sweetness. It is also wonderful eaten raw in salads or, of course, shredded and baked into breads and muffins.

What are the benefits of eating zucchini?

Zucchini is rich in many nutrients, including vitamin C and antioxidants. It is high in water and fiber, which aids digestion, and it's low in calories, making it a great addition to a healthy diet.

What do the French call zucchini?

The French call zucchini "courgette." This is the same term used in the United Kingdom, Ireland, and other parts of the world. The word "zucchini" comes from the Italian language.

Gluten Free Zucchini Banana Bread: A Bold New Twist

Name: The Easiest Gluten-Free Zucchini Banana Bread (No Squeeze!)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 12
Cuisine: American
Ingredients: 1 ½ cups 1:1 gluten-free baking flour; 2 tablespoons chia seeds; 1 teaspoon baking powder; ½ teaspoon baking soda; 1 teaspoon cinnamon; ⅛ teaspoon salt; 2 ripe bananas; ⅓ cup olive oil; 2 eggs; ¼ cup plain unsweetened almond milk; 2 tablespoons maple syrup; 1 cup shredded zucchini (unsqueezed)

Description

The easiest Gluten Free Zucchini Banana Bread you will ever make! This incredibly moist, no-squeeze loaf is made with simple, wholesome ingredients like olive oil, chia seeds, and maple syrup.

Ingredients

Scale

1 ½ cups 1:1 gluten-free baking flour

2 tablespoons chia seeds

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon cinnamon

⅛ teaspoon salt

2 ripe bananas

⅓ cup olive oil

2 eggs

¼ cup plain unsweetened almond milk

2 tablespoons maple syrup

1 cup shredded zucchini (about 1 small zucchini – do NOT drain excess liquid)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 400 degrees Fahrenheit. Spray a standard loaf pan with vegetable oil spray and set aside.

2. In a large bowl, mix together the flour, chia seeds, baking powder, baking soda, cinnamon, and salt. Set it aside.

3. In a medium bowl, use a fork to mash the bananas with the olive oil until mostly smooth.

4. Add the eggs, almond milk, maple syrup, and shredded zucchini to the banana mixture and mix well.

5. Pour the wet banana mixture into the large bowl with the dry flour mixture and stir with a spatula until just combined. Do not overmix.

6. Pour the finished banana bread batter into the prepared loaf pan and spread evenly.

7. Bake for 45-50 minutes, or until a toothpick comes out clean when inserted into the middle of the loaf.

8. Let the loaf cool in the pan for 15 minutes before transferring it to a wire rack to cool completely before slicing.

Notes

Add-ins: ¾ cup of chopped walnuts or chocolate chips are delicious additions! Fold them in at the end.

Storage: Store in an air-tight container on the counter for up to 2 days or in the fridge for about 4-5 days.

Zucchini Tip: You do not need to drain or squeeze the excess liquid from the zucchini! This is what makes the recipe so easy and moist.

Prep Time: 15
Cook Time: 50
Category: Breakfast, Snack, Dessert
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 12
Sodium: 215
Fat: 10
Saturated Fat: 1.5
Unsaturated Fat: 8.5
Trans Fat: 0
Carbohydrates: 28
Fiber: 4
Protein: 4
Cholesterol: 30