Well, it's August. Harvest time. I've been busy picking berries, peaches, and apples as of late. Jam-making is in full swing, our gardens are overflowing, and the energy of summer is winding down into Autumn. You can feel it in the air here.
So why not bake zucchini bread? Now that our kitchen isn't 100 degrees anymore, I feel I can bake again! This gluten-free zucchini bread recipe is easy to make, moist, and super flavorful. It does contain eggs. You'll also notice that I use something called 'coconut sugar' in this recipe. Coconut sugar is a low-glycemic granulated sweetener that can replace white sugar in any recipe. For more information on one of my favorite sweeteners please refer to my Coconut Sugar Apple Crisp post!