My garden produced more zucchini this year than it has in the past seven years combined!  I didn’t even have my normal “to the death” fight with the arch-nemesis of all cucurbits, the ugly, mean squash bugs.

I gave away zucchini, I grated and froze zucchini, I added zucchini to homemade marinara sauce, I grilled it, I sauteed it with tomatoes off that I picked, I baked with it and I let some grow so large that they were tasteless.  It was the summer of squash.

It’s October and my two zucchini plants (that I thought the plants were dying way back in July) are STILL producing more zucchini!  One of the plants looks like it’s tired and wants to dry up, but the other one is as happy as a clam on Sunday!

A couple of days ago I selected two that were ready to be harvested, grated them and turned them into Gluten-Free Zucchini Bread! YUM! This recipe uses maple syrup and banana to sweeten it, but I think almond flour and coconut flour already seem sweeter than wheat flour.  The dark chocolate (chips or chopped bar) adds an additional bit of sweetness to this loaf, and the nuts add an incredible light crunch, giving the bread a bouquet of texture and flavors.

When you bake the bread, be prepared to check if it is done with a thin, sharp knife or a long toothpick, more than just using your clock or timer.  A lot depends on how much liquid you’re able to squeeze out of the zucchini, the size of your banana, and the heat of your oven.

Click here for the link. Enjoy!