It’s that time of year {has been for a while} where the zucchini plant burst with zucchini growing under it large leaves. My friend gave me a zucchini as long as my right arm, and wider! So, with an upcoming trip to the zoo, the kids and I got to work baking zoo-chini bread. Get it? Clever huh?!

Two versions – Gluten Free Chocolate Zucchini Bread and Zucchini and Chia Seed Muffins. Both were delish…and made for the perfect snack as we watched the Giraffes eat leaves off the tall trees at The Denver Zoo.

Gluten Free Chocolate Zucchini Bread
recipe adapted from Joy of Baking

Ingredients
1/8 tsp xantham gum
1 cup Bobs Redmill Gluten Free All Purpose Baking Flour
1/2 cup unsweetened natural cocoa powder
3/4 tsp baking soda
1/4 teaspoon baking powder
1/4 tsp salt
3/4 cup chocolate chip morsels
2 eggs, beaten
1/2 light extra virgin olive oil
1/2 cup sugar
1/4 tsp cinnamon
1/2 cup light brown sugar
1 tsp pure vanilla extract
2 cups shredded raw zucchini

How To
Preheat oven to 350 degrees.
In a large bowl, whisk together the dry ingredients including, the flour, cocoa powder, baking powder, baking soda, salt and ground cinnamon. Then fold in the chocolate chips.
In another large bowl, use an electric blender or whisk the eggs, oil, both sugars and vanilla extract.
Fold in the grated zucchini into the wet ingredients, then fold in the ‘dry’ ingredients until well blended.
Pour batter into a greased 9x5x3 loaf pan, place in oven and bake for about 55-60 minutes {stick a toothpick and make sure it comes out clean before you remove from the oven}.
Cool, then slice and serve…or pack for the zoo.

Zucchini and Chia Seed Muffins
recipe adapted from my grandma

 Ingredients
3 eggs, beaten
1.5 cup light extra virgin olive oil
1.5 cup coconut oil
2 cups sugar
2.5 cups grated zucchini
3 cups flour
2.5 tsp cinnamon
3 tsp vanilla
1 tsp baking soda
1/2 tsp baking powder
2 tablespoons Chia Seeds

How To
Pre-heat oven to 350 degrees.
In a medium bowl, add eggs, vanilla, sugar and oil, then fold in the zucchini.
In another medium bowl, add the flour, baking soda, baking powder, chia seeds and cinnamon, then add to the bowl with the zucchini. Blend until combined.
Place in muffin cups and bake for approximately 16-18 minutes or until it pasts the toothpick test.

{images via Tutto Bella}