One of the veggies that's in season right now is the zucchini. We are not able to have a garden where we currently live (hence, our weekly trips to the farmer's market), but one of our neighbors has a garden and has been passing along lettuce, zucchini & summer squash. Another neighbor passed along a recipe for chocolate zucchini bread, which was fairly easily converted to gluten-free dairy-free and soy-free.
Here it is!
Gluten-free Dairy-free Chocolate Zucchini Bread
3 eggs, beaten
1 cup sucanat (or sugar)
1/2 cup oil (I most likely used coconut)
1/2 cup mashed banana (or use another 1/2 cup oil)
1 tablespoon vanilla
2 cups zucchini, coarsely grated
2 cups gluten-free baking mix
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
1/3 cup unsweetened cocoa
Beat first 5 ingredients until thick. Stir in remaining ingredients. Add to a greased baking dish (I used 8X8 cake pan, the recipe calls for a large tube). Bake at 350 degrees until done (took about 40 minutes).
This was really, really good!!