Zucchini Two Ways: A Sweet & Savory Celebration of Summer’s Star Veggie

Whether you're baking up something sweet or whipping up a savory supper, zucchini is the unsung hero of summer. This post features two delicious, easy-to-make recipes: a moist, gluten-free zucchini bread and a bold, flavor-packed dinner idea you'll crave again and again.

🥒Gluten-Free Zucchini Bread  

This moist and tender gluten-free zucchini bread is the perfect way to use up summer squash. Naturally sweetened and loaded with warm spices, it’s a guilt-free indulgence that pairs beautifully with your morning coffee or as an afternoon snack.

📝 Ingredients:

• 2 cups grated zucchini (excess moisture squeezed out)
  
  

• 2 cups almond flour
  
  

• ¼ cup coconut flour
  
  

• ½ tsp baking soda
  
  

• ½ tsp baking powder
  
  

• 1 ½ tsp cinnamon
  
  

• ½ tsp nutmeg
  
  

• ½ tsp sea salt
  
  

• 3 eggs
  
  

• ⅓ cup maple syrup (or monkfruit sweetener for low-carb version)
  
  

• ¼ cup coconut oil or olive oil
  
  

• 1 tsp vanilla extract
  
  

• Optional: ½ cup chopped walnuts or dark chocolate chips
  
  

👩🍳 Instructions:

1. Preheat oven to 350°F and line a loaf pan with parchment paper.
   
   

2. In a large bowl, whisk together eggs, maple syrup, oil, and vanilla.
   
   

3. Stir in the grated zucchini.
   
   

4. In a separate bowl, mix almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
   
   

5. Combine wet and dry ingredients. Fold in optional add-ins.
   
   

6. Pour batter into the loaf pan and smooth the top.
   
   

7. Bake for 45–55 minutes or until a toothpick comes out clean.
   
   

8. Cool before slicing.
   
   

🥘 Savory Zucchini & Chicken Skillet

 This one-pan zucchini and chicken skillet is loaded with garden-fresh vegetables, tender bites of chicken, and bold Mediterranean flavors. It’s gluten-free, high-protein, and ready in under 30 minutes!

📝 Ingredients:

• 2 medium zucchinis, sliced into half moons
  
  

• 1 lb chicken breast or thighs, cut into bite-sized pieces
  
  

• 1 tbsp olive oil
  
  

• 1 red bell pepper, sliced
  
  

• ½ red onion, thinly sliced
  
  

• 2 cloves garlic, minced
  
  

• 1 tsp dried oregano
  
  

• ½ tsp smoked paprika
  
  

• Sea salt & black pepper to taste
  
  

• Juice of ½ lemon
  
  

• Optional: Crumbled feta or kalamata olives for garnish
  
  

👩🍳 Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
   
   

2. Add chicken, season with salt, pepper, oregano, and paprika. Sauté until golden and cooked through. Remove from skillet.
   
   

3. Add zucchini, bell pepper, and onion. Cook for 5–7 minutes until tender.
   
   

4. Add garlic and sauté for 1 more minute.
   
   

5. Return chicken to skillet, squeeze lemon over the top, and stir to combine.
   
   

6. Serve hot with feta and olives if desired.
   
   

👉 Download Zucchini Two Ways