A moist and sweet gluten-free zucchini loaf that's perfect for summer baking. Topped with edible flowers and served with a frosting made from Greek yogurt, honey, and vanilla bean paste.
1: Preheat oven to 350°F and line a standard loaf tin with parchment paper.
2: Grate the zucchini into a large bowl, then use paper towels to squeeze out most of the liquid.
3: Whisk the zucchini with the eggs, melted coconut oil, maple syrup, coconut sugar, and vanilla extract until well combined.
4: Stir in the remaining dry ingredients until a smooth batter forms, then fold in chocolate chips and/or walnuts if using.
5: Pour batter into the parchment-lined loaf tin.
6: Bake for 50-55 minutes, or until a toothpick comes out clean (a few moist crumbs are ok).
7: Allow to cool for 5 minutes, then pick up the loaf by the parchment paper to transfer to a cooling rack to continue cooling completely before slicing.
