Zucchini Bread with Spiced Walnuts
Zucchini in a sweet bread – who woulda thought! But after the success of my sweet potato brownies (which I make every other week!) it was time to get experimenting again with something new.
This recipe is so yum! Zucchini’s are an amazing superfood – high in vitamin C and anti-inflammatory – and they make the perfect addition to create a deliciously lush, melt-in-the-mouth bread. The addition of the walnuts, spiced with cinnamon, nutmeg and ginger are also great anti-inflammatory foods and spices and give this bread a good kick!
Like all my recipes, this is completely gluten free. I have used a combination of gluten-free flours including almond meal which makes the bread super moist and thick, but not too heavy, and adds a nice amount of protein, unsaturated healthy fats and vitamin E.
It’s also dairy free and I have used coconut oil as the liquid base – see my blog post here on the amazing benefits of this wonderful superfood.
This bread also has a hint of sweetness with the addition of coconut sugar and raw honey – which are completely unprocessed and a much healthier alternative than your traditional baking sweeteners. In fact this bread is perfect for anyone following a vegetarian, Paelo, gluten free, dairy free or GAPS diet.
If you really want to take this bread to the next level, you can add ½ cup cacao powder to make a chocolate zucchini bread!
Enjoy for a happy breakfast or as a yummy mid-morning or afternoon snack!
Makes 1 loaf or 12 muffins
- 2 cups almond meal
- ½ cup brown rice flour
- ¼ cup coconut flour
- 2 Tbsp coconut sugar
- ½ cup walnuts, crumbled
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- 1 tsp sea salt
- 1 tsp baking powder
- 2 cups zucchini, shredded
- 3 eggs
- 2 Tbsp honey
- ½ cup coconut oil
Preheat oven to 180 degrees Celsius.
Line loaf tin with baking paper (20-25cm / 8-10inch tin).*
Grate the zucchini and put into a bowl with 1 tsp sea salt. Leave for 10 minutes to allow the salt to draw out the excess liquid.
Mix the dry ingredients in a separate bowl until well combined.
Whisk the eggs in a separate bowl until light and fluffy. Gradually add the honey and coconut oil and beat well to combine.
Add the wet ingredients to the dry ingredients and mix well.
Squeeze the last of excess moisture out of the zucchinis, then stir into the bread mixture.
Spoon mixture into prepared loaf tin and pop into the oven for about 45 minutes, or until a skewer inserted in the centre comes out clean. Turn out onto a wire rack to cool.
The bread will keep for up to one week in the fridge, or you can freeze it for up to one month.
*Tip: you can also make these into muffins – you will just need to vary the cooking time (30 minutes should be ok).