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This zucchini walnut bread is a healthy and tasty gluten free loaf that is also dairy free and refined sugar free. 

Slices of the Zucchini walnut bread on a plate with the loaf in the background.

A few months ago, one of my readers asked if I was able to convert a zucchini & walnut loaf recipe into a healthier version, which was gluten, dairy and refined sugar free.

The original bread recipe contained flour, sugar and vegetable oil, which I swapped for almond meal, rice malt syrup and coconut oil respectively.

My first attempt, I merely swapped the ingredients, but I kept the quantities the same, and it did not work out very well.

For my second attempt, I made a few changes and I am super happy with the outcome.

I increased the almond meal and decreased the amount of eggs, coconut oil and maple syrup. It turned out beautifully and seriously yummy.

I love making gluten free bread and think my quinoa and chia seed bread and chocolate banana bread are pretty amazing!

Slice of the bread when ready to eat.

Looking for other gluten free breads? Try these:

Gluten Free Chocolate Banana Bread

Quinoa & Chia Seed Bread

Healthy Banana and Blueberry Bread

Raspberry Banana Bread

Lastly, I would love to hear from you if you make this baked dessert recipe. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.

Yield: Makes 10 -12 slices

Zucchini & Walnut Loaf

Slice of the bread when ready to eat.

Zucchini & walnut loaf. A healthy and seriously yummy bread that is also gluten, dairy and refined sugar free.

Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes

Ingredients

  • 500 gms | 1.1 lbs zucchini, coarsely grated
  • 2 eggs
  • 1 cup maple syrup
  • 1/3 cup coconut oil, melted
  • 3 cups almond meal
  • 1 + 1/2 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon bi-carb soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 180 gms | 6.3 ounces walnuts

Instructions

  1. Pre-oven to 180 degrees celcius
  2. Add the zucchini, eggs, maple syrup and melted coconut oil to a large bowl, mixing well to combine.
  3. Next, add the almond meal, cinnamon, nutmeg, bi-carb soda, baking powder, vanilla extract and sea salt, mixing well until well combined.
  4. Then fold in the walnuts.
  5. Spoon the mixture into a lined loaf tin and place in the oven for 65 - 75 minutes. You can insert a toothpick or skewer to check it, making sure it comes out clean.
  6. Leave in the loaf tin to cool for 15 minutes, before turning onto a wire rack.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 405Total Fat: 31gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 31mgSodium: 146mgCarbohydrates: 28gFiber: 5gSugar: 19gProtein: 10g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Vanessa Vickery

I love to create healthy and easy-to-make recipes that your entire family will enjoy. I have an Advanced Diploma of Nutritional Medicine, love photography and a passion for adapting classic recipes into gluten-free and dairy-free versions.

Did you make a recipe? Please tag @becomingness on Instagram so I can find you!

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2 Comments

  1. I have recently been told I am gluten & dairy intolerant I would really love a bread recipe as I can’t find any decent GF& DF bread all taste terrible or pastries , actually I can have organic grass fed butter & A2 or raw milk & goat & sheep yoghurt apparently it’s all to do with protein in the dairy anyway if you have any recipes that I can use for the above would really appreciate it , even GF flour has a taste but guess something’s you have to get used too
    Thanks in advance Kay

    Reply

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