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Gluten-free Walnut Zucchini Bread

Prep: 5 min
Cook: 35 min
Total: 40 min

Ingredients for 8 servings

  • 1 medium zucchini
  •  Wet
    • 2 eggs
    • 2 egg whites
    • 1 tablespoon vanilla extract
    • 1/3 cup avocado oil (or olive oil, coconut oil)
    • 1/3 cup maple syrup (or agave
  • Dry
    • 3/4 cup superfine almond flour
    • 1/4 cup coconut flour
    • 1 teaspoon baking powder
    • 2 teaspoons cinnamon (optional, or your choice of spice)
    • pinch of sea salt
  • 1/3 cup chopped walnuts



  • cheesecloth


Step 1

Set oven to 400F.

Step 2

Grate zucchini onto a cheesecloth. Wrap/twist it up in the cheesecloth and squeeze out as much water as possible. This is the MOST IMPORTANT step. Once you squeeze out the water, set aside.

Step 3

Mix together the wet ingredients in a large bowl. Then mix together the dry ingredients in a separate bowl.

Step 4

Add the dry to the wet ingredients and mix thoroughly, then fold in the grated zucchini. Mix.

Step 5

Sprinkle in half of the walnuts – reserve the rest for the top of the bread – and mix.

Step 6

Spray a baking or muffin pan with oil then add the batter.

Step 7

Bake in the oven for 30 – 35 minutes, or until the crust is golden brown and a toothpick poked in the middle of it comes out clean.