Gluten-free Walnut Zucchini Bread
Calories 232
Protein 7g
Fat 17g
Carbs 24g
Total Time 40 minutes
Walnut Zucchini Bread Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Ingredients

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
Utensils
- cheesecloth
Steps
- Set oven to 400F.
- 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.
- Mix together the wet ingredients in a large bowl. Then mix together the dry ingredients in a separate bowl.
- Add the dry to the wet ingredients and mix thoroughly, then fold in the grated zucchini. Mix.
- Sprinkle in half of the walnuts – reserve the rest for the top of the bread – and mix.
- Spray a baking or muffin pan with oil then add the batter.
- 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.
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Calories
232
Protein
7g
Fat
17g
Carbs
24g
Sodium
Fiber
3g
Sugar
9g