Gluten-free Walnut Zucchini Bread
FitMenCook
My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.
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