Grain-Free Zucchini Bread

My friends and family know that I love any excuse to eat vegetables, especially zucchini and cauliflower. I’m still working on a way to incorporate cauliflower into bread, so I’ve started with my twist on classic zucchini bread.

I’ve stripped this traditional bread of refined sugar, vegetable oil, and flour. Instead, I’ve packed it full of protein from Greek yogurt, sweetness from coconut sugar, and tenderness from almond & tapioca flour. After trying this zucchini bread, you’ll never revert back to the processed version. 

This could easily be turned into muffins for a quick snack, or starred as bread in your weekend brunch spread. If you’re like me and could eat breakfast all day long, then enjoy this as a treat. Zucchini bread is one of my breakfast guilty pleasures- what’s yours?

Common Questions:

Do I need to peel the zucchini before shredding?
No, and I love leaving the peel because it adds a speckled green color throughout the bread.
Can these be made into muffins?
Absolutely! Depending on the size of your muffins, you’ll need to reduce the baking time to 20-25 minutes.
Why do the egg and yogurt need to be at room temperature?
Coconut oil solidifies when it’s cold, so using the egg and yogurt directly out of the fridge will cause the coconut oil to clump.
Can these be made dairy-free?
Yes, just swap the Greek yogurt for your favorite dairy-free option.

Print Recipe

Grain-Free Zucchini Bread

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Serves: 8

Prep Time: 20 minutes – Cooking Time: 40 minutes – Total Time: 1 hour

This grain-free zucchini bread is moist and tender, with a hint of sweetness. It’s the perfect addition to a summer brunch. You’ll never miss the flour!

Ingredients

• 1 cup (112g) almond flour
• ¼ cup (30g) tapioca flour
• 1 ½ tsp cinnamon
• ⅛ tsp nutmeg
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup (140g) shredded zucchini, water squeezed out (about 1 large zucchini)
• 1 egg, room temperature
• ½ cup (96g) coconut sugar
• 2 tbsp (30ml) coconut oil, melted and slightly cooled
• ¼ cup (56g) plain Greek yogurt, room temperature
• 1 tsp pure vanilla extract
• Optional: 1/2 cup chopped walnuts

Instructions

1

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) and spray a 9x5 inch loaf pan with nonstick cooking spray.

2

In a medium-sized bowl, sift the almond flour, tapioca flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside.

3

In a separate large bowl, combine the zucchini, egg, coconut sugar, coconut oil, Greek yogurt, and vanilla extract. Mix thoroughly.

4

Stir the dry ingredients into the wet and mix until just combined. Gently fold in the walnuts.

5

Pour the batter into the prepared loaf pan and bake for 40 minutes, or until a toothpick inserted comes out clean.

6

Let it cool in the pan for 10 minutes, and then remove and cool on a wire rack.

Nutrition

• 148 Calories
• 18.2g Carbohydrates
• 5.3g Fat
• 6.9g Protein
• 3.1g Saturated fat
• 10.4g Sugar

Notes

Nutrition excludes walnuts.
Can’t finish the entire loaf? Try my Zucchini Bread French Toast Sticks!