Say good-bye to the classic banana bread and hello to zucchini bread. This recipe will become your new favourite way to eat vegetables for dessert! The sweet and savoury taste combined with the crunchiness of the walnuts is what will make this recipe one to add to the list.
As you can see, I did burn the top and edges a little but that has nothing on how amazing it tastes. Not every recipe will come out picture perfect every time but it definitely still takes the spot of the most delicious loaf I've ever made!
INGREDIENT NOTES
- Flour: For this entire recipe, I substituted many ingredients to healthier alternatives and the main one was using almond flour. It does require 3 cups which can seem like a lot but the taste is worth it.
- Sugar: For this recipe I used coconut sugar instead of regular white cane sugar. You are always more than welcome to substitute your choice of sugar. Another great one to use is date sugar.
GLUTEN & DAIRY-FREE ZUCCHINI BREAD
This healthy dessert loaf is a new way to enjoy something sweet while getting health benefits from the main ingredient, zucchini. The chopped walnuts add a nice crunchy texture to collaborate beautifully with the sweet and soft bread.
Prep Time: 15 min Bake Time: 1 hour 15 min Total Time: 1 hour 30 min
INGREDIENTS
3 eggs
1 cup olive oil
2 cups coconut sugar
1 tbsp vanilla extract
2 cups grated zucchini
3 cups almond flour
1 tsp baking soda
1 tsp salt
1/4 tsp baking powder
1 tbsp cinnamon
1 cup walnuts, crushed or chopped
1 cup olive oil
2 cups coconut sugar
1 tbsp vanilla extract
2 cups grated zucchini
3 cups almond flour
1 tsp baking soda
1 tsp salt
1/4 tsp baking powder
1 tbsp cinnamon
1 cup walnuts, crushed or chopped
Instructions
- Preheat oven to 350F.
- Mix all dry ingredients together in a medium bowl. Once mixed thoroughly, add in wet ingredients and mix until a batter forms. Add in crushed walnuts and mix well.
- Pour the batter into a greased loaf pan and top it off with some more crushed walnuts.
- Bake for 1 hour and 15 minutes. Serve warm!