08/29/2026
Wondering what to do with that surplus of zucchini from your garden? Look no further! This grain-free and sugar-free zucchini bread is both moist and delicious. Bon Appรฉtit!
This recipe has been adapted from wholesomeyum.com.
ZUCCHINI BREAD
1 1/2 c. grated zucchini
1/2 c. butter
1/2 c. Besti Monk Fruit Allulose Blend or your preferred sugar-free sweetener
3 large eggs, at room temperature
2 t. vanilla extract
2 1/2 c. almond flour
2 t. cinnamon
2 t. baking powder
1/4 t. sea salt
1/8 t. xanthan gum
1 c. walnuts, chopped
Preheat oven to 325 degrees. Line an 8 x 5 inch loaf pan with parchment paper โslingโ. (Cut the parchment paper to fit the width of the loaf pan and extend about 1 to 2 inches over the sides of the pan. The extended side edges will later serve as handles to lift your baked loaf out of the pan.)
Using a hand mixer, cream butter and sweetener together in a large bowl. Beat in eggs and vanilla extract.
In a separate bowl, combine the almond flour, cinnamon, baking powder, sea salt, and xanthan gum. Add to the wet ingredients and mix until combined.
Grate and measure out zucchini. Place the zucchini on top of a thin dish towel or several layers of paper towels. Wrap the zucchini up and then squeeze over the sink to remove excess water. Repeat to ensure as much water as possible is removed, then add to other ingredients. Stir well to combine.
Add in walnuts and stir until incorporated into the mixture. Scoop the batter into the prepared baking pan, slightly rounding the top. Smooth out the top with slightly wet fingers.
Bake for 40 to 50 minutes until the top is lightly browned. Lightly cover the loaf with foil in a tent-like fashion and bake until an inserted toothpick comes out clean, about 10 to 20 more minutes.
Let cool in pan for 20 minutes, then remove and cool completely before slicing.