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A Gluten-Free, Dairy-Free Zucchini Bread That's To Die For

If you know anything about me and The Body Ecology Diet, you know I’m a big believer in using food as medicine. The nourishing foods we eat can help the body to heal and recover. They can also set us up for a lifetime of success. But just because you’re eating a healthy and healing diet doesn’t mean you have to feel deprived in the least.

Have you tried baking with Lakanto yet? "Lakanto is just like sugar when baking! I use Lakanto to make gluten and sugar-free pancakes every Sunday, and nobody knows the difference," says Melissa.

Instead of zucchini, this bread can also be made with a root vegetable called jicama.

This healthy zucchini bread recipe is one of my favorites to make when I’m spending time in the kitchen. It’s gluten-free, it’s sugar-free, and it's dairy-free, too. You’ll find more instructions for modifying the recipe in the special notes below.

Wondering what to eat on The Body Ecology Diet? Our helpful blueprint will make it all make sense.

Whip up your own batch at home, and please let me know what you think in the comments. Enjoy this fresh zucchini bread for breakfast, a mid-morning or afternoon snack, or an evening treat, from my kitchen to yours.

Body Ecology Healthy Zucchini Bread Recipe

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Healthy zucchini bread recipe Made by Donna Gates

Ingredients:

  • 1 ½ cups organic gluten-free, all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon Celtic sea salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ginger ground
  • 3 eggs, beaten
  • 2 teaspoons vanilla extract
  • 1 cup Lakanto
  • ½ cup coconut or olive oil, melted
  • 1 + ½ cup zucchini, grated with a box grater; squeeze out moisture

Next

Healthy zucchini bread recipe Made by Donna Gates

Give your gut a boost after enjoying a healthy treat: Try my ginger and orange fermented beets.

Instructions:

  1. Preheat oven to 350°F (180°C).
  2. Oil or butter the bottom and sides of an 8x4-inch loaf pan.
  3. Shred the zucchini: Trim the stem and root-end from the zucchini. Shred them using the shredding blade of the Veggie Bullet™ or use a box grater. (Do leave the skin on for color.)
  4. Squeeze the shredded zucchini: Put into a colander for 10 minutes, pressing out the juice from time to time. Or, gather the zucchini in a clean kitchen towel or several layers of cheesecloth and squeeze to press out as much moisture from the zucchini as possible.
  5. In mixing bowl, combine dry ingredients (first seven).
  6. In separate mixing bowl, combine beaten eggs, vanilla extract, and Lakanto™.
  7. Slowly add in the oil while beating the liquid mixture with a wire whisk.
  8. Fold zucchini (and jicama if using) into wet ingredients.
  9. Mix dry ingredients into wet ingredients -- stir to combine well, but do not overmix.
  10. Pour into loaf pan and bake for 60 minutes or until a knife or chopstick inserted into the center comes out clean. The finished loaves should have a golden-brown crust and feel springy if you give the top a little pat.
  11. Let bread cool in the pan for 10 minutes, then slide a knife along the side of the loaf to loosen the loaf. Turn them out onto a wire cooling rack. Let cool completely before slicing and serving. Loaves will keep in an airtight container for several days. They can also be wrapped tightly in plastic wrap, then foil, and frozen for up to three months. Thaw in the fridge overnight or in a warm oven for 20 minutes.

Next

Healthy zucchini bread recipe Made by Donna Gates

Special Notes:

Instead of zucchini, this bread can also be made with a root vegetable called jicama (hick-a-ma). Jicama is a prebiotic for beneficial bacteria because it has fiber and inulin, a fructooligosaccharide. (If you have SIBO, fructans, or fructooligosaccharides, may cause gas and bloating. Just use zucchini instead. You can also use a combination of zucchini and jicama as well.)

If you liked my healthy zucchini bread, you’re going to love my healthy chocolate mousse.


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  • http://fitin20.ca/ fitin20

    Its a very nice and healthy recipe for health conscious people..If you want, please read the blog once - <a href="http://fitin20.ca/nutrition/" rel="nofollow">Mississauga fitness trainer</a>

  • brenda

    Hello, I was wondering if I could use sugar. If so how much do I use. I,ve had to give up gluten and I.m not ready to give up sugar yet

  • Beth Brewer Winter

    I swear this recipe had cocoa in it but do not see it in the ingredients listed?

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Information and statements regarding dietary supplements/products have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease. Information on this website is provided for informational purposes only and is a result of years of practice and experience by the author. This information is not intended as a substitute for the advice provided by your physician or other healthcare professional or any information contained on or in any product label or packaging. Do not use the information on this website for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal, or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your healthcare provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read on this website.