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.
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
- 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
Give your gut a boost after enjoying a healthy treat: Try my ginger and orange fermented beets.
- Preheat oven to 350°F (180°C).
- Oil or butter the bottom and sides of an 8×4-inch loaf pan.
- 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.)
- 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.
- In mixing bowl, combine dry ingredients (first seven).
- In separate mixing bowl, combine beaten eggs, vanilla extract, and Lakanto™.
- Slowly add in the oil while beating the liquid mixture with a wire whisk.
- Fold zucchini (and jicama if using) into wet ingredients.
- Mix dry ingredients into wet ingredients — stir to combine well, but do not overmix.
- 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.
- 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.
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.