Grain Free Zucchini Bread

a photo of a slice of gluten and grain free zucchini bread on a plate with cut strawberries


  • 3 cups shredded zucchini* (usually 1 large or a couple medium)
  • 3/4 cup of date sugar (you can use regular sugar or coconut sugar as well)
  • 1/2 cups of ground flaxseed
  • 2/3 cup of olive oil (you can also use sunflower oil)
  • 2 tsp vanilla
  • 4 eggs
  • 2 1/4 cups tiger nut flour (if you can’t find this in the store, you can buy it here)
  • 2/3 cup of almond flour
  • 1 tsp baking soda
  • 1/2 tsp baking power
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 cup chopped walnuts


*You’ll need a food processor for this to shred the zucchini.
You’ll also need a 9″x5″ loaf pan OR you can use a 12″x12″ baking pan.
Pre-heat over to 350 degrees F. Grease your pan with shortening or butter.

Process the zucchini in your food processor and measure out 4 cups. Get a really big mixing bowl and put the zucchini, eggs, vanilla and olive oil in there and mix it up with a spatula. Get another big bowl and put all the dry ingredients in there (sugar, ground flaxseed, tiger nut flour, almond flour, baking soda, baking powder, salt, cinnamon, and nutmeg) and mix it up with a spatula. Now you’ll want to gradually stir in the dry ingredients into the zucchini mixture. Mix slowly and not aggressively until all the ingredients are thoroughly mixed.

Pour it into your loaf or baking pan.

Bake for about 70-75 minutes (it’s done when a toothpick, or bread knife inserted into it comes out clean).

This is great for breakfast with fruit of your choice.

This freezes really well (up to 6 months), just wait till it’s cooled before freezing. I also recommend slicing it before freezing, that way you can just take out and thaw single slices when you want them.

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