Zucchini Bread, Grain and Sugar Free

While the summer has been sultry, the zucchini have been prolific producers in my organic garden. Other vegetables have withered in this unrelenting heat, but not the zucchini. I have steamed them, broiled them, grilled them, and made (and frozen) batches of ratatouille.

This Sunday was not different, another hazy, hot and humid, day. A friend cajoled me to face the heat for a bit of window shopping in a nearby town. Feeling as withered as my garden we perused the little shops. Lovely linens, porcelain platters from Italy, and small Art Galleries featuring local artists. It was a much deserved respite from the routine, but the highlight of my day was running into “The Blushing Hostess” (www.blushinghostessentertains.blogspot.com). While the hostess and I chatted about the damage the heat has done in our respective gardens, she told me that she too has had a prolific crop of zucchini this season. She spoke of the many loaves of zucchini bread she has made, and I was inspired to create a version that was free of grains and sugar.

I remember making loaves of zucchini bread with my Mother when I was a child, so now it was a matter of finding the right blend of grain free substitutions. The following recipe produced a zucchini bread that is moist and wholesome, free of grains and sugar.

1 Cup of shredded zucchini (approximately 2 medium zucchini). Please Note: You will need to squeeze out the excess liquid using a tea towel or paper towels.
2 TBS Melted Coconut Oil (Butter or Ghee would also work)
4 Organic Pastured Eggs (at room temperature)
½ Cup of Raw Honey or Organic Raw Agave Nectar
2 teaspoons of Organic Ground Cinnamon
1 teaspoon of Organic Ground Ginger
½ teaspoon of Celtic Sea Salt
½ Cup of Tapioca Starch
½ Cup of sifted Coconut Flour
1 teaspoon Non-Aluminum Baking Soda
1 teaspoon Baking Powder
(Optional) ¼ to ¾ teaspoon of liquid Stevia (if you like your bread a bit sweeter)

Pre-heat oven to 350 degrees
Lightly grease a 8 ½ x 4 ½ bread pan (I used coconut oil)
Mix the above ingredients in a medium sized bowl
Pour mixture into prepared bread pan and bake for 45 to 55 minutes
NOTE: (a toothpick inserted into the center should come out clean)

I hope all of you enjoy making this staple bread of Summer, as much as my family has enjoyed eating it.

Breads, Crackers and Muffins

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2 responses to Zucchini Bread, Grain and Sugar Free


  1. Sue Colantoni

    Could you use stevia or lohan or another sugar free sweetener? This would be for those who have candida issues.

    I met you at the Jordan Rubin Beyond Organic in Orlando. I called Lisa and we are hoping to all lget together next week. I will be in Leesburg from Wed 4-18
    until Mon 4-30. Lisa has my cell # PS Love your web site!

    • Laura

      Sue, So glad you are enjoying the site! It was so nice speaking with you in Florida and I do hope to have a chance to see you when you arrive in town for that cup of coffee. Replacing the honey with dry sweeteners would change the consistency of the bread. I would suggest cutting back to 1/4 cup of honey and adding liquid stevia to taste. You may need to add a couple of tablespoons of water to lighten up the batter before baking. Hope that helps.

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