This grain-free zucchini blender bread is magnificent. It’s tender, full of flavor and not too sweet. All the ingredients whip up together in the blender too, which makes the process a breeze!
I especially love that there’s no need to do any messy zucchini grating. Does anyone else have pieces fling all over when grating? No matter what I do, I can’t seem to control it, and it really is messy (albeit minor, I know). Not grating the zucchini does change the appearance a little, as there’s no visible green specs in the bread like there typically is, but the flavor and fluffy texture is all there. The bread is naturally sweetened, gluten and grain-free, and can be made dairy-free too. Plus, it’s super easy — just blend, pour and bake. Are you convinced to try it yet?
I enjoyed eating slices of this with a thick slather of almond butter on top, but it’s also tasty with butter/ghee or totally on its own. The bread is light, spongy and completely delicious. It makes for a nice addition to breakfast, but is also a perfect little snack or treat.
Also, if you really want to make this zucchini bread decadent, add up to 1 cup of good-quality dark chocolate chips to the batter after blending!
Cheers and enjoy!
- 1.5 cups zucchini, diced
- 4 eggs, preferably pasture-raised
- 1/2 cup grass-fed butter, ghee or coconut oil, melted
- 3-4 Tbsp raw honey or maple syrup
- 2 tsp pure vanilla extract
- 2 tsp apple cider vinegar
- 1/2 cup coconut flour
- 2 tsp cinnamon
- 3/4 tsp cardamom
- 1 tsp baking soda
- Pinch of sea salt
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Preheat oven to 350 degrees F. Line a standard 9x5 loaf pan with parchment paper and set aside.
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To the blender container, add the diced zucchini, eggs, melted butter or coconut oil, raw honey or maple syrup, vanilla and apple cider vinegar. Blend until smooth. Then, add the coconut flour, cinnamon, cardamom, baking soda and sea salt. Blend again until thick and smooth.
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Pour batter into prepared loaf pan and bake in preheated oven for 45-55 minutes or until toothpick inserted in the center comes out clean.
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Let cool about 10-15 minutes in the loaf pan and then carefully lift out of the pan using the parchment paper. I recommend cooling completely before slicing, as the texture is better, but do what you need to do!
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Store leftovers in an airtight container for a few days or in the refrigerator for up to five.
I LOVE recipes done all in my blender…makes cleanup a snap! What an awesome way to use all the zucchini!
Thanks, Tessa! I love the easy cleanup too!
Another AMAZING delicious recipe! This is going into my weekly rotation along with your brownies which we love. I am so grateful for our recipes because you don’t overdo the nut butters, you use seed butter and you go easy on the coconut flour -it’s so much easier for someone like me to digest a mostly zucchini bread or brownie – even gluten-free alternative flours are a challenge to digest for people like me.
I can’t wait to try more of your recipes- this one was so easy. I actually made the brownies first in my food processor then popped them into the oven, I didn’t even clean out the food processor and made the zucchini bread in it and that went into the oven too. With ghee this is a silky, soft delicious bread. I only used 1 TBSP of honey (plenty!) because I wanted it to be good for sweet or savoury – it will be my base for avocado toast.
Thank you again,
Lynn
Another AMAZING delicious recipe! This is going into my weekly rotation along with your brownies which we love. I am so grateful for our recipes because you don’t overdo the nut butters, you use seed butter and you go easy on the coconut flour -it’s so much easier for someone like me to digest a mostly zucchini bread or brownie – even gluten-free alternative flours are a challenge to digest for people like me.
I can’t wait to try more of your recipes- this one was so easy. I actually made the brownies first in my food processor then popped them into the oven, I didn’t even clean out the food processor and made the zucchini bread in it and that went into the oven too. With ghee this is a silky, soft delicious bread. I only used 1 TBSP of honey (plenty!) because I wanted it to be good for sweet or savoury – it will be my base for avocado toast.
Thank you again,
Lynn
P.S. I just read more about you and no wonder your recipes work for me, I have SIBO too and am vegetarian. I have methane dominant and have had a very bad time of it for over a year. I am eating fish now and tried meat but the meat made me very unwell (and I didn’t enjoy it of course). We will see what happens, I may still have to try meat but introduce it more slowly.
I will be reading your sibo story, thank you for sharing.
Aw, thank you so much, Lynn! I really appreciate your feedback and kind words! I’m on the same page as you on not overdoing the nut butters, nut flours, etc, and am happy to hear the recipes you’ve tried of mine have worked well for you so far. Good to know that 1 Tbsp of honey was plenty, and I like that you adjusted that, so the bread could be used for both sweet and savory. Very clever (I may have to try)! Also, thanks for sharing a bit about your story. Yes, we definitely have some things in common! My recipes have evolved a bit since I recovered from SIBO some time ago (for a long time, certain foods did not make an appearance), but there’s still plenty to work with or easily adapt. Meanwhile, I hope you find my SIBO story helpful in some way, and thanks for taking the time to read it. Hearing from you is a great reminder why I have this blog, even if I don’t post as often as I once did. Also, if you want to see more recipes from me, check out rubiesandradishes.com. I’m a guest contributor on her site and share 1-2 recipes/month. I’ve been contributing there for just over a year now. Thank you, again and take care!