Hi, I'm Kim

Hi, I’m Kim Christensen, M.Om., Dipl.OM, L.Ac. I’m a licensed acupuncturist, herbalist, and owner of Constellation Acupuncture & Healing Arts in Minneapolis, Minnesota. Back before going to school and becoming a healthcare practitioner, Affairs of Living was my creative outlet while healing from chronic health issues. There's big changes coming to the site - it will soon be the home of my new health coaching practice! Stay tuned. 

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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Not My Mama's Zucchini Bread (grain-free, gluten-free)


Grain-free zucchini bread, hooray!

Yeah, yeah, I know I'm a few weeks behind for the height of the annual zucchini deluge. But I found a big bag of discounted on-the-verge organic zucchini at the co-op for only $2.99 and I needed to give it a home. Zucchini bread, here I come!

This is a recipe that I adapted from a fusion of two totally different recipes, a Grain-Free Zucchini Bread from Joyful Abode and Heidi's recipe for "My Special Zucchini Bread" from 101 Cookbooks. I had made a sugar-free, gluten-free but still grain-packed version of Heidi's bread earlier this summer that was awesome (I never posted it, so don't waste your time looking).  Now that I'm attempting to take a grain-break, I decided to recreate it without grains. Using Joyful Abode's recipe as a grain-free guide, I came up with this version.  

It's not my mama's zucchini bread, that's for sure. My mom has a zucchini bread recipe that has been developed after years of adaptations and revisions by various members of my family. If my memory serves me, I believe the recipe card in her overstuffed recipe box actually says "Zucchini Bread Combined Revised". Awesome, right?  This bread was a regular staple during the summer and at holiday time, and for good reason - it is totally delicious. It is packed with gluten, sugar, pineapple, walnuts, and all sorts of amazing things that make The Family Zucchini Bread Recipe awesome.  Having been raised on good bread, I have always loved the stuff.  I really miss it!  

In an attempt to satisfy my nostalgic desires for zucchini bread, I've been messing with zucchini recipes constantly the last two summers, hoping desperately to form a recipe that I can call "mine". But sadly, I just hadn't had much in the way of success. While none of my experiments have been disasters per say, none of them have been great.  I remember one zucchini loaf (if you could call it that) I baked last summer in particular. It was a gluten-free vegan recipe I had developed that included way too much flax meal and too much pureed prune. It was a bit too gummy to be considered a proper loaf of bread.  But when diced, warmed in the oven, and covered in an on-the-fly spiced coconut milk sauce (kind of like a faux-hard sauce), it became something rather like zucchini bread pudding.  It was probably the most delicious way to eat massive quantities of fiber that I've ever experienced.  Ah yes, all my attempts at zucchini bread were either too moist and dense, too dry and crumbly, or just tasted kind of weird. 

But this attempt? This one is different. This one, my friends, is a winner.  BAM!  Look at those slices! Amazing.


Using a base of coconut flour and duck eggs, sweetened with stevia and a bit of honey, and spiked with cinnamon, curry powder, apple juice-sweetened dried cranberries, and raw cacao nibs, it has a moist texture, a sweet and alluring flavor, and a lovely, golden color.  The texture is totally fabulous; it slices like a dream, thanks to the magical power of those duck eggs.  I am working a vegan homemade natural egg substitute mixture that can be used in place of eggs in my grain-free bread recipes; once I get it right, I'll let you know. I think I'm moving in the right direction.

It smelled awesome while it baked, and was a breeze to throw together.  I love it. So much, in fact, that I managed to eat all but two slices over the course of three days. Hey, when I decide I want something, I just go for it. I hope you enjoy this bread as much as I did, but have more self control.   ;)

Looking for other ways to reduce grains in your diet? Here are some grain-free and low-grain recipes:

Okay, enough babble, here's a few more photos and the recipe. Happy baking!


Not My Mama's Zucchini Bread 

adapted from Joyful Abode and 101 Cookbooks 

yield 1 loaf

3/4 cup shredded zucchini (about 2 small zucchini)
4 duck eggs (6 or 7 chicken eggs)
1/2 cup melted butter or ghee, or coconut oil, olive oil, or other neutral tasting oil
3 packets or 3/4 tsp Sweetleaf Stevia Plus powdered stevia sweetener (see stevia conversion page if using other forms of stevia)
2 Tbsp honey or other natural liquid sweetener (agave, maple, yacon, etc)
1 tsp gluten-free vanilla extract or flavoring
1 1/2 tsp ground cinnamon
2 tsp curry powder
3/4 tsp sea salt
3/4 cup sifted coconut flour
1 tsp corn-free baking powder
2-3 Tbsp raw cacao nibs
big handful dried cranberries (apple juice-sweetened)

optional: coarse salt flakes and cumin seeds

Preheat the oven to 350º F and line a 9"x5"x3" loaf pan with parchment.  

Whisk together coconut flour, baking powder, curry powder, cinnamon and salt in a medium bowl until light and fluffy. Set aside. In a large bowl, whisk together eggs, honey, vanilla, and stevia until smooth.  Slowly add dry ingredients, stirring until evenly moistened, then add zucchini, cacao nibs, and cranberries. Spread into baking pan, smooth top, and sprinkle with salt flakes and cumin seeds.  Bake for 60 minutes then remove from oven.  Let cool 5 minutes, then pull up on sides of parchment and finish cooling loaf on a rack. Wait until cool to slice. Store wrapped in parchment at room temperature for 2-3 days, or well-wrapped in the fridge for up to a week.


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Reader Comments (14)

I really love the (new?) banner. Don't know how new it is, b/c I get your posts via Reader.

Also, the bread looks awesome, looking forward to that egg substitue. Curry powder - never would have thought about it, but I bet it adds a nice flavor profile.

September 20, 2010 | Unregistered CommenterMetta

Another winner, I'm sure! My freezer is already stocked with various loaves of your wonderful bread recipes. I'll be trying this one as soon as there's room in there for more. :)

September 20, 2010 | Unregistered Commenter(another) Kim

This looks and sounds AMAZING! I love that you used duck eggs too, so fun :). I can totally relate to having a favorite food and trying to recreate it. Gosh it takes me many many tries and I am still working on most of them! Thanks you for sharing!

September 21, 2010 | Unregistered CommenterJessi @Sweet and Salty Life

This looks pretty awesome. :o) I always enjoy reading your blog entries/recipes. I've been looking for ways to use up some of the coconut flour sitting in my fridge. Paired with some farmer's market zucchini, honey, and eggs, this looks like the way to go!

Do you think it would be possible to swap the oil out for applesauce? (i.e. Have you ever used applesauce in lieu of oil in any of your baked goods with positive results?)

September 21, 2010 | Unregistered CommenterMandy

Love that this uses coconut flour! If only grain-free could be egg-free too!

September 21, 2010 | Unregistered CommenterAlisa

This certainly sounds like a winner! And it looks great, too. I haven't had a proper zucchini bread in ages. . . now you've got me craving it! ;)

September 23, 2010 | Unregistered CommenterRicki

I made this zucchini bread and the texture was perfect. It was really good except for the fact that I do not understand why the recipe called for curry powder. My family would have loved the bread except for that one ingrediant. It gave the bread a pretty color but left a bad aftertaste. Next time when I make this bread, I will leave out that ingrediant. I might not include the sprinkled cumin seeds either. Thanks for the recipe none the less. I really appreciate your site and all of the great healthy recipes on it!

September 24, 2010 | Unregistered CommenterChista

Hi Chista,
I'm glad you liked it the general idea of the bread. I really love curry powder and think it goes well with sweet flavors and chocolate/cacao. I loved the idea of it in the bread, taking inspiration from Heidi's recipe at 101 Cookbooks. I really enjoyed the spicy, aromatic flavor that it added to the bread, a twist that was an interesting departure from cinnamon. Certainly, curry powder is definitely a strong flavor, and may not be desirable to everyone - but I tend to like strong flavors :) The recipe should be very adaptable, so feel free to adjust to make it more palatable for you and your family. THanks for the comment, and I'm glad that it worked - even if you didn't like the seasoning.

September 24, 2010 | Registered CommenterKim

Mandy -
I've never subbed applesauce for oil in coconut flour based breads, but used to do it all the time in other breads. I'd like to try it, but addmitedly, I can't say how it would work. Give it a shot, and please let me know how it works for you! Kim

September 24, 2010 | Registered CommenterKim

Love your creative baking Kim - this sounds and looks sooooooo good. Love the idea of a high-protein somewhat savory curry zucchini bread, I bet this would make an amazing breakfast. As much as I adore sweets (and sweet chocolate zucchini bread is one of life's pleasures for sure) a savory protein-rich breakfast always sits better with me. Thank you for sharing!

(ps - I think the reason your Baking is Hot submission got blocked was because you used the provocative words "zucchini" and "free" and "alluring" and "moist" - naughty! ;) I'll let you know when it's up - thank you! )

xo Patty

September 28, 2010 | Unregistered CommenterPatty

Oh my, that is TOOOOOO funny. Well, food is rather sensual, I guess... ;) Geez. I'm going to try submitting something else and see if I get flagged again. Apparently, my writing style is too saucy for your spam filter. Love it!

Yes, protein rich, hooray! this is great, because it is sweet and proteiny. Really good smeared with cashew butter. I'm just sayin'...


September 29, 2010 | Registered CommenterKim

I am soooooo making this!

I absolutely LOOOOOOOVE your coconut pumpkinseed carob/choc bread. So, I know I'll love this!

January 13, 2011 | Unregistered Commentergina

This is seriously the best "bread" I've ever had. I substituted flax meal for the eggs, and after I mixed it all together I thought it was a little dry so I added about 1/2 cup water, which in the end was a mistake because I think the zucchini let out a lot of moisture. I also put a ton of cumin and salt on top which was great! Seriously a very original recipe that I'll definitely make again. Thanks for posting it!

February 5, 2011 | Unregistered CommenterMax

Love this bread! I've made it twice recently, once with zuchs, once with carrots. Both times without the cacao and cranberries, as I didn't have them. I mixed up some tasty Madras curry powder and have been using in liberally in everything I can think of. In fact, I just finished making your coconut curry pepitas which are fan-friggin-tastic. I don't usually post comments, but I wanted to let you know how much I've been appreciating your creative and delicious grain-free recipes. Thanks and keep 'em coming!

April 6, 2012 | Unregistered CommenterYessi
Sorry, no comments/questions allowed right now.
Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo