Grated zucchini keeps this loaf incredibly moist, while almond flour and a touch of coconut flour give it a hearty, tender crumb with none of the density you'd expect from a gluten-free bake. Warm cinnamon and nutmeg add cozy depth, and coconut oil brings a subtle richness to every slice, with maple syrup lending just the right hit of natural sweetness. Chopped walnuts fold in for crunch if you want it, and the whole thing bakes up into a deep-golden loaf that slices clean once it's fully cooled. It's an easy one-bowl-plus-one-bowl bake — no fancy equipment, just a loaf pan and a little patience while it cools. This is a great pick for a dairy free kitchen, whether you're slicing it up for breakfast or an afternoon snack.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →10 servings
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with coconut oil and line the bottom and long sides with a strip of parchment paper, leaving an overhang on each side to act as handles.
Grate the zucchini on the large holes of a box grater. Transfer to a clean kitchen towel or several layers of paper towels, wrap tightly, and squeeze firmly over the sink until no more liquid comes out. You should have about 1 1/2 cups of tightly packed, dry shreds.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
