This loaf leans entirely on almond flour and a touch of coconut flour for its structure, so you get a moist, tender crumb without any wheat-based flours in the mix. Freshly grated zucchini, squeezed bone-dry, keeps every slice soft and packed with flecks of green, while cinnamon and nutmeg give it that warm, bakery-style spice. Maple syrup and coconut oil add natural sweetness and richness, and a handful of chopped walnuts folded in at the end brings a satisfying crunch to contrast the tender interior. The top bakes up deep golden brown and the loaf pulls slightly from the pan sides — a good visual cue that it's ready, along with a toothpick test. Once cooled, it slices clean and holds together beautifully, making it an easy, satisfying option for a gluten free kitchen. Keep it wrapped on the counter for a few days or slice and freeze for grab-and-go breakfasts.
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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.
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