Description
Gluten Free, Dairy Free, Refined Sugar Free
Cranberry walnut zucchini bread is moist and light, made healthier using zucchini, almond flour, and no refined sugar. It is the perfect blend of fall flavors, spiced and subtly sweet, and is the perfect addition to your morning breakfast.
Ingredients
Scale
- 2 cups almond flour
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1 tsp ground flax seeds
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp stevia (optional)
- 2 eggs
- 1 cup shredded zucchini (about 1 small/medium zucchini)
- 1/2 cup unsweetened apple sauce
- 1 tsp vanilla
- 1/4 cup cranberries
- 1/4 cup walnuts
- 1.5 tbsp pepitas
- Additional pepitas and cranberries for topping
Instructions
- Preheat oven to 350F.
- Grate your zucchini and set aside (no need to get the water out for this one – we want that to keep it moist!).
- In a large mixing bowl, combine all dry ingredients (first eight ingredients listed above).
- In another bowl, beat the eggs, and then add zucchini, vanilla, and apple sauce.
- Add your wet ingredients to the dry.
- Mix in cranberries, pepitas and walnuts.
- Pour into a greased 5×9 bread pan.
- Sprinkle with additional pepitas and cranberries for topping.
- Bake for 50 minutes until golden brown at edges and a toothpick comes out clean.
Notes
You can also use homemade apple sauce if you want to get fancy!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1/9 of loaf