Do you make the common mistake that gluten-free recipes or zucchini recipes automatically mean healthy? Not so…

Diana Keuilian explains: “Traditional baked good recipes that contain wheat flour, refined sugar and butter do not become healthy once some shredded zucchini is sprinkled into the batter. Yes, the zucchini is a wonderful, nutritious addition, but if your batter is made of unhealthy ingredients then don’t fool yourself into thinking that it’s guilt-free.”

To make this recipe healthier, Diana uses almond flour rather than wheat flour. This removes the harmful gluten and reduces the carbohydrate count. She sweetens with banana, dates and some raw honey rather than refined sugar. This makes a slice of this zucchini bread lower in sugar and lower on the glycemic index — meaning that your blood sugar is not going to spike like it would with traditional baked goods, making you far less likely to go into fat storage mode. Lastly, she uses coconut oil, rather than butter, which increases digestion and helps to absorb fat-soluble vitamins.

“The cool thing is that even without all the traditional, harmful ingredients, this bread turns out moist, sweet and totally delectable — just like the regular zucchini bread that your grandma makes. I love finding simple ways to improve the nutrition of recipes like this without losing out on flavor and consistency,” Diana adds.

Zucchini Loaf

Serves: 16

Prep Time: 15 mins
Cook Time: 40 mins


  • 1 ½ cups blanched almond flour
  • 1 ½ teaspoons baking soda
  • ½ teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • pinch of nutmeg
  • 3 eggs
  • 3 Tablespoons raw honey
  • 1 teaspoon vanilla extract
  • 1 banana, mashed
  • 1 Tablespoon coconut oil, melted
  • I cup grated zucchini (water squeezed out)
  • ¼ cup dates, chopped
  • ½ cup pecans, toasted and chopped


  1. Preheat the oven to 350 degrees F. Cover the bottom of a loaf pan with parchment paper and lightly coat the bottom and sides with coconut oil.
  2. In a large bowl combine the almond flour, baking soda, salt, cinnamon and nutmeg.
  3. In another large bowl combine the eggs, honey, vanilla, banana and coconut oil.
  4. Add the dry ingredient to the wet ones and mix well. Add the grated zucchini, chopped dates and chopped pecans and mix until fully combined.
  5. Pour the batter into the prepared loaf pan and smooth out the top. Bake for 35-40 minutes, until fully set. Allow to cool for 20 minutes before removing from the loaf pan and slicing. Store leftover slices in the fridge. Enjoy!

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