Zucchini & Walnut Loaf

zucchini-walnut-loaf

A few months ago, one of my readers asked if I was able to convert a zucchini & walnut cake recipe that he was given into a healthier version. I really liked the idea, but with a bunch of travel and some minor intervention from mother nature, I didn’t get to it until now (sorry!!) – but here it is! This week, I was able to finally have a go and adapting it over to a healthier version that is also gluten, dairy and refined sugar free. The original version contained flour, sugar and vegetable oil, which I have swapped for almond meal, rice malt syrup and coconut oil respectively. I decided to make it into a Zucchini & Walnut Loaf, which is what I am sharing with you today.

For my first attempt, I merely swapped the ingredients, but kept the quantities the same, and it did not work out very well. For my second attempt, the one that I am sharing today, I increased the almond meal and decreased the amount of eggs, coconut oil and maple syrup. It turned out beautifully and seriously yummy. I will be making it again very soon. So good!

Thanks so much to Daryl for sending me the recipe :)

If you have any recipes that you would for me to try and convert to healthier recipes, please let me know.

I hope you like my latest recipe.

Ness xo

zucchini-walnut-loaf

Zucchini & Walnut Loaf

Makes 10 -12 slices

Ingredients

  • 500 grams zucchini, coarsely grated
  • 2 eggs
  • 1 cup maple syrup
  • 1/3 cup coconut oil, melted
  • 3 cups almond meal
  • 1 + 1/2 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon bi-carb soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 180 grams walnuts

Method

Pre-oven to 180 degrees celcius

Add the zucchini, eggs, maple syrup and melted coconut oil to a large bowl, mixing well to combine. Next, add the almond meal, cinnamon, nutmeg, bi-carb soda, baking powder, vanilla extract and sea salt, mixing well until well combined. Then fold in the walnuts.

Spoon the mixture into a lined loaf tin and place in the oven for 65 - 75 minutes. You can insert a toothpick or skewer to check it, making sure it comes out clean. Leave in the loaf tin to cool for 15 minutes, before turning onto a wire rack.


vanessa-vickery-bio

Vanessa Vickery (or Ness as she is also known) is a qualified nutritionist and a mother of two energetic toddlers. She created Becomingness, a health and wellness website, to help women achieve their health and wellness goals by providing accurate, accessible information, as well as offering valuable products and services that promote motivation, empowerment, self-belief and happiness. Come say hello and follow Ness on Facebook, Instagram, Twitter & Pinterest.

 

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