Zucchini Nut Bread (Gluten-Free) Recipe
Prep time
Cook time
Total time
Serves: 12
  • 2 tsp. cream of tartar
  • 1 ½ tsp. organic cinnamon
  • 1 c. ground organic almond flour
  • 4 large organic eggs, separated
  • 1 tsp. Celtic sea salt
  • 1 tsp. aluminum-free baking powder
  • 2 medium organic zucchini, grated
  • 2 Tbsp. raw honey
  • ¼ tsp. organic nutmeg
  • ½ c. organic walnuts, chopped
  • 8 Tbsp. Maranatha Natural Almond Butter-No Salt (Creamy)
  1. Preheat oven to 325 degrees F.
  2. Grease a 5” by 9” loaf pan with oil.
  3. Cut a piece of unbleached parchment paper to go across the loaf pan widthwise and extends a couple inches. Grease the parchment (except the ends that extend over).
  4. In a large mixing bowl beat the egg yolks for 2 minutes. Add the zucchini, almond butter, almond meal, salt, honey, cinnamon, nutmeg and baking powder. Mix until well blended. Fold in the walnuts.
  5. In a clean bowl, add the egg whites and cream of tartar. With clean beaters, whip until stiff peaks form.
  6. Take a large spoonful of the beaten egg whites and mix well into the zucchini mixture. Continue with remaining egg whites, folding into the zucchini mixture until no streaks of white appear.
  7. Pour into the prepared pan and bake 45 – 50 minutes until brown on top and firm in the center.
  8. Let cool in the pan for about 10 minutes. Remove bread from pan, discard parchment and allow loaf to finish cooling on a rack.
Recipe by Healing Gourmet at https://healinggourmet.com/healthy-articles/gluten-free-grain-free-zucchini-nut-bread/