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Loaf of healthy zucchini bread freshly baked on a plate with a knife ready to serve

Healthy Zucchini Bread {V, GF}

Naturopath Lauren Glucina
Delicious healthy zucchini bread – gluten free, vegan and made without refined sugars. Serves 12-14 depending on how thick you like it.
5 from 1 vote
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Bread
Cuisine Dairy-free, Gluten free, Vegan
Servings 12
Calories 244 kcal



  • 1 cup buckwheat flour
  • 1 cup almond meal
  • 2 teaspoons baking powder GF
  • ½ teaspoon baking soda
  • 3 tablespoons psyllium husks
  • 2 tablespoon pure onion powder not onion salt!
  • ½ teaspoon sea salt coarse


  • ¾ cup coconut milk
  • ¼ cup coconut butter liquefied
  • ½ cup brown rice syrup


  • cups zucchini grated, tightly packed
  • ½ cup sunflower seeds toasted (for extra flavour)


  • Pre-heat oven at 180˚C. Line a rectangle bread tin with baking paper.
  • Sift dry ingredients into a large mixing bowl, adding psyllium husks last.
  • Blend all wet ingredients till smooth.
  • Once you’ve grated the zucchini, pat it dry in between paper towels to remove excess moisture.
  • Fold grated zucchini and toasted sunflower seeds through dry mixture. Create a well in the centre and pour in wet ingredients. Use a spatula to fold the mixture together till it creates a dough.
  • Transfer mixture to baking tin, then let rest for 15 minutes, giving the psyllium husks time to swell and bind with other ingredients.
  • Bake at 180˚C for 40-45 minutes, then remove from tin and let cool before slicing. Serve with avocado, coriander, sea salt, tahini or coconut butter.


Calories: 244kcal
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