I originally developed this recipe 16 years ago for my cookbook Anna Getty’s Easy Green Organic. It was one of those recipes I tried over and over again to get it just right. It is by far my favorite quick bread, over the Gluten-Free School-Is-In Banana Bread and my Sweet Potato Bread with Walnuts and Cranberries, and those are both really really good. I first made this bread when I was living in Tuscany, Italy with zucchini picked fresh from the garden. The vegetable garden was overflowing with them that summer. I was grilling zucchini, putting them in pasta sauces, risotto, soups, appetizers, salads, making them into crackers, you name it. Zucchini were coming out of my ears. I thought, ok, time to put them into desserts. And into a quick bread, they went. This bread is an excellent any-time sweet, because it’s healthy, grain and refined sugar-free, packed with protein and good fats. Slathered with vegan butter in the morning, an iced tea or glass of lemonade as an afternoon snack, serve it for dessert with some fresh berries and a dollop of your favorite whipped topping, or make it a muffin and bring it on the go. This bread is richly textured, a crunchy crumbly topping, crispy walnuts, and a moist and luscious, yes, luscious cake-like consistency. You may want to make a double batch because it does not stick around for long. By the way, when I first created this recipe it had sugar, gluten, and dairy and I can honestly say this is as good as the original if not better because it is better for you!

Makes one 9-by-5 inch loaf/ preparation time 15 minutes/ bake time 70 minutes/ total time one hour 25 minutes

Gather

2 cups/240 grams paleo flour

1/4 teaspoon baking powder 

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

1/2 cup/85 grams coconut sugar

1/2 cup//100 grams monk fruit sweetener 

1/2 cup/113 grams melted vegan butter

1/4 cup/ 59.147 ml avocado oil 

3 eggs

2 teaspoons vanilla 

3/4 cup/112 grams chopped walnuts

2 to 2 1/2  cups/ 150 to 187.5 grams grated zucchini

Make

Preheat the oven to 350 F/176.67 C . Prepare a 9 x 5 inch loaf pan with oil. Grate zucchini and set aside. In a medium bowl mix together flour, baking soda, baking powder, salt, and cinnamon. In a large bowl beat sweeteners, vegan butter, oil, eggs, and vanilla. Mix in the zucchini. Add the flour mixture until combined and then add walnuts. Place the pan into the oven on the middle rack bake and bake the bread for one hour and ten minutes until the knife comes out clean. Let the bread cool for about 20-30 minutes before inverting from the pan.

Recipe Developed by Anna Getty

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