Zucchini Loaf

Do you ever go to Starbucks and stare at the slices of banana bread or lemon pound cake, wishing they didn’t contain more fat than you should eat in an entire day? Maybe that’s just me, but either way, this zucchini loaf is the perfect replacement. Its so moist and full of flavour that you can treat yourself, without wishing you had more macros to spare. Makes 11 servings. 6 Fiber Notes: Add chocolate chips, raisins, nuts etc. Adjust width of slices to increase or decrease serving size


  • 100g Coconut Flour
  • 135 Whole Wheat Flour
  • 30g Ground Flax
  • 5g Ground Cinnamon
  • 1/2 tsp Baking Soda
  • 1/4 tsp Baking Powder
  • Sweetener to taste
  • 60g Walden Farms Pancake Syrup
  • 2 large white eggs
  • 265g Grated Zucchini
  • 4g Vanilla Extract
  • 3/4 cup water
  • 135g Unsweetened Apple Sauce


  1. Preheat oven to 350F and spray a bread pan with cooking spray of choice
  2. In a large bowl, combine all dry ingredients together
  3. In a medium bowl, mix all wet ingredients together including zucchini
  4. Pour wet mixture into dry and mix until combined
  5. Transfer dough into bread pan, spread evenly, smoothing out the top with a spatula
  6. Bake for 55-60 mins
  7. Let cool completely before slicing and enjoy!

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