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Grain-Free Zucchini Bread

by Kate Itrich-Williams July 24, 2019

Zucchini Bread made with KNOW Better Bread Mix

A few spices and a couple of cups of grated fresh zucchini are just about all you need to transform KNOW Better Bread Mix into a moist, tender zucchini bread. We also like to add in a bit of melted coconut oil to soften the crumb, as well as a handful of walnuts for texture, but you can skip the walnuts if you prefer. A touch of KNOW Better Sweetener adds just enough moisture to the bread to make it taste just like the zucchini bread you remember.

Serves: 12


2 cups grated fresh zucchini (about 3 medium)
1 (1-pound) bag KNOW Better Bread Mix
1/4 cup KNOW Better Sweetener
1 teaspoon ground cinnamon 
1/2 teaspoon kosher salt
1/4 teaspoon ground ginger 
1/8 teaspoon ground nutmeg 
1 3/4 cups almond milk 
1/4 cup melted coconut oil 
2 teaspoons vanilla extract  
1/2 cup chopped walnuts (optional)


Heat the oven to 350 degrees. Generously grease a loaf pan with coconut oil spray. Line the bottom and long sides of the pan with parchment paper.

Place the zucchini in a clean kitchen towel. Bring the sides together to form a pouch, then, over the sink, twist and squeeze the towel to remove excess liquid from the zucchini. Set aside.

In a medium bowl, whisk together the mix, sweetener, cinnamon, salt, ginger, and nutmeg. Whisk in the almond milk, coconut oil, and vanilla. Continue to stir until no lumps remain. Let sit until thickened, about 10 minutes. Stir in the drained zucchini and the walnuts, if desired.

Transfer to the prepared loaf pan and smooth the top. Bake until golden brown and a toothpick inserted in the center comes out clean, 50 minutes to 1 hour.

Let cool completely in the pan before serving.


Per Serving: 234 calories, 17 grams fat, 6 grams net carbs, 11 grams protein

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