Zucchini and Walnut Bread

By Paula Acosta

  • Butter, for greasing
  • 1 1/2 cups GreenWise almond flour
  • 1 cup shredded zucchini
  • 1 teaspoon baking powder
  • 1/2 teaspoon GreenWise ground allspice
  • 1/2 teaspoon  GreenWise organic ground cinnamon
  • 1 teaspoon GreenWise organic vanilla extract
  • 1/2 teaspoon GreenWise organic apple cider vinegar
  • 1/2 cup GreenWise stevia blend, organic
  • 2 GreenWise eggs, organic, large
  • 1/2 cup GreenWise coconut oil, virgin, organic, unrefined
  • 1 cup GreenWise organic raw walnuts, coarsely chopped


  1. Preheat the oven to 325°F.
  2. Grease the pan and line with parchment paper.
  3. Sift together the almond flour, baking powder, and spices into a large bowl.
  4. In a separate bowl, beat the stevia, eggs, coconut oil, apple vinegar and vanilla  extract to a creamy consistency.
  5. Add the flour mixture, walnuts, and zucchini to the bowl and fold in to make a smooth batter.
  6. Bake in the oven for 45-50 minutes, until firm to the touch.
  7. Let it cool in the pan for 20 minutes before serving.

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