Grain-Free Zucchini Bread

This satisfying fall & winter staple delivers all the deliciousness of freshly baked bread without grains or dairy.

Serves: 12Prep: 2 hours 10 minutesCook: 45 minutesTotal: 2 hours 55 minutes

Serves: 12


  • 1 1⁄2 cups Simple Truth™ Finely Ground Almond Flour
  • 1⁄2 cup arrowroot starch
  • 2 tablespoons coconut flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1⁄4 teaspoon ground nutmeg
  • 1⁄4 teaspoon salt
  • 1⁄2 cup maple syrup
  • 1⁄4 cup avocado oil
  • 2 large eggs
  • 1⁄2 cup unsweetened applesauce
  • 1 teaspoon vanilla
  • 1 cup shredded zucchini


  • Heat oven to 350° F. Generously oil a 9”x5” loaf pan or line with parchment paper and set aside.
  • Place zucchini in clean kitchen towel; squeeze to remove excess liquid. Set aside.
  • In medium bowl, whisk together almond flour, arrowroot starch, coconut flour, baking soda, cinnamon, nutmeg and salt. Set aside.
  • In large bowl, whisk together maple syrup, oil, eggs, applesauce and vanilla until well blended. Add dry ingredients to wet; stir until combined. Stir in zucchini.
  • Spread batter into prepared pan. Bake 45 to 55 minutes or until toothpick inserted comes out clean.
  • Place on wire rack to cool in pan about 15 minutes. Remove from pan and cool completely before slicing.
  • Store wrapped at room temperature.